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You are here: Home / Chicken / One Pot Chicken with Potatoes and Gravy

One Pot Chicken with Potatoes and Gravy

May 23, 2019 By Joe 2 Comments

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I like easy meals and one-pot chicken thighs with potatoes and mushroom gravy is certainly that…and the taste is fantastic.

overhead view of chicken thighs with potatoes and gravy in a skillet

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.

close-up of chicken thighs with potatoes and gravy

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.

chicken thighs ready to eat in a skillet

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 serve some good bread.

And here’s some more tasty recipes to try:

  • Tender beef tips and egg noodles
  • All-purpose homemade brown gravy
  • Baked chicken thighs with vegetables
  • Soy honey glazed chicken thighs
  • Baked honey mustard chicken thighs

One Pot Chicken, Potatoes, and Gravy

Easy, but delicious main course dinner recipe.
5 from 1 vote
Print Pin Rate
Course: Chicken, Main Course
Cuisine: American
Keyword: one pot chicken,
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 516kcal
Author: Joe Boyle

Ingredients

  • 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
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Instructions

  • 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.

Notes

If you'd like to make a little more gravy, initially add 2 1/2 cups of broth rather than 2. Then use 1 1/2 cups water and 5 1/2 tablespoons flour for the slurry.

Nutrition

Calories: 516kcal
 

 

one pot chicken pinterest collage

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Filed Under: Chicken, Main dish

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Reader Interactions

Comments

  1. sandra axelrod

    May 24, 2019 at 9:40 am

    5 stars
    This sounds so good I may just have to make it for dinner tonight!

    Reply
    • Joe

      May 24, 2019 at 10:11 am

      Enjoy Sandy. I think you’ll like it.

      Reply

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