One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce

One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce is a comforting, flavor-packed skillet dinner that comes together in just 45 minutes. Juicy chicken, tender potatoes, and a rich herb sauce perfect for busy nights.

Prep time

15 minutes

Cook time

30 minutes

Total time

45 minutes

Yield

4 servings

Ingredients

6 boneless, skinless chicken thighs

1.5 pounds baby potatoes, halved

3 tablespoons olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon chili flakes (optional)

1/2 cup low-sodium chicken broth

Juice of 1/2 lemon

2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat.
3. Pat chicken thighs dry and season both sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Sear chicken thighs in skillet, skin-side down, for about 4–5 minutes until golden. Flip and sear the other side for 2–3 minutes. Transfer chicken to a plate.
5. Add the remaining 1 tablespoon olive oil to the same pan. Toss in halved baby potatoes, rosemary, thyme, salt, and pepper. Sauté for 4–5 minutes until potatoes start to turn golden.
6. Reduce heat to medium. Add butter and minced garlic to pan. Stir until garlic is fragrant and butter is melted, about 1 minute.
7. Pour in chicken broth and lemon juice, scraping up browned bits from the pan.
8. Nestle chicken thighs back into the pan, spooning potatoes and sauce over top. Sprinkle chili flakes if using.
9. Transfer pan to oven and roast for 20–25 minutes, or until chicken is cooked through (165°F) and potatoes are fork-tender.
10. Remove pan from oven. Toss everything gently to coat in sauce. Scatter chopped fresh parsley over top.
11. Serve hot, ideally with crusty bread to soak up the buttery herb sauce.

Notes

Use baby potatoes for best results; no need to peel.

Fresh herbs add the most flavor; substitute dried if needed.

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth to keep everything moist.