How to make One-Pan Chicken and Potatoes with Gravy
Making a delicious and comforting meal doesn’t have to involve a lot of fuss. One-Pan Chicken and Potatoes with Gravy is a perfect example of a dish that brings together savory flavors and hearty ingredients in a single skillet. This recipe is straightforward, combines pantry staples, and is sure to please everyone around the table.
Prepare the Chicken: Begin by patting the chicken thighs dry. Season them generously with salt and pepper. This will help to enhance the flavor of the chicken while cooking.
Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, place the chicken in the pan skin-side down. Sear the chicken until it turns a golden brown color, about 5-7 minutes. After that, flip the chicken and cook for another 2-3 minutes. Once nicely browned, remove the chicken from the skillet and set it aside.
Sauté the Vegetables: In the same skillet, add 1 tablespoon of butter and the chopped onion. Sauté the onion for 2-3 minutes until it becomes soft. Then, add the minced garlic and cook for another minute until the garlic is fragrant.
Add the Potatoes: Next, add the cubed Yukon gold potatoes to the skillet. Sprinkle the flour over the vegetables and stir to coat everything evenly. This helps to create a thicker gravy later on.
Pour in the Chicken Broth: Gradually add the chicken broth to the skillet, making sure to scrape up any browned bits stuck to the bottom. These bits are packed with flavor and will add depth to your gravy. Add the rosemary and season lightly with additional salt and pepper.
Return the Chicken to the Skillet: Place the chicken thighs back into the skillet, skin-side up, making sure they are nestled among the potatoes. Spoon the sauce over the potatoes to keep the chicken skin crispy.
Bake in the Oven: Preheat your oven to 400°F (200°C). Bake the skillet uncovered for about 25-30 minutes. The chicken is ready when it reaches an internal temperature of 165°F and the potatoes are fork-tender.
Simmer for Gravy: Once the chicken is cooked, remove it from the skillet. If the gravy needs thickening, place the skillet back on medium heat and let the pan juices and potatoes simmer for 2-3 minutes until the sauce thickens slightly.
Finish the Gravy: Stir in the remaining 1 tablespoon of butter to give the gravy a nice glossy finish. Discard the rosemary and return the chicken to the skillet. Spoon the delicious gravy over the chicken and potatoes before serving. Enjoy hot!
Why You’ll Love This One-Pan Chicken and Potatoes with Gravy
This dish is a fantastic choice for a weeknight dinner or a family gathering. The combination of tender chicken, savory gravy, and perfectly cooked potatoes creates a filling and satisfying meal.
One of the main reasons why you’ll love this recipe is its simplicity. With everything made in one skillet, cleanup is a breeze! Additionally, the ingredients are common and everyday items, making it easy to gather what you need without a trip to the specialty store.
The rich gravy will coat the chicken and potatoes beautifully, adding moisture and flavor. Plus, the aroma that fills your kitchen while this dish is baking is irresistible and sure to make everyone at the table eager to eat.
Nutritional Benefits
This recipe not only tastes good but also offers various nutritional benefits:
Chicken: Provides high-quality protein and essential vitamins and minerals like B vitamins, selenium, and phosphorus.
Potatoes: A great source of carbohydrates and dietary fiber, potatoes also offer vitamin C, potassium, and antioxidants.
Onions and Garlic: Both are known for their health benefits, including anti-inflammatory properties and their contributions to heart health.
Healthy Fats: Olive oil and butter contribute healthy fats to the meal, which are essential for nutrient absorption and overall health.
What to Serve With One-Pan Chicken and Potatoes with Gravy
While this dish can stand well on its own, you may want to complement it with additional side items for a complete meal. Here are some suggestions:
Steamed Vegetables: Broccoli, green beans, or carrots work well and add color and nutrients.
Side Salad: A fresh garden salad with a light vinaigrette can balance out the richness of the gravy.
Crusty Bread: Serve with a loaf of crusty bread to soak up the delicious gravy.
How to Store One-Pan Chicken and Potatoes with Gravy
If you have leftovers (which is rare since this dish is so good!), they can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove until heated through. If the gravy thickens during storage, you can add a little chicken broth or water while reheating to get the desired consistency.
