Description
A creamy, one-pot dinner featuring seared chicken thighs and tender baby gold potatoes in a ranch-parmesan sauce.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 bone-in, skin-on chicken thighs
- 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)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil and butter in a large Dutch oven over medium-high until butter foams.
- Pat chicken thighs dry and season both sides with salt and pepper. Place thighs skin-side down and sear about 5 minutes until the skin is deeply golden. Flip and cook 2 more minutes. Transfer chicken to a plate.
- Lower heat to medium. Add minced garlic and sauté about 1 minute until fragrant. Stir in the ranch seasoning and cook 30 seconds to bloom the spices.
- Add the halved potatoes and toss to coat in the seasoned fat. Pour in chicken broth and heavy cream, scraping up browned bits to deglaze the pot. Stir to combine.
- Nestle the seared chicken thighs back into the pot, skin-side up. Bring the liquid to a gentle simmer.
- Cover, reduce heat to low, and simmer 35–40 minutes until the chicken reaches 165°F at the thickest point and the potatoes are fork-tender.
- Uncover, stir in the grated Parmesan, and simmer uncovered 3–5 minutes to thicken the sauce slightly. Taste and adjust salt and pepper.
- Garnish with chopped parsley and a pinch of red pepper flakes, if using. Serve hot.
Notes
To avoid missed flavors, ensure chicken is fully seared and do not overcrowd the pot. For lighter options, substitutions for heavy cream can be made, but consider texture and richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American