Weekday Eggs Benedict Florentine recipe

here are certain recipes that feel like a warm hug in a bowl, and this One-Pot Buttermilk Chicken and Potatoes Casserole is the culinary equivalent of coming home. I first stumbled upon the idea on a frantic Tuesday evening, staring into the fridge with that familiar “what’s for dinner?” panic. I had chicken thighs, a few lonely potatoes, and a carton of buttermilk nearing its expiration date. What happened next was pure kitchen magic. I decided to combine them all in my trusty Dutch oven, hoping for the best. The result was so much more than just a meal; it was a revelation. The chicken skin crisped to a perfect golden-brown, the meat underneath was unbelievably tender and juicy from the buttermilk marinade, and the potatoes softened into creamy, savory bites, all swimming in a rich, tangy sauce created right in the same pot. My family was silent for the first few minutes of dinner, a rare and beautiful thing, completely absorbed in every bite. Now, it’s our go-to comfort meal, the one I make when someone’s had a bad day, or when we just need a delicious, soul-soothing dinner without a mountain of dishes to wash afterward. It’s proof that the most incredible meals are often born from simple ingredients and a single pot.

The Ultimate One-Pot Buttermilk Chicken and Potatoes Casserole

This recipe is the epitome of rustic elegance and weeknight efficiency. The magic lies in the buttermilk, which not only tenderizes the chicken but also forms the base of a creamy, tangy pan sauce that perfectly coats the tender potatoes. It’s a complete, satisfying meal cooked entirely in one vessel, minimizing cleanup while maximizing flavor.

Gather Your Ingredients

For a recipe with such deep, complex flavor, the ingredient list is beautifully straightforward. Using high-quality ingredients, especially bone-in, skin-on chicken, will make a significant difference.

For the Buttermilk Marinade & Chicken:

• Chicken Thighs: 2.5 – 3 lbs of bone-in, skin-on chicken thighs (about 6-8 thighs). Bone-in, skin-on thighs are essential for this recipe. The bone adds immense flavor to the sauce as it cooks, and the skin protects the meat from drying out while rendering down to become irresistibly crispy.
• Buttermilk: 1.5 cups of full-fat buttermilk. Buttermilk contains enzymes and acids that gently break down protein fibers in the chicken, resulting in exceptionally tender and moist meat. Its signature tang is also a key flavor component of the final sauce.
• Smoked Paprika: 1 tablespoon. This adds a beautiful smoky depth and a rich, reddish hue to the chicken skin.
• Garlic Powder: 1 teaspoon.
• Onion Powder: 1 teaspoon.
• Dried Thyme: 1 teaspoon. Thyme has an earthy, slightly minty flavor that pairs wonderfully with chicken and potatoes.
• Kosher Salt: 1.5 teaspoons.
• Black Pepper: 1 teaspoon of freshly ground black pepper.

For the Potatoes & Sauce:

• Potatoes: 2 lbs of Yukon Gold or red potatoes, scrubbed and cut into 1 to 1.5-inch chunks. These waxy potato varieties hold their shape well during cooking and have a naturally creamy texture that is perfect for this casserole.
• Yellow Onion: 1 large yellow onion, thinly sliced. The onion will melt into the sauce, providing a sweet and savory foundation.
• Garlic: 4-6 cloves, minced. Don’t be shy with the garlic; it’s crucial for a robust, aromatic sauce.
• Olive Oil: 2 tablespoons.
• Unsalted Butter: 2 tablespoons. Using a combination of oil and butter for searing gives you the high smoke point of the oil and the rich flavor of the butter.
• All-Purpose Flour: 2 tablespoons. This is our thickening agent. It will combine with the fat in the pan to create a roux, which gives the sauce body and a velvety consistency.
• Chicken Broth: 1 cup of low-sodium chicken broth. Using low-sodium broth allows you to control the final saltiness of the dish.
• Fresh Parsley: 1/4 cup, freshly chopped, for garnish. This adds a pop of color and a fresh, clean flavor to cut through the richness of the casserole.

Step-by-Step Instructions for Your One-Pot Masterpiece

Follow these detailed steps carefully. The technique of building flavors in layers, all within the same pot, is what makes this dish so special. You will need a large, oven-safe skillet (cast iron is perfect) or a Dutch oven with a lid.

