If comfort food were rated on a 10 point scale, this creamy braised chicken with zucchini and potatoes would score an 11. Bone-in chicken thighs and buttery potatoes slowly braise in a bright, lemony Dijon mustard sauce with fresh zucchini added at the end, so it stays tender but firm, instead of turning mushy.
Inspired by French country cooking, this rustic, one-pot dinner tastes like it requires a lot of effort, even though the oven does most of the work.
Most chicken and zucchini skillet recipes are built for speed: bite-size pieces of boneless chicken, sliced zucchini, and a sauce that comes together quickly. They are fast and convenient, but not the kind of meal that makes you close your eyes, take a deep breath, and feel the whole world quietly slip into the background.
I understand the appeal. Some nights (maybe most nights?) quick and convenient are the only way to go. This recipe for quick skillet chicken and potatoes is on a regular rotation around here because it's quick, inexpensive, unfussy, and delicious.
But it doesn't have a sauce that makes me want to bathe in it.
This meal is not trying to win the weeknight race. It's the kind of meal that's meant for lingering.
- Chicken and potatoes slowly braised in a creamy Dijon mustard sauce inspired by French country cooking.
- Tender bone-in chicken thighs cooked until the meat practically falls off the bone.
- Crackly chicken skin, roasted separately and added at the end so it crackles when you cut into it
- Creamy potatoes, braised slowly with the chicken so they absorb the sauce and become so buttery, they could almost be described as confit
- Chunks of zucchini, added at the end and cooked until tender but still firm, and never mushy
- A bright, lemony pan sauce flavored with garlic and thyme, enriched with mustard and a bit of cream, and just enough anchovy to give it some backbone without being too assertive
This is the very definition of one-pot comfort food... the kind of late-summer farmhouse supper that makes you imagine wraparound porches and golden sunsets over a well tended garden - even if you live in a tiny apartment in the middle of the city.
It tastes like something that requires an entire afternoon of cooking when, in truth, the technique is simple, straight forward, and easy enough for any skill level. In fact, your oven will do most of the work.
It's the kind of thing you make when friends are coming over for dinner, when the garden is overflowing with zucchini, or when all you really want is the lingering smell of garlic and thyme and the feeling of being deeply nourished.
xo
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Recipe creation, development, and writing by Rebecca Blackwell.
Recipe testing and photography by Anne Blackwell.
Ingredients needed to prepare this recipe
This is one of those rustic, homey recipes where a small handful of ingredients are allowed to shine.
- Bone-in, skin-on chicken thighs. I usually plan on 2 pieces of chicken per person. However, even though most nights it's only my husband and me, I always make enough for leftovers. This is one of those dishes that's even better the next day.
- Potatoes. Use any kind you like, but I prefer to use small baby yellow potatoes. As the potatoes braise with the chicken, they absorb the sauce and get incredibly soft and buttery. The skin on yellow potatoes is very thin, so peeling is not required.
- Zucchini. You'll need to medium size zucchini or one large one. If you have a lot of zucchini to use up, feel free to add more.
- The sauce that the chicken, potatoes, and zucchini cook in is made from garlic, onions, thyme, chicken broth, white wine, and a couple of anchovies. The sauce is thickened with all-purpose flour and finished with lemon juice, Dijon mustard, and a touch of cream. The wine is optional. I usually use Better Than Bouillon Roasted Chicken Base mixed with water for the broth.
Additions and substitutions
- Yellow squash is a great substitution for zucchini. Or, use both yellow squash and zucchini. Yellow squash tends to cook faster, so just keep an eye on it and turn off the heat when it's tender but still firm.
- This is one of those dishes for which any number of dried herbs would be delicious so if something like rosemary sounds better to you, go for it. A dried Italian herb blend would also be delicious in this dish.
- I love Yukon gold potatoes in here, but any kind of potato will work. If the potatoes are large, cut the potatoes into pieces that are roughly the size of a golf ball. And if using a potato with a thick skin, I suggest peeling them.
- To make this dish gluten free, use a 1-to-1 gluten free flour mix in place of the all-purpose flour. My favorite brands are Bob's Red Mill 1-to-1 Baking Flour and King Arthur Gluten Free Measure for Measure Flour.
Step-by-step photos and instructions
Season the chicken with salt then place, skin side down, in a hot skillet or dutch oven. Cook until the chicken releases easily from the bottom of the skillet.
Flip the pieces over. The skin should be golden brown. Cook until brown on the other side then transfer to a plate.
Reduce the heat to medium and add the diced onion. Cook, stirring frequently, until the onion is a golden brown.
Add the minced garlic, anchovy fillets, thyme, and pepper. Cook, stirring constantly, for 30 seconds.
Sprinkle some flour into the skillet and cook, stirring constantly, for 30 seconds.
Slowly pour in the chicken broth and wine. It's important to whisk constantly and pour slowly to prevent lumps.
Use your fingers to remove the skin from the chicken. It should release easily.
Lay the skin out on a parchment lined baking sheet.
Note: Roasting the chicken skin until crispy is optional. If you're not a fan of chicken skin, simply discard it and proceed with the recipe.
