One Pan Comfort Chicken
One Pan Comfort Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds baby potatoes, halved or diced
- 1 yellow onion, diced
- 3 cups green beans, trimmed
- 2 tablespoons butter
- 1 cup chicken broth
- 1 cup heavy cream
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
Instructions
- 1
Season the chicken thighs generously with salt and pepper.
⏱️ 2 min
- 2
Heat the olive oil in a Dutch oven or large pan over medium-high heat.
⏱️ 1 min
- 3
Sear the seasoned chicken thighs until browned and cooked through, about 5 to 6 minutes per side. Remove the cooked chicken to a plate and set aside.
⏱️ 12 min
- 4
Lower the heat to medium. Add the diced yellow onion to the pan and cook until soft, about 4 minutes.
⏱️ 4 min
- 5
Add the garlic powder, oregano, cumin, and additional salt and pepper to the pan. Add the butter and stir until fragrant, about 1 minute.
⏱️ 2 min
- 6
Add the halved or diced baby potatoes and chicken broth to the pan. Cover and simmer until the potatoes are almost tender, about 12 to 15 minutes, checking once partway through.
⏱️ 15 min
- 7
Pour in the heavy cream and bring to a bare simmer, ensuring it never reaches a hard boil to prevent it from breaking.
⏱️ 2 min
- 8
Add the trimmed green beans, stir, cover, and cook for 4 to 5 minutes until they retain a little bite.
⏱️ 5 min
- 9
Add the chicken back into the pan. Top with the shredded Parmesan cheese. Cover the pan and let it sit for 1 to 2 minutes until the cheese melts and everything warms through.
⏱️ 2 min
- 10
Taste and adjust salt and pepper as needed before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Comfort Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds baby potatoes, halved or diced
- 1 yellow onion, diced
- 3 cups green beans, trimmed
- 2 tablespoons butter
- 1 cup chicken broth
- 1 cup heavy cream
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
Instructions
- 1
Season the chicken thighs generously with salt and pepper.
⏱️ 2 min - 2
Heat the olive oil in a Dutch oven or large pan over medium-high heat.
⏱️ 1 min - 3
Sear the seasoned chicken thighs until browned and cooked through, about 5 to 6 minutes per side. Remove the cooked chicken to a plate and set aside.
⏱️ 12 min - 4
Lower the heat to medium. Add the diced yellow onion to the pan and cook until soft, about 4 minutes.
⏱️ 4 min - 5
Add the garlic powder, oregano, cumin, and additional salt and pepper to the pan. Add the butter and stir until fragrant, about 1 minute.
⏱️ 2 min - 6
Add the halved or diced baby potatoes and chicken broth to the pan. Cover and simmer until the potatoes are almost tender, about 12 to 15 minutes, checking once partway through.
⏱️ 15 min - 7
Pour in the heavy cream and bring to a bare simmer, ensuring it never reaches a hard boil to prevent it from breaking.
⏱️ 2 min - 8
Add the trimmed green beans, stir, cover, and cook for 4 to 5 minutes until they retain a little bite.
⏱️ 5 min - 9
Add the chicken back into the pan. Top with the shredded Parmesan cheese. Cover the pan and let it sit for 1 to 2 minutes until the cheese melts and everything warms through.
⏱️ 2 min - 10
Taste and adjust salt and pepper as needed before serving.
⏱️ 1 min