Lemon Butter Chicken Thighs and Sweet Potato Skillet
This one pan dish pairs juicy chicken thighs with tender sweet potato chunks, brightened by lemony butter sauce and a few pantry staples. Simple enough for busy evenings, flavorful enough to feel special.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 cup chicken broth or water
- Salt to taste
- Pepper to taste
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Sear the chicken, skin side down, until the skin is crispy and golden. This will take about 6-8 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the cubed sweet potatoes. Cook for about 5-7 minutes, stirring occasionally, until they start to soften and get a bit of color.
- Lower the heat to medium. Add the butter and minced garlic. Sauté for about 1 minute until fragrant, then stir in the thyme and lemon zest.
- Pour in the lemon juice and chicken broth. Scrape up any browned bits from the bottom of the pan; they’re flavor gold.
- Nestle the chicken back into the skillet, skin side up. Cover and simmer for 15-18 minutes, or until the chicken reaches 165°F (74°C) and the sweet potatoes are tender.
- If you want a glossy finish, uncover and simmer for a few more minutes to reduce the sauce slightly. Taste and adjust salt if needed.
- Serve the skillet hot, spooning a bit of the lemon butter sauce over the chicken and potatoes.