one pan chicken recipe
- The Best one pan chicken recipe
- One-Pan Garlic Butter Chicken with Roasted Potatoes
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How One-Pan Garlic Butter Chicken with Roasted Potatoes Works
- ❓ Frequently Asked Questions About One-Pan Garlic Butter Chicken with Roasted Potatoes
The Best one pan chicken recipe
The health benefits make it even easier to love. Chicken is a lean protein, and when you cook it in one pan with veggies, you’re getting fiber and vitamins without extra fuss. It’s not fancy, but it’s balanced—no heavy sauces, no greasy shortcuts, just good, simple food that keeps everyone full and happy. Plus, it’s easy to customize: swap the veggies, adjust the seasoning, or even make it spicier if someone’s craving a kick. It’s the kind of recipe that feels like a win every time.
One-Pan Garlic Butter Chicken with Roasted Potatoes
A simple, flavorful dish where tender chicken thighs and crispy potatoes bake together in one pan, finished with a rich garlic butter sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- 1.5 lbs baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ cup chicken broth
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp lemon juice
👨🍳Directions
-
1
Preheat oven to 400°F. Toss halved potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 15 minutes. -
2
In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken thighs with paprika, thyme, salt, and pepper. Cook for 5 minutes per side until golden. -
3
Remove potatoes from the oven and set aside. Transfer chicken to the skillet and cook for 5 more minutes until internal temperature reaches 165°F. -
4
Add roasted potatoes to the skillet. Pour chicken broth into the skillet, then stir in butter and minced garlic. Simmer for 5 minutes until sauce thickens slightly. -
5
Squeeze lemon juice over the chicken and potatoes. Transfer the skillet to the oven and bake for 5 more minutes to warm through.
🔧Equipment
- Mixing bowl
- Large oven-safe skillet
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Garlic Butter Chicken with Roasted Potatoes Works
❓ Frequently Asked Questions About One-Pan Garlic Butter Chicken with Roasted Potatoes
How long should I cook the chicken in the one-pan dish?
Cook the chicken breasts or thighs until they reach an internal temperature of 165°F (74°C) in the thickest part, which typically takes about 15–20 minutes for boneless breasts or 20–25 minutes for bone-in pieces. For thighs, you can reduce the time slightly to 12–15 minutes if they’re well-seasoned and crispy on the outside.
Can I substitute any of the ingredients?
Yes, but keep the flavor balance in mind. Swap the garlic for fresh shallots, or use a pinch of smoked paprika instead of cayenne for a milder kick. For the honey, a bit of maple syrup works well, but avoid sweetening with too much liquid—it can dilute the savory notes. If you don’t have lemon juice, a splash of vinegar (apple cider or white) adds brightness.
What if my chicken isn’t crispy enough?
To achieve extra crispiness, broil the chicken for 2–3 minutes at the end of cooking, right off the stove. Alternatively, pat the chicken dry with paper towels before seasoning—moisture prevents crispiness. If the pan is too oily, reduce the fat slightly or use a nonstick spray for even browning.
How do I prevent the chicken from sticking to the pan?
Preheat the pan on high for 2–3 minutes before adding oil to ensure it’s hot enough to prevent sticking. Use a nonstick pan or a cast-iron skillet with a thin layer of oil. If needed, flip the chicken gently with a spatula and avoid pressing down on it. A splash of water in the pan at the end can also help release the chicken cleanly.
Can I make this recipe ahead of time and reheat?
Yes, but reheat gently to avoid drying out the chicken. Store cooked chicken in the fridge for up to 3 days, then reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. For best texture, reheat in the pan with a little oil and a splash of water to restore crispiness.
