One-Pot Buttermilk Chicken and Potatoes Casserole
A comforting and easy one-pot casserole featuring tender chicken thighs and golden potatoes simmered in a creamy buttermilk sauce, perfect for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
4 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 cup buttermilk
1/2 cup low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 cup chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs evenly with kosher salt and black pepper on both sides.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes. Remove chicken from the skillet and set aside.
Add the sliced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
Add the potato chunks to the skillet and stir to combine with onions and garlic.
Pour in the buttermilk and chicken broth, then sprinkle the dried thyme and smoked paprika over the mixture. Stir gently to combine.
Return the chicken thighs to the skillet, placing them on top of the potatoes and sauce, skin-side up.
Transfer the skillet to the preheated oven and bake uncovered for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove from the oven and sprinkle chopped fresh parsley over the casserole before serving.