One-Pan Chicken and Potatoes with Gravy

Bone-in chicken thighs sear until golden, then simmer with baby potatoes in a gravy built right in the same pan from the browned bits left behind. It's a true one-pan dinner, with the potatoes cooking directly in the gravy so they soak up all that flavor. Simple pantry seasonings like paprika and thyme keep it feeling like a classic comfort meal.

Seared chicken thighs and baby potatoes simmer together in a homemade pan gravy for an easy one-pan dinner.

Why You'll Love This Recipe

• Fast: ready in about 55 minutes (15 min prep, 40 min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 4 servings
• Light: about 425 calories per serving

Ingredients

• 4 bone-in skin-on chicken thighs ((or drumsticks))
• 1 ½ pounds baby potatoes (halved)
• 1 medium onion (sliced)
• 3 cloves garlic (minced)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
• ½ teaspoon dried rosemary (or 1 sprig fresh rosemary)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Fresh parsley (chopped (for garnish))

Instructions

1. Pat the chicken dry with paper towels and season with salt, pepper, paprika, and garlic powder.
2. Heat the olive oil in a large skillet or cast iron pan over medium-high heat.
3. Sear the chicken skin-side down for 5 to 6 minutes until golden, flip and cook another 3 to 4 minutes, then remove and set aside.
4. Melt 1 tablespoon of butter in the same pan and sauté the sliced onions for 3 minutes, until softened.
5. Stir in the minced garlic and cook for 30 seconds, until fragrant.
6. Add the halved baby potatoes, season lightly with salt and pepper, and cook for 4 to 5 minutes, stirring occasionally.
7. Add the remaining butter, then sprinkle the flour over the potatoes and stir until evenly coated.
8. Slowly pour in the chicken broth while stirring to avoid lumps, scraping up any browned bits from the bottom of the pan.
9. Nestle the chicken back into the pan among the potatoes and add the thyme and rosemary.
10. Reduce the heat to medium-low, cover, and simmer for 25 to 30 minutes, until the chicken reaches 165°F and the potatoes are fork-tender.
11. If the gravy is too thin, uncover and simmer for a few more minutes until it thickens.
12. Garnish with fresh parsley and serve hot with crusty bread or a green salad.

Cooking Tips

• Pat the chicken very dry before searing so the skin browns instead of steaming.
• Scrape up the flavorful browned bits stuck to the pan when you pour in the broth — that's where a lot of the taste lives.
• Cut the potatoes into similar-sized pieces so they cook evenly.

Substitutions

• Drumsticks can replace thighs if that's what you have on hand.
• Fresh thyme and rosemary sprigs can be used instead of dried for a brighter flavor.
• Yukon gold potatoes cut into chunks work well in place of baby potatoes.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth if the gravy has thickened too much.

Serving Suggestions

• Serve with crusty bread to soak up the gravy.
• Pair with a simple green salad for a lighter side.
• Garnish with fresh parsley just before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	425 kcal

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