Dutch Oven Chicken Breast With Potatoes
This classic Dutch oven chicken breast recipe combines tender chicken with hearty potatoes and fresh vegetables for a delicious and easy dinner.
Equipment
- 1 Dutch oven
Ingredients
Main ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 medium chicken breasts boneless, skinless
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 lbs gold potatoes washed, cut into 1-inch pieces
- 1 medium Vidalia onion roughly chopped
- 4 medium carrots peeled and cut into 1-inch pieces
Instructions
Instructions
- Preheat the oven to 400°F.
- In a large dutch oven, add butter and olive oil over medium heat.
- Mix spices together in a small bowl, and spread over the chicken breast, rubbing evenly on both sides.
- Place each chicken breast into the dutch oven, browning for 2-3 minutes on each side.
- Remove the chicken from the dutch oven and set aside, and turn the burner off.
- Add the potatoes, carrots, and onion to the pot.
- Mix everything together with a spoon and place the chicken back on top of the potatoes.
- Place the lid on the pot and bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F.
- Top with fresh parsley before serving.
- Click on the time in the instructions to start a timer!
- Refrigerate leftovers in an airtight container for 2-3 days. Freeze in an airtight container for 2-3 months.
Notes
The veggies and chicken release enough liquid to steam the potatoes and keep everything moist. To make gravy, add ½ – 1 cup of chicken broth before cooking. Cooking time depends on chicken thickness; smaller potato pieces ensure even cooking.