Country Chicken Dinner
Embark on a journey of comfort and flavor with this homestyle Country Chicken Dinner, a one-skillet masterpiece that's as hearty as it is simple to prepare. Featuring tender, golden-browned bone-in chicken thighs nestled in a creamy, herb-infused sauce with rustic vegetables like carrots, baby potatoes, and sautéed onions, this recipe brings the warmth of classic country cooking straight to your table. With a perfect blend of paprika, garlic powder, and fresh thyme, each bite bursts with rich, savory goodness. Cooked in an oven-safe skillet, this dish transitions seamlessly from stovetop to oven, ensuring effortless preparation and cleanup. Ideal for Sunday suppers or weeknight comfort food, serve this wholesome chicken dinner alongside crusty bread to soak up the flavorful gravy. It's a crowd-pleaser that will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 0.5 cups all-purpose flour
- 1 teaspoons paprika
- 1 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, sliced
- 3 large carrots, peeled and sliced into thick coins
- 1 pound baby potatoes, halved or quartered
- 2 cups chicken broth
- 1 cup whole milk
- 3 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper. Dredge the chicken thighs in the seasoned flour, shaking off any excess.
Heat the olive oil and butter in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened.
Add the carrots and potatoes to the skillet. Cook for another 2-3 minutes, stirring occasionally.
Pour in the chicken broth and milk, stirring to combine. Add the fresh thyme sprigs and season with a pinch of salt and pepper.
Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the liquid and vegetables over the chicken.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 40-45 minutes, or until the vegetables are tender, and the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let it rest for 5 minutes. Discard the thyme sprigs.
Garnish with fresh parsley if desired and serve hot, spooning the gravy over the chicken and vegetables.
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 26.3 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 563 mg | 43% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4712 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
