Description

A flavorful and comforting one pan chicken and potatoes recipe, featuring tender seared chicken thighs, sautéed vegetables, and a creamy rosemary-infused sauce, all baked together for a complete and easy meal ready in under an hour.

Ingredients

Scale

Chicken and Vegetables

2 Tbsp. olive oil, divided
1.5 lbs. boneless, skinless chicken thighs
Salt and pepper to taste
½ large yellow onion, diced
2 cloves garlic, minced
1 lb. white potatoes, cut into large ½” dice
8 oz. baby portobello mushrooms, halved or quartered to match potato size
2 sprigs fresh rosemary, leaves removed and roughly chopped

Sauce

1 cup chicken stock
¼ cup heavy cream
1 Tbsp. cornstarch
2 cups fresh spinach, roughly chopped
⅔ cup shredded parmesan cheese

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Instructions

Get Ready: Preheat your oven to 400 degrees F. Heat 1 Tbsp. olive oil over medium-high heat in a large oven-safe pan such as a 10-12″ cast iron skillet, dutch oven, or flat-bottomed skillet.
Sear the Chicken: Season chicken thighs generously with salt and pepper on all sides. Add chicken to the hot pan and sear for 2-3 minutes per side until a nice brown crust forms. The chicken will finish cooking in the oven. Remove chicken to a plate and set aside. Return skillet to stove.
Make the Sauce: Add the remaining 1 Tbsp. olive oil to the skillet and reduce heat to medium. Sauté diced onion and minced garlic for 2-3 minutes until softened. Add diced potatoes and stir, cooking another 2-3 minutes to soften and brown slightly. Add mushrooms and cook for 2-3 more minutes until they release moisture and reduce in size. Stir in chopped rosemary and season with additional salt and pepper.
Add Liquids: Gradually add chicken stock in increments, stirring well and scraping the browned bits from the skillet bottom for flavor. Pour in heavy cream and stir to combine.
Bake It All Up: Nestle the seared chicken thighs back into the sauce in the skillet. Transfer skillet to the preheated oven and bake for 15-20 minutes until chicken and potatoes are cooked through.
Thicken and Finish the Sauce: Remove skillet from oven. Carefully spoon 2-3 tablespoons of hot sauce into a small bowl and whisk in cornstarch to create a slurry. Slowly stir slurry back into skillet sauce, allowing it to thicken over a minute or two. Add chopped spinach and shredded parmesan cheese, stirring until the cheese melts smoothly. Optionally garnish with a sprig of fresh rosemary and serve immediately.

Notes

Though the instructions seem lengthy, the process is straightforward and organized for clarity.
Use boneless, skinless chicken thighs for best texture, but skin-on or bone-in thighs, or even chicken breasts, can be substituted.
A roux made from 2 Tbsp. butter and 2 Tbsp. flour can replace the cornstarch slurry if preferred.
To lighten the recipe, replace heavy cream with milk or more chicken stock.
Feel free to add other vegetables like broccoli, arugula, peppers, cauliflower, or roasted butternut squash.
Fresh thyme can substitute for rosemary; alternatively, use ½ tsp. dried rosemary if fresh isn’t available.
Use freshly shredded parmesan for the best melting and flavor, avoiding pre-shredded cheese with additives.
Adjust sauce consistency by varying the amount of chicken stock, cream, or cornstarch slurry according to your preference.
For a dairy-free twist, use Magic Cauliflower Cream instead of heavy cream to lighten the sauce.