Description
A creamy, comforting one-pot meal with crispy chicken thighs and tender potatoes cooked in a savory ranch cream sauce.
Ingredients
- 1 tablespoon olive oil (or avocado oil)
- 2 tablespoons butter
- 6 bone-in, skin-on chicken thighs (about 3–3½ pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic (about 3 cloves)
- 1 ounce dry ranch seasoning mix (1 packet)
- 1 1/2 pounds baby gold potatoes, halved
- 1 cup chicken broth (low-sodium)
- 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 large Dutch oven over medium-high heat. Add olive oil and butter and heat until shimmering and foaming slightly.
- Pat the chicken thighs dry and season both sides with salt and pepper. Place thighs skin-side down and sear without moving for about 5 minutes until deeply golden and the fat renders. Flip and sear the other side for 2 minutes. Transfer the chicken to a plate.
- Reduce heat to medium. Add minced garlic to the pot and sauté 30–60 seconds until fragrant.
- Stir in the dry ranch seasoning and cook 30 seconds to bloom the spices.
- Add the halved potatoes, then pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up the browned bits from the bottom.
- Nestle the seared chicken thighs back into the pot skin-side up. Bring the liquid to a gentle simmer.
- Cover the Dutch oven and reduce heat to low; simmer for 35–40 minutes until chicken reaches 165°F and the potatoes are fork-tender.
- Uncover and stir in the grated Parmesan. Simmer uncovered 3–5 minutes to thicken the sauce slightly.
- Garnish with chopped parsley and a pinch of red pepper flakes if using. Serve hot.
Notes
For lighter sauce, use half-and-half. For a smoky variation, add smoked paprika. Suitable for meal prep and reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American