Tipper

Indulge in the comforting flavors of Tipper, a hearty one-pan dish that pairs tender, perfectly seasoned chicken thighs with creamy potatoes simmered in a luxurious herb-infused sauce. This flavorful recipe combines pantry staples like paprika, thyme, and garlic with the richness of heavy cream and a touch of chicken broth to create a velvety base that ties everything together. Ideal for busy weeknights or cozy family dinners, Tipper comes together in under an hour and delivers bold taste with minimal effort. Garnished with fresh parsley and served with crusty bread or steamed veggies, this dish is guaranteed to become a household favorite. Perfect for fans of rustic, home-cooked meals, this recipe is easy to make yet endlessly satisfying. Keywords: creamy chicken and potatoes, one-pan dinner, easy comfort food.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 4 pieces chicken thighs, boneless and skinless
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup chicken broth
• 0.5 cup heavy cream
• 1 tablespoon flour
• 4 medium potatoes, peeled and cubed
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Melt the butter in a large skillet or Dutch oven over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Stir in the garlic and cook for another 30 seconds until fragrant.

Step 4

Season the chicken thighs with paprika, thyme, salt, and black pepper on both sides.

Step 5

Add the chicken thighs to the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Step 6

Whisk the flour into the skillet with the remaining drippings to make a roux. Cook for 1-2 minutes until lightly browned.

Step 7

Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring to a simmer and let it thicken slightly.

Step 8

Stir in the heavy cream and mix well to combine.

Step 9

Add the cubed potatoes to the skillet, nestling them into the sauce. Place the chicken thighs on top of the potatoes.

Step 10

Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.

Step 11

Garnish with chopped fresh parsley before serving. Serve hot with crusty bread or steamed vegetables.

Nutrition Facts

Serving size	1778.2 grams (1778.2g)

Amount per serving	% Daily Value*
Calories	2180

Total Fat 108.20g	139%
Saturated Fat 48.90g	244%
Polyunsaturated Fat 0.70g
Cholesterol 686mg	229%
Sodium 2314mg	101%
Total Carbohydrate 169.80g	62%
Dietary Fiber 15.30g	55%
Total Sugars 11.40g
Protein 122.00g	244%

Vitamin D 5IU	23%
Calcium 262mg	20%
Iron 11mg	62%
Potassium 5027mg	107%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 22.8%

Carbs: 31.7%