Description
A one-pot dish featuring crispy seared chicken thighs in a creamy ranch-Parmesan sauce with tender baby potatoes, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 bone-in, skin-on chicken thighs (about 2–2.5 lb total)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 ounce dry ranch seasoning mix (1 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 5–7 quart Dutch oven over medium-high heat. Add the olive oil and butter and heat until the butter has melted.
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- Place the chicken in the pot skin-side down in a single layer and sear for about 5 minutes.
- Flip the chicken and cook for 2 more minutes. Transfer the chicken to a plate.
- Reduce heat to medium and add the minced garlic, sautéing for about 1 minute.
- Stir in the dry ranch seasoning and cook for 30 seconds.
- Add the halved baby potatoes to the pot and toss to coat.
- Pour in the chicken broth and heavy cream, scraping any browned bits from the bottom.
- Nestle the chicken back into the pot skin-side up.
- Bring the liquid to a gentle simmer, cover, and cook on low for 35–40 minutes.
- Remove the lid, stir in the grated Parmesan cheese, and simmer uncovered for about 5 minutes.
- Serve hot, sprinkled with chopped parsley and red pepper flakes if using.
Notes
For a lighter version, use half-and-half instead of cream and reduce Parmesan. This dish is budget-friendly and perfect for busy families.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American