Transfer the chicken back to the skillet along with the potatoes. Bring the sauce to a simmer then cover the pan and set it inside the preheated oven. Cook until the potatoes are tender and the chicken is almost falling off the bone, 45 minutes - 1 hour.
Transfer the chicken and potatoes to a plate or a bowl.
Turn the oven temperature up to 425° F (218°C). Place the pan with the chicken skins in the center of the oven.
Set the skillet with the sauce back over medium heat and add the zucchini. Cook until the zucchini is fork-tender but still firm.
While the zucchini cooks, remove the chicken from the bones.
Turn off the heat under the burner and stir in the lemon juice, dijon mustard, and cream. Taste and adjust seasoning if necessary.
Add the chicken and potatoes back to the pan and stir to coat everything with the sauce.
Remove the crispy chicken skins from the oven. Serve braised chicken, zucchini, and potatoes in bowls topped with a piece of crispy skin.
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📖 Recipe
Creamy Braised Chicken with Zucchini and Potatoes
If comfort food were rated on a 10 point scale, this creamy braised chicken with zucchini and potatoes would score an 11. Bone-in chicken thighs and buttery potatoes slowly braise in a bright, lemony Dijon mustard sauce with fresh zucchini added at the end, so it stays tender but firm, instead of turning mushy.
Inspired by French country cooking, this rustic, one-pot dinner tastes like it requires a lot of effort, even though the oven does most of the work.
Ingredients
- About 4 pounds bone-in, skin-on chicken thighs (I usually plan on 2 thighs per person)
- Salt
- 1 tablespoon vegetable or canola oil
- 1 medium size yellow onion, diced
- 5 cloves of garlic, minced
- 2-3 anchovy fillets, or 1 ½ teaspoons anchovy paste
- 3 teaspoons dried thyme leaves or 1 ½ teaspoons ground thyme
- 1 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 2 ½ cups chicken broth (I used Better Than Bouillon roast chicken base mixed with water)
- ½ cup dry white wine (Optional; can use 3 cups chicken broth and omit the wine)
- 1 ½ pounds yellow potatoes; Use small potatoes or cut into golfball size pieces (*See note)
- 2 medium size zucchini, cut into 2-inch pieces
- The juice from one large lemon, more to taste
- 3 tablespoons Dijon mustard
- 2 tablespoons heavy cream
Instructions
- Heat the oven to 350° F (176°C). Use paper towels to pat the chicken dry. Sprinkle generously on both sides with salt.
- Add the oil to a large, deep oven-safe skillet or dutch oven. Set the pan over medium-high heat. When the oil is just beginning to smoke, add the chicken, placing the pieces skin side down. Cook, undisturbed, until the chicken releases easily from the bottom of the pan. The skin should be golden brown. Turn the pieces of chicken over and cook until they are brown on the other side. Transfer the chicken to a plate. *Depending on the size of your skillet, you may need to do this in batches. Do not over crowd the pan.
- Reduce the burner heat to medium and add the diced onion. Cook, stirring frequently, until the onion is a golden brown.
- Add the minced garlic, anchovy fillets, thyme, and pepper. Cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour and cook, stirring constantly, for 30 seconds. Slowly pour in the chicken broth and the wine; To prevent lumps, use a wire whisk to stir constantly as you pour the liquid in slowly.
- Use your fingers to remove the skin from the chicken. It should release easily. Lay the skin out on a parchment lined baking sheet and add the chicken back into the skillet. Add the potatoes to the skillet with the chicken, turning them in the sauce to coat. Bring the liquid to a simmer then cover the pan and set it inside the preheated oven. Cook until the potatoes are tender and the chicken is almost falling off the bone, 45 minutes - 1 hour.
- Remove the pan from the oven and turn the oven temperature up to 425° F (218°C). Place the pan with the chicken skins in the center of the oven.
- Transfer the chicken and potatoes to a plate or a bowl.
- Set the skillet with the sauce back over medium heat and add the zucchini. Bring the liquid to a simmer and cook until the zucchini is fork-tender but still firm, about 8-10 minutes.
- While the zucchini cooks, remove the chicken from the bones. Discard the bones.
- Turn off the heat under the burner and stir in the lemon juice, dijon mustard, and cream. Taste and adjust seasoning if necessary. Add the chicken and potatoes back to the pan and stir to coat everything with the sauce.
- When the chicken skins are a rich golden brown and crispy, remove from the oven. Serve the chicken, potatoes, and zucchini in bowls topped with a piece of crispy chicken skin.
Notes
- It’s up to you whether you peel the potatoes or leave the skin on. The skin of yellow potatoes is very thin and tender, so I usually leave it on. If using small potatoes, you may be able to leave them whole, or just cut them in half. You’re aiming for golf-ball size pieces.
- Reserving the chicken skin and cooking it until crispy is optional. This dish is perfectly delicious without it.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1169Total Fat: 68gSaturated Fat: 21gUnsaturated Fat: 47gCholesterol: 595mgSodium: 1868mgCarbohydrates: 39gFiber: 5gSugar: 5gProtein: 114g
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