Dinner just got easier with these incredible one-pot chicken thighs! This recipe is a lifesaver for busy weeknights, delivering tender, flavorful chicken and a hearty sauce all in one pan. Get ready for a delicious meal with minimal cleanup.
Key Ingredients & Substitutions
- Chicken Thighs: Bone-in, skin-on thighs are best for flavor and crispiness. Boneless, skinless thighs work too, just adjust cooking time.
- Chicken Broth: Use low-sodium for better control of saltiness. Vegetable broth works as well.
- Onion: Yellow or white onion. Shallots can be used for a milder flavor.
- Garlic: Freshly minced is always best. Garlic powder can be substituted in a pinch (about 1/2 teaspoon per clove).
- Potatoes: Small creamer potatoes or Yukon Golds are great. Cut larger potatoes into 1-inch chunks.
- Herbs: Fresh rosemary and thyme add amazing aroma. Dried herbs can be used (use 1/3 the amount of fresh).
Ingredients
Main:
- 4-6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1.5 pounds small potatoes, quartered or halved if small
- 1.5 cups chicken broth
- 1/2 cup heavy cream (optional, for a richer sauce)
- 1/4 cup fresh parsley, chopped (for garnish)
Spices:
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large oven-safe skillet or Dutch oven
Step-by-Step Instructions
1. Prepare Your Chicken
Pat the chicken thighs dry with paper towels. This helps the skin get nice and crispy. Season them generously on all sides with salt, pepper, smoked paprika, and dried oregano.
2. Sear the Chicken
Heat olive oil in your large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics and Potatoes
Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant. Add the quartered potatoes and cook for 5 minutes, stirring occasionally.
4. Build the Sauce and Bake
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. If using, stir in the heavy cream. Return the seared chicken thighs to the skillet, nestling them among the potatoes. Add the fresh rosemary and thyme sprigs.
5. Finish in the Oven
Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender. An instant-read thermometer should read 165°F (74°C) when inserted into the thickest part of the chicken.
6. Garnish and Serve
Carefully remove the skillet from the oven. Let it rest for a few minutes before serving. Garnish with fresh chopped parsley. Enjoy your easy one-pot meal!
Storage Instructions
Store leftover one-pot chicken thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or in a skillet on the stovetop over medium-low heat until heated through.
Frequently Asked Questions (FAQ)
Q: Can I use boneless, skinless chicken thighs?
A: Yes, you can. Reduce the initial searing time to 3-4 minutes per side and the oven baking time to about 15-20 minutes, or until cooked through.
Q: What kind of potatoes work best?
A: Small creamer potatoes, Yukon Golds, or red potatoes are great because they hold their shape well and cook evenly.
Q: Can I add other vegetables?
A: Absolutely! Green beans, carrots, or bell peppers would be delicious. Add them along with the potatoes for roasting.
Q: Why do I need to pat the chicken dry?
A: Patting the chicken dry removes surface moisture, allowing the skin to crisp up nicely during searing.
Q: Can I prepare this ahead of time?
A: You can chop the vegetables and season the chicken a day in advance. Sear and bake just before serving for the best results.