One-Pot Buttermilk Chicken and Potatoes Casserole
One-Pot Buttermilk Chicken and Potatoes Casserole is a soul-soothing dish that marries juicy chicken thighs, creamy buttermilk, and tender potatoes baked to perfection. With minimal prep and cleanup required, this casserole is perfect for busy weeknights or family gatherings. The rich flavors and delightful textures will leave everyone at the table asking for more. Experience the comfort of home-cooked goodness with every bite!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4–6 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 cup buttermilk
- 2 medium Yukon Gold potatoes (about 1 lb), cut into chunks
- 3 sprigs fresh rosemary, chopped
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the buttermilk, minced garlic, and chopped rosemary. Add the chicken thighs, coating them well. Allow to marinate for at least 30 minutes.
- Toss the potato chunks in olive oil, salt, and pepper until evenly coated.
- In a large baking dish, layer the marinated chicken on top of the seasoned potatoes. Pour over the chicken broth and sprinkle with additional rosemary if desired.
- Bake for 45 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Serve warm, drizzling with sauce from the pan.
Nutrition
- Serving Size: 1/4 casserole (approximately 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg
Keywords: - For enhanced flavor, consider searing the chicken before baking. - Feel free to swap sweet potatoes or add veggies like carrots or green beans for added nutrition. - Store leftovers in an airtight container in the fridge for up to three days.