There’s something about a meal that comes together in one pot that just feels… right. The kind that lets you focus on the little things—the clink of a spoon against the skillet, the soft sizzle as the chicken skin crisps, and the gentle aroma of herbs mingling with garlic and buttermilk. I remember the first time I tried this casserole; I was juggling dinner with a distracted mind, halfway through an email and only vaguely aware of the rich creaminess building on the stove. The potatoes browned just so, and the chicken skin turned that perfect golden crisp that made me pause and actually look. It wasn’t flawless—my timing was a bit off, and the kitchen timer beeped just as I was about to check on the oven, but that’s part of the charm. It’s a dish that invites you to slow down, even if just for a few bites.
Why You’ll Love It:
- This recipe is a true one-pot wonder—less cleanup, more comfort.
- The combination of buttermilk and Parmesan creates a creamy sauce that’s rich without being heavy.
- It’s hearty enough to satisfy a hungry crowd but simple enough for a weeknight.
- The crispy skin on the chicken is a lovely tradeoff for the otherwise soft textures—don’t skip that sear.
- It’s simple — and that’s kind of the point. No fuss, just good food.
If you’re worried about timing or having everything ready, don’t stress. The potatoes and chicken can handle a little extra oven time without losing their magic.
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One-Pot Buttermilk Chicken and Potatoes Casserole
- Total Time: 1 hour
- Yield: 4 1x
Description
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 meal.
Ingredients
6 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound baby Yukon gold potatoes, halved
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 grated Parmesan cheese
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 tablespoons 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 the 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 crisp. Flip and cook for another 3 minutes. Remove chicken from the skillet and set aside.
Add the halved baby Yukon gold potatoes and sliced onion to the skillet. Cook for 5 minutes, stirring occasionally, until the potatoes start to brown and the onions soften.
Add the minced garlic and cook for 1 minute until fragrant.
In a small bowl, whisk together the buttermilk, chicken broth, dried thyme, smoked paprika, and all-purpose flour until smooth.
Pour the buttermilk mixture over the potatoes and onions in the skillet. Stir gently to combine and bring to a simmer.
Return the chicken thighs to the skillet, placing them skin-side up on top of the potatoes.
Dot the unsalted butter evenly over the top of the chicken and potatoes.
Sprinkle the grated Parmesan cheese over the entire casserole.
Transfer the skillet to the preheated oven and bake uncovered for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the skillet from the oven and let the casserole rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: I usually cook this in a sturdy oven-safe skillet or Dutch oven—nothing fancy, just something that can go from stove to oven without complaint. Serving it straight from the pan keeps the kitchen cozy and the cleanup easy. I’ve tried swapping Yukon golds for red potatoes; it works, but the texture shifts a bit. Sometimes I toss in a handful of green beans or sliced mushrooms for a veggie boost, though I’m still figuring out the timing so they don’t get mushy. If you want a little extra tang, a squeeze of lemon before serving brightens it up nicely.
FAQ:
Can I use boneless chicken thighs? You can, but the skin-on version gives you that crispy texture that makes this dish special. If you go boneless, you might want to adjust cooking time a bit.
Is it okay to prepare this ahead of time? You can prep the ingredients in advance, but it’s best to cook it fresh for the crispiest skin and freshest flavor.
What’s the best way to reheat leftovers? Warming gently in the oven helps keep the potatoes tender and the chicken from drying out.
Give this one-pot buttermilk chicken and potatoes casserole a try the next time you want dinner that feels like a hug without the hassle. Scroll down, save it, and don’t forget to share your kitchen wins.