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Creamy One Pan Chicken and Potatoes Recipe

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4.3 from 9 reviews

This creamy one pan chicken and potatoes recipe features tender seared chicken thighs cooked with potatoes, mushrooms, fresh rosemary, and a luscious creamy parmesan sauce, all baked together in a single skillet for a flavorful, comforting meal that’s easy to prepare and perfect for weeknight dinners.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Vegetables

  • 2 Tbsp. olive oil, divided
  • 1.5 lbs. boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 1/2 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb. white potatoes, cut into large 1/2″ dice
  • 8 oz. baby portobello mushrooms, halved or quartered
  • 2 sprigs fresh rosemary, leaves removed and roughly chopped

Sauce

  • 1 cup chicken stock
  • 1/4 cup heavy cream
  • 1 Tbsp. cornstarch
  • 2 cups fresh spinach, roughly chopped
  • 2/3 cup shredded parmesan cheese

Instructions

  1. Heat Oven and Prepare Pan: Preheat your oven to 400°F. Heat 1 tablespoon of olive oil over medium-high heat in a large oven-safe pan, such as a 10-12″ cast iron skillet.
  2. Sear the Chicken: Season the chicken thighs all over with salt and pepper. Place them gently into the hot skillet and sear for 2-3 minutes per side until you achieve a light brown crust. The chicken won’t be fully cooked at this stage. Remove from skillet and set aside.
  3. Sauté Aromatics: Add the remaining tablespoon of olive oil to the skillet and reduce heat to medium. Add diced onion and minced garlic, sautéing for 2-3 minutes until the onion softens.
  4. Cook Potatoes and Mushrooms: Add diced potatoes to the skillet, stirring and cooking for 2-3 minutes until they start to soften and brown slightly. Add mushrooms, stirring again and cooking for another 2-3 minutes until mushrooms soften and shrink.
  5. Add Herbs and Seasoning: Stir in chopped rosemary and season with additional salt and pepper to taste.
  6. Deglaze and Make Sauce Base: Gradually add chicken stock to the skillet, stirring well to scrape up the browned bits from the bottom of the pan for extra flavor. Once combined, stir in the heavy cream.
  7. Return Chicken and Bake: Nestle the seared chicken thighs back into the sauce in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through and the potatoes are tender.
  8. Thicken Sauce: Remove the skillet from the oven. Carefully spoon 2-3 tablespoons of sauce into a small bowl and whisk in the cornstarch to form a slurry. Gradually stir the slurry back into the skillet sauce over medium heat on the stove, stirring until the sauce thickens slightly. You may not need all of the slurry.
  9. Finish and Serve: Add chopped spinach and parmesan cheese to the sauce, stirring until the cheese melts and the spinach wilts. Optionally, garnish with an extra rosemary sprig. Serve immediately for best flavor and texture.

Notes

  • This dish is best cooked in an oven-safe skillet such as cast iron or a dutch oven for easy stove-to-oven transition.
  • You can substitute chicken breasts for thighs, but cooking times may vary slightly.
  • For a lighter version, you can reduce the heavy cream amount or use half-and-half.
  • Make sure potatoes are cut into similar-sized pieces for even cooking.
  • Letting the chicken sear properly adds great flavor through caramelization.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/creamy-one-pan-chicken-and-potatoes-recipe/