One-Pan Creamy Chicken and Roasted Potatoes Recipe
Enjoy this One-Pan Creamy Chicken and Roasted Potatoes Recipe for a flavorful and easy dinner option.
Equipment
- oven-safe skillet
Ingredients
Chicken
- 4 pieces Bone-In, Skin-On Chicken Thighs Pat dry before seasoning.
Potatoes
- 1.5 pounds Yukon Gold Potatoes Cut into uniform pieces.
Sauce Ingredients
- 1 cup Heavy Cream Can substitute with half-and-half or coconut cream.
- 1 cup Chicken Broth Use low-sodium broth.
- 1 tablespoon Fresh Thyme Chopped.
- 4 cloves Garlic Minced.
Seasoning
Instructions
Cooking Steps
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry and season with salt and pepper.
- Heat the skillet over medium-high heat and sear the chicken thighs skin-side down until golden brown.
- Remove the chicken and set aside. Add the potatoes to the skillet, seasoning with salt and pepper.
- Place the chicken on top of the potatoes and transfer to the oven. Roast for 30-35 minutes.
- Remove the skillet from the oven and transfer the chicken to a plate to rest.
- Add the broth to the skillet, scraping up any browned bits (deglazing the pan).
- Stir in the cream, thyme, and garlic. Simmer for a few minutes until slightly thickened.
- Serve the chicken with the potatoes and sauce, garnished with extra thyme if desired.
Notes
Ensure the chicken is fully cooked (165°F at the thickest part) before serving.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 35gProtein: 40gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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