Tipper
Indulge in the comforting flavors of Tipper, a hearty one-pan dish that pairs tender, perfectly seasoned chicken thighs with creamy potatoes simmered in a luxurious herb-infused sauce. This flavorful recipe combines pantry staples like paprika, thyme, and garlic with the richness of heavy cream and a touch of chicken broth to create a velvety base that ties everything together. Ideal for busy weeknights or cozy family dinners, Tipper comes together in under an hour and delivers bold taste with minimal effort. Garnished with fresh parsley and served with crusty bread or steamed veggies, this dish is guaranteed to become a household favorite. Perfect for fans of rustic, home-cooked meals, this recipe is easy to make yet endlessly satisfying. Keywords: creamy chicken and potatoes, one-pan dinner, easy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 4 pieces chicken thighs, boneless and skinless
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon flour
- 4 medium potatoes, peeled and cubed
- 2 tablespoons fresh parsley, chopped
Instructions
Melt the butter in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Season the chicken thighs with paprika, thyme, salt, and black pepper on both sides.
Add the chicken thighs to the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
Whisk the flour into the skillet with the remaining drippings to make a roux. Cook for 1-2 minutes until lightly browned.
Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring to a simmer and let it thicken slightly.
Stir in the heavy cream and mix well to combine.
Add the cubed potatoes to the skillet, nestling them into the sauce. Place the chicken thighs on top of the potatoes.
Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
Garnish with chopped fresh parsley before serving. Serve hot with crusty bread or steamed vegetables.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 11.4 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5027 mg | 107% | |
*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.
