Dutch Oven Creamy Ranch Chicken & Potatoes
A heartwarming dish of golden chicken thighs and creamy potatoes infused with ranch seasoning, perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 ounce dry ranch seasoning mix (1 packet)
- 1 1/2 pounds baby gold potatoes, halved
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil and butter in a large Dutch oven over medium-high heat.
- Season chicken thighs with salt and pepper. Sear them skin-side down for about 5 minutes until golden brown, then flip and cook for an additional 2 minutes. Remove the chicken from the pot.
- Lower the heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Stir in the ranch seasoning and cook for another 30 seconds.
- Toss in the halved potatoes. Pour in the chicken broth and heavy cream, stirring to combine and deglaze the pot.
- Return the seared chicken thighs to the pot, skin-side up. Bring to a gentle simmer.
- Cover the pot, reduce the heat to low, and let it cook for 35 to 40 minutes until the chicken is fully cooked and the potatoes are tender.
- Uncover the pot, stir in the grated Parmesan cheese, and let it simmer for an additional 5 minutes to thicken the sauce.
- Garnish with chopped parsley and red pepper flakes before serving.
Notes
For best results, sear the chicken properly to achieve a delicious crust. You can substitute chicken thighs with breasts or use different types of potatoes if desired.