Chicken and potatoes with gravy is one of those timeless, comforting meals that never goes out of style. It’s hearty, satisfying, and full of rich, savory flavor—perfect for family dinners, weekend meals, or anytime you crave something warm and nourishing. With tender chicken, perfectly cooked potatoes, and a silky, homemade gravy, this dish brings simple ingredients together in a way that feels wholesome and deeply satisfying.
This recipe doesn’t require fancy techniques or expensive ingredients. Instead, it relies on good seasoning, slow simmering, and a flavorful pan gravy that ties everything together. Whether you’re cooking for a crowd or enjoying a cozy meal at home, chicken and potatoes with gravy deserves a spot in your regular rotation.
Why Chicken and Potatoes with Gravy Is So Comforting
This dish works so well because it layers familiar, cozy flavors:
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Chicken becomes tender and juicy as it cooks.
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Potatoes absorb the savory broth and become buttery soft.
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Homemade gravy adds richness, depth, and warmth.
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Herbs and aromatics enhance the flavor without overwhelming it.
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Simple cooking methods allow each ingredient to shine.
It’s the kind of classic, homestyle meal that feels nourishing and grounded.
Equipment You’ll Need
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Large skillet or Dutch oven
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Large mixing bowl
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Cutting board
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Sharp knife
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Measuring cups and spoons
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Wooden spoon or spatula
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Whisk
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Ladle
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Oven-safe baking dish (if oven-finished)
Ingredients You’ll Need
For the Chicken
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4 bone-in chicken thighs (or breasts)
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1 tbsp olive oil
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Salt and black pepper
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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½ tsp dried thyme
For the Potatoes & Aromatics
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1½ lbs baby potatoes or Yukon gold potatoes, halved
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1 medium onion, sliced
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3 garlic cloves, minced
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1½ cups chicken broth
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1 tbsp butter
For the Homemade Gravy
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2 tbsp butter
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2 tbsp all-purpose flour
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1–1¼ cups pan drippings + broth
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Salt and pepper
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Optional: splash of cream for richness
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 45–55 minutes
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Total Time: 1 hour 5 minutes
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Servings: 4 servings
How to Make Chicken and Potatoes with Gravy
This recipe uses a simple stovetop-and-oven method to create deep, rich flavor.
Step 1. Season and Sear the Chicken
Pat the chicken dry, then season generously with salt, pepper, garlic powder, onion powder, paprika, and thyme.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken, skin-side down, until golden brown. Flip and sear the other side.
Why this step matters: Searing builds a flavorful crust and forms the foundation for a rich gravy later.
Step 2. Add the Aromatics and Potatoes
Remove the chicken temporarily and lower the heat.
Add sliced onions and sauté until soft. Stir in garlic and cook for 30 seconds.
Nestle halved potatoes around the skillet, then return the chicken on top.
This layering ensures the potatoes absorb the chicken juices as they cook.
Step 3. Pour in the Broth and Simmer
Add chicken broth and a pat of butter. Bring to a gentle simmer.
Cover the skillet and transfer to a preheated 375°F (190°C) oven.
Bake for 35–40 minutes until chicken is cooked and potatoes are tender.
Step 4. Remove Chicken and Potatoes to Make the Gravy
Transfer the cooked chicken and potatoes to a plate. Keep warm.
Place the skillet back on the stovetop over medium heat.
Skim excess fat if needed. You should have flavorful pan drippings ready for gravy.
Step 5. Make the Gravy
In a small pan, melt butter and whisk in flour to form a roux.
Gradually add the pan drippings and broth, whisking continuously until smooth and thickened.
Season with salt and pepper. Add a splash of cream if you want extra richness.
Expert Tip: Simmer gravy for several minutes to deepen the flavor and achieve a silky texture.
Step 6. Serve Everything Together
Plate the chicken and potatoes, then drizzle generously with warm gravy.
Garnish with fresh parsley if desired.
Nutritional Facts (Approx. per Serving)
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Calories: 430–480 kcal
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Protein: 30–35 g
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Carbohydrates: 28–34 g
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Fat: 20–24 g
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Saturated Fat: 5–7 g
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Cholesterol: 95–115 mg
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Fiber: 3–4 g
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Sugar: 3–5 g
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Sodium: 750–950 mg
Nutrition values may vary based on chicken cut, gravy thickness, and portion size.
Why This Meal Is Balanced and Nourishing
This dinner is hearty but still balanced:
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Chicken provides lean protein, keeping the meal satisfying and energizing.
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Potatoes offer potassium, fiber, and natural energy.
