This one pan chicken and potatoes with gravy recipe is comfort food made easy. Juicy chicken, tender potatoes, and rich gravy all cook together in one pan. It’s hearty, simple, and perfect for busy weeknights. You’ll get a full meal without juggling multiple pots.
One Pan Chicken and Potatoes with Gravy Recipe
Why You’ll Love This One Pan Chicken and Potatoes with Gravy Recipe
- One pan cleanup: Cook everything in a single skillet or baking dish.
- Balanced meal: Chicken for protein, potatoes for carbs, and homemade gravy for flavor.
- Family friendly: Simple ingredients everyone knows and enjoys.
Ingredients You’ll Need
Here’s what you’ll need to make this one pan chicken and potatoes with gravy recipe:
- Chicken thighs or breasts Bone in thighs give the best flavor, but breasts work too.
- Potatoes Yukon gold, red potatoes, or baby potatoes hold up well.
- Onion and garlic For savory depth.
- Chicken broth Forms the base of the gravy.
- Butter and flour To thicken the gravy.
- Olive oil For searing.
- Fresh herbs Rosemary or thyme add a nice touch.
- Salt and pepper Simple seasoning.
Step by Step Instructions
Follow these steps for the best results.
1. Sear the Chicken
- Heat oil in a large oven safe skillet over medium-high.
- Season chicken with salt and pepper.
- Place chicken skin side down. Cook until golden brown, about 4–5 minutes per side.
- Remove chicken and set aside.
2. Cook the Vegetables
- Add sliced onions and minced garlic to the pan.
- Cook until soft and fragrant, about 2 minutes.
- Stir in halved potatoes and season lightly.
3. Add Broth and Bake
- Pour in chicken broth until it just covers the potatoes.
- Nestle chicken pieces back into the pan.
- Sprinkle with fresh herbs.
- Cover and bake at 375°F (190°C) for 35–40 minutes, until chicken reaches 165°F.
4. Make the Gravy
- Transfer chicken and potatoes to a serving platter. Keep warm.
- Place skillet with drippings on the stove.
- Melt butter and whisk in flour until smooth.
- Slowly pour in more broth, whisking until thickened.
- Season with salt and pepper.
5. Serve
- Pour gravy over chicken and potatoes.
- Garnish with fresh herbs if you like.
Tips for the Best Chicken and Potatoes with Gravy
- Brown first: Always sear chicken for extra flavor.
- Choose thighs: Thighs stay juicy, even when baked.
- Deglaze: Scrape up browned bits when adding broth. That’s where the flavor lives.
- Don’t rush the gravy: Add broth slowly to avoid lumps.
What to Serve with Chicken and Potatoes
- Steamed green beans or roasted carrots.
- A fresh green salad.
- Warm bread to soak up extra gravy.
This dish is filling on its own, but sides make it a complete meal.
Storage and Reheating
- Store leftovers in an airtight container for 3 days.
- Reheat in the oven at 350°F until warmed through.
- Freeze without gravy for better texture.
| Calories | 420 kcal |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
| Protein | 35 g |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Cholesterol | 115 mg |
| Sodium | 780 mg |
| Potassium | 990 mg |
| Calcium | 45 mg |
| Iron | 2.6 mg |
Recipe FAQs
What’s the best cut of chicken for this recipe?
Bone in, skin on thighs are best. They stay juicy and add flavor to the gravy.
Can I use boneless chicken?
Yes, but reduce baking time to prevent dryness.
Can I make this ahead of time?
Yes. Store in the fridge for up to 3 days. Reheat in the oven so the chicken skin stays crisp.
How do I thicken the gravy?
Whisk flour into the drippings and cook for a minute before adding broth.
Conclusion
This one pan chicken and potatoes with gravy recipe makes dinner simple and satisfying. The chicken is juicy, the potatoes are tender, and the gravy ties it all together. It’s the kind of meal you’ll come back to again and again.
Try it this week and let me know how it went in the comments. Don’t forget to rate the recipe. It helps others find it too.
One Pan Chicken and Potatoes with Gravy Recipe
Ingredients
- Chicken thighs or breasts Bone in thighs give the best flavor but breasts work too.
- Potatoes Yukon gold red potatoes, or baby potatoes hold up well.
- Onion and garlic For savory depth.
- Chicken broth Forms the base of the gravy.
- Butter and flour To thicken the gravy.
- Olive oil For searing.
- Fresh herbs Rosemary or thyme add a nice touch.
- Salt and pepper Simple seasoning.
Instructions
1. Sear the Chicken
- Heat oil in a large oven safe skillet over medium-high.
- Season chicken with salt and pepper.
- Place chicken skin side down. Cook until golden brown, about 4–5 minutes per side.
- Remove chicken and set aside.
2. Cook the Vegetables
- Add sliced onions and minced garlic to the pan.
- Cook until soft and fragrant, about 2 minutes.
- Stir in halved potatoes and season lightly.
3. Add Broth and Bake
- Pour in chicken broth until it just covers the potatoes.
- Nestle chicken pieces back into the pan.
- Sprinkle with fresh herbs.
- Cover and bake at 375°F (190°C) for 35–40 minutes, until chicken reaches 165°F.
4. Make the Gravy
- Transfer chicken and potatoes to a serving platter. Keep warm.
- Place skillet with drippings on the stove.
- Melt butter and whisk in flour until smooth.
- Slowly pour in more broth, whisking until thickened.
- Season with salt and pepper.
5. Serve
- Pour gravy over chicken and potatoes.
- Garnish with fresh herbs if you like.
Video
Notes
- Brown first: Always sear chicken for extra flavor.
- Choose thighs: Thighs stay juicy, even when baked.
- Deglaze: Scrape up browned bits when adding broth. That’s where the flavor lives.
- Don’t rush the gravy: Add broth slowly to avoid lumps.
