Ingredients
For the Chicken
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Italian seasoning
For the Roasted Baby Potatoes
1½ pounds (700 g) baby potatoes, washed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
For the Garlic Butter Sauce
4 tablespoons unsalted butter
5 cloves garlic, finely minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh lemon juice
½ teaspoon red pepper flakes, optional
Extra parsley for garnish
Lemon wedges, for serving
Instructions
Step 1: Prepare the Oven and Potatoes
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Place the halved baby potatoes in a large bowl. Add the olive oil, garlic powder, paprika, salt, and black pepper. Toss everything together until the potatoes are evenly coated with the seasoning.
Spread the potatoes onto the prepared baking sheet in a single layer, making sure they are not overcrowded. Place them cut-side down when possible for better browning.
Roast for 30–35 minutes, turning the potatoes halfway through cooking. Continue roasting until they are golden brown on the outside, crispy around the edges, and tender in the center.
Step 2: Prepare and Season the Chicken
While the potatoes are roasting, prepare the chicken.
Pat the chicken breasts completely dry with paper towels. If the breasts are very thick, gently pound them to an even thickness. This helps them cook more evenly and prevents the thinner parts from becoming dry.
Season both sides generously with salt, black pepper, garlic powder, paprika, and Italian seasoning. Gently rub the seasoning into the chicken so every part is well coated.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place the seasoned chicken breasts into the skillet. Cook for approximately 6–7 minutes on the first side, without moving them too much, until they develop a beautiful golden-brown crust.
Flip the chicken and cook for another 6–7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) at the thickest part.
Transfer the cooked chicken to a clean plate and let it rest for about 5 minutes. Resting allows the juices to redistribute, keeping the chicken tender and juicy.
Step 4: Make the Garlic Butter Sauce
Reduce the skillet heat to medium.
Add the 4 tablespoons of butter directly to the same skillet. Allow it to melt, using a wooden spoon or spatula to gently scrape up any browned bits from the bottom of the pan. These browned bits add incredible flavor to the sauce.
Add the minced garlic and cook for approximately 30–60 seconds, stirring constantly. Be careful not to burn the garlic.
Add the fresh lemon juice, chopped parsley, and optional red pepper flakes. Stir everything together until the sauce becomes fragrant, rich, and beautifully combined.
Step 5: Return the Chicken to the Skillet
Place the rested chicken breasts back into the skillet with the garlic butter sauce.
Use a spoon to generously coat the chicken with the warm garlic butter. Let the chicken simmer gently in the sauce for about 2–3 minutes, turning it once or twice so it absorbs even more flavor.
Keep the heat moderate so the butter and garlic sauce does not burn.
Step 6: Check the Potatoes
At this point, the roasted baby potatoes should be golden brown and crispy on the outside while remaining soft and fluffy inside.
Remove them from the oven and let them cool for a minute or two before serving.
Step 7: Assemble the Dish
Transfer the roasted baby potatoes to a large serving platter or individual plates.
Place the garlic butter chicken breasts beside or on top of the potatoes. Spoon plenty of the remaining garlic butter sauce over the chicken and potatoes.
Finish with a generous sprinkle of fresh chopped parsley and serve with lemon wedges for an extra burst of freshness.
🍋 Serving Suggestion
This dish is delicious on its own, but you can also serve it with a simple green salad, steamed broccoli, roasted vegetables, or fresh green beans.
The combination of juicy golden chicken, crispy roasted baby potatoes, fragrant garlic, rich butter, fresh lemon, and herbs makes this an incredibly comforting dinner that’s perfect for a busy weeknight or a cozy family meal.
❤️ Final Tip
For the juiciest chicken, avoid overcooking it and always check the thickest part with a meat thermometer. Letting the chicken rest for a few minutes before serving also makes a noticeable difference in texture.
Enjoy your homemade Garlic Butter Chicken with Roasted Baby Potatoes! 🍗🥔🧄✨
Garlic Butter Chicken with Roasted Baby Potatoes
