Tired of juggling a sink full of dirty dishes and spending hours in the kitchen for a comforting family dinner? Let’s change that with this One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce! This dish is the ultimate definition of comfort food: juicy chicken thighs, golden potatoes, and a luscious, herby, garlicky sauce all come together in one skillet. The aroma alone will have everyone gathering around the dinner table before you even call them! Growing up, there was always a “mystery pan” meal in my house that everyone requested, and this dish is my homage to those happy, delicious memories.
Why do I believe you’ll love this just as much as my classic Creamy Tuscan Chicken? Simplicity. This recipe is quick to prepare with minimal cleanup and delivers on both flavor and family-friendly appeal. Side note, if you love easy-peasy skillet dinners, don’t forget to check out the Creamy Garlic Parmesan Chicken on my blog! Ready to make dinner the best meal of the day? Let’s get cooking together!
What is One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce?
So what’s behind the playful name—One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce? It’s not because cowboys actually lassoed this recipe together on the range (though wouldn’t that be fun!). The spirit here is all about hearty, filling food with bold flavors that brings folks together, just like a cowboy campfire meal. And let’s face it, isn’t the way to anyone’s heart through their stomach? With tender chicken, a buttery garlic-herb blanket, and no-fuss clean-up, you’ll be ready to wrangle up compliments from everyone at your table. Saddle up and give this cozy skillet dinner a try—your tastebuds will thank you!
Why You’ll Love This
The highlight of this dish is its balance: juicy, seared chicken thighs and golden, fork-tender potatoes, all smothered in a buttery, herby, garlicky sauce that begs to be mopped up with crispy bread. Who needs a restaurant when you can create something so irresistible at home for a fraction of the price? You get the satisfaction of a hearty dinner without the cost—or a mountain of dishes.
What makes it truly special are the flavor-packed toppings: a hit of lemon juice for zing, fresh parsley for a pop of color, and a blend of smoked paprika and chili flakes for a subtle kick. Plus, the hands-off oven time means you can unwind or whip up a salad while your dinner bubbles away. If you love my Pan-Seared Lemon Herb Chicken, you’ll find this cowboy-inspired version even more comforting and just as easy!
Ready to bring a modern campfire classic to your kitchen? Let’s dig into the recipe!
How to Make
Quick Overview
This dish is a weeknight champion: It’s all cooked in one pan, takes about 40 minutes start to finish, and will fill your kitchen with the rich fragrance of garlic, rosemary, and thyme. You’ll love the crispy chicken skin, golden potatoes, and (best of all) the buttery herb sauce that ties everything together in a warm, comforting embrace. Whether you’re feeding a crowd or just need something cozy for two, this is a guaranteed success!
Ingredients
6 boneless, skinless chicken thighs
1.5 pounds baby potatoes, halved
3 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon chili flakes (optional)
1/2 cup low-sodium chicken broth
Juice of 1/2 lemon
2 tablespoons chopped fresh parsley
Step-by-Step
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or cast iron pan, heat 2 tablespoons olive oil over medium-high heat.
- Pat the chicken thighs dry with paper towels and season both sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Sear the chicken thighs in the skillet, skin-side down (even if skinless!), for about 4-5 minutes until golden. Flip and sear the other side for 2-3 minutes. Transfer chicken to a plate (it’s okay if not fully cooked).
- Add the remaining 1 tablespoon olive oil to the same pan. Toss in the halved baby potatoes, rosemary, thyme, and a sprinkle of salt and pepper. Sauté for 4-5 minutes until potatoes are just starting to turn golden at the edges.
- Reduce the heat to medium. Add the butter and minced garlic to the pan. Stir until the garlic is fragrant and the butter is melted, about 1 minute.
- Pour in chicken broth and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Nestle the chicken thighs back into the pan, spooning some potatoes and sauce over the top. Sprinkle chili flakes if you like a little extra heat.
- Transfer the pan to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender.