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Homemade gravy avoids additives and lets you control sodium.
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Herbs and onions add antioxidants and flavor naturally.
It’s comfort food that still feels wholesome and grounded.
Flavor Variations & Customizations
Chicken and potatoes with gravy is incredibly adaptable. Try these variations:
Creamy Gravy Version
Stir in a splash of heavy cream or milk.
Herb-Focused Variation
Add fresh rosemary, thyme, or sage during cooking.
Add Vegetables
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Carrots
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Green beans
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Mushrooms
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Celery
Make It Spicy
Add red pepper flakes, smoked paprika, or Cajun seasoning.
Swap the Chicken
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Chicken drumsticks
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Boneless chicken thighs (shorter cook time)
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Pork chops (adjust searing time)
Serving Ideas
Pair chicken and potatoes with dishes that balance the rich gravy.
Great Sides to Serve
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Steamed green beans
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Roasted Brussels sprouts
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Simple garden salad
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Honey-glazed carrots
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Warm dinner rolls
Each side complements the savory flavors perfectly.
Meal Prep, Storage & Reheating Tips
Refrigerator
Store leftovers in airtight containers for 3–4 days.
Freezer
Chicken freezes well, but potatoes may soften slightly. Freeze for up to 2 months.
Reheating
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Stovetop: Reheat gently with a splash of broth.
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Microwave: Warm in intervals, stirring gravy for even heating.
Expert Tips for Perfect Chicken and Potatoes
Dry the Chicken First
Dry skin browns better and crisps naturally.
Use Bone-In Chicken
It stays juicier and adds flavor to the gravy.
Don’t Rush Searing
A deep golden crust adds huge flavor.
Taste the Gravy
Adjust salt, pepper, and herbs to ensure balance.
Cut Potatoes Evenly
Uniform sizes cook evenly and maintain texture.
If this dish hits the spot, you’ll likely love Slow Cooker Brown Sugar Balsamic Pork, Slow Cooker Brown Sugar Balsamic Pork, or Sesame Ginger Chicken Meatballs as well.
Ingredients
Equipment
Method
- Pat the chicken dry, then season generously with salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the chicken, skin-side down, until golden brown. Flip and sear the other side.
- Why this step matters: Searing builds a flavorful crust and forms the foundation for a rich gravy later.
- Remove the chicken temporarily and lower the heat.
- Add sliced onions and sauté until soft. Stir in garlic and cook for 30 seconds.
- Nestle halved potatoes around the skillet, then return the chicken on top.
- This layering ensures the potatoes absorb the chicken juices as they cook.
- Add chicken broth and a pat of butter. Bring to a gentle simmer.
- Cover the skillet and transfer to a preheated 375°F (190°C) oven.
- Bake for 35–40 minutes until chicken is cooked and potatoes are tender.
- Transfer the cooked chicken and potatoes to a plate. Keep warm.
- Place the skillet back on the stovetop over medium heat.
- Skim excess fat if needed. You should have flavorful pan drippings ready for gravy.
- In a small pan, melt butter and whisk in flour to form a roux.
- Gradually add the pan drippings and broth, whisking continuously until smooth and thickened.
- Season with salt and pepper. Add a splash of cream if you want extra richness.
- Expert Tip: Simmer gravy for several minutes to deepen the flavor and achieve a silky texture.
- Plate the chicken and potatoes, then drizzle generously with warm gravy.
- Garnish with fresh parsley if desired.
Conclusion
Chicken and potatoes with gravy brings together tender meat, perfectly cooked potatoes, and a rich, savory gravy that elevates the whole dish. It’s a timeless, comforting meal that fits just as well in cozy home kitchens as it does at family gatherings. With straightforward ingredients and dependable techniques, you can create a dinner that feels delicious, nourishing, and deeply satisfying.
Frequently Asked Questions
1. What type of chicken works best for chicken and potatoes with gravy?
Boneless or bone-in chicken thighs work best because they stay juicy, but chicken breasts can also be used with careful cooking.
2. Can I make this recipe ahead of time?
Yes. You can cook the dish fully and refrigerate it for up to 2 days. Reheat gently with extra gravy if needed.
3. How do I keep the potatoes from getting mushy?
Cut potatoes evenly and avoid overcooking. Yukon Gold or red potatoes hold their shape best.
4. Can I use store-bought gravy?
Yes, store-bought gravy works well for convenience, but homemade gravy gives the dish a richer, fresher flavor.
5. Is this recipe freezer-friendly?
It can be frozen, but potatoes may soften slightly after thawing. For best texture, enjoy fresh or refrigerated.