What if dinner could be hearty, flavorful, and all cooked in just one pan?
That’s exactly what this one-pan chicken and potatoes with gravy recipe delivers.
Picture golden-brown chicken, buttery potatoes, and rich, savory gravy simmering together until every bite is packed with comfort.
We’ll show you how to make juicy chicken, tender potatoes, and a luscious gravy all in one skillet, plus tips, variations, and storage ideas to make this recipe your go-to weeknight dinner.
Let’s dive in!
Why You’ll Love This One-Pan Chicken and Potatoes with Gravy
- Minimal cleanup with everything cooked in one pan
- Classic comfort food flavors that everyone loves
- Flexible! Works with chicken thighs, breasts, or drumsticks
- Perfect for busy weeknights or cozy Sunday dinners
Ingredients You’ll Need
- Chicken: Bone-in, skin-on thighs or drumsticks work best, but breasts can also be used
- Potatoes: Baby potatoes or Yukon golds, cut into halves or quarters
- Onion and garlic: Aromatic base for flavor depth
- Butter and flour: To create a simple roux for the gravy
- Chicken broth: The liquid base that builds the gravy
- Seasonings: Salt, black pepper, paprika, garlic powder, thyme, rosemary
Step-by-Step Instructions for the Perfect One-Pan Meal
- Sear the Chicken
- Heat oil in a large skillet or cast iron pan.
- Season chicken with salt, pepper, and paprika.
- Sear chicken skin-side down until golden brown, then flip and cook for a few minutes on the other side. Remove and set aside.
- Cook the Potatoes and Aromatics
- In the same pan, add butter and onions. Sauté until softened.
- Add garlic and cook until fragrant.
- Stir in the potatoes and season lightly with salt and pepper.
- Deglaze and Build the Gravy
- Sprinkle flour over the potatoes and stir to coat.
- Slowly pour in chicken broth while stirring to avoid lumps.
- Scrape up the browned bits from the bottom of the pan for maximum flavor.
- Simmer Everything Together
- Return chicken to the pan, nestling it among the potatoes.
- Reduce heat, cover, and let everything cook until chicken is fully cooked (internal temperature reaches 165°F) and potatoes are fork-tender.
- Finish the Gravy
- If gravy is too thin, simmer uncovered until it thickens.
- Taste and adjust seasoning with salt, pepper, or fresh herbs.
Tips for Making the Best Chicken and Potatoes with Gravy
- Use bone-in, skin-on chicken for the juiciest result.
- Cut potatoes into even sizes to ensure they cook uniformly.
- For extra flavor, add fresh rosemary or thyme sprigs while simmering.
- If using chicken breasts, reduce cooking time to prevent drying out.
Variations and Add-Ins
- Vegetable Boost: Add carrots, green beans, or peas for extra nutrition.
- Spice It Up: Try Cajun, Italian, or garlic herb seasoning blends.
- Creamy Twist: Stir in a splash of heavy cream for a richer gravy.
- Slow Cooker Option: Assemble ingredients in a slow cooker and cook on low for 6–7 hours.
Serving Suggestions
- Pair with a crisp green salad for balance.
- Serve with warm, crusty bread to soak up extra gravy.
- Garnish with fresh parsley for a bright, fresh finish.
Storage and Reheating Tips
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop or in the oven to maintain texture.
- Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
Recipe FAQ’s
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to prevent them from drying out. Breasts will cook faster than thighs or drumsticks.
Can I make this ahead of time?
Yes, you can prepare it up to 1 day in advance. Reheat on the stovetop with a splash of broth to keep the gravy smooth.
Can I freeze leftovers?
Yes. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
How do I make the gravy creamier?
Stir in ¼ cup heavy cream at the end of cooking for a rich, silky texture.
One-Pan Chicken and Potatoes with Gravy Recipe
This One-Pan Chicken and Potatoes with Gravy is the ultimate comfort food made simple. Juicy chicken thighs, tender potatoes, and a rich homemade gravy all cook together in one skillet for a meal that’s hearty, flavorful, and easy to clean up.Perfect for busy weeknights or cozy Sunday dinners, this recipe is a guaranteed crowd-pleaser you’ll want to make again and again.
Ingredients
- 4 bone-in skin-on chicken thighs (or drumsticks)
- 1 ½ pounds baby potatoes halved
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- ½ teaspoon dried rosemary or 1 sprig fresh rosemary
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Fresh parsley chopped (for garnish)
Instructions
Season the Chicken:
- Pat chicken dry with paper towels. Season with salt, pepper, paprika, and garlic powder.
Sear the Chicken:
- Heat olive oil in a large skillet or cast iron pan over medium-high heat.
- Place chicken skin-side down and sear for 5–6 minutes until golden brown. Flip and cook another 3–4 minutes. Remove and set aside.
Cook Onions and Garlic:
- In the same pan, melt 1 tablespoon butter. Add sliced onions and sauté for 3 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
Add Potatoes:
- Add halved baby potatoes to the pan, season lightly with salt and pepper, and cook for 4–5 minutes, stirring occasionally.
Make the Gravy Base:
- Add remaining butter to the pan, then sprinkle flour over the potatoes. Stir until flour coats evenly.
- Slowly pour in chicken broth while stirring to avoid lumps. Scrape up any browned bits from the bottom of the pan for flavor.
Combine and Cook:
- Return chicken to the pan, nestling it among the potatoes. Add thyme and rosemary.
- Reduce heat to medium-low, cover, and let simmer for 25–30 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
Thicken the Gravy (Optional):
- If the gravy is too thin, uncover the pan and simmer for an additional 5 minutes until thickened.
Serve:
- Garnish with fresh parsley and serve hot. Enjoy with crusty bread or a fresh green salad.