4.67 from 12 votes
One Pot Chicken Dinner
One Pot Chicken & Scalloped Potatoes | Recipe
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins

A one pot chicken dinner recipe featuring bone-in chicken thighs, scalloped red potatoes, and a creamy cheese sauce.

Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 991 kcal
Author: Kelly Anthony
  • 2 pounds red potatoes rinsed and dried
  • 3 tablespoons canola oil separated
  • 2 - 2 1/2 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 1/4” pieces
  • 2 cloves garlic minced
  • 2 1/2 cups heavy whipping cream
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups freshly grated Fontina cheese
  • 1/4 cup minced flat-leaf Italian parsley
  1. Preheat the oven to 375°.
  2. Cut the potatoes into thin slices, just under a 1/4" thick. Set aside until ready to use.

  3. 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.

  4. 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.
  5. 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. 

  6. 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 Facts
One Pot Chicken & Scalloped Potatoes | Recipe
Amount Per Serving
Calories 991 Calories from Fat 729
% Daily Value*
Fat 81g125%
Saturated Fat 44g275%
Cholesterol 261mg87%
Sodium 1084mg47%
Potassium 1294mg37%
Carbohydrates 48g16%
Fiber 4g17%
Sugar 8g9%
Protein 20g40%
Vitamin A 2995IU60%
Vitamin C 29.9mg36%
Calcium 426mg43%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.