Description
A comforting one-pot dinner featuring crispy chicken thighs, tender baby potatoes, and a tangy cream sauce with ranch seasoning and Parmesan.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 bone-in, skin-on chicken thighs (about 3–4 lb total)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic (about 3 cloves)
- 1 ounce dry ranch seasoning mix (one standard packet)
- 1 1/2 pounds baby gold potatoes, halved
- 1 cup chicken broth (low-sodium if preferred)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat a 4–6 quart Dutch oven over medium-high heat. Add the olive oil and butter and heat until sizzling.
- Pat the chicken thighs dry and season both sides with kosher salt and black pepper.
- Place the thighs skin-side down in the pot in a single layer. Sear for about 5 minutes until golden and crisp. Flip and sear the other side for 2 minutes. Remove the chicken and set aside.
- Lower the heat to medium. Add the minced garlic to the pot and sauté for 30–60 seconds until fragrant. Sprinkle in the dry ranch seasoning and cook for 30 seconds.
- Add the halved potatoes and stir to coat them in the seasoned fat.
- Pour in the chicken broth and heavy cream, scraping the bottom of the pot to deglaze.
- Nestle the chicken back into the pot, skin-side up. Cover and simmer gently for 35–40 minutes, until the chicken is 165°F and the potatoes are tender.
- Remove the lid, stir in the grated Parmesan, and simmer uncovered for 3–5 minutes to thicken the sauce.
- Taste and adjust seasoning. Garnish with chopped parsley and red pepper flakes if desired. Serve hot.
Notes
For boneless thighs, reduce simmer time slightly. To make dairy-free, swap heavy cream for coconut milk and omit Parmesan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braised
- Cuisine: American