Dutch Oven Chicken Breasts

Chi & Kel

There’s something comforting about a hearty one pot dinner, and Dutch oven chicken breasts are exactly that. Juicy chicken, tender vegetables, and a rich herb gravy all cook together in one pot, making cleanup simple and the flavor unbeatable.

5 from 1 vote

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Prep Time 10

Cook Time 30

Equipment

Dutch oven

Ingredients

4 large boneless skinless chicken breasts
1 tablespoon avocado oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and black pepper (to taste)
6 tablespoons unsalted butter
6 cloves garlic (minced)
1 large sweet onion (sliced)
3 sprigs fresh thyme chopped, or ½ teaspoon dried
3 sprigs fresh rosemary (chopped, or ½ teaspoon dried)
¼ cup all-purpose flour
3 cups chicken broth
1 ½ pounds yellow baby potatoes (halved)
3 large carrots (peeled and cut into 1-inch chunks)
3 ribs celery (cut into 1-inch pieces)
Fresh parsley (thyme, or rosemary for garnish)

Serving suggestions

Serve on its own with crusty bread, or alongside rice or quinoa.

Instructions

Preheat the oven to 400°F.
In a small bowl, stir together paprika, onion powder, garlic powder, salt, and pepper. Set aside.
Place it over medium-high heat on the stovetop and add the avocado oil.
Pat the chicken breasts dry with paper towels, then coat both sides with the seasoning mix.
Add the chicken to the hot Dutch oven and sear for 2–3 minutes per side, until golden. Remove to a plate and set aside.
Lower heat to medium. Add butter, letting it melt to coat the bottom. Stir in the onion, garlic, and herbs. Cook 2–3 minutes, stirring often, until fragrant.
Sprinkle in the flour, stir for 1 minute, then pour in chicken broth. Use a wooden spoon to scrape up the browned bits from the bottom of the pot.
Stir in the potatoes, carrots, and celery. Bring to a boil, then reduce to a gentle simmer for 5 minutes.
Return the chicken to the pot, nestling it on top of the vegetables. Cover with a lid and transfer to the oven. Bake 15–18 minutes, or until the chicken reaches 165°F internally and vegetables are tender.
Move chicken to a cutting board and let it rest 5–10 minutes before slicing, or serve whole.
Spoon vegetables and sauce into bowls or plates, add chicken, and garnish with fresh herbs.

Notes

Potatoes: Any variety works—red, gold, or russet. Cut into 1 to 1 ½ inch pieces and adjust cooking time as needed.
Mashed potato option: Skip the potatoes in the pot and serve with creamy mashed potatoes on the side.
Vegetable swaps: Bell peppers or mushrooms make tasty alternatives.
Creamy variation: Stir in ¼ to ½ cup heavy cream when adding broth, reducing the broth slightly to balance.
Check doneness: Use a meat thermometer instead of relying on time. Pull chicken from the oven at 160–165°F. It will finish cooking as it rests.

Nutrition

Calories: 258kcalCarbohydrates: 10gProtein: 18gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 81mgSodium: 532mgPotassium: 403mgFiber: 1gSugar: 3gVitamin A: 410IUVitamin C: 6mgCalcium: 32mgIron: 1mg

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