Easy Dinner Ideas With Potatoes – One-Pan 30-Minute Meal

This one-pan dinner is the ultimate weeknight hero. It combines crispy roasted potatoes with juicy chicken and a creamy garlic sauce, all cooked in a single skillet for minimal cleanup.

The potatoes soak up all the savory flavors, turning golden and crispy on the outside while staying fluffy inside. It's a complete meal that's both comforting and satisfying.

Whether you're feeding a family or meal-prepping for the week, this dish is versatile, delicious, and sure to become a regular in your rotation.

About the Ingredients

1.5 lbs (680g) baby potatoes, halved

Use any waxy potato like Yukon Gold or red potatoes. Substitute with regular potatoes cut into 1-inch chunks.

4 bone-in, skin-on chicken thighs (about 1.5 lbs/680g)

Bone-in thighs stay juicy. Substitute with boneless, skinless thighs and reduce cooking time by 5 minutes.

2 tbsp olive oil, divided

Use extra-virgin olive oil for best flavor. Avocado oil also works.

1 tsp smoked paprika

Adds a smoky depth. Substitute with regular paprika plus a pinch of cayenne.

1 tsp garlic powder

For convenience. Substitute with 2 minced garlic cloves added later.

1/2 tsp dried thyme

Use fresh thyme if you have it—about 1 tsp chopped leaves.

Salt and black pepper to taste

Kosher salt preferred; adjust to your preference.

1/2 cup (120ml) chicken broth

Low-sodium broth recommended. Vegetable broth works too.

1/2 cup (120ml) heavy cream

For richness. Substitute with half-and-half or coconut milk for a lighter version.

2 cloves garlic, minced

Fresh garlic is best. Jarred minced garlic can be used in a pinch.

1 tbsp all-purpose flour (optional, for thickening)

Helps thicken the sauce. Omit if you prefer a thinner sauce.

2 tbsp chopped fresh parsley, for garnish

Adds freshness. Chives or dill are also great.

Tips & Tricks

• Pat the chicken dry before seasoning to ensure crispy skin.
• Don't overcrowd the skillet—give potatoes and chicken space to brown.
• Let the dish rest for 5 minutes before serving so the sauce thickens slightly.

Step-by-Step Instructions

1. Preheat and Season

Preheat oven to 400°F (200°C). In a large bowl, toss potatoes with 1 tbsp olive oil, paprika, garlic powder, thyme, salt, and pepper. Season chicken thighs with salt and pepper.

2. Sear Chicken

Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear until golden brown, 4-5 minutes. Flip and cook 2 minutes more. Remove chicken to a plate.

3. Sauté Potatoes

In the same skillet, add potatoes and cook, stirring occasionally, until they start to brown, about 5 minutes. Season with a pinch of salt.

4. Make Sauce

Stir in garlic and cook until fragrant, 30 seconds. Sprinkle flour over potatoes and stir to coat. Pour in chicken broth and heavy cream, scraping up any browned bits. Bring to a simmer.

5. Return Chicken

Nestle the chicken thighs back into the skillet, skin-side up, among the potatoes. The sauce should come up about halfway on the chicken.

6. Bake

Transfer skillet to the preheated oven. Bake uncovered until chicken is cooked through (internal temp 165°F/74°C) and potatoes are tender, about 20-25 minutes. The sauce will be bubbling around the edges.

7. Rest and Garnish

Remove from oven and let rest 5 minutes. Garnish with fresh parsley and serve hot.

Delicious Variations

Make it vegetarian

Replace chicken with 1.5 cups of chickpeas or tofu, and use vegetable broth.

Add veggies

Toss in 1 cup of green beans or broccoli during the last 10 minutes of baking.

Spice it up

Add 1/2 tsp red pepper flakes or a diced jalapeño with the garlic.

How to Store Dinner Ideas With Potatoes

Frequently Asked Questions

I hope you love this one-pan dinner as much as we do! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on Instagram and tag me—I'd love to see your creations!

Dinner Ideas With Potatoes

Dinner Ideas With Potatoes: a one-pan, 30-minute meal that's crispy, creamy, and perfect for busy weeknights.

★★★★½ 4.8 (187 ratings)

15 minPrep time35 minCook time6Servings520 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) baby potatoes, halved
• 4 bone-in, skin-on chicken thighs (about 1.5 lbs/680g)
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 1/2 cup (120ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour (optional, for thickening)
• 2 tbsp chopped fresh parsley, for garnish

📋 Instructions

1. 1Preheat and Season — Preheat oven to 400°F (200°C). In a large bowl, toss potatoes with 1 tbsp olive oil, paprika, garlic powder, thyme, salt, and pepper. Season chicken thighs with salt and pepper.
2. 2Sear Chicken — Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear until golden brown, 4-5 minutes. Flip and cook 2 minutes more. Remove chicken to a plate.
3. 3Sauté Potatoes — In the same skillet, add potatoes and cook, stirring occasionally, until they start to brown, about 5 minutes. Season with a pinch of salt.
4. 4Make Sauce — Stir in garlic and cook until fragrant, 30 seconds. Sprinkle flour over potatoes and stir to coat. Pour in chicken broth and heavy cream, scraping up any browned bits. Bring to a simmer.
5. 5Return Chicken — Nestle the chicken thighs back into the skillet, skin-side up, among the potatoes. The sauce should come up about halfway on the chicken.
6. 6Bake — Transfer skillet to the preheated oven. Bake uncovered until chicken is cooked through (internal temp 165°F/74°C) and potatoes are tender, about 20-25 minutes. The sauce will be bubbling around the edges.
7. 7Rest and Garnish — Remove from oven and let rest 5 minutes. Garnish with fresh parsley and serve hot.

👨‍🍳 Chef's Note: For the best flavor, use fresh garlic and don't skip searing the chicken—it adds a depth that makes this dish truly special.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 520 kcal · 32g protein · 22g carbs · 35g fat