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!
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.
Keywords: Dutch oven chicken breast, chicken breast in Dutch oven