Dutch Oven Creamy Ranch Chicken & Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Return chicken: Nestle the seared chicken thighs back into the Dutch oven, placing them on top of the potatoes to allow even cooking.
- 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.
- 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
