Prep & Sear: Preheat oven to 350°F (175°C). Season chicken with salt and pepper. Heat oil in an oven-safe skillet and sear chicken 4–5 minutes per side. Remove and set aside.
Sauté Onion: In the same pan, melt butter (if using). Add diced onion and cook 3–4 minutes until soft.
Add Potatoes & Thyme: Stir in cubed potatoes, thyme, and salt. Cook 3 minutes until lightly golden.
Deglaze: Pour in chicken stock, scraping browned bits. Simmer 3–4 minutes.
Bake First Round: Nestle chicken on top, spoon juices over, cover, and bake 25 minutes.
Make Cream Sauce: Mix cream and cornstarch until smooth. Uncover pan, stir mixture into the sauce.
Finish Baking: Return uncovered for 15 more minutes, until chicken reaches 165°F and potatoes are tender.
Serve: Garnish with thyme or parsley and spoon creamy sauce over top.
Chef’s Tips
Yukon Gold or red potatoes hold shape and absorb flavor beautifully.
Pat chicken dry before searing to ensure crispy, golden skin.
Add a pinch of smoked paprika or garlic powder for deeper flavor.
Pair with green beans, roasted carrots, or a crisp side salad.
Storage & Reheating
Refrigerate: Store leftovers up to 3 days in an airtight container.
Reheat: Warm gently in the oven at 325°F until heated through. Avoid microwaving to keep skin crisp.
Make-ahead: You can sear the chicken and assemble the dish up to 24 hours ahead; cover and refrigerate, then bake before serving.
Recipe developed by tinsuf. For more one-pan comfort dinners like this, check out Creamy Garlic Chicken with Spinach or Herbed Potato Gratin.
