Dutch Oven Creamy Ranch Chicken & Potatoes Recipe

Introduction

This Dutch Oven Creamy Ranch Chicken & Potatoes recipe offers a comforting one-pot meal that’s rich, flavorful, and easy to prepare. Tender chicken thighs simmer with creamy ranch-seasoned potatoes, making it perfect for a hearty dinner with minimal cleanup.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes, halved
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tablespoons ranch seasoning mix
• 1.5 cups heavy cream
• 0.5 cup chicken broth
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat the Dutch oven over medium-high heat. Pat chicken thighs dry and season both sides with salt and pepper.
2. Step 2: Add olive oil to the pot and sear the chicken thighs skin-side down for 5-6 minutes, until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
3. Step 3: Reduce heat to medium. Add minced garlic to the pot and cook for about 1 minute, until fragrant.
4. Step 4: Add the halved baby potatoes to the pot and sauté for 4-5 minutes, stirring occasionally to prevent sticking.
5. Step 5: Sprinkle the ranch seasoning mix over the potatoes. Pour in the heavy cream and chicken broth, stirring to coat everything evenly.
6. Step 6: Return the chicken thighs to the pot, placing them skin-side up over the potatoes.
7. Step 7: Cover the Dutch oven and simmer on low heat for 35-40 minutes, until the chicken is cooked through and the potatoes are tender when pierced with a fork.
8. Step 8: Let the dish rest for 5 minutes before garnishing with chopped fresh parsley. Serve hot and enjoy.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with low-fat milk or use all chicken broth, but the sauce will be less creamy.
• If you prefer less sauce, reduce the heavy cream to 1 cup.
• Add vegetables like green beans or carrots in step 4 for extra nutrients and color.
• Use boneless chicken thighs if you want faster cooking time, adjusting simmer time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce may thicken upon cooling; add a splash of chicken broth or cream while reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can use Yukon gold or red potatoes cut into similar-sized pieces to ensure even cooking.

Is it necessary to sear the chicken first?

Searing the chicken gives it a crispy skin and adds depth of flavor, but you can skip this step for a quicker recipe, though the texture may be less crispy.

Dutch Oven Creamy Ranch Chicken & Potatoes Recipe

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★★★★★

4.8 from 62 reviews

This Dutch Oven Creamy Ranch Chicken & Potatoes recipe features tender, bone-in chicken thighs and baby potatoes cooked in a rich, flavorful creamy ranch sauce. Searing the chicken first locks in moisture and adds a golden crisp skin, while slow simmering in the Dutch oven allows the potatoes to absorb the ranch-infused cream, creating a comforting, hearty one-pot meal perfect for weeknight dinners or casual gatherings.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken & Potatoes

• 6 bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes, halved
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tablespoons ranch seasoning mix

Liquids & Seasoning

• 1.5 cups heavy cream
• 0.5 cup chicken broth
• Salt, to taste
• Black pepper, to taste

Garnish

• Fresh parsley, chopped

Instructions

1. Preheat and season: Preheat your Dutch oven over medium-high heat. Pat the chicken thighs dry to ensure a crisp skin and season both sides generously with salt and black pepper.
2. Sear chicken: Add olive oil to the hot Dutch oven. Place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip the thighs and cook for an additional 3 minutes. Remove the chicken and set aside.
3. Sauté garlic: Lower the heat to medium and add minced garlic to the pot. Cook for about 1 minute until the garlic is fragrant, stirring constantly to avoid burning.
4. Cook potatoes: Add the halved baby potatoes to the pot. Sauté them for 4-5 minutes, stirring occasionally to ensure they start to brown slightly and absorb the flavors.
5. Add seasoning and liquids: Sprinkle the ranch seasoning mix over the potatoes evenly. Pour in the heavy cream and chicken broth, stirring gently to coat everything in the creamy mixture.
6. Return chicken: Nestle the seared chicken thighs back into the Dutch oven, placing them on top of the potatoes to allow even cooking.
7. Simmer: Cover the Dutch oven with its lid and reduce the heat to low. Let the dish simmer gently for 35-40 minutes until the chicken is completely cooked through and the potatoes are tender when pierced with a fork.
8. Rest and garnish: After cooking, remove from heat and let the dish rest for 5 minutes. Sprinkle freshly chopped parsley on top for a pop of freshness. Serve hot and enjoy.

Notes

• Patting the chicken dry before searing helps achieve a crisp skin.
• If baby potatoes are unavailable, small red or Yukon gold potatoes can be used as substitutes.
• Use full-fat heavy cream for the creamiest texture; reduced-fat versions may alter consistency.
• Adjust seasoning to your taste, especially the salt, as ranch seasoning can vary in saltiness.
• This dish is best enjoyed fresh but can be refrigerated for up to 3 days and reheated gently.

Keywords: Dutch oven chicken, creamy ranch chicken, one pot chicken dinner, ranch seasoning recipe, creamy chicken thighs, baby potatoes recipe