Preheat the oven to 350 degrees. Show
Wash the potatoes and cut into quarters Slice the carrots into 1/2 in chunks. Line one side of a 9 x 13 baking dish with potatoes and line the other with the carrots. Place the chicken breast between the potatoes and carrots. Cut the butter into 1 tbsp pieces and place evenly over the carrots, chicken, and potatoes. Sprinkle entire dish with Italian seasoning, salt, and pepper. ( I limit the salt since the Italian seasoning can be salty) Cover with foil and bake for 30 minutes or so. Remove chicken breasts and cook uncovered for another 30 minutes DO NOT LEAVE CHICKEN IN CASSEROLE DISH OR CHICKEN BREAST WILL BE DRIED OUT! When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. 205 ratings · 1 hour · Gluten free · Serves 4 Sweetphi | Fast and Easy Recipes + 5 Ingredient Recipes 21k followers Farmers Market Chicken Potatoes and Carrots, Sweetphi blog recipeFarmers Market Chicken Potatoes and Carrots, Sweetphi blog recipe
1 Yellow onion, large medium 1/2 tsp Garlic salt and onion salt/granules or, powder 1 Pepper, freshly cracked 3 tbsp Olive oil, extra virgin Cooking chicken breast in the Dutch oven couldn't be easier! This recipe for Dutch oven chicken breast with potatoes and vegetables is a complete, and very comforting, meal that's ready in only about 45 minutes. Did you know you can cook chicken breast in the Dutch oven? Yes you can, and it's super simple to do! I'm sure after trying it, this chicken breast recipe for the Dutch oven will soon be in your weekly dinner rotation. It's a very comforting recipe that tastes like a Sunday dinner, but with a Wednesday evening time commitment! You only need about 45 minutes and 10 basic ingredients! Chicken breasts are first browned in butter, then finished off in the oven with baby potatoes, carrots and onions, all smothered in a flavorful (but not too heavy) gravy. All the cooking for the chicken breast, potatoes and vegetables is done in the Dutch oven, saving you lots of pots and pans to wash! And, by finishing the chicken breasts in the oven rather than the stove top, you are also saving yourself a lot of hassle and attention - no need to adjust the burner temperature or stir the pot to avoid scorching the bottom. Instead, you can use that window of time to wash your (very few!) dishes from prep or put together a nice salad to go alongside. Before we go any further, are you wondering - what is a Dutch oven, and why should I use one? Read on for more! This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you make a purchase through the link, it won’t cost you more but I may earn a small commission. I only recommend products that I personally use and love!
What is a Dutch oven?A Dutch oven is a thick-walled cooking pot that comes with a tight-fitting lid. They are usually made of cast iron, cast aluminum or ceramic. The metal can either be coated in enamel, or seasoned (just like a cast iron skillet). What are the benefits of cooking in a Dutch oven?There are many benefits to cooking with a Dutch oven. For me, one of the biggest benefits is the ability to use it both on the stovetop and in the oven. This mean you can both brown food and simmer sauces on the stovetop, then move the whole thing directly into the oven to finish cooking. And this is exactly what we will be doing with this Dutch oven chicken breast recipe! (It's nice to finish the food in the oven because it's more hands-off; no need to stir or adjust the stove temperature, as I mentioned above.) Another benefit is that the Dutch oven looks nice enough to serve the food from right at the table. So, you can start on the stovetop, move to the oven, and finish at the table. This means less dishes to clean up at the end of the night - always a good thing! Overall, owning a Dutch oven is great because it's a super versatile piece of kitchen equipment that should last you a really long time. You can make soups, stews, braised meat dishes, and even bread in the Dutch oven. Here's a great article discussing even more Dutch oven benefits and uses! Recipe ingredientsIngredient notes
Step by step photos1. Before you do anything else, preheat the oven to 400 degrees F (200 degrees C). Then, you can start by prepping the veggies. First, peel and slice the onion. 2. Next, peel the carrots and cut them into about ½ inch (~1.3 cm) slices. If needed, scrub the baby potatoes. (The ones I bought were pre-washed, hooray!). Set the veggies aside for now. 3. Now you can turn to the chicken breasts. All you need to do is season them on both sides with salt. 4. Next, place the Dutch oven on the stovetop set to medium heat. Add 1 tablespoon of the butter and let it melt. When the butter is hot, add the seasoned chicken breasts. 5. Let the chicken cook without touching it for about 3 minutes. Check underneath the chicken with tongs. If you see a nice brown color, flip the chicken pieces. Otherwise, you can let them cook for another minute or so, until they are browned to your liking, before flipping. 6.When the chicken breasts are browned on both sides, remove them from the Dutch oven, and set them aside. They won't be fully cooked, but that's ok. 7. Now add the remaining 2 tablespoons of butter to the Dutch oven and allow it to melt. Then add in the onion, kosher salt, dried thyme, and garlic powder. 8. Let the onion cook for about 3 - 4 minutes, stirring frequently. The onion should be softened, and just starting to pick up some color at this point. 9. Now you can sprinkle in the flour. You don't have to be delicate about it, just pour it in and stir it around so it coats the onions evenly. Cook the onion and flour for another minute. 10. At this point you can pour in the broth. Stir everything together - and make sure to use your wooden spoon to scrape up all those brown bits stuck to the bottom of the Dutch oven! 11. Now you can add in the baby potatoes and carrots from earlier. 