A one pot chicken dinner recipe featuring bone-in chicken thighs, scalloped red potatoes, and a creamy cheese sauce.
Are there any meals that reignite special memories, or send happy little flutters throughout your heart? I happen to have a whole stockpile of them, but there was this one meal, in particular, I used to make when my husband and I were dating in his itty-bitty Dallas kitchen that will forever send me on a stroll down memory lane.
It was a meaty, man-food type concoction, featuring pork chops served over thinly sliced potatoes and onions. A truly decadent and comforting dish. We made it many, many times, and although at its core, it was really just meat and potatoes, it was a lovely and special dinner for two young lovebirds.
Not long ago, I felt a longing to recreate that nostalgic meal for my guy. Unfortunately, for the life of me, I couldn’t remember where the recipe came from. After rummaging through countless cookbooks and coming up empty-handed, I came to the conclusion that whichever book housed the recipe I was so vigorously hunting for, must have somehow gotten lost in a move. It was a bummer, but, in the end, definitely not a total loss.
Working from memory, and applying a little extra kitchen know-how acquired since our dating days, I came up with a rendition of my own. I kept all of the principles the same: meat, potatoes, one pot, and comfort, but rather than using little ol’ pork chops (which have a tendency to overcook), I chose to use chicken thighs. They’re packed with flavor and much more likely to stay juicy and tender.
I held onto the thinly sliced potatoes, however, added some melty Fontina cheese, as well as some fresh parsley to brighten things up.
This recipe has a happy ending, as my guy enjoyed the familiarity of the old, but loved the new rendition. Of course, I don’t know that anyone could ever go wrong with creamy scalloped potatoes, topped with golden-brown, juicy chicken.
It’s about as comforting as comfort food can get. I hope you will enjoy this recipe, and maybe even use it to create some loving memories of your own. Enjoy.
One Pot Chicken & Scalloped Potatoes | Recipe
Ingredients
- 2 pounds red potatoes rinsed and dried
- 3 tablespoons canola oil separated
- 2 - 2 ½ pounds bone-in, skin-on chicken thighs
- 1 tablespoon TAK Seasoning or your favorite poultry seasoning (recipe at TheAnthonyKitchen.com)
- 1 large yellow onion, quartered and sliced into ¼” pieces
- 2 cloves garlic minced
- 2 ½ cups heavy whipping cream
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 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 (such as a cast iron skillet), heat 2 tablespoons of canola oil over medium-high heat. Pat chicken thighs dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with seasoning and rub 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, cover with foil 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 the salt and 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.
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.