One-Pot Creamy Chicken and Potatoes is a healthy dinner recipe that’s easy to put together any night of the week! Mushrooms, onion, garlic, spinach, and bone-in chicken thighs make this comforting meal a dream.
If one-pot meals are your jam, if you love chicken and potatoes, or if creamy saucy meals are solid gold in your eyes, you’ll absolutely love this one-pot creamy chicken and potatoes recipe!
Using simple, clean ingredients, we end up with the ultimate comfort food with tender chicken, soft potatoes in a rich sauce.
This chicken and potatoes recipe is almost like a chicken stew.
I like serving it up with rice or noodles to soak up that beautiful sauce, but you can easily enjoy it as is.
Because this recipe is so easy to make in bulk, this is one of those marvelous meal prep recipes. Whip it up for lunches or dinners all week long!
My One Pot Tuscan Chicken, One Pot Indian Chicken Biryani, One-Pot Ground Beef and Cabbage and One Pan Salmon and Vegetables are also great for this purpose.
Let’s discuss what we need to make this recipe!
Ingredients for One-Pot Chicken and Potatoes:
Bone-in Skin-on Chicken Thighs: Bone-in chicken thighs are always so tender and juicy due to the fat content and bone. You can make this recipe using boneless chicken breasts or boneless chicken thighs if those are your preference.
Yellow Onion, Garlic, Mushrooms, Potatoes: This combination of veggies brings plenty of flavor to this creamy chicken recipe. The potatoes add a nice carb content to make a complete, filling meal.
Full-Fat Canned Coconut Milk & Chicken Broth: The sauce or broth mixture here is a combination of full-fat canned coconut milk and chicken broth
Lemon Zest & Lemon Juice: Bringing a nice zesty tang, lemon zest and lemon juice bring an acidic counterbalance to the otherwise creamy dish.
Baby Spinach: To add antioxidants and vitamins to the meal, throw in some baby spinach! If you aren’t a fan, leave it out or replace it with kale or chard.
Optional Additions:
If you love Mediterranean-style food, add sun-dried tomatoes, capers, artichoke hearts, kalamata olives, or roasted red bell pepper. Any of these ingredients will add a pop of bright flavor and some brininess.
You will also need a quality thick-bottomed pot (such as a Dutch oven) to make this one-pot meal.
Now that we are familiar with the ingredients needed for this hearty chicken recipe, let’s make it!
How to Make One-Pot Chicken and Potatoes:
Heat the avocado oil in a large thick-bottomed stock pot (I use my Dutch oven) over high heat.
Season both sides of the chicken thighs with sea salt and black pepper. Once the pot is sizzling hot, carefully place the thighs in the pot skin-side down. Sear for 4 to 6 minutes, or until the skin is golden-brown and crispy.
Note: This will likely need to be done in two batches, as the pot will not be big enough to sear all of the chicken thighs at the same time. Flip the chicken and cook for another 2 minutes.
Set the chicken aside on a plate.
Leaving the oil and drippings in the bottom of the pot, add the chopped onion and garlic. Sauté, stirring occasionally, scraping the browned bits off the bottom of the pot, until the onion begins to turn translucent, about 5 minutes.
Stir in the mushrooms, cover, and cook until the mushrooms darken and begin to leach liquid, about another 5 minutes.
Transfer the chopped potatoes, seared chicken, coconut milk, chicken broth, lemon zest, and lemon juice to the pot and give everything a stir.
Cover the pot and bring it to a full boil. Reduce the heat to a simmer and continue cooking for 20 to 30 minutes, or until the potatoes are cooked through and the chicken has reached an internal temperature of at least 165 degrees Fahrenheit.
Stir in the baby spinach, cover, and cook for another 2 to 3 minutes, or until the spinach has wilted.
Serve the chicken and potatoes with your favorite side dishes, and enjoy! I recommend serving it with rice or noodles to soak up some of that delicious sauce!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
If you love the concept of this meal, you can also make my Crock Pot Creamy Mushroom Chicken and Potatoes for a slow cooker version.
What to Serve with Chicken and Potatoes:
Here are my recommended side dishes to serve with the chicken and potatoes.
- Lemon Garlic Rosemary Rice
- Rosemary Cumin Roasted Carrots
- Air Fryer Garlic Butter Brussel Sprouts
- Lemon Asparagus Risotto
- Cajun Seasoned Roasted Vegetables
Enjoy this easy recipe for chicken and potatoes!
One-Pot Creamy Chicken and Potatoes
Ingredients
- 2 Tbsp avocado oil
- 2.5 to 3 lbs bone-in skin on chicken thighs
- 1 tsp sea salt to taste
- ½ tsp black pepper to taste
- 1 medium-sized yellow onion diced
- 5 cloves garlic minced
- 8 ounces mushrooms chopped
- 6 small yukon gold potatoes chopped into 2-inch chunks
- 1 15-oz can full-fat canned coconut milk
- ⅔ cup chicken broth
- 2 tsp fresh lemon zest
- 2 Tbsp fresh lemon juice
- 4 cups loosely packed baby spinach optional
Instructions
- Heat the avocado oil in a large thick-bottomed stock pot (I use my Dutch oven) over high heat.
- Season both sides of the chicken thighs with sea salt and black pepper. Once the pot is sizzling hot, carefully place the thighs in the pot skin-side down. Sear for 4 to 6 minutes, or until the skin is golden-brown and crispy. Note: This will likely need to be done in two batches, as the pot will not be big enough to sear all of the chicken thighs at the same time. Flip the chicken and cook for another 2 minutes. Set the chicken aside on a plate.
- Leaving the oil and drippings in the bottom of the pot, add the chopped onion and garlic. Sauté, stirring occasionally, scraping the browned bits off the bottom of the pot, until the onion begins to turn translucent, about 5 minutes.
- Stir in the mushrooms, cover, and cook until the mushrooms darken and begin to leach liquid, about another 5 minutes.
- Transfer the chopped potatoes, seared chicken, coconut milk, chicken broth, lemon zest, and lemon juice to the pot and give everything a stir.
- Cover the pot and bring it to a full boil. Reduce the heat to a simmer and continue cooking for 20 to 30 minutes, or until the potatoes are cooked through and the chicken has reached an internal temperature of at least 165 degrees Fahrenheit.
- Stir in the baby spinach, cover, and cook for another 2 to 3 minutes, or until the spinach has wilted.
- Serve the chicken and potatoes with your favorite side dishes, and enjoy! I recommend serving it with rice or noodles to soak up some of that delicious sauce!
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
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I made this tonight and it is truly a supreme comfort food. I used skinless, boneless thighs, substituted whole milk for the coconut milk, and added carrots and a bit more broth. It was absolute perfection. Served over rice and topped with a little bit of crushed red pepper flake. This will be my go-to for comfort food for a long time! Thank you!!
What an amazing meal! That sounds great, Anna! Love the addition of rice and crushed red pepper flakes. Thanks so much for sharing!
My family loves this recipe. It does not taste like coconut. The lemon adds a nice flavor. It is easy to make.
I’m so thrilled to hear it, Sharon! Thank you for reporting back that it doesn’t taste like coconut milk. I often find some people are afraid of trying a recipe that calls for coconut milk because they don’t like the flavor of coconut…but it is so easily masked by other ingredients. I appreciate the feedback! xoxo