Ranch Chicken and Potato Skillet
A cozy and comforting dish featuring juicy chicken thighs and golden baby potatoes, seasoned with ranch for a delightful family meal.
Ingredients
Main Ingredients
- 2 lbs Chicken Thighs Juicy and tender, can substitute with chicken breasts if preferred.
- 1 lb Baby Potatoes Can be swapped for sweet potatoes for a twist.
- 1 packet Ranch Seasoning Can make your own or use Greek yogurt instead of sour cream for a lighter option.
- 2 tbsp Olive Oil For a satisfying crispy texture.
- 1 Onion, diced Adds subtle sweetness.
- 3 cloves Garlic, minced Enhances the overall depth of flavor.
- to taste Salt and pepper Seasoning is key!
- to garnish Fresh parsley For a touch of brightness.
Instructions
Cooking Steps
- Heat the olive oil in a large skillet over medium-high heat.
- Pat the chicken thighs dry and season them generously with salt and pepper.
- Once the oil shimmers, place the chicken in the skillet and sear for about 5 minutes on each side until golden brown.
- While the chicken cooks, slice the baby potatoes in half and toss them with the ranch seasoning in a bowl.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook until fragrant.
- Add the seasoned potatoes to the skillet, stirring to coat them in the flavors.
- Arrange the potatoes in a single layer and place the chicken thighs on top.
- Cover the skillet and reduce the heat to low; let simmer for about 20 minutes until the chicken is cooked through and the potatoes are tender.
- Sprinkle chopped fresh parsley over the top before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, place cooled contents in freezer-safe bags.