One-Pan Creamy Chicken and Roasted Potatoes for Cozy Nights

This One-Pan Creamy Chicken and Roasted Potatoes recipe transforms weeknight dinners into a cozy delight with savory flavors and minimal cleanup.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-In, Skin-On Chicken Thighs Pat them dry for optimal browning.

For the Potatoes

1.5 pounds Yukon Gold Potatoes Cut into even 1-inch pieces.

For the Sauce

1 cup Heavy Cream Consider substituting with half-and-half or coconut cream.
1 cup Chicken Broth Use low-sodium.
1 tablespoon Fresh Thyme Fresh herbs are best.
4 cloves Garlic Minced.

Equipment

large oven-safe skillet

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C). Gather your ingredients while the oven heats.
Pat the chicken thighs dry and season both sides generously with salt and pepper.
Sear the chicken thighs skin-side down in a hot skillet for about 7-8 minutes until golden brown.
Remove chicken and sauté the potatoes in the same skillet with salt and pepper for about 3-4 minutes.
Pour in chicken broth to deglaze the pan, then add heavy cream, minced garlic, and thyme. Stir and simmer.
Nestle the chicken back in the pan among the potatoes and roast for 25-30 minutes.
Remove from the oven and let the chicken rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 30gProtein: 40gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 20mgCalcium: 60mgIron: 4mg

Notes

Feel free to add vibrant veggies like spinach or mushrooms during the last few minutes of cooking for extra nutrition and flavor.

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