Description
A creamy, savory one-pot meal with crispy chicken and tender baby potatoes finished in a rich ranch-parmesan sauce.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 bone-in, skin-on chicken thighs (about 3–4 lb total)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic (about 3 cloves)
- 1 ounce dry ranch seasoning mix (one packet)
- 1 1/2 pounds baby gold potatoes, halved
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat a 4–6 quart Dutch oven over medium-high heat. Add olive oil and butter; melt until foaming.
- Pat the thighs dry, season with salt and pepper, and place skin-side down in the pot. Sear for 5 minutes, flip, and cook for 2 more minutes. Remove chicken.
- Add minced garlic and sauté for 1 minute. Stir in ranch seasoning and cook for 30 seconds.
- Toss halved potatoes into the pot. Pour in chicken broth and heavy cream, scraping the bottom to deglaze.
- Return the chicken skin-side up to the pot.
- Simmer covered on low heat for 35–40 minutes, until chicken is 165°F and potatoes are fork-tender.
- Uncover and stir in Parmesan, simmer briefly to thicken sauce.
- Garnish with parsley and red pepper flakes if using. Serve hot.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. Boneless thighs can be used but reduce simmer time by 5–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American