- Remove the pan from the oven. Give everything a gentle toss to coat in the sauce and scatter chopped fresh parsley over the top.
- Serve hot—ideally with crusty bread to soak up that amazing buttery herb sauce.
What to Serve One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce With
This dish stands boldly on its own but can easily be paired for the ultimate comfort meal. A simple green salad with a citrus vinaigrette brightens up the plate. For extra coziness, serve with warm, crusty bread to scoop up buttery sauce. Prefer something green? Steamed broccoli, sautéed green beans, or roasted Brussels sprouts make delicious additions. And if you’re feeling festive, a glass of chilled white wine or sparkling lemonade nicely rounds out the meal.
Top Tips for Perfecting
- Don’t overcrowd the pan. This helps both chicken and potatoes get delicious, golden edges.
- Make it dairy-free by swapping butter for a vegan alternative or more olive oil.
- Want crispier potatoes? Place the pan under the broiler for 2-3 minutes after roasting!
- No fresh herbs? Dried work beautifully, but if you have fresh, sprinkle them on just before serving for the best flavor.
- Watch your garlic closely while sautéing so it doesn’t burn and turn bitter.
Storing and Reheating Tips
Leftovers keep well! Cool any remaining portions and transfer to an airtight container in the refrigerator for up to 3 days. To reheat, pop them into a skillet with a splash of water or chicken broth over low heat until everything is warmed through. For the microwave, cover and heat in 1-minute intervals until hot. You can freeze this dish for up to one month, but keep in mind the texture of potatoes may get a bit softer. Just thaw overnight in the fridge before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but they may cook faster, so keep an eye on doneness and don’t let them dry out!
Can I make this recipe dairy-free?
Absolutely! Swap the butter for your favorite plant-based butter or use extra olive oil.
Do the potatoes need to be peeled?
Nope! Keep the skins on for extra nutrients and rustic charm.
Can I add more vegetables?
Definitely! Bell peppers, carrots, or mushrooms are delicious stirred in with the potatoes.
What if I don’t have a cast iron skillet?
Any oven-safe pan or Dutch oven works fine. Just ensure it’s large enough to hold all the ingredients in a single layer.
Conclusion
If you crave comforting, hearty dinners with minimal effort and maximum flavor, this One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce is your new go-to. It’s simple, quick, and guaranteed to gather the crowd with its mouthwatering aroma and taste. Family-friendly, budget-friendly, and oh-so-satisfying, it’s proof that the best meals are often the simplest. Try it tonight and make dinnertime the happiest time of your day! For more easy, crowd-pleasing recipes, don’t forget to browse the rest of the blog—happy cooking!
One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce
Equipment
- Oven-safe skillet or cast iron pan
Ingredients
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1.5 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
- 1/2 cup low-sodium chicken broth
- 1/2 pieces lemon, juiced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or cast iron pan, heat 2 tablespoons olive oil over medium-high heat.
- Pat the chicken thighs dry with paper towels and season both sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Sear the chicken thighs in the skillet, skin-side down (even if skinless!), for about 4-5 minutes until golden. Flip and sear the other side for 2-3 minutes. Transfer chicken to a plate (it’s okay if not fully cooked).
- Add the remaining 1 tablespoon olive oil to the same pan. Toss in the halved baby potatoes, rosemary, thyme, and a sprinkle of salt and pepper. Sauté for 4-5 minutes until potatoes are just starting to turn golden at the edges.
- Reduce the heat to medium. Add the butter and minced garlic to the pan. Stir until the garlic is fragrant and the butter is melted, about 1 minute.
- Pour in chicken broth and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Nestle the chicken thighs back into the pan, spooning some potatoes and sauce over the top. Sprinkle chili flakes if you like a little extra heat.
- Transfer the pan to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender.
- Remove the pan from the oven. Give everything a gentle toss to coat in the sauce and scatter chopped fresh parsley over the top.
- Serve hot—ideally with crusty bread to soak up that amazing buttery herb sauce.