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One-Pan Chicken and Potatoes with Gravy

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 425 kcal

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.
Keyword Chicken and Potatoes with Gravy