Pan-Seared Chicken Thighs with Sautéed Butternut and Potatoes
80% authentic · French-inspired
Crispy pan-seared chicken thighs served alongside tender, slightly sweet sautéed butternut squash and baby potatoes. A simple yet elegant dish perfect for a weeknight.
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Ingredients
- Chicken Thighs6
- Baby Potatoes500g
- Butternut1 medium
- Cooking oil4 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Wash the baby potatoes and cut any larger ones in half. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Pat the chicken thighs dry with paper towels.
- 2
Season the chicken thighs generously with salt and pepper.
- 3
Heat 2 tablespoons of cooking oil in a large frying pan over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown and crispy. Flip and cook for another 5-7 minutes, or until almost cooked through. Remove chicken from the pan and set aside.
- 4
Add the remaining 2 tablespoons of cooking oil to the same frying pan. Add the baby potatoes and butternut squash cubes. Season with salt and pepper.
- 5
Sauté the vegetables for 15-20 minutes, stirring occasionally, until tender and lightly browned. You may need to add a splash of water and cover the pan for the last 5-7 minutes to ensure the potatoes and butternut are fully cooked.
- 6
Return the chicken thighs to the pan with the vegetables. Cover and cook for another 5-10 minutes, or until the chicken is fully cooked through (internal temperature of 74°C/165°F) and the vegetables are tender.
- 7
Serve hot.
