This Dutch oven chicken breast recipe makes perfectly juicy, tender chicken coated in a creamy sauce. It’s a comforting dish loaded with potatoes and vegetables, making it a full meal that comes together quickly and easily.
Dutch Oven Chicken Breast
This Dutch oven chicken breast recipe is so simple to make and it uses ingredients I usually have on hand. It’s a wholesome meal that my family absolutely loves.
The tender chicken, the creamy sauce, the hearty potatoes – it’s comfort food at its best. Whether it’s a busy weeknight or a leisurely weekend, this braised chicken breast in a Dutch oven is always a hit at my dinner table.
This is a meal that’s comforting, satisfying, and packed with flavor. You can easily switch it up by adding different vegetables or even using bone-in chicken if you prefer.
It’s also a great way to use leftover chicken. Just shred the chicken and add it into the mix after the potatoes are cooked through. Then let it cook until the chicken is warmed. It’s a smart and tasty way to give a new life to your leftovers.
Cooking chicken in the Dutch oven ensures that it is cooked just right, resulting in a texture that’s tender and a flavor that’s infused with the spices and the savory sauce. So, if you’re looking for a simple and satisfying weeknight dinner, this recipe has got you covered.
Olive Oil: Olive oil is used to coat the chicken breasts before searing. It seals in the flavors and gives the chicken a beautiful golden color.
Paprika, Onion Powder, Salt & Pepper Spice Blend: These spices are mixed with the olive oil to create a flavorful coating for the chicken. They provide a nice smoky taste that’s so delicious.
Chicken Breast: I love cooking boneless skinless chicken breasts because they’re so easy to work with. They cook quickly and evenly, and they do a great job of taking on the flavors of the dish. I recommend using air chilled chicken because it releases less moisture during cooking, which means it has a better texture than water chilled chicken.
Butter: Butter is used to sauté the veggies and create a rich, velvety sauce.
Carrot, Yellow Onion, Garlic: These vegetables add a delicious crunch and a depth of flavor to the dish. They absorb the chicken’s juices as it cooks, making them super tasty.
Dried Thyme: Dried thyme adds a wonderful earthy flavor to the dish, complementing the vegetables and chicken perfectly.
Chicken Broth: Chicken broth forms the base of the sauce. It provides a rich, hearty flavor that pairs perfectly with the chicken and vegetables.
Baby Potatoes: Baby potatoes are a wonderful addition to this recipe. They add a great starchy element and cook perfectly in the Dutch oven.
All-Purpose Flour: All-purpose flour is used to thicken the sauce, giving it a beautiful, creamy consistency.
Half and Half Cream: Half and half cream gives the sauce an incredibly creamy and rich texture.
- If you don’t have dried thyme, fresh thyme works perfectly – just remember to use three times the amount.
- Chicken stock has a richer flavor than chicken broth. So, if you want to really amp up the flavor, I’d recommend using that. If you prefer to let the other flavors in this dish shine, I’d recommend using chicken broth.
- You can also substitute the baby potatoes with regular potatoes cut into small chunks.
- Don’t have half and half cream? A mixture of milk and heavy cream will work just fine.
How To Make Dutch Oven Chicken Breast
Create the Oil Blend: Begin by mixing the olive oil, paprika, salt, onion powder, and pepper in a bowl.
Prepare the Chicken: Pat the chicken breasts dry using a paper towel. Using a shape knife, carefully butterfly the chicken breasts all the way through, so you have 4 even filets.
Coat the Chicken: Place the filets into the breasts in the oil blend and mix until fully coated.
Sear the Chicken: Add the coated chicken filets to a hot Dutch oven and sear. (See the recipe card below for the full printable instructions.)
Prepare the Vegetables: Remove the chicken and melt some butter in the same Dutch oven. Once melted, add the carrots and onions. Use a wooden spatula to mix the veggies through the butter and sauté.
Add Garlic and Thyme: Mix in the garlic and thyme and sauté until aromatic.
Make the Sauce: Create a roux by sprinkling flour over the sautéed vegetables, stirring until it’s well mixed. Gradually pour in the chicken broth and cream, stirring continuously to prevent lumps and ensure a smooth, creamy sauce.
Add the Potatoes: Once your sauce is ready, add the potatoes and bring the mixture to a boil.
Bake the Chicken: Nestle the seared chicken breasts back into the Dutch oven, partially submerged in the sauce.
Preheat the Oven and Bake: Place the fitted lid on to the dutch oven then place it into the preheated oven and bake until the potatoes are fork tender and the chicken has an internal temperature of 165F. Remove the lid and let rest to allow the sauce to thicken slightly.
