Description

This Garlic Chicken Potato Skillet is a flavorful and satisfying one-pan meal with a rustic touch! Tender chicken and crispy potatoes are cooked together with garlic, herbs, and a hint of lemon. It’s a quick and easy recipe that’s perfect for a hearty weeknight dinner.

Ingredients

Units Scale

1 pound small gold potatoes, quartered
1/4 cup ghee (or butter)
2 tablespoons minced garlic (5–6 medium cloves)
3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 pound boneless, skinless chicken thighs, diced into 1-inch pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper, to taste
Optional: Juice of 1/2 lemon, and fresh lemon slices for serving

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Instructions

Parboil/Microwave Potatoes: Parboil potatoes in boiling salted water for 5-10 minutes or microwave in a bowl with water for 5 minutes, until barely fork-tender. Drain well.
Sear Potatoes: Heat half of the ghee in a large cast-iron skillet over medium-high heat. Add potatoes cut-side down and cook undisturbed for 3 minutes until browned. Stir and cook for another 4 minutes.
Season and Cook Potatoes: Sprinkle minced garlic, parsley, rosemary, thyme, salt, and pepper over potatoes. Stir to coat and cook for 4 minutes, stirring occasionally. Remove potatoes and set aside.
Cook Chicken: Add remaining ghee to the skillet. Add diced chicken and season with garlic powder, onion powder, paprika, salt, and pepper. Cook for 4 minutes undisturbed, then stir and cook for another 5 minutes until browned.
Combine and Serve: Add potatoes back to the skillet with the chicken and stir to combine. Garnish with additional parsley and serve with lemon wedges and a squeeze of lemon juice, if desired.

Notes

You can add 2-3 cups of chopped green beans to the skillet along with the potatoes for extra vegetables.
If you don’t have ghee, you can substitute with butter or your preferred cooking oil.
Adjust the amount of seasoning to your liking.

Nutrition

Serving Size: ¼ of recipe
Calories: 500
Sugar: 2g
Sodium: 500mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 100mg