Baked Chicken Thighs with Potatoes and Onions
This warm and flavorful one-pan dish brings together crispy chicken thighs, tender golden potatoes, and a velvety, herb-scented cream sauce. It’s equally perfect for a cozy weeknight dinner or an elegant meal to impress guests.
🍗 Creamy Chicken and Potatoes
Ingredients
- 4 bone-in, skin-on chicken thighs (about 4 oz each)
- Salt and freshly ground black pepper – to taste
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 cup chicken stock
- ½ cup heavy cream
- 1 tablespoon cornstarch
- ½ tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- ½ teaspoon salt
- 3 medium Yukon Gold potatoes, peeled and cubed
- 1 tablespoon butter (optional, for extra richness)
Directions
1. Prepare and Sear the Chicken
Preheat your oven to 350°F (175°C).
Season the chicken thighs with salt and pepper.
Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Place the chicken skin-side down and sear for 4–5 minutes per side until deeply golden and crisp.
Remove from the pan and set aside on a plate.
2. Sauté the Onion
In the same pan, add the butter (if using) and diced onion.
Cook for 3–4 minutes, stirring occasionally, until the onion is soft and aromatic.
3. Add Potatoes and Herbs
Stir in the cubed potatoes, thyme, and salt.
Cook for about 3 minutes, allowing the potatoes to brown lightly.
4. Deglaze and Simmer
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
Let it simmer for 3–4 minutes to build flavor.
5. Bake the Dish
Nestle the seared chicken thighs on top of the potatoes.
Spoon a bit of the pan juices over each piece of chicken.
Cover with foil or a lid and bake for 25 minutes.
6. Add the Cream Mixture
In a small bowl, whisk together the heavy cream and cornstarch until smooth.
Remove the skillet from the oven and uncover it.
Stir the cream mixture into the sauce, combining gently.
7. Finish Baking
Return the uncovered skillet to the oven and bake for 15 more minutes, until the chicken reaches 165°F (74°C) and the potatoes are fork-tender.
8. Serve and Garnish
Top with a sprinkle of fresh thyme or chopped parsley.
Spoon the creamy sauce and potatoes over the chicken, and serve warm.
Chef’s Tips
- Yukon Gold or red potatoes hold their texture best during baking.
- Pair this dish with steamed green beans or roasted carrots for a balanced, hearty meal.
