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
Scale
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.
