Meet your new favorite way to serve and devour Chicken and Potatoes. This one pot chicken dinner recipe features bone-in chicken thighs, scalloped red potatoes, and a creamy cheese sauce. It's gluten-free, yet packed with both comfort and flavor. If you're in the market for light comfort food this season, consider this chicken dish your golden ticket.
Table of contents
Why You'll Love this Chicken and Potatoes Recipe
It's everything you could want in a comfort food dinner: meat, potatoes, one pot, and comfort. It's like a chicken and potato casserole, only rather than cooking in a one pan and transferring to a casserole dish later, the whole shebang goes down in a cast iron skillet (or, even better, a Dutch oven, if you have one).
The chicken comes positively packed with flavor and stays extra juicy and tender. Then, in comes the thinly sliced potatoes, cream, and melty Fontina cheese, making this dinnertime masterpiece about as indulgent as it gets. You can't go wrong with creamy scalloped potatoes, topped with golden-brown, juicy chicken. You just can't.
Chicken and Potatoes Ingredients
- Chicken Thighs | We love chicken thighs for this recipe because dark meat stays super juicy and flavorful after searing (which adds extra flavor) and baking!
- Potatoes | Red potatoes will hold their shape during cooking (the same reason we love them for potato salad), but if you can't, but if you have Dutch baby potatoes on hand, feel free to use those instead!
- Heavy whipping cream | Heavy cream is our go-to ingredient for scalloped-style potatoes. It does not separate or curdle, and because of the high fat content, will not scald!
- Cheese | Fontina cheese is a wonderful melting cheese with mild flavor, which allows the chicken and the potatoes to really shine in this dish! However, if you have trouble finding it, feel free to use Gruyere or block mozzarella cheese instead.
- Onion and Garlic | Fresh chopped onion and garlic are the perfect aromatic ingredients for setting off this chicken and potatoes dish!
- Seasoning | Very similar to our House Seasoning, this chicken gets spruced up with a blend of kosher salt, black pepper, garlic powder, and onion powder works great for this recipe! The good news? You probably already have all of those spices in your kitchen cabinets!
- Oil | You can use avocado or canola oil for this recipe. If you don't have either of these ingredients on hand, you'll just want to make sure it is a flavorless oil with a high smoke point.
How to Make Chicken and Potatoes
Prep the Chicken | Pat the chicken dry with a paper towel and transferred to a work surface. Drizzle with oil and season. Rub all over and set aside until ready to use.
Sear the Chicken | Add oil to a large ovenproof skillet or Dutch oven, and place over medium high heat. Add the prepared chicken skin side down and sear for about 3 to 4 minutes. Then turn, and see for 2 to 3 minutes more. Remove the chicken from the skillet and set aside.
Cook Potatoes in Cream | Reduce the heat and add the onion and garlic to the pan. Sauté until softened, then add the cream, stirring up any brown bits from the bottom of the pan. Add potatoes, salt, and pepper and stir once more.
Simmer | Allow the potatoes to simmer in the cream for about 1415 minutes, reducing the heat as necessary to maintain a gentle simmer.
Add Cheese and Chicken | Once the potatoes are fork, tender, stir and the cheese and parsley.
Bake | transfer to the oven and bake at 375°F for 25 minutes, or until the chicken is fully cooked through. Allow the chicken and potatoes to cook slightly, serve, and enjoy!
5 More Chicken Recipes You'll Love
- Baked BBQ Chicken Thighs
- Crockpot Chicken and Stuffing
- Baked Chicken Leg Quarters
- Chicken A La King
- Slow Cooker Pulled Chicken
Chicken and Potatoes Recipe
Ingredients
- 2 pounds red potatoes rinsed and dried
- 3 tablespoons avocado or canola oil separated
- 2 - 2 ½ pounds bone-in, skin-on chicken thighs
- 3 teaspoons Kosher salt, separated
- 2 teaspoons black pepper, separted
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 large yellow onion, quartered and sliced into ¼” pieces
- 2 cloves garlic minced
- 2 ½ cups heavy whipping cream
- 1 ½ cups freshly grated Fontina cheese
- ¼ cup minced flat-leaf Italian parsley
Instructions
- Preheat the oven to 375°.
- Cut the potatoes into thin slices, just under a ¼" thick. Set aside until ready to use.
- In a large, oven-proof skillet or Dutch oven (such as a cast iron skillet), heat 2 tablespoons of oil over medium-high heat. Pat chicken thighs dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with 2 teaspoons Kosher salt, 1 teaspoon black pepper, garlic powder, and onion powder. Rub all over to adhere.
- Place chicken in the skillet, skin-side down, taking care not to overcrowd the pan and searing batches if necessary. Cook for 3-4 minutes until golden brown without jostling or moving. Turn chicken over and cook for an additional 2-3 minutes on the other side. Transfer chicken to a large plate and set aside until ready to use.
- Reduce the heat to medium, add the onion. Sauté for 5 minutes, or until softened. Add the garlic and sauté 1 minute more. Add the cream and using a wooden spoon, scrape up any browned bits on the bottom of the pan. Stir in 1 teaspoon Kosher salt and 1 teaspoon black pepper. Add the potatoes, stir, and allow the mixture to come to a simmer.
- Reduce the heat to maintain a gentle simmer, stirring often for 15 minutes or until the potatoes are tender enough to pierce with a fork.
- Stir in the Fontina cheese and fresh parsley. Nestle the chicken into the potato mixture skin-side up. Bake for 25 minutes, or until the chicken is properly cooked through. Serve and enjoy.
Nutrition
Gloria says
What a great tasting meal for any night of the week. You can never go wrong with a delicious chicken recipe. Always a winner for dinner that the whole family will love.
Karyl Henry says
I'm a 100% dark meat girl, so you're speaking my language with using chicken thighs for this dish! I've never thought to combine chicken with scalloped potatoes...genius idea. I'm definitely going to try this one out
Chef Mireille says
looks so creamy and luscious and with one pot - who doesn't love easy cleanup right - not even worth using the dishwasher 🙂
Jeannette says
One Pot Chicken & Scalloped Potatoes AND GLUTEN FREE?! That is awesomeness. This really looks delicious. I am glad you found a good hearty, nostalgic meal for your guy... even if you couldn't find the original recipe, LOL. My hubby is going to love this!!!!!!! Thank you, Kelly.
Kelly Anthony says
Aw, thanks, Jeanette! And yes, gotta keep those boys fed and happy!
Nelle Weaver says
Wow! Those pictures make my mouth water. I love a good heartyu meat and potatoes meal. This chicken and potatoes recipe looks tasty. Plus, you can't go wrong with cast iron.
Amanda says
Chicken thighs are my favorite cut, and I’m always doing for a cheesy, creamy sauce. This looks seriously amazing. Definitely giving this a try!
Stine Mari says
What a lovely gesture, creating a new version of a dish that is dear to both your hearts. It looks very comforting and delicious. I completely agree - who can say no to a dish like this!
Jacqueline Debono says
I love the look and sound of this dish! So great it can be done in one pan. Fontina is one of my favourite cheeses. It melts so well!
April says
A creamy cheese sauce is what I love in this recipe the most! Not that I am not excited about the bone-in chicken thighs and red potatoes, too - BECAUSE I AM! Looks and sounds delicious, so definitely giving this a try!
Renu says
I love one pot meals and this looks so creamy and delicious. Would love to make this for the weekend.