What 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!

Dutch Oven Chicken Breast (with Potatoes and Vegetables)

Name: Dutch Oven Chicken Breast
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 24 ounces (680 g) boneless skinless chicken breast (about 3 - 4 medium chicken breasts); 12 ounces (340 g) onion (about 2 medium or 1 large onion); 12 ounces (340 g) carrots (about 3 medium carrots); 12 ounces (340 g) baby potatoes (1 inch diameter - see note 1); 3 tablespoons (43 g) butter, divided; 3 tablespoons (24 g) all-purpose flour; 1 teaspoon kosher salt, plus more to season chicken (see note 2); 1 1/2 teaspoons dried thyme; 1 teaspoon garlic powder; 2 cups (473 ml) chicken broth/stock

Dutch Oven Chicken Breast

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4.7 from 27 reviews

This 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!

Author: Kate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: main course, entree
Method: stove top, bake
Cuisine: American

Ingredients

Scale

24 ounces (680 g) boneless skinless chicken breast (about 3 - 4 medium chicken breasts)
12 ounces (340 g) onion (about 2 medium or 1 large onion)
12 ounces (340 g) carrots (about 3 medium carrots)
12 ounces (340 g) baby potatoes (1 inch diameter - see note 1)
3 tablespoons (43 g) butter, divided
3 tablespoons (24 g) all-purpose flour
1 teaspoon kosher salt, plus more to season chicken (see note 2)
1 1/2 teaspoons dried thyme
1 teaspoon garlic powder
2 cups (473 ml) chicken broth/stock

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Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Slice the onion. Peel the carrots and cut into approximately 1/2 inch (1.3 cm) rounds. Scrub the potatoes (if not purchased pre-washed). Set vegetables aside.
If needed, trim any excess fat from the chicken breasts. Season both sides of the chicken with salt to taste.
In a large Dutch oven (7 - 8 quart capacity), heat 1 tablespoon of butter over medium heat. Swirl the melting butter to evenly coat the surface of the Dutch oven. When the butter is melted, place in the seasoned chicken breasts. Let the chicken breasts cook, undisturbed, for 3 - 4 minutes, or until browned. Flip the chicken and cook for an additional 3 - 4 minutes to brown the other side. (If the butter is getting too dark while the chicken is browning, turn the heat down.)
Remove the browned chicken breasts to a plate and set aside. Add the remaining 2 tablespoons butter to the Dutch oven. When the butter is melted, add the sliced onions, 1 teaspoon kosher salt, dried thyme, and garlic powder. Cook for 3 - 4 minutes, stirring occasionally, until the onion is softened.
Sprinkle in the flour and cook for 1 minute, stirring frequently.
Pour in the chicken broth/stock. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the carrots and potatoes to the Dutch oven. Turn the heat up to high to bring the liquid to a boil, then turn the heat down again to maintain a simmer. Simmer for 4 - 5 minutes, stirring occasionally.
Turn the heat off the burner and add the browned chicken breasts back into the Dutch oven, nestling them down into the gravy (they do not have to be fully submerged). Place the lid on the Dutch oven and bake in the preheated oven for 15 - 18 minutes, or until the chicken has reached an internal temperature of 165 degrees F and the carrots and potatoes are fork-tender.
Remove the chicken from the Dutch oven and allow it to rest for about 5 minutes. (Allowing the chicken to rest submerged in the hot liquid may cause the chicken to overcook.) The gravy will continue to thicken as it cools. When serving, the chicken can be placed back in the Dutch oven with the vegetables.

Notes

If 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 1/2 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 1/2 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

Serving Size: 1/4 recipe
Calories: 343
Sugar: 5.1 g
Sodium: 917 mg
Fat: 11.9 g
Saturated Fat: 6.4 g
Carbohydrates: 25.2 g
Fiber: 4.6 g
Protein: 34.4 g
Cholesterol: 97 mg

Find it online: https://nibbleanddine.com/dutch-oven-chicken-breast-with-potatoes-and-vegetables/