One Pot Chicken and Potatoes Recipe

If you are looking for a great Sunday night dinner idea then you cannot go wrong with my One Pot Chicken and Potatoes recipe. This is a main course recipe that feeds a crowd and always gets rave reviews at our house, especially with our picky eaters!

For a twist on this recipe, try my One-Pot Chicken and Rice Recipe, another great Sunday Night Dinner idea! The preparation for this recipe is also really simple making it a great chicken recipe for beginners! 

For more delicious chicken recipes try my Chicken and Mushroom Crepes Recipe or my Coq au Vin recipe!

One Pot Chicken and Potatoes Recipe in Braiser

Why You'll Love This Recipe:

  • It's "hands-free" cooking because once the chicken and veggies are seared, everything stays in one pot and finishes cooking in the oven. Allowing you time to set the table, help with homework, or pour yourself a glass of wine! 
  • It works really well when made in a braiser because it can go from cooktop to oven, to table!
  • It's also a great recipe that uses an inexpensive cut of meat like chicken thighs, and an affordable bag of potatoes. 

Braised Chicken Thighs on a Gray Bowl with potatoes and silverware

Serve Oven To Table

One-pot dinners cut down on the number of dishes you have to do after dinner because you can serve them right in the pot you cooked them in. So there are no large serving platters or bowls you have to clean at the end of the night, just the one-pot.

Overhead shot of a one pot chicken and potato recipe served in a large braiser

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Step#1: Season the Chicken

  • You'll season your chicken breasts with salt, pepper, and Herbs de Provence. I like to use bone-in, skin-on chicken thighs since they will stay moist and tender while they roast in the oven. 
  • Another great recipe to try with chicken thighs is my Orange and Cinnamon Sheet Pan Chicken with Couscous

seasoning chicken with salt, pepper and herbs de Provence

What is Herbs de Provence?

  • Herbs de Provence is a French spice blend that includes rosemary, thyme, basil, tarragon, and other dried herbs.
  • If you don't have Herbs de Provence you can also use any single herb for the skin such as dried or fresh rosemary or thyme.

Seasoning chicken thighs for One Pot Chicken and Potatoes Recipe

Step#2: Sear the Chicken 

  • To create crispy skin and lock in the flavor, sear the chicken thighs on both sides.
  • You may need to do this in batches to avoid overcrowding the chicken.
  • The chicken will sear better if it has room to cook without touching the other pieces. 

Seared Chicken thighs with crispy skin in a cast-iron braiser

The Chicken will Cook Through in The Oven

  • At this stage the chicken doesn't need to be cooked through, it will finish cooking in the oven as it braises in the sauce.
  • Transfer the chicken to a plate to rest while the potatoes are cooked in the chicken fat to caramelize their cut sides. 

Transferring chicken thighs from a pot to a blue plate with tongs

Step#3: Cook the Potatoes in the Chicken Fat

  • Cooking the potatoes in the chicken fat will give them great flavor and color.
  • It also gives them a head start before they hit the oven, which makes them cook faster too and saves you the step of washing out the pan!
  • Transfer the potatoes to a bowl to rest, while you create the base for the sauce. 

Caramelizing fingerling potatoes in a pot and turning them with tongs

Don't Clean The Pan While Cooking!

  • Do not clean out the pan for the next stage either, we are building flavor!
  • You will use the remaining fat in the pan to create a roux.
  • If no fat remains, you can add two tablespoons of butter. 

Transferring Caramelized potatoes from a pot to a bowl

Step#3: Create the Sauce

  • Add the flour to the pan, and whisk until paste forms, then you'll add the chicken broth, mustard, wine, garlic, and Worcestershire sauce to create a sauce.
  • It will simmer and thicken as it cooks. You might take the thickening a bit further than you normally would since the chicken will release its juices as it roasts, thinning out the sauce a bit. 

Whisking in chicken broth to a roux with a whisk

Even The Sauce is Made in the Pot

  • This sauce is a really delicious addition to this meal, as it combines all the flavors of the seared chicken, wine, mustard, and herbs and just gets better as it roasts in the oven. 
  • Serve with some crusty bread for soaking up the sauce! 

