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Easy One-Pan Skillet Cowboy Chicken & Potatoes with Herbed Butter

A comforting and flavorful one-pan meal featuring tender bone-in, skin-on chicken thighs and baby potatoes cooked with a smoky, cowboy-inspired spice rub, finished with a fragrant herbed butter sauce. Easy to make with minimal cleanup, perfect for a busy weeknight or casual gathering.
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Cook Time 25 minutes

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

- Patting Chicken Dry is Crucial for crispy skin.
- 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.