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- 4 boneless, skinless chicken thighs - 4 large potatoes (such as Yukon Gold) - 6 tablespoons unsalted butter, divided - 6 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in this dish. The chicken thighs provide a tender and juicy base. Their rich flavor shines through when cooked in garlic butter. The potatoes add a comforting element, making the meal hearty. Yukon Gold potatoes are creamy and hold their shape well. Garlic gives the dish its mouthwatering aroma and taste. Using fresh herbs like thyme and rosemary boosts the flavor profile. Paprika adds a nice color and a hint of smokiness. Salt and pepper bring out the natural flavors. Finally, fresh parsley adds a pop of color and freshness. You can swap chicken thighs for chicken breasts if you prefer. Chicken breasts are leaner but may be less juicy. For potatoes, red or russet potatoes work well too. If you need a dairy-free option, use olive oil instead of butter. You can also use garlic powder if you don’t have fresh garlic. For herbs, Italian seasoning can replace thyme and rosemary. This allows for flexibility while still keeping the dish vibrant and tasty. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring the water to a boil. While you wait, wash the potatoes well. When the water boils, add the potatoes. Cook them until they are soft enough to poke with a fork, which takes about 15 to 20 minutes. Once done, drain the water. Let the potatoes cool for a bit before you handle them. When the potatoes are cool, get a baking sheet and line it with parchment paper. Place the potatoes on the sheet. Take a glass or a potato masher. Press down gently on each potato until they flatten but stay in one piece. Melt 2 tablespoons of butter and brush it over the smashed potatoes. Sprinkle salt, pepper, and a little paprika for color. Bake the potatoes in the oven at 425°F (220°C) for about 20 minutes. You want them to turn golden and crispy. While the potatoes bake, you can start on the chicken. Season the chicken thighs with salt, pepper, thyme, and rosemary. In a large skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the minced garlic and cook it for about 1 minute. This will make your kitchen smell amazing! Next, add the seasoned chicken thighs to the skillet. Cook each side for about 6 to 7 minutes, until they turn golden brown. Make sure to baste the chicken with the garlic butter as it cooks. This adds great flavor. Once the chicken is done, take it out of the skillet to rest for a few minutes before slicing. Serve the chicken with the crispy smashed potatoes. Drizzle any leftover garlic butter from the skillet over both for extra taste. Enjoy! To cook chicken just right, start by choosing good chicken thighs. They stay juicy and tender. Season them well with salt, pepper, thyme, and rosemary. This adds great taste. When cooking, use a hot skillet with melted butter. This helps achieve a golden crust. Cook the chicken for 6-7 minutes on each side. Use a meat thermometer to check. It should read 165°F. Let the chicken rest for a few minutes before slicing. This keeps the juices in. For crispy smashed potatoes, pick Yukon Gold potatoes. They have a creamy texture. Boil them until fork-tender, then cool slightly. Use a glass or potato masher to smash them. Be gentle but firm. Brush with melted butter and sprinkle with salt, pepper, and paprika. Bake at 425°F for about 20 minutes. This will make them golden and crispy. Keep an eye on them, so they don’t burn. To boost the flavors, try adding fresh herbs like thyme or rosemary. You can also mix in some lemon zest for a bright touch. If you love heat, sprinkle red pepper flakes on the chicken. You can even swap regular butter for garlic-infused butter. This adds a nice twist to the garlic flavor. Don't forget to drizzle any leftover garlic butter from the skillet on top before serving. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor of your chicken. If possible, use fresh herbs instead of dried for a more vibrant taste. Perfectly Smashed Potatoes: Ensure your potatoes are cooked just to fork-tender; overcooking can make them mushy. A gentle press will keep them intact while maximizing crispy edges. Basting for Flavor: Baste the chicken with the garlic butter while it cooks to infuse more flavor into the meat. This adds richness and keeps the chicken moist. Let the Chicken Rest: Allowing the chicken to rest after cooking helps retain its juices. This results in a juicier, more flavorful piece of meat when sliced. {{image_2}} You can change the flavor of this dish by using different herbs. Instead of thyme and rosemary, try using oregano or basil. They both add a nice twist to the garlic butter. You could also use Italian seasoning for a mixed herb flavor. If you want a kick, add a pinch of red pepper flakes. This adds heat without changing the base flavors. You can cook the chicken and potatoes in different ways. If you want to save time, use an air fryer for the chicken. Cook it at 380°F for about 15 minutes, flipping halfway through. For the potatoes, you can boil them, mash them, or roast them whole. Each method gives a unique taste and texture. For serving, you can pair this dish with a fresh salad or steamed veggies. Green beans or broccoli work great. You can also serve it with a side of garlic bread to soak up the tasty butter. If you want a more filling meal, add rice or quinoa. Drizzling extra garlic butter over everything adds a rich touch. You can store leftover garlic butter chicken and potatoes in the fridge. Place them in an airtight container. They will stay fresh for about 3 to 4 days. Make sure to let the food cool before sealing it. This avoids extra moisture, which can make your dish soggy. If you want to save it for later, you can freeze the chicken and potatoes. Allow them to cool completely first. Then, wrap each piece tightly in plastic wrap. Place the wrapped food in a freezer-safe bag or container. It will last for about 2 to 3 months in the freezer. When you are ready to eat, just thaw it in the fridge overnight. To reheat, you can use the oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the chicken and potatoes in a baking dish, cover with foil, and heat for about 20 minutes. If using a microwave, heat in short bursts, stirring in between to ensure even warming. Always check that the chicken is hot in the center before serving. I recommend using boneless, skinless chicken thighs. They stay juicy and tender. Thighs are also forgiving if you cook them a bit longer. You can use chicken breasts, but they may dry out faster. Yes, you can use other potatoes. Yukon Gold is my favorite for this dish. They are creamy and hold their shape well. Russet potatoes work too, but they may be fluffier and less firm. To make this dish healthier, you can use less butter. Try using olive oil instead for a lighter fat option. You can also add more veggies, like broccoli or green beans, to boost nutrition. Reduce the portion size of potatoes to keep carbs lower. This blog post covered all the key parts of making delicious garlic butter chicken with smashed potatoes. We explored the ingredients and their roles, shared step-by-step cooking instructions, and gave useful tips. You learned about variations and how to store leftovers. For best results, always choose fresh ingredients and follow the steps closely. Feel free to get creative with flavors and enjoy this tasty meal with your loved ones. You now have the tools to make a delightful dish every time.

