One Pan Chicken Potatoes

One Pan Chicken and Potatoes with Gravy is the perfect weeknight meal when you want something hearty and comforting without a lot of fuss. This dish brings together crispy chicken thighs and tender baby potatoes in a flavorful pan gravy all cooked in one skillet, making cleanup a breeze and maximizing flavors.

I started making this after I needed a cozy dinner after a long day and now it is a weekend staple everyone in the family asks for.

Ingredients

• Chicken thighs with skin and bone: add flavor and crispiness, and keep the meat juicy
• Baby potatoes: cook evenly and absorb the gravy well, look for smooth, firm potatoes without sprouts
• Yellow onion: adds sweetness and base flavor, pick firm onions with dry skins
• Garlic: adds aroma and depth, fresh cloves will give you the best flavor
• Chicken broth: forms the base for the gravy, use a quality low sodium broth so you can control seasoning
• All-purpose flour: thickens the gravy, measure carefully for best results
• Olive oil: brings out the chicken’s skin flavor when searing, pick extra virgin for better taste
• Unsalted butter: enriches the gravy and helps with browning, use fresh butter without off-flavors
• Fresh thyme: adds herbal notes that brighten the dish, look for vibrant green leaves that snap when bent
• Salt and black pepper: for seasoning, fresh ground pepper makes a big difference here

Instructions

Pat and Season Chicken:

Pat the chicken dry with paper towels to ensure crisp skin. Season generously with salt and pepper on both sides so you build flavor from the start.

Sear the Chicken:

Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook undisturbed for 5 to 6 minutes until the skin turns golden and crisp. Flip carefully and sear the other side for 5 to 6 minutes. Remove chicken and set aside.

Cook Onions and Garlic:

In the same skillet, add sliced onions and crushed garlic. Cook over medium heat until the onions become soft and translucent around 5 minutes, scraping up the browned bits on the pan to add flavor to your gravy.

Make the Gravy:

Sprinkle the flour evenly over the onion mixture and stir to coat well. Gradually whisk in the chicken broth to avoid lumps, stirring constantly until smooth. Let it simmer and thicken for 2 to 3 minutes.

Add Chicken and Potatoes:

Return the seared chicken to the skillet skin-side up. Arrange the baby potatoes around the chicken pieces. Add the butter and sprinkle the fresh thyme leaves evenly across everything.

Bake in Oven:

Transfer the entire skillet to a preheated oven at 375 degrees Fahrenheit. Bake for 35 to 40 minutes until the chicken is cooked through and the potatoes are tender when pierced.

Serve with Extra Gravy:

Spoon the delicious pan gravy over the chicken and potatoes when serving. Serve hot for best taste.

My favorite part is the crispy skin on the chicken paired with the buttery thyme-infused gravy. Once I made this for a family dinner and even the picky eaters went back for seconds because of the rich sauce and tender potatoes.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the oven to keep the chicken skin from becoming too soggy and refresh the gravy with a splash of broth if needed.

Ingredient Swaps

You can swap baby potatoes with fingerling or red potatoes for a different texture but keep them small or cut larger potatoes into uniform pieces for even cooking. If you do not have fresh thyme fresh rosemary or sage also work well with this recipe. For a gluten-free version, use cornstarch or a gluten-free flour blend to thicken the gravy.

Serving Ideas

Serve this dish with a simple green salad tossed in lemon vinaigrette to balance the richness or steamed green beans with a little butter and garlic. Crusty bread on the side is excellent for soaking up extra gravy.

This one pan meal is a family favorite that combines ease and rich flavors perfectly.

Frequently Asked Recipe Questions

→ What type of chicken works best for this dish?

Bone-in, skin-on chicken thighs provide the best flavor and moisture retention, helping create crispy skin and tender meat.

→ Can I use different potatoes?

Baby potatoes are ideal as they cook evenly and remain tender, but fingerlings or small Yukon Golds can be good substitutes.

→ How do I ensure a crispy chicken skin?

Patting the chicken dry and searing it skin-side down in hot olive oil before baking creates a golden, crispy crust.

→ What's the purpose of adding flour to the onions?

The flour helps thicken the gravy when combined with chicken broth, giving it a smooth and rich texture.

→ Can I prepare this dish ahead of time?

Searing the chicken and sautéing the vegetables in advance works well; just assemble and bake before serving for best results.