Garlic Butter Chicken and Potatoes Skillet
Garlic Butter Chicken and Potatoes Skillet delivers juicy, seasoned chicken and golden baby potatoes simmered in garlic and butter, all in one pressure-cooked comfort dish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 boneless, skinless chicken thighs seasoned with salt, pepper, paprika, and Italian seasoning
- 1 lb baby potatoes halved
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
Instructions
- Season the chicken thighs with salt, pepper, paprika, and Italian seasoning generously.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté the minced garlic for about a minute until aromatic.
- Add the halved baby potatoes and cook for 10–12 minutes, stirring occasionally until they begin to soften and crisp on edges.
- Return the seared chicken to skillet, nestling it among the potatoes.
- Cover with a lid or pressure cooker lid to seal and simmer under pressure for 10–12 minutes.
- Use quick or slow release to safely release pressure. Open lid once float valve drops.
- Sprinkle with chopped parsley before serving for a fresh finish.
Notes
Store leftovers in airtight containers in the fridge for 3–4 days. Reheat gently on stovetop or sauté function of pressure cooker.