Step 1: Marinate the Chicken

In a large bowl or a zip-top bag, combine the 1.5 cups of buttermilk, smoked paprika, garlic powder, onion powder, dried thyme, 1.5 teaspoons of salt, and 1 teaspoon of pepper. Whisk until everything is well combined.

Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes. For the most tender and flavorful results, marinate for 4 hours, or even overnight (up to 24 hours).

Step 2: Sear the Chicken for a Crispy Skin

Preheat your oven to 400°F (200°C).

Remove the chicken thighs from the buttermilk marinade, allowing the excess to drip off, but do not pat them dry. The coating of buttermilk helps create a fantastic crust. Crucially, reserve the leftover buttermilk marinade in the bowl. You will use this later for the sauce.

Place your Dutch oven or large oven-safe skillet over medium-high heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. Do this in batches if necessary to avoid overcrowding the pan, which would steam the chicken instead of searing it.

Sear the chicken for 5-7 minutes per side, without moving it, until the skin is a deep golden brown and very crispy. The chicken will not be cooked through at this point. Once seared, transfer the chicken to a plate and set it aside. Do not wipe out the pan! The browned bits (the “fond”) and rendered chicken fat left in the bottom are pure flavor.

Step 3: Build the Savory Sauce Base

Reduce the heat to medium. Add the 2 tablespoons of butter to the pan, letting it melt into the chicken drippings. Add the thinly sliced onion and cook, stirring occasionally, for about 5-7 minutes, until softened and lightly golden. Scrape up any browned bits from the bottom of the pan as the onions release their moisture.

Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic. Stir constantly for about 1-2 minutes to cook off the raw flour taste. This will form a thick paste (a roux).

Step 4: Create the Creamy Sauce

While whisking continuously, slowly pour in the 1 cup of chicken broth. Keep whisking to ensure no lumps form. The sauce will begin to thicken.

Now, slowly whisk in the reserved buttermilk marinade. Continue to cook and stir for 2-3 minutes until the sauce is smooth, slightly thickened, and simmering gently. Taste the sauce and adjust for salt and pepper if needed.

Step 5: Assemble and Bake the Casserole

Add the chopped potatoes to the skillet, stirring to coat them completely in the creamy sauce.

Arrange the seared chicken thighs on top of the potatoes and sauce, skin-side up. Nestle them into the potatoes, but try to keep the skin mostly above the sauce line so it can re-crisp in the oven.

Carefully place the lid on your Dutch oven or cover the skillet tightly with foil. Transfer the entire pot to the preheated 400°F (200°C) oven.

Step 6: The Two-Stage Bake for Perfect Results

Bake, covered, for 30 minutes. This traps the steam and ensures the potatoes become perfectly tender and cooked through.

After 30 minutes, remove the lid or foil. Continue to bake, uncovered, for another 20-25 minutes. This final, uncovered baking time is crucial for making the chicken skin deeply browned and crispy and for allowing the sauce to reduce and thicken further. The casserole is done when the chicken is cooked through (an instant-read thermometer should register 165°F in the thickest part of the thigh), the potatoes are fork-tender, and the sauce is bubbly and slightly thickened.

Let the casserole rest in the pot for 10 minutes before serving. This allows the chicken juices to redistribute, ensuring the meat is moist, and lets the sauce settle.

Sprinkle generously with fresh parsley before bringing it to the table.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 550-650 kcal

(Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients used, the size of the chicken thighs, and the final portion size.)

Preparation Time

• Prep Time: 20 minutes
• Marinating Time: 30 minutes to 24 hours
• Cook Time: 1 hour 15 minutes
• Total Time: Approximately 1 hour 35 minutes (not including extended marinating)

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How to Serve This Comforting Casserole

The beauty of this one-pot meal is its completeness, but a few simple additions can elevate it further.

