One-Pot Buttermilk Chicken and Potatoes Casserole Recipe

There are some dishes that embody the very essence of home cooking—meals that are rustic, hearty, and feel like they’ve been passed down through generations. For me, the combination of chicken and potatoes is the pinnacle of that comfort. Yet, for years, my attempts felt like they were missing something. The chicken was often a little dry, the potatoes a bit bland. It was fine, but it never had that soul-warming, “I-need-to-make-this-again-tomorrow” quality I craved. The revelation came from an ingredient I had long relegated to my pancake batter: buttermilk. I’d read that its gentle acidity could tenderize meat in a way nothing else could. On a whim, I decided to marinate some chicken thighs in it, not for frying, but for a simple one-pot bake with potatoes. I seared the chicken, nestled it in a skillet with potatoes and onions, and poured the remaining buttermilk marinade right over the top before sliding it into the oven. The aroma that filled my kitchen an hour later was nothing short of intoxicating—savory, tangy, and deeply comforting. When I pulled it out, the chicken skin was impossibly crisp and golden, and the potatoes were luxuriously creamy, having absorbed the tangy buttermilk and rich chicken drippings. It was a one-pot miracle. My family, accustomed to my standard roast chicken, was floored. This wasn’t just another chicken and potato dinner; this was an event. It has since become the most requested meal in our home, a testament to how one simple ingredient can transform a humble dish into something truly extraordinary.

Why This One-Pot Casserole Will Become a Weeknight Staple

Before you even reach for the buttermilk, let’s break down the magic behind this recipe. This isn’t just about convenience; it’s a masterclass in flavor-building, creating a dish that tastes like it took hours of complex cooking, all while using a single, oven-safe skillet.

• The Buttermilk Secret Weapon: Buttermilk is the undisputed star of this dish, working its magic in three incredible ways. First and foremost, it’s a natural tenderizer. The gentle lactic acid in buttermilk breaks down the proteins in the chicken, resulting in exceptionally moist, tender meat without turning it mushy like harsher marinades can. Second, it adds a subtle, delicious tang that cuts through the richness of the chicken and potatoes, balancing the dish perfectly. Finally, the milk sugars in the buttermilk help the chicken skin achieve a beautiful, deep-golden-brown caramelization in the oven, leading to that irresistibly crispy skin we all crave.
• One-Pot Perfection for Maximum Flavor: The true genius of this recipe is its one-pot design, which is about so much more than just easy cleanup. Every step builds upon the last in a single vessel. You start by searing the chicken, which creates a layer of browned, flavor-packed bits on the bottom of the pan known as fond. Then, you sauté your aromatics in those very drippings. Finally, the potatoes and chicken cook together in the oven, allowing the potatoes to absorb the tangy buttermilk, the savory chicken schmaltz, and all those foundational flavors. Nothing is wasted; every ounce of flavor is captured and concentrated.
• The Ultimate Texture Combination: Crispy Skin and Creamy Potatoes: This dish is a celebration of contrasting textures. By searing the chicken skin first, you render out some of the fat and create a crisp, golden base. When it finishes cooking in the oven’s dry heat, that skin becomes shatteringly perfect. Meanwhile, underneath the chicken, the potatoes are simmering in the buttermilk and chicken juices, protected from the direct heat. This allows them to become incredibly soft, creamy, and infused with the tangy, savory flavors of the pan sauce. Each bite gives you that perfect combination of crispy, juicy, and creamy.
• Simple Ingredients, Elevated Results: This casserole proves that you don’t need a long list of fancy, hard-to-find ingredients to create a truly spectacular meal. It relies on humble, affordable staples: chicken, potatoes, buttermilk, and a few common herbs and spices. It’s the technique—the marinating, the searing, the one-pot layering—that elevates these simple components into a dish that is rustic enough for a Tuesday night dinner but impressive enough to serve to company on a Saturday.