12. Turn the heat up to bring the mixture to a boil, then turn it down to maintain a simmer. Stir occasionally, and let everything simmer together for about 5 minutes. 13. Now you can nestle the browned chicken breasts back into the Dutch oven; make sure they are at least partially submerged in the gravy! Add the lid on top and place it in the preheated oven to finish cooking. 14. When the chicken reaches an internal temperature of 165 degrees F and the potatoes and carrots are tender, the dish is done! You can check the chicken temperature with an instant read thermometer. To test the doneness of the carrots and potatoes, pierce them with a fork. Once the chicken is cooked, it's a good idea to let it rest for about 5 minutes. I like to remove the chicken from the Dutch oven for the resting period, so it doesn't continue to cook in the hot liquid. Substitutions and add-insI kept the ingredients and seasonings in this Dutch oven chicken breast recipe pretty simple, to cut down on prep time and to make the recipe as accessible as possible. So, that means there are a ton of opportunities to customize this recipe to suit your own tastes! Here are some substitution and/or add-in ideas:
How long to cook the chicken breasts in the Dutch oven
Storage and reheating tips
Other tips and tricks
Recipe FAQsWhat size Dutch oven do I need? You will need a Dutch oven with a capacity of around 7 - 8 quarts (6.6 - 7.5 liters). Just make sure you have enough room to brown all the chicken pieces without too much crowding. If your Dutch oven is a little larger than that, it will work fine too. The Dutch oven I used here is the 7.25 quart capacity Dutch oven from Le Creuset (affiliate link). Can you make this recipe in a different pot or pan? If you don't have a Dutch oven, you can still make this recipe with a little modification. For the portion of the recipe that is done on the stovetop, you can use a large pot instead. Then, transfer all the ingredients into a casserole dish that has a tight fitting lid and finish baking in the oven. Alternatively, you can use a 9 x 13 inch baking pan that you cover tightly with aluminum foil. What should I serve with Dutch oven chicken breast and potatoes? This recipe already has protein, starch, and vegetables, making it very well-rounded as-is! You don't need to add much to make it a complete and satisfying meal. Try pairing the chicken with a green salad, bean salad, or kale salad, sautéed mixed vegetables, or steamed broccoli. Bonus points for drizzling the gravy overtop the side of veggies also! These Dutch oven chicken breasts and potatoes would also go well with my recipes for brussels sprouts salad with cranberries and creamy tomato cucumber salad! How do I keep chicken breasts moist? The biggest way to ensure the chicken breasts stay moist is to not overcook them! The USDA advises that chicken breasts must be cooked to a temperature of 165 degrees F. So, that's what we are going with here; much beyond that, and you risk drying the chicken breasts out. For that reason, I recommend picking up an oven safe alarm thermometer as I recommended above - they're great because they will let you know exactly when the target temperature is reached. You don't have to keep checking the food constantly, or, even worse, risk the chicken breasts going way above the target temperature. Even if you do end up overcooking the chicken, just smother each bite in the delicious gravy that the chicken and vegetables are cooked in - this will really help to re-moisten the chicken and it will still be absolutely delicious! Can I make this recipe ahead of time? In my opinion, these Dutch oven chicken breasts taste the best when eaten fresh, but leftovers do keep very well and taste delicious reheated. See the above Storage and reheating tips section for more info on managing any leftovers!
If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you! 📖 RecipeThis is an easy and comforting meal you can make with basic ingredients and in only 45 minutes! A Dutch oven is the only cooking pot used - for browning, simmering, and baking in the oven - saving you lots of dishes to wash up!
NotesIf you don't have baby potatoes that are roughly 1 inch (2.5 cm) in diameter, you can use any type of potato cut into 1 inch (2.5 cm) chunks. This recipe was developed using Diamond Crystal kosher salt; to substitute table salt or Morton kosher salt, use ½ teaspoon in the gravy rather than the 1 teaspoon called for. When seasoning the chicken, salt to taste. If the chicken breasts are finished cooking but the potatoes and carrots aren't tender enough, just remove the chicken breasts from the Dutch oven, place the lid back on and bake for an additional 5 - 10 minutes, or until the veggies are cooked through. The nutrition information below was calculated using a total of 1 ½ teaspoons Diamond Crystal kosher salt for the entire recipe. This nutrition information is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy. Nutrition
Keywords: Dutch oven chicken breast, chicken breast in Dutch oven How do you bake chicken breasts without drying them out?Cook at a lower heat for longer to keep the chicken breast tender and juicy. Bake just until internal temp reaches about 160º F, then let sit under foil to cook to a safe internal temp. Line pan or baking sheet with foil or parchment paper for easy cleanup. Olive oil keeps chicken moist and adds extra flavor.
How do you keep chicken breast moist?To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.
How long should it take to bake a chicken breast?How long should I bake chicken breast?. 20 to 30 minutes for large boneless, skinless chicken breasts cooked in a 375 degrees F oven.. 35 to 40 minutes for large bone-in, skin-on chicken breasts cooked in a 375 degrees F oven.. How do you make chicken breast taste good?5 Easy Ways to Make Chicken Breast More Interesting. Ways to Cook Chicken Breast.. Brine them before cooking.. Marinate them with something delicious.. Use a spice mix or dry rub to flavor.. Glaze them while cooking.. Top with a tasty sauce.. |