Baked Chicken Thighs with Potatoes and Onions
This cozy one-pan meal combines crispy chicken thighs, tender golden potatoes, and a luscious herb-infused cream sauce. Perfect for a comforting weeknight dinner or an elegant meal for guests.
Ingredients
- Chicken thighs – 4 bone-in, skin-on (about 4 oz each)
- Salt & ground black pepper – to taste
- Vegetable oil – 2 tablespoons
- Onion – 1 medium, diced
- Chicken stock – 1 cup
- Heavy cream – 1/2 cup
- Cornstarch – 1 tablespoon
- Fresh thyme leaves – 1/2 tablespoon (or 1 teaspoon dried thyme)
- Salt – 1/2 teaspoon
- Yukon Gold potatoes – 3 medium, peeled and cubed
- Butter (optional) – 1 tablespoon for extra richness
Directions
1. Prep and Sear Chicken
Preheat oven to 350°F (175°C).
Season chicken thighs with salt and pepper.
Heat vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear chicken skin-side down for 4–5 minutes per side until golden and crispy.
Transfer to a plate and keep warm.
2. Sauté Aromatics
In the same skillet, add butter (if using) and diced onion.
Cook 3–4 minutes until soft and fragrant.
3. Add Potatoes and Seasoning
Stir in cubed potatoes, thyme, and salt.
Cook 3 minutes to lightly brown the edges.
4. Deglaze and Simmer
Pour in chicken stock, scraping up any browned bits.
Simmer 3–4 minutes.
5. Bake
Nestle chicken thighs over the potatoes.
Spoon some pan juices over the chicken.
Cover with foil or a lid and bake for 25 minutes.
6. Make It Creamy
In a small bowl, whisk together heavy cream and cornstarch until smooth.
Remove skillet from oven and uncover.
Stir cream mixture into the sauce and gently combine.
7. Finish Baking
Return skillet to oven, uncovered, and bake 15 more minutes.
Chicken should reach 165°F (74°C) and potatoes should be tender.
8. Serve
Garnish with fresh thyme or parsley.
Spoon the creamy onion sauce over the chicken and serve warm.
Chef’s Tips
- Yukon Gold or red potatoes hold their shape best during baking.
- Serve with steamed green beans or roasted carrots for a complete meal.
