Dutch Oven Chicken Breast (2024)

This simple recipe for Dutch oven chicken breast is a budget-friendly and complete family-style meal. It's a one-pot meal cooked on the stovetop using simple ingredients and ready in just an hour.

This Dutch oven chicken breast with potatoes is a top pick for us any day of the week. It's a fast, easy recipe, affordable, and oh-so-cozy – a real crowd-pleaser! What's not to love? The Dutch oven chicken breast comes out juicy, the potatoes are melt-in-your-mouth tender, and that sauce ties it all together.

Try mashing the potatoes on your plate with a fork and letting them soak in the savory sauce - it's a tasty treat that brings back childhood memories.

I love my Dutch oven. I have several pots in different shapes and sizes and use them a lot - really, a lot! Try more delicious meals: Dutch Oven Turkey Breast, Yassa Chicken Stew Recipe, Pork Spinach Stew, or Italian Lemon Chicken.Or any other stew recipe found on the blog can be cooked in this pot.

You should also make our tender Dutch Oven Pork Tenderloin.

📋What is a Dutch oven?

A thick, heavy cooking pot with a tight-fitting lid. They can be seasoned cast iron pots or enameled and are also known as casserole dishes or cocotte.They come in different shapes, sizes, and colors.

• The oval-shaped ones are perfect for making roasts or cooking a Dutch Oven Whole Chicken.
• The round ones are great for making soup or baking bread, such as our Flaxseed Bread.
• The shallow, wide ones are best for making stews or goulash. This is the one you need to make today’s Dutch oven chicken breast recipe.

📋Recipe ingredients

• Chicken breast: Four medium-sized, boneless, skinless chicken breasts. The ones I buy usually weigh between 5.5 and 7 oz/ 160 and 200 g.
• Potatoes: You can use regular, all-purpose, normal-sized potatoes, which should be peeled, washed, and chopped.
  • You can also make the Dutch oven chicken with baby potatoes (new potatoes); they don’t need to be peeled, and only the “odd” larger pieces should be halved.
• Vegetables: One large red bell pepper, carrots, onion, and fresh garlic cloves.
• Herbs: Dried or fresh rosemary and fresh parsley (not dried, as it lacks flavor).
  • Alternatively, use dried or fresh herbs like thyme, oregano, or a simple Italian seasoning or French herb mixture.
• Other ingredients: All-purpose flour, chicken broth or stock,olive oil, paprika, fine sea salt or kosher salt, and ground black pepper.

See the recipe card for a complete list of ingredients and quantities.

🥘Variations on the recipe

• Use dark meat, like boneless chicken thighs or chicken drumsticks, instead of the breast. They need longer cooking, so check that they are cooked through.
• Use other root vegetables, such as rutabaga, parsnips, or even sweet potatoes. Try our Rutabaga Soup, Parsnip Soup, or Baked Sweet Potatoes and Chicken.
• For a lower-carb version, you could replace the potatoes with cauliflower florets (or rutabaga). However, these changes will considerably alter the texture and flavor of the Dutch oven chicken breast.
• Use other vegetables: Replace the pepper with the same amount of mushrooms. Zucchini or eggplants would also be delicious.

👩🏻‍🍳How to cook chicken breast in the Dutch oven?

Step #1:Chop all the vegetables, but set the onions apart from all the rest because you will have to cook them first.

Step #2:Sear the seasoned chicken breast in the hot olive oil until nicely golden, about 2 minutes per side. Remove them from the pot.

Step #3:Add a little extra oil and the onions. Cook for about 2 minutes.

Step 4:Add the remaining veggies, rosemary, and one splash of chicken stock. Stir well with a wooden spoon, scraping the bottom of the Dutch oven as well.

Step #5:Cook gently for 5 minutes; the potatoes and carrots need a head start

Step #6:Add stock and breasts. Cover and simmer for 20 minutes. Remove the cooked chicken. Cook gently, uncovered, for 5 minutes, until the sauce is thicker and glossy.

⏰How long to cook chicken breast in the Dutch oven?

• If your chicken breast pieces weigh between 5.5-7 oz/ 160 - 200 g, about 20-25 minutes of cooking time should be enough.
• If the pieces are larger, allow more cooking time.
• If the pieces are smaller, cook the vegetables and potatoes for 5 to 10 minutes before adding the meat.
• Check doneness, and don’t overcook the breasts. Check the internal temperature with an instant-read thermometer (the Amazon link opens in a new tab); it should be 165°F/75°C. If you don’t have a meat thermometer, pierce one breast with a toothpick into the thickest part; the juices should run clear.
• Once the meat is cooked through, check the potatoes and carrots. If you want them to be softer, remove the braised chicken from the pot (keep it warm) and continue cooking the vegetables until they are done to your liking.

🔊Useful Tip

Size of the pot: You will need a large Dutch oven or another large heavy-bottomed pot. I use a Dutch oven with a diameter of 11 inches/ 28 cm and a height of 3 inches/ 7 cm. Ensure that your pot is large enough to hold all the food.

❓Recipe FAQs

📖Recipe

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