• Family-Style, Straight from the Pot: The best way to serve this dish is to place the Dutch oven or skillet directly on a trivet in the center of the dinner table. It creates a wonderfully rustic, communal, and inviting atmosphere. Provide a large spoon for scooping out the potatoes and sauce.
• Perfect Pairings: While it’s a meal in itself, if you’d like to add a green vegetable, here are some excellent choices:
  • A Simple Green Salad: A crisp salad with a bright, acidic lemon vinaigrette is the perfect counterpoint to the rich, creamy casserole.
  • Steamed or Roasted Green Vegetables: Simple steamed green beans, roasted broccoli, or asparagus tossed with a little olive oil and salt provide a fresh, healthy component.
  • Crusty Bread: A loaf of crusty sourdough or a French baguette is an absolute must-have for sopping up every last drop of the incredible pan sauce.
• Finishing Touches: Just before serving, beyond the parsley, consider these options:
  • A dollop of sour cream or Greek yogurt can add an extra layer of coolness and tang.
  • A sprinkle of fresh chives in addition to the parsley.

Additional Tips for One-Pot Perfection

Unlock the full potential of this recipe with these pro tips.

1. Don’t Rush the Sear: The crispy skin is one of the highlights of this dish. To achieve it, make sure your pan is hot enough before adding the chicken, place the chicken skin-side down, and do not move it for at least 5-7 minutes. This allows the Maillard reaction to work its magic, creating a deep brown crust and incredible flavor.
2. Make Your Own Buttermilk in a Pinch: No buttermilk? No problem. You can make a quick substitute by adding 1.5 tablespoons of lemon juice or white vinegar to 1.5 cups of regular milk (whole milk works best). Let it sit for 5-10 minutes until it looks slightly curdled. It works perfectly for tenderizing the chicken and providing tang.
3. Potato Placement is Key: When you nestle the chicken back into the pot, make sure the potatoes are mostly submerged in the sauce. This ensures they cook evenly and absorb all that delicious flavor. The chicken should sit on top, like little islands, keeping the skin out of the liquid so it can get and stay crispy.
4. Deglaze Like a Pro: When the onions are cooking, use a wooden spoon or spatula to actively scrape the bottom of the pan. This process, called deglazing, lifts all the caramelized, browned bits of chicken and spices off the pan and incorporates them into your sauce. This is where a huge amount of the dish’s flavor comes from.
5. Let It Rest: It’s tempting to dive right in when it comes out of the oven, smelling incredible. But letting the casserole rest for a full 10 minutes is non-negotiable. This allows the super-hot juices in the chicken to cool slightly and redistribute throughout the meat, resulting in a much juicier, more flavorful bite. It also gives the sauce a final chance to thicken up.

Frequently Asked Questions (FAQ)

Here are some common questions that might come up as you prepare this delightful dish.

1. Can I use boneless, skinless chicken breasts instead of thighs?

You can, but you’ll need to make significant adjustments. Chicken breasts cook much faster and are prone to drying out. If you use them, sear them for only 2-3 minutes per side. Add them back to the pot for only the final 15-20 minutes of the uncovered baking time, or until they reach an internal temperature of 165°F. Bone-in, skin-on thighs are strongly recommended for the best flavor and texture.

2. Can I add other vegetables to this casserole?

Yes, this recipe is very adaptable! Hardy root vegetables like carrots or parsnips can be cut into chunks and added at the same time as the potatoes. You could also add mushrooms along with the onions. For more delicate vegetables like frozen peas or chopped spinach, stir them into the sauce during the last 5 minutes of baking.

3. Is this recipe gluten-free?

As written, it is not gluten-free because it uses all-purpose flour to thicken the sauce. To make it gluten-free, you can easily substitute the all-purpose flour with a cup-for-cup gluten-free flour blend. Alternatively, you could omit the flour and thicken the sauce at the end with a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk into the simmering sauce).

4. How should I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The best way to reheat it is in an oven-safe dish at 350°F (175°C) for about 15-20 minutes, or until warmed through. This helps to re-crisp the chicken skin a bit. You can also reheat individual portions in the microwave, but be aware the skin will be soft.

5. My sauce seems too thin. How can I fix it?

If your sauce is thinner than you’d like after the full baking time, you can easily thicken it. Remove the chicken and potatoes from the pot with a slotted spoon. Place the pot back on the stovetop over medium heat and let the sauce simmer and reduce for 5-10 minutes until it reaches your desired consistency. Alternatively, use the cornstarch slurry method mentioned in the gluten-free question for a quicker fix.t

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