One Pan Chicken and Potatoes with Gravy Recipe
This One Pan Chicken and Potatoes with Gravy recipe is the ultimate comfort food. Juicy chicken, crispy potatoes, and a savory homemade gravy all come together in one skillet for an easy, hearty dinner.
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.