Introduction
Hey there, friend! Pull up a chair and let’s talk about dinner. You know those nights when you just crave something warm, comforting, and packed with flavor, but you also really, really don’t want to deal with a sink full of dishes? Yeah, we’ve all been there. That’s where this Skillet Cowboy Chicken and Potatoes recipe rides in to save the day!
Imagine tender, juicy chicken thighs with a hint of smoky, cowboy-inspired spice, cooked right alongside perfectly roasted garlic potatoes, all finished with a dreamy, fragrant herbed butter sauce. And the best part? It all happens in one skillet. Seriously! It’s the kind of meal that feels special enough for company but is ridiculously easy to whip up on a busy weeknight. It’s a taste of the open range, right in your kitchen!
Why You’ll Love This Recipe
- Fast: Most of the magic happens hands-off in the skillet.
- Easy: Simple ingredients, straightforward steps, minimal cleanup (hello, one pan!).
- Crowd-Pleasing: Who doesn’t love chicken and potatoes? The flavors are universally loved.
- Hearty & Complete: It’s a full meal in one skillet – protein, carbs, and flavor!
Ingredients
Gather ’round, let’s wrangle up what you’ll need for this cowboy feast:
- Bone-in, Skin-on Chicken Thighs: About 4-6 thighs. The bone adds flavor, and the skin gets wonderfully crispy!
- Baby Potatoes: About 1.5 pounds. Halved or quartered depending on size. They cook quickly and get nice and tender.
- Olive Oil: A couple of tablespoons for searing.
- Butter: About 1/4 cup (half a stick). This is the base for our glorious herbed butter sauce.
- Garlic: 4-6 cloves, minced. We love garlic around here, so don’t be shy!
- Fresh Herbs: A generous mix! Think fresh parsley, thyme, and rosemary, finely chopped. About 2-3 tablespoons total.
- Chicken Broth or White Wine: About 1/2 cup. Adds moisture and helps create a little sauce.
- For the Cowboy Spice Rub:
- Smoked Paprika: 1 tablespoon
- Chili Powder: 1 teaspoon
- Cumin: 1/2 teaspoon
- Garlic Powder: 1/2 teaspoon
- Onion Powder: 1/2 teaspoon
- Salt and Black Pepper: To taste, for seasoning the chicken and potatoes.
How to Make It
Alright partners, let’s saddle up and make this delicious dinner!
Step 1: Get Your Chicken Ready
First things first, pat those chicken thighs super dry with paper towels. This is key for crispy skin! In a small bowl, mix together the smoked paprika, chili powder, cumin, garlic powder, and onion powder. Season the chicken generously all over with salt, pepper, and your cowboy spice rub. Really rub it in!
Step 2: Sear the Chicken
Heat the olive oil in a large, oven-safe skillet (cast iron is perfect here!) over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down. Let them sear undisturbed for about 5-7 minutes, or until the skin is golden brown and crispy. Don’t rush it! Flip the chicken and sear for another 2-3 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
Step 3: Brown the Potatoes
Add the halved or quartered baby potatoes to the same skillet (don’t drain the fat!). Season the potatoes with a little salt and pepper. Stir them around and let them brown for about 5-7 minutes, scraping up any browned bits from the bottom of the pan as you go. This adds so much flavor!
Step 4: Add Garlic & Deglaze
Add the minced garlic to the skillet with the potatoes and cook for about 1 minute until fragrant (don’t let it burn!). Pour in the chicken broth or white wine and scrape the bottom of the pan again to loosen any tasty stuck bits. This creates a wonderful base sauce.
Step 5: Bring It All Together
Nestle the seared chicken thighs back into the skillet among the potatoes, skin-side up. The liquid should come up slightly around the potatoes. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for about 20-25 minutes. The chicken should be cooked through (internal temperature of 165°F) and the potatoes should be fork-tender.
Step 6: Make the Herbed Butter
While the chicken and potatoes are finishing, melt the butter in a small saucepan or microwave-safe bowl. Stir in the chopped fresh herbs. Give it a little pinch of salt if you like.
Step 7: Finish & Serve!
Once the chicken is cooked and the potatoes are tender, take the lid off the skillet. Drizzle that glorious herbed butter all over the chicken and potatoes. You can spoon some of the pan juices over everything too. Garnish with a little extra fresh parsley if you’re feeling fancy. Serve hot, right out of the skillet!
Substitutions & Additions
This recipe is super flexible! Here are some ideas:
- Chicken: You can use boneless, skinless thighs or even chicken breasts, but cooking time will be shorter (especially for breasts) and they won’t get that crispy skin. Adjust cooking time accordingly!
- Potatoes: Sweet potatoes, chopped carrots, or bell peppers would also be delicious additions or swaps. Add firmer veggies earlier with the potatoes.
- Spices: Want more heat? Add a pinch of cayenne pepper to the rub. Prefer different herbs? Chives, oregano, or tarragon would be lovely in the butter.
