Garlic Butter Chicken with Crispy Potatoes

Servings: 4 people
Calories: ~540 per serving
Prep Time: 15 minutes
Cook Time: 30 minutes
Custom Time: 5 minutes (resting)
Total Time: 50 minutes

Ingredients:

• 1 lb (450 g) baby potatoes, halved

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 lb (450 g) boneless, skinless chicken breasts or thighs

• 1 tsp paprika

• ½ tsp garlic powder

• 2 tbsp butter (for chicken)

• 3 tbsp butter (for sauce)

• 4–5 garlic cloves, minced

• ½ cup chicken broth

• ½ cup heavy cream (optional for creamier sauce)

• 1 tbsp lemon juice

• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Crisp the Potatoes:
   In a large skillet, heat 2 tbsp olive oil over medium-high heat.
   Add halved potatoes (cut side down), season with salt and pepper, and cook until golden and crispy (about 8–10 minutes). Flip and cook another 5 minutes until tender.
   Remove from skillet and set aside.

2. Cook the Chicken:
   Season chicken with paprika, garlic powder, salt, and pepper.
   In the same skillet, melt 2 tbsp butter over medium heat.
   Add chicken and sear 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
   Remove chicken and set aside with the potatoes.

3. Make the Garlic Butter Sauce:
   In the same skillet, melt remaining 3 tbsp butter.
   Add minced garlic and cook for 30 seconds until fragrant.
   Pour in chicken broth and lemon juice, scraping up browned bits from the pan.
   (Optional: Stir in heavy cream for a richer sauce.)
   Simmer for 2–3 minutes until slightly thickened.

4. Combine Everything:
   Return chicken and potatoes to the skillet. Toss to coat in the sauce and heat through for 2–3 minutes.

5. Serve:
   Garnish with chopped parsley and serve warm — perfect with a side of steamed veggies or a simple salad.