There’s something about a meal that bubbles away quietly in the oven while you unwind that makes dinner feel like a warm embrace. One evening, after a long day filled with the usual chaos, I decided to try this one-pot buttermilk chicken and potatoes casserole. As the scent of garlic and thyme filled the kitchen, it reminded me of simpler times. The crispy chicken skin gave way to juicy meat, nestled among creamy, tender potatoes soaked in a rich sauce. It was the kind of dish that invites you to slow down, take a deep breath, and savor each bite with a contented sigh.

The first forkful was a perfect balance of crispy and creamy, with just enough herbaceous notes to keep things interesting. The comforting warmth of the buttermilk sauce wrapped around the potatoes like a soft blanket, making the whole experience feel like a small celebration of home cooking. It wasn’t just dinner; it was a moment of calm and delight in the middle of a busy week.

Only one pot to clean, making it wonderfully simple for weeknight dinners
Rich, creamy buttermilk sauce that gently infuses the chicken and potatoes with flavor
Golden, crispy chicken skin paired with tender, melt-in-your-mouth potatoes
Herbs and smoked paprika add depth without overpowering the natural flavors
Perfect portion size for a cozy family meal that leaves everyone satisfied

If you’re worried about juggling complicated recipes after a busy day, this casserole is your friend. The slow oven bake means you can set it and relax, knowing the flavors will develop beautifully without constant attention.

One-Pot Buttermilk Chicken and Potatoes Casserole

Print Recipe

A comforting and easy one-pot casserole featuring tender chicken thighs and golden potatoes simmered in a creamy buttermilk sauce, perfect for a hearty family dinner.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4

Ingredients

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4 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/2 pounds baby potatoes, halved
1 cup low-sodium chicken broth
1 cup buttermilk
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

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Instructions

Preheat the oven to 375°F (190°C).
Season the chicken thighs on both sides with kosher salt and black pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken from the pot and set aside.
Reduce heat to medium. Add diced onion to the pot and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the halved baby potatoes and cook for 3 minutes, stirring occasionally.
Sprinkle the flour over the potatoes and onions, stirring well to coat and cook for 1 minute.
Slowly pour in the chicken broth while stirring to avoid lumps.
Add the buttermilk, dried thyme, dried rosemary, and smoked paprika. Stir to combine.
Return the chicken thighs to the pot, nestling them among the potatoes and sauce, skin-side up.
Bring the mixture to a gentle simmer, then cover the pot with a lid or foil.
Transfer the pot to the preheated oven and bake for 30 minutes, until the chicken is cooked through and the potatoes are tender.
Remove the pot from the oven and place it back on the stove over low heat.
Add the unsalted butter and stir gently into the sauce until melted and smooth.
Sprinkle chopped fresh parsley over the casserole before serving.

FAQ

Can I use boneless chicken instead? Yes, boneless chicken thighs work well and will cook a bit faster, so keep an eye on the timing.

Is buttermilk necessary? The tang of buttermilk is key to the sauce’s creaminess and flavor, but you can substitute with a mix of milk and a splash of lemon juice if needed.

Can I prepare this ahead of time? Absolutely. You can assemble it in the pot, cover, and refrigerate before baking. Just add a few extra minutes to the cooking time.

What’s the best way to reheat leftovers? Gently warm on the stove or microwave to keep the sauce smooth and chicken tender.

This one-pot buttermilk chicken and potatoes casserole is a gentle reminder that good food doesn’t have to be complicated. It’s a quiet celebration of comfort that invites you to gather around the table, savor the moment, and maybe even sneak a second helping.