This one-pan skillet is packed with succulent tender and juicy chicken thighs seasoned with a rich garlic and herb marinade, and a comforting variety of potatoes, and grape tomatoes that are all immersed in a white wine butter sauce.
The convenience of making a meal in one pan is the way to go after a long day. This recipe is easy to make, it’s light, wholeness and so delicious that your family will love! It is satisfying without the creamy sauce and the flavours were inspired by Mediterranean dishes.
It may appear to have a lot of ingredients but in most cases you will have these ingredients in your pantry and refrigerator. I will outline the substitutions for ingredients you may not have on hand.
Recipe Ingredients:
- garlic
- dried basil
- dried oregano
- dried and fresh thyme
- paprika paste: can substitute the same amount with ground paprika
- boneless, skinless chicken thighs: you can substitute with bone-in and skin-on however, you will need to cook it longer
- Himalayan salt
- extra virgin olive oil
- butter
- potatoes
- sweet potatoes
- white wine: can substitute with chicken broth
- chicken broth
- grape tomatoes
When making this recipe:
For garlic mixture I used dried herbs, and you can substitute with fresh, then simply add twice the measurement for each herb. These herbs are a combination of an Italian seasoning.
I used boneless and skinless chicken thighs for this recipe, and you can easily replace these thighs with chicken breasts or thighs with bone-in and skin-on thighs. I would suggest when cooking these bone-in thighs in the skillet a little longer about another 2-3 minutes on each side.
The white wine can be easily substituted with the chicken broth so you would add 3/4 cup.
The paprika paste can be found in Hungarian or European deli’s, and you can order it on Amazon by tapping paprika paste. If you are unable to find it, then replace it with 1 teaspoon of sweet paprika.
Skillet Garlic Herb Chicken with Potatoes and Grape Tomatoes
Equipment
Ingredients
- 2 tbsp garlic, minced
- 1/2 tsp basil
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp paprika paste (¼ tsp paprika)
- 4-6 boneless, skinless chicken thighs
- 1/2 tsp salt
- 4 tbsp extra virgin olive oil, divided
- 1 tbsp butter
- 3 medium potatoes, diced
- 1 sweet potato, diced
- 1/4 tsp salt
- 1/2 cup white wine
- 1/4 cup chicken broth
- 1 1/2 cups grape tomatoes
- 2 sprigs thyme
Instructions
- In a small bowl, mix together basil, oregano, thyme, paprika paste (paprika) and one tablespoon of olive oil. Set aside.
- In a large skillet, over medium-high heat, add 2 tablespoons of olive oil. Season chicken with salt and pan-sear on each side for 5-7 minutes until golden. Transfer to a plate and add the garlic mixture over the chicken pieces.
- Add 1 tablespoon of olive oil and butter, then add the potatoes, sweet potato and sauté over medium heat until they start softening and becoming crispy about 7-8 minutes.
- Add the white wine and scrap the bottom to loosen the bites on the bottom, and allow to boil until half has evaporated, about 2-3 minutes. Then add the chicken broth, grape tomatoes and place the chicken pieces between the vegetables. Cover and allow to simmer for 15 minutes until the chicken and potatoes are cooked, and tomatoes have burst. Coat the chicken with the sauce while it’s cooking.
- Garnish with fresh thyme, or parsley. Serve immediately.
Nutrition
How to make this recipe:
In a small bowl, mix together basil, oregano, thyme, paprika paste (paprika) and one tablespoon of olive oil. Set aside.
In a large skillet, over medium-high heat, add 2 tablespoons of olive oil. Season chicken with salt and pan-sear on each side for 5-7 minutes until golden. Transfer to a plate and add the garlic mixture over the chicken pieces. Add 1 tablespoon of olive oil and butter, then add the potatoes, sweet potato and sauté over medium heat until they start softening and becoming crispy about 7-8 minutes.
Add the white wine and scrap the bottom to loosen the bites on the bottom, and allow to boil until half has evaporated, about 2-3 minutes. Then add the chicken broth, grape tomatoes and place the chicken pieces between the vegetables. Cover and allow to simmer for 15 minutes until the chicken and potatoes are cooked, and tomatoes have burst. Coat the chicken with the sauce while it’s cooking.
Once all of the ingredients are added to the skillet, it will only require about 15-20 to cook to further tenderize the chicken and soften the potatoes. During this time, the garlic and herb mixture will have a chance to flavour the chicken with all it’s goodness!
Serve this dish immediately after the 15-20 minutes cook time. You will not need a side dish for this recipe. You will thoroughly enjoy it all on it’s own.