Tips and Mistakes to Avoid
Avoid Overcrowding the Pan: When searing the chicken, make sure not to overcrowd the skillet. If necessary, cook the chicken in batches to achieve a nice golden color.
Don’t Skip the Browning Step: Browning the chicken adds flavor. Take your time to sear it properly before moving on to the other steps.
Adjust Seasonings to Taste: Seasoning with salt and pepper should always be adjusted to your preference. Taste as you go to achieve the flavor you like best.
Variations
Feel free to customize this recipe to your liking! Here are a few variations to consider:
Herb Variations: Use other herbs such as thyme or sage along with or instead of rosemary for a different flavor profile.
Vegetable Additions: Add other vegetables like carrots, peas, or bell peppers to the mix for extra nutrition.
Spicy Twist: For a bit of heat, sprinkle some red pepper flakes into the gravy or use spicy seasoned chicken.
FAQs
Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. Just be mindful that the cooking time may be shorter.
What can I use if I don’t have chicken broth?
If you don’t have chicken broth, you can use vegetable broth or water. Just remember that broth adds more flavor.
Can I make this dish ahead of time?
It’s best to prepare it fresh, but you can prep the ingredients the night before or store the leftovers for future meals.
One-Pan Chicken and Potatoes with Gravy is a wonderful dish that embodies warmth, comfort, and ease. With its simple preparation and remarkable flavors, it’s a recipe you’ll want to return to time and time again! Enjoy crafting this delicious meal and savoring the delightful results.
Prepare the chicken: Begin by patting the chicken thighs dry. Season them generously with salt and pepper.
Sear the chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Place the chicken in the pan skin-side down and sear until golden brown, about 5-7 minutes. Flip and cook for another 2-3 minutes. Remove chicken and set aside.
Sauté the vegetables: In the same skillet, add 1 tablespoon of butter and the chopped onion. Sauté for 2-3 minutes until soft, then add the minced garlic and cook for another minute.
Add the potatoes: Next, add the cubed Yukon gold potatoes and sprinkle the flour over the vegetables. Stir to coat evenly.
Pour in the chicken broth: Gradually add the chicken broth and scrape up any browned bits from the bottom. Add the rosemary and season lightly with salt and pepper.
Return the chicken to the skillet: Place the chicken thighs back in, skin-side up, nestled among the potatoes. Spoon sauce over the potatoes.
Bake in the oven: Preheat your oven to 400°F (200°C) and bake uncovered for about 25-30 minutes until cooked through and potatoes are fork-tender.
Simmer for gravy: Remove chicken after cooking. If gravy needs thickening, let pan juices and potatoes simmer for 2-3 minutes until slightly thickened.
Finish the gravy: Stir in the remaining 1 tablespoon of butter and discard the rosemary. Return chicken to skillet, spoon gravy over before serving.
Notes
Serve with steamed vegetables, a side salad, or crusty bread to soak up the gravy.
Prepare the chicken: Begin by patting the chicken thighs dry. Season them generously with salt and pepper.
Sear the chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Place the chicken in the pan skin-side down and sear until golden brown, about 5-7 minutes. Flip and cook for another 2-3 minutes. Remove chicken and set aside.
Sauté the vegetables: In the same skillet, add 1 tablespoon of butter and the chopped onion. Sauté for 2-3 minutes until soft, then add the minced garlic and cook for another minute.
Add the potatoes: Next, add the cubed Yukon gold potatoes and sprinkle the flour over the vegetables. Stir to coat evenly.
Pour in the chicken broth: Gradually add the chicken broth and scrape up any browned bits from the bottom. Add the rosemary and season lightly with salt and pepper.
Return the chicken to the skillet: Place the chicken thighs back in, skin-side up, nestled among the potatoes. Spoon sauce over the potatoes.
Bake in the oven: Preheat your oven to 400°F (200°C) and bake uncovered for about 25-30 minutes until cooked through and potatoes are fork-tender.
Simmer for gravy: Remove chicken after cooking. If gravy needs thickening, let pan juices and potatoes simmer for 2-3 minutes until slightly thickened.
Finish the gravy: Stir in the remaining 1 tablespoon of butter and discard the rosemary. Return chicken to skillet, spoon gravy over before serving.
Notes
Serve with steamed vegetables, a side salad, or crusty bread to soak up the gravy.