Garlic Butter Chicken & Smashed Potatoes

A delicious combination of tender garlic butter chicken thighs served with crispy smashed potatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 4 large potatoes (such as Yukon Gold)
  • 6 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Prepare the Potatoes: Start by bringing a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15-20 minutes. Drain the water and allow them to cool slightly.
  • Smashed Potatoes: Once the potatoes are cool enough to handle, place them on a baking sheet lined with parchment paper. Gently press down on each potato with the bottom of a glass or a potato masher until they are flattened but still in one piece.
  • Season the Potatoes: Melt 2 tablespoons of butter and brush over the smashed potatoes. Season with salt, pepper, and a sprinkle of paprika for a nice color. Bake the smashed potatoes at 425°F (220°C) for about 20 minutes until they are golden and crispy.
  • Cook the Chicken: While the potatoes bake, season the chicken thighs with salt, pepper, thyme, and rosemary. In a large skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add Chicken: Place the seasoned chicken thighs in the skillet and cook for about 6-7 minutes per side, or until the chicken is cooked through and golden brown on the outside. Baste the chicken with the garlic butter while cooking for extra flavor.
  • Rest and Serve: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing. Serve the chicken alongside the crispy smashed potatoes. Drizzle any remaining garlic butter from the skillet over the chicken and potatoes.
  • Garnish and Enjoy: Sprinkle with fresh chopped parsley for a burst of color and flavor.

Notes

For extra flavor, use fresh herbs if available.
Keyword butter, chicken, dinner, garlic, potatoes