Tender potatoes and chicken simmer together in a rich onion gravy. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 55 minutes from prep to table.
- Easy to round out with steamed green beans.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 1½ lb boneless chicken thighs
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 lb potatoes, cut into ½-inch cubes
- ½ tsp dried thyme
Let’s make it
Get ready
Season chicken with salt and pepper. Heat oil in a deep skillet and brown chicken for 3 minutes per side; transfer to a plate.
Build the flavor
Soften the onion in the same pan for 6 minutes. Add garlic and flour and stir for 1 minute.
Bring it together
Gradually stir in chicken broth until smooth. Add potatoes and thyme and bring to a simmer.
Finish cooking
Return chicken, cover, and simmer gently for 20–25 minutes, stirring occasionally, until potatoes are tender and chicken reaches 165°F.
Serve and enjoy
Uncover for the last few minutes to thicken the gravy. Taste before adding extra seasoning.
Make It Even Better
Cut the potatoes evenly so they cook at the same rate.
Read through the recipe and measure the ingredients before starting.
Make it your own
Use peeled sweet potatoes, checking them early as they soften faster.
What to serve with it
Steamed green beans
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Smothered Chicken and Potatoes
Tender potatoes and chicken simmer together in a rich onion gravy.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 1½ lb boneless chicken thighs
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 lb potatoes, cut into ½-inch cubes
- ½ tsp dried thyme
Instructions
- Season chicken with salt and pepper. Heat oil in a deep skillet and brown chicken for 3 minutes per side; transfer to a plate.
- Soften the onion in the same pan for 6 minutes. Add garlic and flour and stir for 1 minute.
- Gradually stir in chicken broth until smooth. Add potatoes and thyme and bring to a simmer.
- Return chicken, cover, and simmer gently for 20–25 minutes, stirring occasionally, until potatoes are tender and chicken reaches 165°F.
- Uncover for the last few minutes to thicken the gravy. Taste before adding extra seasoning.
Notes
- Cut the potatoes evenly so they cook at the same rate.
Cooks Court · /recipes/smothered-chicken-and-potatoes
