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Creamy Skillet Chicken and Potatoes

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 servings 1x
  • Category: Lunch, Dinner


Delicious white wine skillet chicken, potatoes, and carrots!


  • Olive oil, for the pan
  • 68 chicken thighs, boneless and skinless
  • 2 tbsp butter (vegan butter for dairy free)
  • 1/3 cup diced onion
  • 34 garlic cloves, minced
  • 4 large carrots, roughly chopped
  • 6 small-medium yellow or red potatoes (this was just under 1 lb for me), cubed 
  • 1/3 cup dry white wine
  • 3/4 cup veggie or chicken broth
  • 1/4 cup heavy cream (for dairy free, sub a PLAIN unsweetened dairy free creamer)
  • 1 tbsp tapioca or arrowroot starch
  • 1 tsp Italian seasoning
  • 45 sprigs of fresh thyme, stems removed 
  • Sea salt and pepper, to taste
  • Juice of 1/2 lemon


  1. Season the chicken thighs well with salt and pepper. Heat a 10-12 inch cast iron skillet over medium hear and grease with olive oil. Once hot, add the chicken thighs and cook for 6-7 minutes per side, until cooked through. Set aside on a plate or cutting board.
  2. Add the 2 tbsp of butter to the pan. Once melted, slightly reduce heat and add onion, garlic, carrots, and potatoes. Season with salt and pepper and give everything a good stir to coat. Allow to cook, stirring occasionally, for 5 minutes. While cooking, roughly chop the chicken thighs into more bite-sized pieces.
  3. Add the wine and allow to cook down for 2 minutes, then stir in the broth, heavy cream, and tapioca starch. Stir until the tapioca starch is mixed in well. 
  4. Add the chicken thigh pieces back to the pan along with the Italian seasoning and thyme leaves. Stir everything well, then reduce heat to a low simmer. Cover the pan with a lid for 20-25 minutes, until veggies are fork tender. Squeeze lemon juice over everything and serve!