Try this creamy one pan chicken and potatoes recipe, the perfect comfort dinner. Juicy chicken, tender baby potatoes, green beans and mushrooms cooked in a rich and creamy sauce.
Check out my simple oven baked chicken and rice recipe for another easy dinner idea!
CHICKEN AND POTATOES RECIPE
Nothing beats a rich, hearty dinner that requires only one skillet and can be ready in under 35 minutes! Crispy and flavorful chicken thighs, tender baby potatoes, green beans, and mushrooms all simmered and cooked in a rich, creamy sauce. This dish comes out hearty, flavorful, giving you the perfect weeknight dinner idea.
WHAT YOU NEED-
- Chicken– This recipe calls for boneless, skinless chicken thighs. I marinate the chicken in olive oil, salt, pepper, garlic, paprika and Italian seasoning. You can use any other chicken seasonings you prefer.
- Oil– To sear/sauté the chicken, I just add a little bit of oil, you can use either canola oil, vegetable oil, or olive oil.
- Butter– Either salted or unsalted butter can be used. This is the base of the creamy, rich sauce.
- Onion– For added flavors, I love adding onions! You can use either red onion or yellow cooking onion for this dish.
- Garlic– I recommend using freshly minced garlic for the best results. You can also use jarred minced garlic.
- Mushrooms– Adding mushrooms is totally optional! You can use either white or portobello mushrooms.
- Flour– All purpose flour works as a thickening agent for the creamy sauce.
- Green Beans– I love adding green beans to this one skillet chicken recipe! It gives added flavors and adds veggies to this dish.
- Potatoes– You can use either red baby potatoes, golden baby potatoes or a mix of both baby potatoes. You can also swap for regular golden potatoes, just quarter the potatoes.
- Seasonings– To season this hearty, creamy dish I use a combination of salt, paprika, and garlic powder. You can use any of your favorite seasonings.
- Broth– You can use either chicken, beef or vegetable broth for this recipe. I don’t ever have broth, so I make my own broth with water and bullion powder.
- Heavy Cream– To make this one pot dish creamy, this recipe calls for heavy whipping cream. You can also swap for half and half creamer or even whole milk. If you don’t want a creamy dish, you can totally swap for more broth.
- Parmesan– I love adding freshly grated parmesan cheese! You can also use the pre-grated parmesan cheese. You can totally leave out the parmesan cheese if preferred.
HOW TO MAKE CHICKEN AND POTATOES RECIPE
This effortless creamy one pan chicken and potatoes recipe is going to become a classic dinner!
- Coat the chicken in the oil and seasonings.
- In a deep, large skillet, heat oil. Once hot, add the seasoned chicken and sear on both sides until crispy and golden. Remove from the skillet. (It’s okay if the chicken isn’t fully cooked, it will finish cooking later.)
- In the same skillet, saute the onions, mushrooms and garlic with butter until caramelized.
- Sprinkle in the flour and mix until combined.
- Add the green beans and halved baby potatoes and seasonings to the skillet.
- Pour in the liquid and mix to combine. (Make sure the potatoes are sitting in the liquid so they can cook evenly.)
- Nestle the chicken thighs back into the skillet. Bring the dish to a boil, cover with a lid and allow the potatoes to boil.
- Allow the liquid to boil until the potatoes are tender and chicken is cooked through.
- Once the potatoes are tender, remove from the heat. Top the greens and parmesan cheese and serve immediately.
QUESTIONS YOU MIGHT HAVE:
For the best results, I love using boneless skinless chicken thighs. You can swap for bone-in chicken thighs, the cook time will just be longer when searing them in the beginning. You can also use chicken tenderloins if preferred.
Yes, this recipe calls for baby potatoes. You can use either red baby potatoes, yellow baby potatoes or a mix of both.
Yes, you can totally leave out the green beans and the mushrooms if preferred. You can also swap the green beams for asparagus.
If your sauce seems too thin you can thicken it by taking some cornstarch and whisking it with some water and then pouring the slurry into the skillet.
If the creamy sauce is too thick, you can pour a little bit more broth or water into the skillet.
Once this dish is cooled, cover and store in the fridge for 3-4 days.
You can reheat this dish in the microwave or in a skillet on the stove top.
OTHER DINNER IDEAS-
Check out all my other delicious, easy dinner ideas!
Creamy One Pan Chicken and Potatoes Recipe
Ingredients
- 1 Tbsp olive or canola oil for sautéing
- 3 Tbsp butter salted or unsalted
- 1/2 cup onion finely chopped
- 3 garlic cloves minced
- 8 oz mushrooms quartered
- 1 1/2 Tbsp all purpose flour
- 1/2 lb green beans trimmed
- 1 1/2 lbs baby potatoes halved
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- 1 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup parmesan cheese shredded
Chicken-
- 1 1/2 lbs boneless skinless chicken thighs
- 1 Tbsp olive oil or canola oil
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp Italian seasoning
Instructions
- Coat the chicken thighs with the oil, then season both sides evenly with the seasonings.1 1/2 lbs boneless skinless chicken thighs, 1 Tbsp olive oil or canola oil, 1 tsp salt, ½ tsp ground black pepper, ½ tsp paprika, ½ tsp Italian seasoning, 1 tsp garlic powder
- Heat the oil in a large, deep skillet over medium-high heat. Add the seasoned chicken thighs and cook for 3–4 minutes on each side, until both sides are golden brown and seared.1 Tbsp olive or canola oil, for sautéing
- Once both sides of the chicken are crispy, remove the chicken from the skillet and set it aside on a plate. (The chicken does not need to be fully cooked at this point because it will finish cooking later.)
- Using the same skillet, add the butter, onions, mushrooms, and garlic. Sauté for about 3–4 minutes, stirring occasionally, until the vegetables begin to soften and the garlic is fragrant.3 Tbsp butter, salted or unsalted, 1/2 cup onion, finely chopped, 3 garlic cloves, minced, 8 oz mushrooms, quartered
- Sprinkle the flour evenly over the vegetables and stir until everything is well coated.1 1/2 Tbsp all purpose flour
- Add the green beans, halved potatoes, and remaining seasonings to the skillet and stir to combine.1/2 lb green beans, trimmed, 1 1/2 lbs baby potatoes, halved, ½ tsp salt, ½ tsp paprika, ½ tsp garlic powder
- Pour in the broth, Parmesan cheese, and heavy cream and stir to combine. (Make sure the potatoes are sitting in the liquid so they can cook evenly.)1 1/2 cup chicken broth, 1 cup heavy whipping cream, 1/4 cup parmesan cheese, shredded
- Place the chicken thighs back into the skillet, nestling them between the vegetables. Bring the liquid to a boil, then reduce the heat to medium and cover the skillet.
- Cook for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through. (The potatoes should remain mostly covered by the liquid while they cook, so there is no need to stir them frequently.)
- Once the potatoes are tender and the chicken is fully cooked, remove the skillet from the heat. Sprinkle with freshly chopped greens and additional Parmesan cheese, if desired.
- Serve immediately while hot.
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