Description
A creamy, one-pot skillet ranch chicken with tender baby potatoes for a cozy weeknight dinner that’s quick and flavorful.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 bone-in, skin-on chicken thighs (about 3–4 lb)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic (about 3 cloves)
- 1 ounce dry ranch seasoning mix (1 packet)
- 1 1/2 pounds baby gold potatoes, halved
- 1 cup chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Pat chicken thighs dry with paper towels and season with salt and pepper.
- Heat olive oil and butter in a large Dutch oven over medium-high until foaming.
- Place chicken skin-side down and sear for about 5 minutes until golden; flip and sear for another 1–2 minutes.
- Transfer chicken to a plate.
- Reduce heat to medium, add garlic and sauté until fragrant.
- Stir in ranch seasoning and cook for another 30 seconds.
- Add baby potatoes, chicken broth, and heavy cream, stirring to deglaze.
- Nestle chicken back into the sauce, skin-side up, and bring to a gentle simmer.
- Cover and cook for 35–40 minutes until chicken reaches 165°F and potatoes are tender.
- Uncover, stir in Parmesan, and simmer uncovered for 4–5 minutes to thicken.
- Garnish with parsley and red pepper flakes if using, then serve hot.
Notes
Serve directly from the pan with crusty bread for mopping up the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American