Complete Recipe: One-Pot Buttermilk Chicken and Potatoes Casserole

For the best results, use bone-in, skin-on chicken thighs, as they provide the most flavor and moisture. Waxy potatoes like Yukon Gold or red potatoes will hold their shape better than starchy Russets.

Yields: 4-6 servings
Prep time: 15 minutes
Marinating time: At least 1 hour (or up to 12 hours)
Cook time: 1 hour

Ingredients:

• 2 pounds (about 900g) bone-in, skin-on chicken thighs (about 4-6 thighs)
• 1 ½ cups buttermilk
• 2 pounds (about 900g) Yukon Gold or red potatoes, scrubbed and cut into 1 to 1 ½-inch chunks
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions

This recipe unfolds in a single, large, oven-safe skillet (a 12-inch cast iron or stainless steel skillet is perfect). If you don’t have one, you can sear in a regular skillet and transfer everything to a 9×13 inch baking dish.

Step 1: Marinate the Chicken
In a large bowl or a zip-top bag, combine the chicken thighs with the buttermilk, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Ensure the chicken is fully submerged. Cover the bowl or seal the bag and refrigerate for at least 1 hour, or ideally for 4-6 hours (up to 12 hours). Do not marinate for more than 24 hours.

Step 2: Preheat and Prepare the Chicken
Preheat your oven to 400°F (200°C). Remove the chicken from the buttermilk, allowing the excess to drip off. Do not discard the buttermilk marinade! Pat the chicken thighs thoroughly dry with paper towels. This step is crucial for achieving crispy skin. Season the dried chicken skin generously with the smoked paprika, dried thyme, dried rosemary, the remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Step 3: Sear the Chicken
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the skillet, skin-side down. Do not overcrowd the pan; work in batches if necessary. Sear for 5-7 minutes without moving them, until the skin is a deep golden brown and very crispy. Flip the chicken and sear for another 2-3 minutes on the other side. Remove the seared chicken from the skillet and set it aside on a plate.

Step 4: Sauté the Aromatics and Potatoes
Reduce the skillet heat to medium. There should be a good amount of rendered chicken fat in the pan. Add the sliced onion and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Add the potato chunks to the skillet and toss everything to coat in the flavorful fat.

Step 5: Assemble the Casserole
Pour the reserved buttermilk marinade over the potatoes and onions in the skillet. Stir to combine. Nestle the seared chicken thighs on top of the potato mixture, skin-side up.

Step 6: Bake to Perfection
Transfer the entire skillet to the preheated 400°F (200°C) oven. Bake, uncovered, for 45-55 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F / 74°C), the potatoes are tender, and the sauce is bubbly and slightly thickened.

Step 7: Rest and Garnish
Carefully remove the skillet from the oven. Let the casserole rest for 5-10 minutes before serving. This allows the juices in the chicken to redistribute. Garnish generously with fresh chopped parsley before bringing it to the table.

Nutrition Facts

Please note that these values are an estimate and can vary based on the size of the chicken thighs and potatoes used.

• Servings: 4-6
• Calories per serving (approximate): 550-650 kcal

This is a hearty and satisfying meal, providing a good balance of protein, carbohydrates, and fats.

Preparation Time

• Total Time: Approximately 1 hour 15 minutes (plus marinating time)
• Active Prep Time: 15 minutes
• Cook Time: 1 hour

How to Serve This Casserole

This one-pot dish is a complete meal in itself, but serving it with a simple side can round it out beautifully and complement its rich flavors.

