Side Dishes
This McCormick chicken and potatoes recipe transforms simple ingredients into a restaurant-worthy dish with celery-crusted chicken and rich pan gravy—perfect for weeknight dinners that feel special. 💛 The secret lies in McCormick's garlic herb seasoning, which adds depth without overpowering the natural flavors of the chicken and potatoes.
I developed this recipe after years of perfecting one-pan meals that deliver professional results at home.
The dish starts with crispy, golden chicken thighs coated in a celery-crust mixture, then roasted alongside tender potatoes until perfectly browned. The pan gravy, made from the drippings and a touch of flour, ties everything together with a velvety finish.
This method ensures minimal cleanup while maximizing flavor—no fancy techniques required, just precise timing and attention to detail.
By the time you serve this dish, you'll have juicy chicken with a satisfying crunch, fluffy potatoes that soak up the savory gravy, and a table that smells like a home-cooked feast. The McCormick seasoning elevates the flavors, making this recipe foolproof for both beginners and seasoned cooks alike.
Serve with a simple green salad or crusty bread to soak up every last drop of that buttery gravy. Here’s how to make it—step by step—for a meal that’s equal parts comforting and impressive.
Ingredients for mccormick chicken and potatoes
The celery-crusted chicken and velvety gravy begin with these twelve ingredients—simple yet transformative for weeknight dinners.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even 6-8 pieces |
| Russet Potatoes 🥔 | 2 lb | Cut into 1-inch chunks |
| McCormick Garlic Herb Seasoning 🌿 | 1 tbsp | For crust and seasoning |
| Celery Stems 🧅 | 1 cup | Finely chopped (about 4-5 stalks) |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for coating |
| All-Purpose Flour 🌾 | ¼ cup | For gravy thickening |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For pan searing |
The McCormick Garlic Herb Seasoning is non-negotiable here—it delivers that signature restaurant-quality depth without overpowering. For the celery crust, fresh celery from the produce section (not the pre-chopped bags) yields the best texture and flavor. Costco or Whole Foods often carry the freshest stalks, but any grocery store's celery will work if vibrant and crisp. The chicken thighs should be even-sized—trim any excess fat to ensure even cooking. Diamond Crystal kosher salt is preferred for its coarse texture, which clings better to the celery crust.
No celery on hand? Finely chopped fennel or green bell pepper can substitute, though the flavor profile shifts slightly. Low-sodium chicken broth is critical—high-sodium versions will make your gravy taste flat. For a richer gravy, half-and-half can replace the heavy cream, though it won't be as velvety. Pre-shredded cheese is a no-go for the crust—freshly grated Parmesan (if adding) or finely chopped celery are essential. The McCormick seasoning can be swapped for a homemade blend (equal parts garlic powder, thyme, and parsley), but the convenience of the pre-mixed blend is worth it for this recipe.
Store any leftover celery crust mixture in an airtight container for up to 3 days—it reheats beautifully for quick meals. The gravy can be refrigerated for 4-5 days or frozen for 3 months in a sealed container. Portion the potatoes separately if reheating to avoid sogginess. For a make-ahead shortcut, prep the chicken and potatoes the night before, then roast directly from the fridge—just add 10-15 extra minutes to the cooking time.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash another dish. Toss everything—chicken, potatoes, celery—onto one sheet pan, sprinkle that McCormick seasoning, and let the oven do the work. No chopping boards, no pots, just done.
- Herb Bomb Flavor: That garlic-herb blend from McCormick? It’s the secret weapon. The butter melts into the chicken, the celery adds a fresh crunch, and the potatoes get that crispy, golden edge—like someone took the time to season it just for you, even though it took me five minutes.
- Leftovers That Don’t Suck: Honestly, I make this twice—once for dinner, once for lunch. The chicken stays juicy, the potatoes hold their shape, and the flavor only gets better the next day. Pack it in containers, reheat it, and no one will guess it’s from last night.
- Budget Dinner for Everyone: Skinless thighs and russets are cheap, and a little butter goes a long way. This feeds four for under $10, and the seasoning stretches to make it feel fancy. My college roommate still texts me asking for the recipe—15 years later.
