Description

This one-pan Chicken with Mushrooms and Potatoes recipe is a comforting and flavorful meal that’s perfect for a cozy dinner. Juicy chicken thighs or drumsticks are seared to perfection and baked with tender baby potatoes, earthy mushrooms, and aromatic herbs. A creamy option adds richness to this hearty dish.

Ingredients

Chicken:

1 1/2 pounds bone-in, skin-on chicken thighs or drumsticks
1 tablespoon olive oil
1 tablespoon butter

Vegetables:

1 pound baby potatoes (halved)
8 ounces cremini or button mushrooms (sliced)
1 small yellow onion (sliced)
3 garlic cloves (minced)

Seasonings:

1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

Liquid:

1/2 cup chicken broth
1/4 cup heavy cream (optional)

Garnish:

Chopped fresh parsley for garnish

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Sear the chicken: Season chicken with salt and pepper. Sear in a skillet until golden. Remove and set aside.
Cook the vegetables: In the same pan, cook potatoes until browned. Add mushrooms, onion, and garlic. Sauté until softened. Add thyme and rosemary.
Add chicken and bake: Pour in chicken broth, nestle chicken back in pan, and bake for 30–35 minutes.
Finish and serve: Stir in heavy cream if desired. Garnish with parsley before serving.

Notes

You can substitute heavy cream with white wine or omit for a lighter dish.
If using boneless chicken, reduce baking time by 5–7 minutes.