There is something truly comforting and downright delicious about my One-Pan Chicken Thighs and Potatoes with Creamy Gravy Recipe. Imagine juicy chicken thighs seared to golden perfection, nestled alongside tender baby potatoes, all bathed in a luscious, velvety gravy that soaks into every bite. This recipe is the perfect harmony of flavors and textures, created entirely in one pan, which means less fuss and more time savoring every mouthful. Whether you’re cooking a weeknight dinner or wanting to impress without the stress, this dish has you covered with hearty satisfaction and cozy vibes.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with ingredients you likely have on hand, yet each plays a crucial role in layering that rich flavor and pleasing texture. From the tender chicken thighs to the earthy baby potatoes and the creamy, dreamy gravy, every element shines without overpowering the others.
- Boneless skinless chicken thighs (1.5 lbs): These are perfect for staying juicy and flavorful throughout the cooking process.
- Baby potatoes (1.5 lbs, halved): Their small size ensures quick cooking and a tender, creamy interior.
- Olive oil (2 tablespoons): Adds a subtle fruitiness and helps achieve a crisp sear on the chicken.
- Butter (3 tablespoons, divided): Brings richness to the dish and creates the base for the sumptuous gravy.
- Garlic powder (1 teaspoon): Provides a warm, savory undertone that infuses both chicken and potatoes.
- Onion powder (1 teaspoon): Enhances the savory profile with a mild sweetness.
- Dried thyme (1 teaspoon): Offers an earthy, herbaceous note that pairs beautifully with poultry.
- Dried parsley (1 teaspoon): Adds a fresh, green flavor and a pop of color.
- Chicken broth, low sodium (1.5 cups): Creates the liquid base for the creamy, flavorful gravy.
- All-purpose flour (2 tablespoons): Thickens the gravy to that perfect creamy consistency.
- Salt (0.5 teaspoon, adjust to taste): Balances and elevates all the flavors in the dish.
- Black pepper (0.5 teaspoon): Adds a gentle kick and depth.
- Shredded cheese (1 cup, optional): Mozzarella or cheddar can be sprinkled on top for an extra melty, cheesy finish.
How to Make One-Pan Chicken Thighs and Potatoes with Creamy Gravy Recipe
Step 1: Sear the Chicken to Golden Perfection
Begin by heating a large skillet over medium heat with a tablespoon of olive oil and one tablespoon of butter. While the pan warms, season the chicken thighs generously with garlic powder, salt, black pepper, and dried thyme. Once the pan is hot and the butter is melted, carefully place the chicken thighs in and sear them for about 3 to 4 minutes on each side. You’re aiming for that gorgeous golden crust which locks in the juices. After searing, remove the chicken from the pan and set it aside. This first step builds the flavor foundation you’ll fall in love with.
Step 2: Brown the Baby Potatoes
In the same skillet, add a tablespoon more of butter and place the halved baby potatoes cut-side down. Let them brown for a couple of minutes without moving them around too much—this caramelization is what makes the potatoes irresistibly tasty. Then stir and continue cooking for about 10 minutes until the potatoes become fork-tender. Season them with onion powder, salt, and pepper to enhance their natural sweetness and balance the flavor.
Step 3: Prepare the Creamy Gravy Base
Push the browned potatoes to one side of the skillet to make room in the center. Add the final tablespoon of butter directly in the middle and allow it to melt. Sprinkle in the flour and whisk constantly for about a minute until the mixture becomes bubbly and turns a lovely golden color. This is your roux—a magical thickening agent for the gravy.
Step 4: Transform Chicken Broth into Velvety Gravy
Slowly pour in the chicken broth while whisking continuously to avoid lumps. This step demands a bit of patience, but the silky, thickened gravy that forms is well worth it. Let it bubble gently and thicken further, creating the luxurious sauce that ties the dish together.
Step 5: Simmer Chicken and Potatoes Together
Return the seared chicken thighs back to the skillet, nestling them snugly between the potatoes. Spoon some of the freshly made gravy over each piece to ensure maximum flavor infusion. Cover the skillet and reduce the heat to low, allowing everything to simmer together for 10 to 12 minutes. The chicken finishes cooking through, and all those flavors meld beautifully.
Step 6: (Optional) Add a Cheesy Finish
If you want to take this dish over the top (and who doesn’t?), sprinkle a cup of shredded mozzarella or cheddar cheese over the top. Pop the lid back on and let the cheese melt into gooey, dreamy perfection right before serving. This step is pure comfort food bliss.
How to Serve One-Pan Chicken Thighs and Potatoes with Creamy Gravy Recipe
Garnishes
A sprinkle of fresh parsley or a few thyme leaves on top will bring a fresh pop of color and a hint of brightness that contrast wonderfully with the creamy gravy. A light dusting of cracked black pepper just before serving adds a subtle aromatic touch that enhances each bite.
Side Dishes
This dish pairs beautifully with crisp green vegetables like steamed broccoli or fresh green beans that add a refreshing crunch. A simple mixed greens salad with a tangy vinaigrette can balance the richness, while some warm, crusty bread is perfect for soaking up every drop of that addictive gravy.
