Creamy Baked Chicken Thighs with Potatoes and Onions Recipe
Introduction
These creamy baked chicken thighs with potatoes and onions offer a perfect balance of crispy skin and tender, flavorful meat surrounded by a rich, velvety sauce. This hearty dish combines comforting ingredients with simple cooking techniques that make for an impressive yet easy meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt, to taste
- Ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 cup chicken stock
- ½ cup heavy cream
- 1 tablespoon cornstarch
- ½ tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- ½ teaspoon salt
- 3 medium Yukon Gold potatoes, peeled and diced into cubes
- 1 tablespoon butter (optional, for extra richness)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Season the chicken thighs generously on both sides with salt and black pepper.
- Step 2: Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until golden brown and crispy. Flip and cook for another 3 minutes, then transfer to a plate.
- Step 3: Reduce heat to medium and add the diced onion to the skillet. Cook for about 4 minutes until translucent and beginning to caramelize.
- Step 4: Add the diced potatoes to the skillet and stir to coat them in the oil and onion mixture. Cook for 3 minutes.
- Step 5: In a measuring cup, whisk together the chicken stock, heavy cream, cornstarch, thyme leaves, and salt until smooth. Pour this mixture over the potatoes and onions.
- Step 6: Bring the liquid to a simmer and cook for 2 minutes until it begins to thicken slightly. Add the butter if using.
- Step 7: Return the chicken thighs to the skillet, placing them skin-side up on top of the potato mixture.
- Step 8: Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken registers 165°F (74°C) internally and the potatoes are fork-tender.
Tips & Variations
- For extra crispy skin, make sure the chicken is patted dry before seasoning and searing.
- You can substitute Yukon Gold potatoes with red potatoes or fingerlings for a different texture.
- Adding a squeeze of fresh lemon juice before serving brightens the flavors.
- Swap fresh thyme with rosemary or sage if preferred for a different herb profile.
- If you don’t have an oven-safe skillet, transfer everything to a baking dish before baking.
Storage
Store leftovers covered in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in the oven or microwave to maintain the creamy texture and avoid drying out the chicken.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless thighs can be used, but cooking time may be shorter. Keep an eye on the internal temperature to avoid overcooking.
Can I make this recipe dairy-free?
To make a dairy-free version, substitute the heavy cream with coconut cream and omit the butter. The dish will still be deliciously creamy.
PrintCreamy Baked Chicken Thighs with Potatoes and Onions Recipe
This recipe features irresistibly creamy baked chicken thighs paired with tender Yukon Gold potatoes and caramelized onions, all simmered in a rich heavy cream and chicken stock sauce enhanced with fresh thyme. The chicken is first seared to achieve crispy skin before baking to juicy perfection, making it a comforting and flavorful one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- Salt, to taste
- Ground black pepper, to taste
Vegetables
- 1 medium onion, diced
- 3 medium Yukon Gold potatoes, peeled and diced into cubes
Sauce
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- ½ cup heavy cream
- 1 tablespoon cornstarch
- ½ tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- ½ teaspoon salt
- 1 tablespoon butter (optional, for extra richness)
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Season the chicken thighs generously on both sides with salt and black pepper.
- Sear the Chicken: Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until golden brown and crispy. Flip and cook for another 3 minutes, then transfer the chicken to a plate.
- Sauté Onions: Reduce heat to medium. Add the diced onion to the skillet and cook for about 4 minutes until translucent and beginning to caramelize.
- Cook Potatoes: Add the diced potatoes to the skillet and stir to coat them in the oil and onion mixture. Cook for 3 minutes, stirring occasionally.
- Prepare Sauce: In a measuring cup, whisk together chicken stock, heavy cream, cornstarch, fresh thyme leaves, and salt until smooth.
- Simmer Sauce with Vegetables: Pour the sauce mixture over the potatoes and onions. Bring the liquid to a simmer and cook for 2 minutes until it begins to thicken slightly. If using, add the butter now for extra richness and stir to combine.
- Arrange Chicken: Return the chicken thighs to the skillet, placing them skin-side up on top of the potato mixture to ensure even cooking and crispy skin.
- Bake: Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Notes
- Use an oven-safe skillet or transfer to a baking dish before baking if your skillet is not oven-proof.
- For added flavor, fresh thyme is preferred but dried thyme works well too.
- If you don’t have cornstarch, you can substitute with an equal amount of all-purpose flour.
- Let the chicken rest a few minutes after baking for juicier meat.
- To make this dish lower fat, substitute heavy cream with half-and-half or a lighter cream alternative.
Keywords: creamy baked chicken thighs, chicken thighs with potatoes, baked chicken with onions, one-pan chicken dinner, creamy chicken and potatoes
