Pan-Seared Chicken Thighs with Yukon Potato Hash

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken thighs served atop a golden Yukon potato hash infused with caramelized onions and fresh thyme. This American-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, Yukon Gold potatoes, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 480 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in chicken thighs
3 medium (about 1 lb), diced into 1/2-inch cubes Yukon Gold potatoes
1 medium, diced yellow onion
1 tbsp fresh thyme leaves
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 cloves, minced garlic cloves
2 tbsp unsalted butter

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Instructions

Step 1: Pat 4 bone-in chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken skin-side down. Sear for 6-7 minutes without moving until the skin is deep golden and crisp.
Step 2: Flip the chicken and cook for an additional 6 minutes until internal temperature reaches 165°F. Remove chicken and set aside, tented with foil to keep warm.
Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter. Once melted, add 1 diced yellow onion and sauté over medium heat for 4 minutes until translucent and slightly caramelized.
Step 4: Add 3 diced Yukon Gold potatoes (1/2-inch cubes) and 3 minced garlic cloves to the skillet. Cook, stirring occasionally, for 12-15 minutes until potatoes are tender and edges are golden brown.
Step 5: Stir in 1 tbsp fresh thyme leaves, adjusting salt and pepper to taste. Serve the chicken thighs atop the warm Yukon potato hash.