Garlic Butter Chicken Bites and Potatoes
Ingredients
- 1.5 lbs boneless skinless chicken breast cut into 1-inch bite-sized pieces
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt plus more to taste
- 0.25 tsp black pepper freshly ground
- 1 tbsp olive oil for searing
- 1 lb baby Yukon Gold potatoes halved
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 tbsp unsalted butter divided
- 5 cloves garlic minced
- 0.25 cup low-sodium chicken broth
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 2 tbsp fresh flat-leaf parsley chopped, for garnish
- 0.5 lemon (cut into wedges, for serving)
Instructions
- Pat the chicken pieces completely dry with paper towels — this is essential for a good sear. In a medium bowl, toss the chicken bites with smoked paprika, garlic powder, onion powder, salt, black pepper, and 1 tablespoon of olive oil until evenly coated. Set aside.
- Toss the halved baby potatoes with 1 tablespoon olive oil, salt, and pepper in a separate bowl. If you want to speed things up, microwave the potatoes for 3 to 4 minutes before cooking to give them a head start.
- Heat a large skillet (12-inch cast iron or stainless steel) over medium-high heat until hot. Add 1 tablespoon of butter. Once the butter melts and begins to foam, add the potatoes cut-side down in a single layer.
- Cook undisturbed for 5 to 6 minutes until the cut sides are deeply golden and crispy. Flip the potatoes and cook for another 4 to 5 minutes until tender all the way through when pierced with a fork. Transfer the potatoes to a plate and tent loosely with foil.
- Return the skillet to medium-high heat. Add the remaining 1 tablespoon of olive oil. Once shimmering, add the seasoned chicken bites in a single layer — work in batches if needed to avoid crowding the pan.
- Sear the chicken for 3 to 4 minutes without moving until a golden-brown crust forms on the bottom. Flip each piece and cook for another 2 to 3 minutes until cooked through (internal temperature of 165°F). Transfer the chicken to the plate with the potatoes.
- Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and thyme. Cook, stirring constantly, for 30 to 60 seconds until the garlic is fragrant and just turning golden — watch carefully so it doesn't burn.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1 to 2 minutes until slightly reduced.
- Return the chicken and potatoes to the skillet. Toss everything together gently to coat in the garlic butter sauce. Cook for 1 to 2 minutes to warm everything through and let the flavors meld.
- Remove from heat. Taste and adjust salt and pepper as needed. Sprinkle generously with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing over the top.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of chicken broth to revive the sauce. Chicken thighs: Boneless skinless chicken thighs can be substituted 1:1 for breast meat and are slightly more forgiving during high-heat cooking. Don't crowd the pan: If your skillet is smaller than 12 inches, sear the chicken in two batches for the best golden crust. Make it saucier: Double the garlic butter sauce ingredients if you love extra sauce for dipping or spooning over the dish. Lemon finish: A squeeze of fresh lemon juice right before serving brightens the entire dish — don't skip it.