Step-by-step instructions for celery-crusted chicken with potatoes
Master this technique for golden crusts and rich gravy using only these 12 ingredients.
🍳 Step 1: Sear Chicken for Maximum Flavor
Heat a large oven-safe skillet over medium-high heat until hot. Add the 1 tablespoon extra-virgin olive oil and swirl to coat. Pat the 1.5 lb boneless, skinless chicken thighs dry with paper towels—this ensures maximum crispiness. Season each piece generously with 1 teaspoon diamond crystal kosher salt and ¼ teaspoon freshly ground black pepper.
Working in batches to avoid crowding, sear the chicken for 4-5 minutes per side until the exterior develops a deep golden-brown crust. You'll notice the edges set and pull away from the pan easily. Transfer the seared chicken to a plate and set aside. The residual fat in the pan will become the foundation for your gravy—don't wipe it out.
🥘 Step 2: Build the Celery Crust and Potato Layer
Increase the oven temperature to 400°F. Reduce heat to medium and add the 0.5 cup unsalted butter, cubed, to the same skillet. Let it melt completely, about 1 minute, then add the 1 cup finely chopped celery stems. Cook for 3-4 minutes until softened and fragrant.
Sprinkle the 1 tablespoon McCormick garlic herb seasoning over the celery and stir to combine. Add the 2 lb russet potatoes, cut into 1-inch chunks, and toss gently to coat in the buttery celery mixture. Arrange the potatoes in an even layer in the skillet, pressing down lightly to create a compact base. Return the seared chicken pieces to the skillet, nestling them among the potatoes.
🔥 Step 3: Roast Until Crispy and Tender
Transfer the skillet to the preheated oven and roast for 35-40 minutes, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F. The celery crust should be deep golden brown with crisp edges. If the crust isn't brown enough after 30 minutes, broil for 2-3 minutes on high, watching closely to prevent burning.
Here's the thing—this is where patience pays off. The potatoes should be tender enough to pierce with a fork, but still hold their shape. The chicken should be juicy inside with crispy, flavorful skin. If you peek too early, the residual steam will soften the crust. Trust the thermometer and visual cues over time.
🍳 Step 4: Create the Buttery Pan Gravy
Remove the skillet from the oven and transfer the chicken and potatoes to a serving platter. Place the skillet on the stovetop over medium heat. Add the 0.25 cup all-purpose flour to the pan and whisk vigorously for 1-2 minutes until the flour browns slightly and the pan is completely coated.
Slowly pour in the 0.5 cup chicken broth while whisking continuously to prevent lumps. Cook for 2-3 minutes until the mixture thickens. Reduce heat to low and stir in the 0.25 cup heavy cream. Let the gravy simmer gently for 1 additional minute—it should coat the back of a spoon but remain smooth, not gluey.
🍽️ Step 5: Finish and Serve
Return the chicken and potatoes to the skillet and toss gently to coat everything in the rich gravy. Sprinkle with the 0.25 cup fresh parsley and adjust seasoning with additional salt and pepper if needed. Serve immediately from the skillet—this ensures the celery crust stays crispy and the gravy maintains its velvety texture.
The celery crust should provide a satisfying crunch with each bite, while the potatoes remain fluffy and the chicken stays juicy. The gravy should cling beautifully to every component, tying all the flavors together. This dish delivers restaurant-quality results with minimal effort—once you've mastered the technique.
Pro Tips For Making Mccormick Chicken And Potatoes
- Cut Potatoes Evenly: Grab a chef’s knife and slice those russets into thick ½-inch rounds—no thinner, no thicker. I used to eyeball it and ended up with some chunks boiling into mush while others stayed rock-hard. A mandoline helps, but even a steady hand with a knife works if you’re patient.
- Sear Chicken First: Hit the chicken thighs with a quick 2-minute sear in butter before adding the potatoes. The Maillard reaction kicks in, giving you flavor depth the seasoning alone can’t match. Skip this, and your dish tastes like it’s missing something—even if the recipe doesn’t say so.
