Creamy One Pan Chicken and Potatoes Recipe
This creamy one pan chicken and potatoes recipe is the most comforting dinner. Juicy chicken, tender potatoes, green beans and mushrooms in a rich and creamy sauce.
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Servings 4 servings
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.