Description
A cozy, one-pot dinner made with crispy seared chicken thighs, buttery baby potatoes, and a creamy ranch sauce all slow-cooked to perfection in a Dutch oven. It’s the ultimate comfort food for a weeknight dinner or Sunday meal prep.
Ingredients
6 bone-in, skin-on chicken thighs
1.5 pounds baby gold potatoes, halved
1 packet ranch seasoning mix (about 1 ounce)
1 cup heavy cream
1 cup chicken broth
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Heat olive oil and butter in a Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear for 5 minutes. Flip and cook 3–4 minutes more. Remove and set aside.
2. Lower heat to medium. Add minced garlic and sauté for 30 seconds. Pour in chicken broth and deglaze the pot, scraping up browned bits.
3. Stir in ranch seasoning, onion powder, paprika, and heavy cream. Bring to a gentle simmer.
4. Return chicken to the pot and nestle in the halved baby potatoes. Cover and cook on low heat for 35–40 minutes, until chicken is cooked and potatoes are fork-tender.
5. Stir gently to combine. Garnish with chopped parsley before serving.
Notes
For crispier skin, broil the chicken thighs for 2–3 minutes before serving.
Use full-fat cream for the richest, non-curdling sauce.
If reheating, add a splash of cream or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 155mg
Keywords: creamy ranch chicken, one pot chicken, chicken with potatoes