Baked Chicken Thighs with Potatoes and Onions

This Baked Chicken Thighs with Potatoes and Onions recipe is the kind of dish that fills your kitchen with warmth and your table with smiles. Crispy golden chicken, tender potatoes, and a creamy, herb-scented sauce come together in one comforting skillet. It’s simple enough for a weeknight dinner yet elegant enough to impress guests.

This one-pan wonder delivers everything you crave in a homemade meal — rich flavor, minimal cleanup, and hearty satisfaction in every bite.

🕒 Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

🧂 Ingredients

• 4 bone-in, skin-on chicken thighs (about 4 oz each)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons vegetable oil

• 1 medium onion, diced

• 3 medium Yukon Gold potatoes, peeled and cubed

• ½ tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• ½ teaspoon salt

• 1 cup chicken stock

• ½ cup heavy cream

• 1 tablespoon cornstarch

• 1 tablespoon butter (optional, for extra richness)

• Fresh thyme or chopped parsley, for garnish

👩‍🍳 Directions

Step 1: Prepare and Sear the Chicken
Preheat the oven to 350°F (175°C).
Pat the chicken thighs dry and season generously with salt and pepper.
Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Place the chicken skin-side down and sear for 4–5 minutes per side until the skin is golden and crisp. Remove the chicken and set aside.

Step 2: Sauté the Onion
In the same pan, melt the butter (if using). Add the diced onion and cook for 3–4 minutes, stirring occasionally, until soft and fragrant.

Step 3: Add Potatoes and Herbs
Stir in the cubed potatoes, thyme, and salt. Cook for about 3 minutes to lightly brown the potatoes and infuse them with flavor.

Step 4: Deglaze and Simmer
Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Let it simmer for 3–4 minutes to create a rich base.

Step 5: Bake the Dish
Nestle the seared chicken thighs on top of the potatoes and spoon a bit of the pan juices over each piece.
Cover with foil or a lid and bake for 25 minutes.

Step 6: Add the Cream Mixture
In a small bowl, whisk together the heavy cream and cornstarch until smooth.
Remove the skillet from the oven, uncover, and gently stir the cream mixture into the sauce.

Step 7: Finish Baking
Return the uncovered skillet to the oven and bake for another 15 minutes, until the chicken reaches 165°F (74°C)internally and the potatoes are tender.

Step 8: Serve and Garnish
Top with a sprinkle of fresh thyme or chopped parsley.
Serve warm, spooning the creamy sauce and potatoes over the chicken.

💡 Tips & Variations

• Make it garlicky: Add 2–3 minced garlic cloves when sautéing the onions.

• For extra crispiness: Broil the chicken for 2–3 minutes at the end for a golden finish.

• Add veggies: Toss in carrots, peas, or green beans for a more colorful meal.

• Lighter version: Substitute half-and-half or evaporated milk for the cream.

🍽️ Serving Ideas

Serve this creamy chicken and potatoes dish with:

• A crisp green salad or roasted vegetables

• Warm dinner rolls or garlic bread for soaking up the sauce

• A chilled glass of white wine or sparkling lemonade

❤️ Final Thoughts

This Baked Chicken Thighs with Potatoes and Onions recipe is everything we love about home cooking — comforting, hearty, and bursting with flavor. The creamy sauce wraps every bite in pure coziness, making it a true family favorite.

Whether you’re cooking for two or feeding a crowd, this simple one-pan dinner is guaranteed to satisfy — and earn a spot in your regular recipe rotation.