• With a Simple Green Side: The richness of the creamy potatoes and savory chicken is perfectly balanced by something fresh and green.
  • A Crisp Green Salad: A simple salad of arugula or mixed greens with a sharp lemon vinaigrette helps cut through the richness.
  • Steamed or Roasted Green Beans: A side of simple green beans, perhaps tossed with a few toasted almonds, adds a wonderful color and crunch.
  • Roasted Broccoli or Asparagus: Roasting these vegetables brings out their sweetness and provides a lovely textural contrast.
• For Soaking Up the Sauce:
  • Crusty Bread: A warm, crusty baguette or sourdough is non-negotiable in our house for sopping up every last drop of the incredible, tangy pan sauce created by the buttermilk and chicken juices.
• Serving Presentation:
  • For a rustic, family-style meal, bring the entire skillet directly to the table (placing it on a heat-proof trivet) and let everyone serve themselves.
  • For individual plates, spoon a generous amount of the creamy potatoes onto the plate and top with a piece of crispy chicken. Be sure to spoon some of the delicious pan sauce over everything.

Additional Tips for Casserole Success

These five tips will help ensure your one-pot chicken and potatoes are flawless, with perfectly crispy skin and tender, flavorful meat every time.

1. Don’t Skip the Marinating Time.
I know it’s tempting to rush, but the buttermilk marinade is where the magic happens. Even just one hour will make a noticeable difference in the tenderness of the chicken. If you can plan ahead and give it 4-6 hours, the results will be even more spectacular.

2. Pat the Chicken Skin Thoroughly Dry.
This is the most critical step for achieving that shatteringly crispy skin. Moisture is the enemy of crispiness. After removing the chicken from the marinade, use paper towels to pat the skin until it is as dry as you can possibly get it before seasoning and searing.

3. The Importance of a Hot Pan for Searing.
Make sure your skillet is properly preheated before you add the chicken. You want to hear a confident sizzle the moment the skin hits the pan. This immediate, high heat is what creates the Maillard reaction, developing the deep brown color and rich flavor, and it’s what starts the process of rendering the fat for a crispy finish.

4. Choose the Right Potatoes.
For a dish like this where the potatoes cook in liquid, waxy potato varieties are your best friend. Yukon Golds, red potatoes, or fingerlings have a lower starch content and hold their shape beautifully, becoming creamy and tender without disintegrating into a mushy mess like a high-starch Russet potato might.

5. Let the Chicken Rest Before Serving.
Just like a steak or a whole roast chicken, it’s essential to let the casserole rest for 5-10 minutes after it comes out of the oven. This allows the muscle fibers in the chicken to relax and reabsorb all their delicious juices, ensuring every bite is moist and flavorful.

Frequently Asked Questions (FAQ)

Here are the answers to some common questions about making this delicious one-pot meal.

1. I don’t have buttermilk. Can I make a substitute?
Yes, you can easily make a DIY buttermilk substitute. For every 1 cup of buttermilk, use 1 cup of regular milk and stir in 1 tablespoon of either lemon juice or white vinegar. Let it sit for 5-10 minutes. It will curdle slightly and be ready to use. While it works well, real buttermilk will always provide the best flavor and thickness.

2. Can I use boneless, skinless chicken breasts or thighs?
You can, but you’ll need to make some adjustments and the result will be different. Boneless, skinless meat has less fat and flavor and can dry out more easily. If using boneless pieces, sear them for a shorter time (2-3 minutes per side) and reduce the overall baking time to 25-30 minutes to avoid overcooking them. The dish will also be less rich without the rendered fat from the chicken skin.

3. Can I make this recipe dairy-free?
The buttermilk is central to the flavor of this specific recipe. However, you could experiment with creating a dairy-free “buttermilk” by mixing an unsweetened, plain plant-based milk (like almond or soy) with lemon juice or vinegar, as described above. A full-fat, unsweetened coconut yogurt thinned with a little water and lemon juice could also be an interesting experiment to achieve a similar tang and creaminess.

4. Can I add other vegetables to this casserole?
Absolutely! This is a great recipe to customize. You could add hearty root vegetables like carrots or parsnips along with the potatoes. You could also add quartered Brussels sprouts or broccoli florets during the last 20-25 minutes of baking time so they don’t get overcooked.

5. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, use the oven. Place the chicken and potatoes in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can remove the foil for the last 5 minutes to help re-crisp the chicken skin. The microwave will work in a pinch, but the skin will become soft.

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