I like easy meals and one pot chicken thighs with potatoes and mushroom gravy is certainly that…and the taste is fantastic.
I make chicken for dinner quite a lot. First off, it’s pretty inexpensive. Secondly, there are so many ways to prepare it. Like Ranch Dressing Baked Chicken, Brined Chicken on the Grill, or Crispy Chicken Cutlets. Finally, it usually doesn’t take too long to cook.
I made this one pot chicken and potatoes a while back, and MaryJo thought it was so darned good that I should do a blog post on it. Then she asked me how it was made. Like she thought that I write things down. Well no…I just put ingredients together without a recipe and adjust as I go. Isn’t that the way ya’ll do it?
So you know what? I had to make this again! Darn….so much winner, winner, chicken dinner.
Making One Pot Chicken Dinner
I like chicken thighs since they have more flavor than breasts. And in this case, skin on thighs were used because the skin will impart a lot of flavor into the gravy. The thighs get a good searing on the skin side which renders out some of the fat and this means tasty gravy without a lot of extra seasonings.
Mushrooms and onions get sauteed next, along with a little fresh thyme. If you don’t care for mushrooms, you can leave them out. Just use a whole onion rather than the half onion in the recipe.
I used yellow potatoes but red potatoes would work too. I’d stay away from russets because they can get a little mushy due to their starch content.
Once the mushrooms and onions are softened, put the thighs back into the pot along with the raw potatoes. Next, chicken broth is added and everything gets simmered for 15 minutes. This will cook the potatoes and finish cooking the thighs.
Use a kitchen spider or a large slotted spoon to remove everything but the liquid from the pot. A slurry of water and flour is added to make the gravy. At this point, taste the gravy and season with salt and pepper as desired.
Serve the gravy separately or mix the potatoes and mushrooms back into the pot and serve straight from there. To help sop up that delicious gravy, you might want to make MaryJo’s, Fluffy Soft Dinner Rolls.
One Pot Chicken, Potatoes, and Gravy
- 4 chicken thighs, bone in, skin on
- 8 oz. mushrooms, sliced
- 1/2 yellow onion, diced
- 1 tsp thyme, fresh chopped if you have it otherwise, dried
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 1/2 lbs. yellow potatoes, peeled and chopped into 1" pieces
- 2 cups chicken broth
- 5 tbsp all-purpose flour
- Lawry's Seasoned Salt
- salt and pepper to taste
- Trim excess fat from the thighs, then coat both sides with Lawry's Seasoned Salt. Sprinkle skin side only with a little kosher salt and coarse ground black pepper.
- Use a large, high sided skillet or dutch oven and add the vegetable oil and place on medium high heat until shimmering, 350° to 400°. Place the thighs in skin side down and fry for 7 minutes until nicely browned. Turn and fry the second side for 7 minutes. Remove the chicken to a plate.
- Reduce the heat to medium and add the mushrooms, onion, and thyme. Cook stirring occasionally until the mushrooms give off their water, 3 minutes. Use a wooden spoon to start scraping up the browned bits on the skillet bottom, 2 more minutes. Add the minced garlic and stir in until fragrant, 30 to 60 seconds.
- Next, pour in the chicken broth and add the potatoes and chicken thighs. Push the potatoes around so they are covered with the broth. Bring to a boil then cover and reduce the heat to a simmer. Cook until the potatoes are fork tender and the thighs register 160° on an instant read thermometer, 15 minutes.
- Remove the thighs and vegetables from the skillet. Use a covered shaker or a lidded jar to shake the water and flour together to make a slurry. Whisk the slurry into the broth and bring to a boil, 2 minutes. Taste the gravy and adjust the seasonings to taste.
- Combine the vegetables with the gravy, then top with the chicken to serve from the skillet. Alternatively, serve the items separately.