- Liquid: Use vegetable broth instead of chicken broth. If using white wine, a dry white like Sauvignon Blanc or Pinot Grigio works best.
- Make it Creamy: Stir in a splash of heavy cream or a dollop of cream cheese at the end for a richer sauce.
Tips for Success
- Patting Chicken Dry is Crucial: Seriously, do not skip this step if you want crispy skin! Moisture is the enemy of crispness.
- Don’t Overcrowd the Pan: Cook in batches if necessary. Overcrowding steams the chicken and potatoes instead of searing them, meaning no crispy skin or nicely browned potatoes.
- Uniform Potato Size: Cut your potatoes into roughly equal sizes so they cook evenly at the same rate.
- Rest the Chicken: Even though it’s in the skillet, letting the dish sit for 5 minutes after cooking allows the juices in the chicken to redistribute for maximum tenderness.
How to Store It
Leftovers? Lucky you! Let the dish cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, you can gently warm it in the microwave, or for best results (and to crisp up the skin again), reheat in a skillet on the stovetop over medium-low heat, or in the oven at 350°F until warmed through.
FAQs
Q: Can I use boneless, skinless chicken thighs?
A: Yes, you absolutely can! Just reduce the initial searing time slightly (about 3-4 minutes per side) and the final cooking time (it might only need 10-15 minutes covered) as they cook faster than bone-in. You won’t get that crispy skin, but they’ll still be super juicy.
Q: Do I have to use fresh herbs?
A: Fresh herbs really make that butter sauce sing, but you can use dried herbs in a pinch. Use about 1/3 the amount of dried herbs compared to fresh (so, about 1 tablespoon total dried mixed herbs). Add them to the butter just before drizzling.
Q: What kind of potatoes work best?
A: Waxy potatoes like baby potatoes, red potatoes, or Yukon Golds hold their shape well during cooking and get nice and tender. Starchy potatoes like Russets will work but might break down a bit more.
Easy One-Pan Skillet Cowboy Chicken & Potatoes with Herbed Butter
Equipment
- Large oven-safe skillet Cast iron is perfect
- Small bowl For spice rub
- Small saucepan or microwave-safe bowl For herbed butter
- paper towels
Ingredients
Main Ingredients
- 4 thighs Bone-in, Skin-on Chicken Thighs About 4-6 thighs
- 1.5 pounds Baby Potatoes Halved or quartered depending on size
- 2 tablespoons Olive Oil For searing
- 0.25 cup Butter Half a stick
- 4 cloves Garlic 4-6 cloves, minced
- 2 tablespoons Fresh Herbs Generous mix, finely chopped (parsley, thyme, rosemary suggested); About 2-3 tablespoons total
- 0.5 cup Chicken Broth or White Wine
- Salt To taste
- Black Pepper To taste
Cowboy Spice Rub
- 1 tablespoon Smoked Paprika
- 1 teaspoon Chili Powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
Instructions
- Pat the chicken thighs super dry with paper towels. In a small bowl, mix together the smoked paprika, chili powder, cumin, garlic powder, and onion powder. Season the chicken generously all over with salt, pepper, and your cowboy spice rub, rubbing it in.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down. Sear undisturbed for about 5-7 minutes, or until golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken and set aside on a plate.
- Add the halved or quartered baby potatoes to the same skillet (do not drain the fat). Season with a little salt and pepper. Stir and let them brown for about 5-7 minutes, scraping up browned bits from the bottom.
- Add the minced garlic to the skillet with the potatoes and cook for about 1 minute until fragrant (do not let it burn!). Pour in the chicken broth or white wine and scrape the bottom again to loosen stuck bits.
- Nestle the seared chicken thighs back into the skillet among the potatoes, skin-side up. The liquid should come up slightly around the potatoes. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for about 20-25 minutes, or until chicken is cooked through (165°F internal temp) and potatoes are fork-tender.
- While the chicken and potatoes are finishing, melt the butter in a small saucepan or microwave-safe bowl. Stir in the chopped fresh herbs. Add a pinch of salt if desired.
- Once chicken is cooked and potatoes are tender, remove the lid. Drizzle the herbed butter all over the chicken and potatoes. Spoon some pan juices over everything. Garnish with extra fresh parsley if desired. Serve hot, right out of the skillet!
Notes
- Don't Overcrowd the Pan; cook in batches if necessary.
- Cut potatoes into Uniform Size so they cook evenly.
- Rest the Chicken for 5 minutes after cooking for maximum tenderness.
- Can use boneless, skinless thighs or chicken breasts, but adjust cooking time.
- Other veggies like sweet potatoes, carrots, or bell peppers can be added or swapped.
- Can add cayenne pepper for more heat or use different herbs.
- Use vegetable broth instead of chicken broth, or a dry white wine (Sauvignon Blanc or Pinot Grigio).
- Stir in heavy cream or cream cheese at the end for a creamy sauce.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in microwave, or in a skillet/oven for best results.