Step#4: Add the Chicken and Potatoes Back In

Once the sauce has thickened, you'll add the thyme sprigs and garlic. The thyme will simmer with the sauce and infuse the sauce with a delicious flavor.

sauce simmering in a pot with fresh thyme sprigs

Keeping the Chicken Skin Crispy

  • Then you can place back in the potatoes and then the chicken on top.
  • Placing the chicken on top, skin side up will keep the chicken skin crispy and allow the potatoes to further cook below. 

a braiser filled with sauce, potatoes and chicken thighs

Step#5: Cover and Bake

  • Then place the lid on the braiser and bake for 40 minutes until the chicken is cooked through.
  • To create even crispier skin, you can place the braiser until the broiler for just a minute or two to crisp up the skin. Serve oven to table! 

A person placing a lid on a maroon braiser

More Easy Chicken Recipes!

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One-Pot Chicken and Potatoes

One-Pot Chicken and Potatoes

Yield: 10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

One Pot Chicken and Potatoes. A great Sunday night dinner recipe the whole family will love!


  • 1 tablespoon (15 ml) olive oil
  • 10-12 chicken thighs, skin on, bone-in
  • ½ teaspoon (2.5 ml) salt
  • Freshly cracked pepper to taste
  • 1 ½ teaspoon (7.5ml) Herbs de Provence
  • 12 ounces (340g) small “Dutch Baby” potatoes, sliced in half
  • 2 tablespoon (15g) of flour

Pre-Mix Broth Mixture in a Small Pitcher or bowl:

  • 1 cup (240ml) chicken broth
  • ¼ cup (60ml) white wine (or ¼ cup more broth)
  • 2 teaspoon (10ml) Dijon Mustard
  • 1 teaspoon (5ml) Worcestershire Sauce
  • 2 garlic cloves, minced
  • 5 sprigs fresh thyme


  1. Preheat oven to 325F (162C). Measure out all your ingredients so you are ready to go.  This recipe happens fast and it will help if everything is pre-measured.
  2. Season chicken (skin side) with salt, peppers, and Herbs de Provence.
  3. Heat olive oil in a large braiser. Sear chicken, skin side down until golden brown, flip, and cook for 2-3 minutes more.  Transfer to a plate and set aside. It will finish cooking in the oven.
  4. Sauté potatoes in chicken fat until caramelized and golden brown.  Transfer potatoes to a bowl and set aside.
  5. Whisk together the broth mixture in a Pyrex pitcher and set aside
  6. Add flour to remaining chicken fat and whisk until paste forms. If you have no more chicken fat you can add 2 tbsp. (30g) of butter to create more fat. Cook paste for 1 minute.
  7. Add broth mixture and whisk to combine. Add the fresh thyme. Season to taste with salt and pepper.
  8. Place potatoes in sauce, add chicken on top.  Cover and bake for 40 minutes.
  9. Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve! 
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 486Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 201mgSodium: 408mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 41g

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  1. Would you please supply me with an amount of Herbes de Provence for the chicken? It is hard for me to determine because I don't use that seasoning much.

    Thank you and love your recipes and videos,

    1. Oh sure you'll need about 1 1/2 tsp of Herbs de Provence. I just updated the recipe! I hope you enjoy it!

      1. Thank you, Beth! I made the recipe and it is delicious! However, I only used 8 thighs because mine seemed large sized.
        I also love your slow cooker ground beef recipe. I made the puffy egg bake and easy corn pudding casserole recipes over Thanksgiving and they were just great! My family loved them.
        Thanks for providing us with great recipes and videos.

  2. Beth, I’d like to start using thighs instead of our typical boneless breasts but we don’t eat skin. I know the flavor is more intense with skin on, but we simply would pull it off and toss. Can I get a decent sear on boneless skinless thighs?

    1. Great question! Yes you can get a good sear on it without the skin, just be sure you have enough oil in the pan 🙂 Hope you enjoy!

    1. Oh sure, you could do that, but maybe cut the breasts in half with a sharp chef's knife before searing so they are roughly the same size as the thighs and will cook at the same rate. Hope

  3. I made this dish as written and it was delicious. But along the way it was confusing since the minced garlic is listed as an ingredient to mix into the sauce in advance. Then the instructions say to add the garlic to the pan separately. Just want to point this out. I’ll add the garlic and thyme to the chicken fat separately next time.

    1. Hi Nanette, so sorry for the confusion! I just updated the post to read correctly. Thanks for letting me know and I'm so glad the dish was a hit!

    1. Could you please provide me with an amount of herbes de provence and salt and pepper to rub on the chicken thighs? It is difficult for me to know how much.thank your recipes?

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