Chicken Thigh Supper

October 15, 2025Teresa Ambra

I have an absolutely scrumptious dinner idea for you today! Chicken Thigh Supper. This delicious main course is a wonderful one-dish meal, consisting of chicken thighs, potatoes and carrots prepared in one very large skillet. I used a 14-inch skillet with a lid to fit all of the ingredients. The chicken and vegetables are seasoned with thyme, parsley, salt and pepper. I also cooked the meat and vegetables in beef tallow (which is a whole lot healthier than so many oils) and adds a tasty flavor to the dish. It was fantastic.

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I based this recipe on a Pork Chop Supper recipe I made about a year and a half ago. I’ve made several minor changes to the recipe and find that it’s not only one of my favorites, but a fabulous main dish meal to take to people who I’m bringing a meal to. This time I substituted chicken thighs for the boneless pork chops. I used bone-in, skin-on thighs, but you can de-bone and skin the thighs if you prefer. The outcome was spectacular.

I enjoy chicken anyway, and this is certainly a wonderful way to enjoy it. If you need to keep the recipe gluten free, just substitute a gluten free flour for the regular flour in the recipe. Both ways will work perfectly fine. I used only thyme and parsley for the main seasonings and find the result delightful. But if you enjoy experimenting with fresh herbs, I would recommend marjoram, oregano and rosemary as other options. I think basil would be too strong.

Chicken Thigh Supper takes about a little over an hour to cook and dinner is ready to serve. I use enough vegetables to make 10 servings since most of the packages of chicken thighs we purchase locally have 10 chicken thighs per pack. The chicken and vegetables reheat very well, too, in case you have leftovers. This also makes a great dish to take to potlucks or serve to company since everyone always enjoys it.

Chicken Thigh Supper is sensational!

This one dish meal includes potatoes and carrots seasoned in a gravy with thyme and parsley.

This is a great meal for potlucks.

Chicken Thigh Supper cooks up in about a little over an hour. It tastes like eating smothered chicken.

Here’s what I did.

I used these ingredients.

Place flour on a plate. Dredge chicken thighs in flour. Shake off excess.

Stack the dredged chicken thighs on a plate.

Melt beef tallow in a large 14-inch skillet. Add chicken thighs.

Brown chicken thighs well on each side. Season the chicken with salt and pepper.

Sprinkle generously with thyme and parsley.

Add chicken broth in between the pieces of chicken in skillet.

Cook chicken, covered with lid, about 10-15 minutes over medium heat.

Add vegetables.

Season vegetables with salt, pepper, thyme and parsley, as desired.

Cover with lid and cook meat and vegetables about 45-60 minutes. If you feel the broth has cooked down too much after 30 minutes, add remaining cup of chicken broth.

Test potatoes and carrots with a fork to be sure they are fork tender before serving. Add extra thyme and parsley, if desired.

You can transfer meat and vegetables to a serving platter if you prefer.

Chicken Thigh Supper is savory and sumptuous.

You can serve straight from the skillet or transfer everything to serving platters, if desired.

Chicken Thigh Supper is one of those mouthwatering, fall-off-the-bone kind of dinners that everyone loves!

Here’s the recipe.

CHICKEN THIGH SUPPER

(Recipe inspired from my Pork Chop Supper recipe)

Chicken Thigh Supper

Teresa Ambra

Your family will enjoy every morsel of this savory and sumptuous Chicken Thigh Supper. This one-dish meal includes potatoes and carrots and is seasoned to perfection with thyme and parsley. This is a terrific meal for company or potlucks. Everyone always raves over this entree when I serve it. Your family will too!

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Prep Time 10

Cook Time 1 10

Total Time 1 20

Course Chicken, Main Dish

Cuisine American

Servings

Calories 477 kcal

Equipment

1 14-inch skillet with lid or two smaller skillets
2 plates
1 long pronged fork
measuring cups
measuring spoons
1 vegetable peeler
1 sharp knife if potatoes need to be cut
1 cutting board if potatoes need to be cut

Ingredients

10 bone-in chicken thighs skin-on
1/2 cup unbleached all-purpose flour or gluten free flour
2 tbsp. beef tallow
2 tsp. dried thyme divided use
2 tsp. sea salt divided use
1/4 tsp. ground black pepper
2 1/2 lbs. Yukon gold potatoes peeled and halved (about 8 medium to large potatoes)
12 oz. bag petite baby carrots
1 medium onion cut in wedges
3-4 cups chicken broth (I start with 3 cups and add the remaining cup about half way through cooking time)
1 tbsp. fresh parsley minced or one teaspoon dried parsley (divided use)

Instructions

Dredge chicken thighs in flour.
Save any unused flour and add additional flour to make about 1/3 cup; set aside.
Heat beef tallow in a large, 14-inch skillet over medium heat.
Brown chicken thighs well on both sides.
(Because the pan is so large, you may need to turn it about so all the pieces get well-browned.)
Sprinkle chicken evenly with half of the thyme, half of the salt, half of the parsley and all of the ground black pepper.
Add chicken broth around the outside edges of the skillet.
(Try not to pour the chicken broth over the meat or it will wash off all of the seasonings.)
Cook chicken, covered with lid, about 10-15 minutes over medium heat.
Meanwhile, wash gold potatoes and peel.
If the potatoes are really large, halve the potatoes.
Add potatoes to skillet along with baby carrots and onion.
Sprinkle vegetables with remaining thyme, parsley and salt.
Bring to a boil.
Reduce heat and cover with lid.
Cook chicken and vegetables over low to medium heat about 45-60 minutes, or until chicken thighs and vegetables are tender.
(If you feel that most of the broth has cooked down after 30 minutes, add an additional cup of chicken broth.
Add carefully pouring in the crevices so the thyme and parsley are not washed off the vegetables.)
Use leftover flour by spooning into a measuring cup.
Add enough water to make a thin paste.
Keep stirring with a fork or small whisk until the flour is completely dissolved and no lumps remain.
If you have not added the fourth cup of chicken broth yet, and if the chicken broth has cooked down too much, add an additional cup of chicken broth now.
Slowly add flour mixture and stir into skillet crevices (between pieces of chicken and vegetables) and stir gently and carefully into the broth.
Cover with lid and allow the gravy to thicken by cooking an additional 5-10 minutes.
Sprinkle meat and vegetables with additional thyme, if desired, and dried or fresh, minced parsley.
Serve.

Notes

NOTE: The chicken thighs and vegetables should be cooked after an hour, but it all depends on the largeness of the chicken thighs and vegetables. Adjust time accordingly.

NOTE: While you can leave off the parsley, I think this recipe is much better with it rather than without it.

NOTE: You can also use unpeeled petite red potatoes in this recipe.

NOTE: If you run out of chicken broth, substitute hot water instead.

NOTE: If you want to cook chicken breasts instead, I would cook in broth for about 30 minutes. Add vegetables and seasonings and cook an additional 45 minutes or so until chicken and vegetables are tender.

Nutrition

Calories: 477kcalCarbohydrates: 30gProtein: 27gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 143mgSodium: 790mgPotassium: 908mgFiber: 4gSugar: 3gVitamin A: 4971IUVitamin C: 26mgCalcium: 64mgIron: 4mg

Keyword carrots, chicken thighs, main dish, one-dish dinner, potatoes

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