One Pan Chicken and Potatoes with Gravy

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Crispy, golden chicken thighs nestled among tender baby potatoes and bathed in a rich, savory gravy—this One Pan Chicken and Potatoes with Gravy is the kind of comfort food that warms you from the inside out. It’s a hearty, rustic meal that brings together the essence of homestyle cooking in a single skillet. Every bite delivers a perfect balance of textures: the crispiness of the seared chicken skin, the buttery softness of the potatoes, and the silkiness of the onion-studded gravy.

Perfect for busy weeknights or lazy weekends, this dish eliminates the need for juggling multiple pots and pans. The flavors develop beautifully right in the pan, with the juices from the chicken infusing the potatoes and gravy with a deep, meaty richness. It’s simple, soul-satisfying, and surprisingly easy to pull off, making it a go-to option for both novice and seasoned home cooks.

Why You’ll Love This One Pan Chicken and Potatoes with Gravy

• Everything cooks in one pan—less cleanup, more flavor.
• Perfectly crispy chicken skin and fork-tender potatoes.
• Deep, homemade gravy without needing hours of simmering.
• Comforting enough for family dinner, easy enough for weeknights.
• Customizable with your favorite herbs or root veggies.

Preparation Phase & Tools to Use

Before you get started, make sure you have these kitchen essentials:

• Large Oven-Safe Skillet or Braiser: This is the hero of the recipe. A cast iron or heavy-duty skillet holds and evenly distributes heat, which is key for getting that crispy chicken skin and perfectly roasted potatoes.
• Tongs or a Sturdy Spatula: These help turn the chicken without tearing the skin and allow for gentle stirring of the potatoes and onions.
• Measuring Spoons and Cups: Precision is key, especially when building a flavorful gravy.
• Whisk: Necessary for making a smooth, lump-free gravy.
• Cutting Board and Knife: For prepping the onions and garlic, and trimming any excess fat off the chicken.

These tools not only make the cooking process smoother but also help ensure each step comes out exactly as intended.

Preparation Tips

For best results, pat your chicken thighs dry with a paper towel before seasoning—this ensures the skin crisps up nicely during searing. Don’t rush the browning step; the deep color means deep flavor. Use baby Yukon Gold potatoes for their creamy texture and quick cook time. When adding the broth and making the gravy, use a whisk to scrape up the flavorful brown bits at the bottom of the pan—they’re gold for your sauce. And remember, let the dish rest for a few minutes before serving so the flavors can fully settle.

Ingredients for this One Pan Chicken and Potatoes with Gravy

• 6 bone-in, skin-on chicken thighs
• 1 1/2 pounds baby Yukon Gold potatoes, halved if large
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 teaspoon dried rosemary (optional)
• Salt and black pepper to taste
• Fresh chopped parsley (for garnish)

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Step 1: Season and Sear the Chicken

Pat chicken thighs dry with paper towels. Season generously on both sides with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place chicken thighs skin-side down. Sear for 5–7 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes. Remove chicken from the pan and set aside.

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Step 2: Sauté Onions and Garlic

In the same pan, add the butter. Once melted, add sliced onions and sauté for 5 minutes until softened and lightly caramelized. Add garlic and cook for another minute until fragrant. Stir frequently to avoid burning.

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Step 3: Make the Gravy Base

Sprinkle the flour over the onion and garlic mixture. Stir continuously to coat everything and cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while whisking, making sure there are no lumps. Scrape up any browned bits stuck to the bottom of the pan—these add incredible flavor.

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Step 4: Add Potatoes and Herbs

Stir in the baby potatoes, thyme, and rosemary if using. Season the sauce lightly with salt and pepper. Let everything simmer for about 5 minutes to begin softening the potatoes and melding the flavors.

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Step 5: Return Chicken and Roast

Nestle the seared chicken thighs back into the pan, skin-side up, on top of the potatoes. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F) and potatoes are fork-tender.

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Step 6: Finish and Serve

Remove the skillet from the oven and let it rest for 5 minutes. Spoon the rich, thickened gravy over the chicken and potatoes. Garnish with chopped fresh parsley before serving. Serve straight from the pan for a cozy, rustic presentation.

Notes

If you want deeper flavor, marinate the chicken thighs for a few hours beforehand with olive oil, garlic, lemon, and herbs. You can also swap out baby potatoes for sweet potatoes or carrots for a touch of sweetness. If your gravy thickens too much in the oven, just stir in a splash of warm broth before serving. Always taste and adjust seasoning at the end to balance saltiness and richness.

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Watch Out for These Mistakes While Cooking

• Skipping the sear: Browning the chicken is essential for developing deep flavor and crispy skin.
• Overcrowding the pan: Don’t pile in too many chicken pieces or potatoes at once, or they’ll steam instead of sear.
• Not whisking the flour well: Lumps in the gravy form when the flour isn’t fully incorporated—whisk thoroughly.
• Undercooking the potatoes: Make sure the potatoes are fork-tender before serving. If they’re still firm, keep roasting.
• Underseasoning: This dish relies on layers of seasoning at each stage—taste and adjust throughout.

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Storage Instructions

Let any leftovers cool to room temperature, then store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. To reheat, warm in a covered skillet over low heat, adding a splash of broth or water to loosen the gravy. Avoid microwaving if possible, as it can make the chicken skin rubbery.

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Estimated Nutrition

(Per serving, based on 6 servings total)

• Calories: ~420
• Protein: 27g
• Carbohydrates: 18g
• Fat: 26g
• Saturated Fat: 7g
• Fiber: 2g
• Sugar: 2g
• Sodium: 370mg
• Cholesterol: 110mg

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Frequently Asked Questions

What can I use instead of chicken thighs?

You can use bone-in, skin-on chicken drumsticks or even chicken breasts, but keep in mind that breasts may cook faster and dry out.

Can I use store-bought gravy instead?

Technically yes, but homemade gravy made from pan drippings offers far superior flavor and texture.

Can I add vegetables?

Absolutely! Carrots, mushrooms, or green beans work beautifully in this dish. Just adjust cooking time accordingly.

How do I keep the chicken skin crispy?

Make sure to thoroughly pat the skin dry before searing and avoid covering the pan while roasting.

Can I make this ahead of time?

You can prep the dish and refrigerate it (unbaked) for up to 24 hours. Bake fresh for best results.

Is this gluten-free?

Not as written due to the flour, but you can use a gluten-free flour or cornstarch to make the gravy.

What if I don’t have an oven-safe skillet?

After searing, transfer everything to a baking dish for the oven step. Just be sure to scrape in all the flavorful bits.

What herbs work best with this recipe?

Thyme, rosemary, and parsley are ideal. You can also try sage or oregano for a twist.

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Conclusion

One Pan Chicken and Potatoes with Gravy is the ultimate one-dish wonder: hearty, flavorful, and incredibly easy to make. With simple ingredients and a skillet, you get crispy chicken, creamy potatoes, and a luscious homemade gravy in every forkful. Whether you’re cooking for your family or entertaining guests, this cozy, satisfying meal is sure to become a new favorite in your dinner rotation.

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