Creative Ways to Present
For a charming presentation, serve the chicken and potatoes straight from the skillet on a rustic wooden board, allowing everyone to dig in family-style. Alternatively, plate each serving with a spoonful of gravy artistically drizzled and garnish with herbs for a restaurant-worthy look that belies how easy the One-Pan Chicken Thighs and Potatoes with Creamy Gravy Recipe really is.
Make Ahead and Storage
Storing Leftovers
Leftovers of the One-Pan Chicken Thighs and Potatoes with Creamy Gravy Recipe keep well in an airtight container in the refrigerator for up to four days. The gravy locks in moisture, so reheated portions taste almost as fresh as the first time.
Freezing
You can freeze leftovers too! Place the cooled chicken, potatoes, and gravy in a freezer-safe container and freeze for up to three months. Thaw overnight in the fridge before reheating to preserve the textures and flavors beautifully.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat or in the microwave, stirring occasionally to ensure the gravy remains smooth and the chicken heats evenly. Adding a splash of chicken broth when reheating can help restore creaminess if it thickens too much.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are preferred for their juiciness and flavor, boneless skinless chicken breasts can be used as a leaner alternative. Just be sure to not overcook them to avoid dryness.
Do I have to use baby potatoes?
Baby potatoes work best because they cook evenly and quickly. However, if you only have larger potatoes, cut them into smaller pieces to ensure they cook through alongside the chicken.
Is there a way to make this recipe gluten-free?
Yes! Simply swap all-purpose flour for a gluten-free flour blend or cornstarch for thickening the gravy, and double-check your chicken broth is gluten-free as well.
Can I prepare this dish in advance?
Yes, you can prepare the chicken and potatoes and make the gravy ahead, then combine and reheat just before serving for convenience and minimal last-minute effort.
What cheese works best if I want to add the optional topping?
Mozzarella adds creamy meltiness while cheddar gives a sharper, richer flavor. You can mix both or use whichever you prefer to elevate the dish to cheesy comfort food heaven.
Final Thoughts
This One-Pan Chicken Thighs and Potatoes with Creamy Gravy Recipe is a true gem that brings warmth, ease, and deliciousness to your table. It’s a perfect way to enjoy a hearty homemade meal without spending hours fussing in the kitchen. Give it a try and savor every comforting, flavorful bite — you’ll find yourself coming back to this recipe time and again.
Print
One-Pan Chicken Thighs and Potatoes with Creamy Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This One-Pan Chicken and Potatoes with Gravy recipe offers a comforting and hearty meal perfect for weeknight dinners. Tender seared chicken thighs or breasts are cooked alongside golden baby potatoes in a savory homemade gravy, all prepared in a single skillet to minimize cleanup. Optional melted cheese adds a creamy finish to this flavorful dish.
Ingredients
Chicken and Potatoes
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
Gravy
- 1.5 cups chicken broth, low sodium
- 2 tablespoons all-purpose flour
Optional
- 1 cup shredded cheese (mozzarella or cheddar)
Instructions
- Heat the skillet: Place a large skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter, allowing the butter to melt and combine with the oil for cooking.
- Season the chicken: Pat the chicken dry and season both sides evenly with garlic powder, salt, black pepper, and dried thyme for a flavorful crust.
- Sear chicken: Add the seasoned chicken to the hot skillet and cook for 3 to 4 minutes per side until golden brown. Remove the chicken from the skillet and set aside to keep warm.
- Cook potatoes: In the same skillet, add the remaining 1 tablespoon of butter and spread the halved baby potatoes cut-side down. Allow them to brown undisturbed for a few minutes.
- Sauté potatoes: Stir the potatoes and continue cooking for about 10 minutes until they are tender. Season with onion powder, salt, and black pepper to taste.
- Prepare the gravy roux: Push the potatoes to one side of the skillet. In the center, melt the remaining tablespoon of butter. Sprinkle the flour over the melted butter and whisk constantly for about 1 minute until bubbly and golden, creating a roux.
- Add broth and thicken: Gradually pour in the low sodium chicken broth while whisking continuously to prevent lumps. Continue whisking until the gravy is smooth and thickened.
- Simmer chicken with gravy: Return the seared chicken pieces to the skillet, nestling them between the potatoes. Spoon the gravy over the chicken, cover the skillet, and simmer on low heat for 10 to 12 minutes to meld flavors and fully cook the chicken.
- (Optional) Add cheese: If desired, sprinkle shredded mozzarella or cheddar cheese over the chicken and potatoes. Cover again and let it melt before serving for a creamy finish.
- Serve: Remove from heat and serve the chicken, potatoes, and gravy hot for a satisfying one-pan meal.
Notes
- Use boneless skinless thighs for juicier chicken or breasts for leaner meat.
- Baby potatoes can be substituted with fingerlings or small Yukon gold potatoes, halved.
- Adjust seasoning with salt and pepper according to taste preferences.
- The cheese topping is optional but adds richness and depth of flavor.
- If the gravy thickens too much, whisk in a little more chicken broth or water to reach desired consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
