Description
A comforting and creamy one-pot meal featuring tender chicken thighs, baby potatoes, and a rich ranch-seasoned sauce, all cooked to perfection in a Dutch oven. This hearty dish is perfect for an easy dinner that combines savory flavors with creamy texture.
Ingredients
Chicken and Seasoning
- 4–6 chicken thighs
- 1 packet ranch seasoning
- Salt and pepper, to taste
Vegetables
- 4 cups baby potatoes, halved
- 1 onion, diced
- 2 cloves garlic, minced
Liquids and Fats
- 1 cup chicken broth
- 1 cup cream or half-and-half
- 2 tbsp butter
Instructions
- Sear the Chicken: Heat butter in a Dutch oven over medium heat and sear the chicken thighs until they are browned on both sides. This seals in the juices and adds flavor. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, add the diced onion and minced garlic. Sauté until the onion is translucent and aromatic, about 3-4 minutes.
- Add Potatoes and Seasoning: Add the halved baby potatoes, the ranch seasoning packet, and chicken broth to the pot. Stir to combine all ingredients, ensuring the potatoes are evenly coated with seasoning.
- Return Chicken to Pot: Nestle the browned chicken thighs back into the pot atop the potatoes.
- Bake Covered: Cover the Dutch oven with its lid and bake in a preheated oven at 375°F (190°C) for 45 minutes. This allows the chicken to cook through and the potatoes to become tender while infusing the flavors.
- Add Cream and Simmer: Remove the pot from the oven, stir in the cream or half-and-half, then return to the stovetop. Simmer uncovered over low heat for 5 to 10 minutes until the sauce thickens and becomes creamy.
Notes
- Add diced carrots along with the potatoes for extra vegetables and sweetness.
- Boneless chicken thighs can be used as a substitute for a quicker cooking time and easier serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
