Description
A cozy one-pot supper with tender chicken thighs and buttery baby potatoes in a creamy ranch sauce, perfect for weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 bone-in, skin-on chicken thighs (about 2–2.5 lb total)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 ounce dry ranch seasoning mix
- 1 1/2 pounds baby gold potatoes, halved
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- Heat a 5–7 quart Dutch oven over medium-high. Add olive oil and butter and heat until the butter is melted and shimmering.
- Pat chicken thighs dry with paper towels; season both sides with salt and pepper. Place thighs skin-side down in the hot pot and sear until deeply golden, about 5 minutes. Flip and cook about 2 more minutes. Transfer thighs to a plate.
- Reduce heat to medium. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the ranch seasoning and cook 30 seconds.
- Add halved baby potatoes, tossing to coat in the fat and seasoning. Pour in the chicken broth and heavy cream, scraping the bottom to deglaze.
- Nestle the chicken thighs back into the pot skin-side up. Bring the liquid to a gentle simmer, cover, and reduce heat to low. Cook 35–40 minutes until chicken registers 165°F and potatoes are tender.
- Remove the lid, stir in the Parmesan, and simmer uncovered about 5 minutes to thicken the sauce. Taste and adjust salt and pepper.
- Serve hot, sprinkled with chopped parsley and red pepper flakes if desired.
Notes
Use a 5-7 quart Dutch oven for optimal results. Dry chicken thoroughly for crisp skin.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American