One-Pot Creamy Chicken and Potatoes
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 Servings
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Calories
428 kcal
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Course
Main Course
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Cuisine
American
One-Pot Creamy Chicken and Potatoes
Description
This recipe for One-Pot Creamy Chicken and Potatoes begins by searing bone-in, skin-on chicken thighs in avocado oil until golden and crisp, creating a flavorful base. Onions, garlic, and mushrooms are sautéed in the same pot, using the rendered fat and browned bits to build depth. Yukon Gold potatoes join the pot along with coconut milk and chicken broth, which form a creamy, bright sauce with fresh lemon zest and juice adding a subtle acidity to balance the richness.
The chicken is returned to the pot to simmer gently, allowing the flavors to meld and the sauce to thicken slightly. The potatoes absorb the sauce's creaminess while remaining tender but not mushy. Optional baby spinach can be stirred in at the end for a burst of freshness and color, providing a hearty and complete meal that requires minimal cleanup.
This dish combines textures from crispy skin to soft potatoes and earthy mushrooms, creating a satisfying and comforting dinner suited for cooler days or when a filling meal is desired. The balance of creamy coconut milk with lemony brightness makes it a flavorful yet soothing dish.
Ingredients
- 2 Tbsp avocado oil
- 2.5 to 3 lbs chicken thighs bone-in; skin on
- 1 tsp salt to taste, sea salt
- ½ tsp black pepper to taste
- 1 yellow onion diced, medium-sized
- 5 cloves garlic minced
- 8 ounces mushrooms chopped
- 6 Yukon Gold potatoes chopped into 2-inch chunks, small
- 1 coconut milk 15-oz can, full-fat, canned
- ⅔ cup chicken broth
- 2 tsp lemon zest fresh
- 2 Tbsp lemon juice fresh
- 4 cups spinach optional, baby, loosely packed
Instructions
- Heat the avocado oil in a large thick-bottomed stock pot (I use my Dutch oven) over high heat.
- Season both sides of the chicken thighs with sea salt and black pepper. Once the pot is sizzling hot, carefully place the thighs in the pot skin-side down. Sear for 4 to 6 minutes, or until the skin is golden-brown and crispy. Note: This will likely need to be done in two batches, as the pot will not be big enough to sear all of the chicken thighs at the same time. Flip the chicken and cook for another 2 minutes. Set the chicken aside on a plate.
- Leaving the oil and drippings in the bottom of the pot, add the chopped onion and garlic. Sauté, stirring occasionally, scraping the browned bits off the bottom of the pot, until the onion begins to turn translucent, about 5 minutes.
- Stir in the mushrooms, cover, and cook until the mushrooms darken and begin to leach liquid, about another 5 minutes.
- Transfer the chopped potatoes, seared chicken, coconut milk, chicken broth, lemon zest, and lemon juice to the pot and give everything a stir.
- Cover the pot and bring it to a full boil. Reduce the heat to a simmer and continue cooking for 20 to 30 minutes, or until the potatoes are cooked through and the chicken has reached an internal temperature of at least 165 degrees Fahrenheit.
- Stir in the baby spinach, cover, and cook for another 2 to 3 minutes, or until the spinach has wilted.
- Serve the chicken and potatoes with your favorite side dishes, and enjoy! I recommend serving it with rice or noodles to soak up some of that delicious sauce!
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 428kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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