One-Pot Buttermilk Chicken and Potatoes Casserole
One-Pot Buttermilk Chicken and Potatoes Casserole is a comforting, delicious meal that combines tender chicken thighs with creamy potatoes in a rich buttermilk sauce. Perfect for busy weeknights or cozy family dinners, this easy recipe is cooked in just one pot, making cleanup a breeze while delivering maximum flavor. With customizable ingredients and simple steps, you’ll have a crowd-pleaser that warms the heart and satisfies the palate.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1 lb baby potatoes, halved
- 1 cup buttermilk
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix buttermilk, garlic, thyme, salt, and pepper. Add chicken thighs to marinate for 30 minutes.
- Toss halved baby potatoes with olive oil, salt, and pepper.
- Layer marinated chicken in a baking dish and top with seasoned potatoes.
- In a saucepan over medium heat, combine chicken broth and heavy cream until simmering. Pour over the chicken and potatoes.
- Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
Nutrition
- Serving Size: 1/6 casserole (approximately 295g)
- Calories: 390
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 109mg