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Ultimate Garlic Butter Chicken Recipe with Baby Potatoes and Green Beans

Ultimate Garlic Butter Chicken with Baby Potatoes & Green Beans

There's something about a warm, home-cooked meal that brings back memories of family gatherings and cozy evenings in the kitchen. Today, I'm excited to share with you one of my all-time favorites: Ultimate Garlic Butter Chicken with Baby Potatoes & Green Beans. This dish is not only easy to whip up, but it also comes together in under an hour, making it perfect for busy weeknights or special occasions with loved ones.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Butter Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 lb baby potatoes halved
  • 12 oz green beans trimmed
  • 6 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 lemon juiced
  • 1 tsp paprika optional
Salt and Pepper
  • Fresh parsley

Equipment

  • Large Oven-Safe Skillet

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Season the chicken breasts with salt, pepper, and paprika (if using).
  3. Step 3: In a large oven-safe skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  4. Step 4: Add the chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
  5. Step 5: In the same skillet, add the halved baby potatoes. Drizzle with olive oil, season with salt, pepper, rosemary, and thyme. Stir well to combine.
  6. Step 6: Return the chicken to the skillet, placing it on top of the potatoes. Pour the lemon juice over the chicken and potatoes.
  7. Step 7: Transfer the skillet to the preheated oven and bake for 20 minutes.
  8. Step 8: After 20 minutes, remove the skillet from the oven. Add the trimmed green beans around the chicken and potatoes. Dot with the remaining 4 tablespoons of butter.
  9. Step 9: Return the skillet to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
  10. Step 10: Remove from the oven, garnish with chopped parsley, and enjoy!

Notes

Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven or microwave until warmed through. You can also enjoy it cold in a salad for a refreshing twist!