One Pan Chicken and Potatoes with Gravy

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There’s something timeless and comforting about a one-pan meal that delivers both flavor and convenience. This One Pan Chicken and Potatoes with Gravy is a cozy, all-in-one dinner that brings golden seared chicken, tender baby potatoes, and savory onions together in a rich, seasoned gravy. It feels like a Sunday dinner but is easy enough for a busy weeknight.

What makes this dish shine is its balance of crispy-skinned chicken, soft melt-in-your-mouth potatoes, and a homemade gravy infused with herbs and pan drippings. Whether you’re craving comfort food or just need something simple yet hearty, this recipe satisfies every time.

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Preparation Phase & Tools to Use

Before you get started, here are the key tools you need for flawless execution:

• Large Oven-Safe Skillet or Braiser: This is essential because the entire dish is prepared and baked in one vessel. It needs to go from stovetop to oven seamlessly, maintaining even heat distribution.
• Tongs: For flipping the chicken without piercing the skin, helping retain all those flavorful juices.
• Cutting Board and Chef’s Knife: You’ll need these for prepping onions, garlic, and any fresh herbs you choose to add.
• Measuring Spoons and Cups: For consistent seasoning and gravy ratios.
• Whisk or Wooden Spoon: Helps incorporate the gravy ingredients smoothly without clumps.

Having the right tools not only makes the cooking process easier but also ensures even cooking and maximum flavor extraction.

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Ingredients for the One Pan Chicken and Potatoes with Gravy

• Bone-In, Skin-On Chicken Thighs: These bring rich flavor and keep the meat moist during cooking. The skin crisps beautifully, adding texture.
• Baby Gold Potatoes: Their creamy texture pairs perfectly with the savory gravy, and they hold their shape well when baked.
• Yellow Onion: Adds natural sweetness and depth to the gravy as it caramelizes slightly during roasting.
• Fresh Garlic: Infuses the entire dish with aromatic, earthy notes.
• Chicken Broth: Acts as the savory base for the gravy, soaking up all the browned bits from the pan.
• Flour: Helps thicken the gravy to that perfect velvety consistency.
• Olive Oil: Used to sear the chicken and boost flavor.
• Butter: Adds richness and a silky texture to the gravy.
• Fresh Thyme & Parsley: Provide bright, herbal notes that elevate the dish.
• Salt & Pepper: Essential for seasoning every component.

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How To Make the One Pan Chicken and Potatoes with Gravy

Step 1: Sear the Chicken

Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in your oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear until the skin is golden and crisp, about 5-7 minutes. Flip and cook the other side for another 3 minutes. Remove and set aside.

Step 2: Sauté the Aromatics

In the same skillet, add a tablespoon of butter. Toss in the chopped onion and garlic. Cook for 3-4 minutes until fragrant and translucent.

Step 3: Build the Gravy Base

Sprinkle flour over the onions and garlic, stirring constantly to form a roux. Gradually whisk in the chicken broth, scraping the bottom of the pan to release all those flavorful bits. Simmer until slightly thickened.

Step 4: Add Potatoes and Return Chicken

Nestle the baby potatoes into the gravy. Return the seared chicken thighs on top, skin-side up. Add sprigs of thyme between the pieces.

Step 5: Roast to Finish

Transfer the skillet to a preheated oven at 375°F (190°C). Roast for 35-40 minutes or until the chicken is cooked through (internal temp of 165°F) and potatoes are fork-tender.

Step 6: Garnish and Serve

Sprinkle with freshly chopped parsley just before serving. Serve hot, straight from the skillet.

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How to Serve and Store One Pan Chicken and Potatoes with Gravy

Serve this dish straight from the skillet while it’s hot—the golden skin, steamy gravy, and tender potatoes are most enjoyable fresh out of the oven. Pair it with a side of crusty bread or a green vegetable like steamed broccoli or roasted Brussels sprouts to round out the meal.

For leftovers, let the dish cool completely before transferring to an airtight container. Store in the fridge for up to 4 days. Reheat gently in a skillet over low heat or in the microwave with a splash of broth to loosen the gravy. The flavors deepen over time, making it just as tasty the next day.

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Frequently Asked Questions

Can I use boneless chicken instead of bone-in thighs?

Yes, but bone-in, skin-on chicken adds more flavor and helps keep the meat juicy. If you use boneless, reduce oven time by 10-15 minutes.

What other potatoes can I use?

Yukon Golds or even halved red potatoes work well. Just keep the size consistent for even cooking.

How do I thicken the gravy more?

If you prefer a thicker gravy, add another teaspoon of flour or cornstarch slurry before baking. Stir well to incorporate.

Can I make this dish ahead of time?

Absolutely. You can prep everything up to the point of baking, refrigerate it, then bake when ready to serve. Add an extra 10 minutes to the bake time if cooking straight from the fridge.

What herbs can I substitute for thyme?

Rosemary or sage work wonderfully if you’re out of thyme. Use fresh for best flavor.

Is it freezer-friendly?

Yes! Once cooled, you can freeze individual portions in freezer-safe containers. Thaw overnight and reheat in the oven or stovetop.

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Want More Chicken Dinner Ideas?

If you’re loving this One Pan Chicken and Potatoes with Gravy, here are a few more chicken-forward favorites from my kitchen you won’t want to miss:

• Longhorn Parmesan Chicken for a cheesy, crispy twist.
• Chicken Cordon Bleu Casserole with ham, creamy sauce, and a crunchy topping.
• Sweet Garlic Chicken in the Crockpot when you want a set-it-and-forget-it meal.
• One Pan Garlic Herb Chicken with Potatoes & Green Beans for another skillet sensation.
• Chicken and Stuffing Casserole that tastes like Thanksgiving dinner in a dish.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time:
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And let me know in the comments how yours turned out. Did you spice it up? Add mushrooms or swap in rosemary?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other cook better every day.

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