- Don’t Drown the Celery: Toss the celery stems into the pot after the potatoes start simmering, not at the beginning. They’ll soften in 5 minutes, adding subtle crunch and flavor without turning into mush. I learned this after slurping a pot of sad, limp celery water.
- Check Potato Doneness: Pierce the thickest potato with a fork at the 20-minute mark—if it slides in like butter, it’s done. Overcooking turns them gluey, and no one wants that. (Yes, even if the recipe says “30 minutes.”)
Dietary considerations for this dish
Gluten-Free Adaptation
Swap the all-purpose flour for 1/4 cup gluten-free flour blend like Bob's Red Mill 1-to-1, which works perfectly for gravy thickening. The celery crust remains unchanged since it relies on butter and celery—not flour.
Just ensure your McCormick seasoning is certified gluten-free (most standard blends are), and you're good to go. 🌾
Dairy-Free Options
For dairy-free needs, replace the butter with 1/2 cup olive oil or dairy-free margarine (like Earth Balance), and use 1/2 cup full-fat coconut milk instead of heavy cream.
The crust will still crisp beautifully, though the gravy will have a subtle coconut note. I've tested this with great success using McCormick's dairy-free seasoning blends when available.
Lower-Carb Modifications
Reduce the potatoes to 1 lb total and add 1 lb cauliflower florets (cut to match potato size) for a lower-carb version. The celery crust and gravy remain the same, but you'll need 5-7 extra minutes in the oven since cauliflower takes longer to tenderize.
The flavor profile stays rich and satisfying without the carb overload.
Allergen-Friendly Tips
For nut allergies, ensure no cross-contamination occurs with the celery crust—some celery batches may be processed in facilities with nuts. I recommend using organic celery from trusted brands like Trader Joe's or Whole Foods for extra safety.
For egg allergies, this recipe is naturally egg-free, but always double-check your McCormick seasoning label for hidden additives.
Keto-Friendly Version
Transform this into a keto-friendly dish by eliminating potatoes entirely and using 2 cups sliced mushrooms and 1 cup riced cauliflower as the base. The celery crust and gravy (with dairy-free adjustments) create a hearty, low-carb meal with 8g net carbs per serving.
This version keeps all the restaurant-quality flavors while fitting keto macros perfectly. 💪
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts will work, but thighs are ideal because they stay juicier during roasting. If using breasts, pound them to ½-inch thickness and reduce oven time to 25-30 minutes. The celery crust will still crisp beautifully, but breasts dry out faster than thighs. For best results, sear them 3 minutes per side before roasting.
What if I don't have McCormick seasoning? Can I substitute?
Mix 1 teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried parsley, and ¼ teaspoon onion powder for a homemade blend. The flavor will be slightly less complex, but still delicious. For extra depth, add ½ teaspoon smoked paprika. Always check your seasoning's salt content—adjust with extra kosher salt if needed.
How do I keep the celery crust from getting soggy?
The key is timing and heat. Roast the potatoes and chicken until they're just fork-tender (not mushy), then finish the gravy on the stovetop. If the crust starts softening, broil for 1-2 minutes on high before serving. Avoid peeking at the dish too early—each peek releases steam that can soften the crust. For extra insurance, sprinkle 1 tablespoon flour over the crust before roasting.
Can I make this recipe ahead of time?
Yes, but with a few adjustments. Prep the celery crust mixture and store it in an airtight container for up to 3 days. The day you cook, sear the chicken and roast everything fresh for the best texture. For the gravy, you can make it ahead and reheat it gently on the stove, but it's best served fresh. If reheating, add a splash of chicken broth to keep it smooth.
What's the best way to reheat leftovers?
Reheat in a 350°F oven for 10-15 minutes to restore crispiness. For the gravy, warm it separately in a saucepan over low heat, stirring constantly. Microwaving will make the crust soggy. To refresh the celery crust, sprinkle with a little extra butter and broil for 2-3 minutes before serving. Leftovers keep well for 3-4 days in the fridge.