Rest and Serve: After removing the Dutch oven from the heat, let it rest for a few minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. Ladle the sauce and veggies onto a plate, top with a chicken breast, and serve. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- Want to bring out even more flavor in your chicken? Try marinating it in the spice mixture for a few hours or even overnight. This will help the flavors penetrate deep into the chicken, making every bite even more delicious.
- Don’t skip the step of searing the chicken before baking. This not only gives the chicken a beautiful golden color, but it also locks in the flavors and juices, keeping the chicken moist and flavorful.
- Keep an instant-read thermometer handy. It’s the most accurate way to ensure your chicken is fully cooked. The chicken should reach an internal temperature of 165F.
- Always let your chicken rest for a few minutes after cooking. This may seem like a small step, but it makes a huge difference! Resting allows the juices to redistribute throughout the chicken, making it even juicier.
Can I Use Bone-In Chicken Breast?
Yes, absolutely! You can use bone-in chicken breasts in this recipe. Just keep in mind that it will take longer to cook (around 40-45 minutes). Ensure that the chicken is fully cooked by checking its internal temperature. It should reach 165F on an instant-read thermometer.
How Long To Cook Chicken Breast In A Dutch Oven?
The beauty of using a Dutch oven is that it provides even, constant heat, ensuring your chicken cooks evenly. The exact cooking time will vary based on the size and thickness of your chicken breasts, but generally, you want to bake until your chicken is cooked through and the potatoes are fork tender. Always remember to check the chicken’s internal temperature to ensure it’s fully cooked.
Is It Best To Cover Chicken Breast In The Oven?
Yes, covering the chicken breast in the oven helps to keep it moist and prevents it from drying out.
How To Get The Most Tender Juicy Chicken Breast?
The key to tender, juicy chicken breast is not to overcook it. Chicken breast can dry out if cooked too long. Searing the chicken first in the Dutch oven helps to seal in the juices, and adding it back into the creamy sauce to bake ensures it stays moist and flavorful.
Does Chicken Breast Get More Tender The Longer You Simmer?
Actually, simmering chicken breast for too long can lead to it becoming tough and rubbery. The key is to simmer it just long enough that it’s cooked through for a tender result.
What Causes Chicken Breasts To Be Tough?
Overcooking is the main cause of tough chicken breasts. Chicken breast is a lean cut of meat, so it doesn’t have much fat to keep it moist during cooking. If cooked for too long, it can lose its moisture and become tough.
Keep In Touch
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If you like this recipe, be sure to check out all of our other dinner recipes. Some reader favorites are:
- Garlic Chicken Pasta
- Chicken Tenderloins
- Instant Pot Chicken Thighs
- Chicken Tenders
- Garlic Butter Chicken
- Panko Chicken
- 1 1/2 Tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 pound boneless skinless chicken breast (2 breasts)
- 1/4 cup butter (1/2 stick)
- 1 large carrot (peeled, sliced into 1/4” rounds and cut in half, about 1 1/2 cups)
- 1 medium yellow onion (sliced, about 1 cup)
- 3 medium cloves garlic (minced)
- 1 1/2 teaspoons dried thyme leaves
- 1 1/2 cups chicken broth or stock
- 1 1/2 pounds baby potatoes (halved)
- 1/3 cup all-purpose flour
- 1 cup half and half cream
- Preheat the oven to 400F.
- To a medium mixing bowl, add the oil, paprika, salt, onion powder. and pepper. Mix together then set aside.
- Pat the chicken breasts dry using a paper towel. Using a shape knife, carefully butterfly the chicken breasts all the way through, so you have 4 even filets, and place them into the bowl with the oil and spice blend. Toss until the filets are evenly coated.
- Heat a large dutch oven over medium-high heat for about 4 minutes, then add the seasoned chicken filets and cook for 2 minutes per side. Turn the heat down to medium and transfer the chicken from the pot to a plate.
- Add the butter. Once melted, add the carrots and onions. Use a wooden spatula to mix the veggies through the butter and saute for about 4 minutes, or until softened. Mix in the garlic and thyme and saute until aromatic (about 1 minute).
- Sprinkle the flour over the vegetables and mix in, creating a roux. Cook the roux for 2 minutes, then whisk in the chicken broth and cream. Whisk until the flour is blended in and is clump free.
- Add in the potatoes and turn the heat up to bring to a boil. Boil for 4 minutes then remove from the heat.
- Add the chicken filets back to the pot and nestle them down into the liquid, but do not fully submerge them. Place the fitted lid on to the dutch oven then place it into the preheated oven and bake for about 15-17 minutes, or until the potatoes are fork tender and the chicken has an internal temperature of 165F when using an instant read thermometer. Remove the lid and let rest for 3-5 minutes to allow the sauce to thicken slightly.
- Ladle the sauce and veggies onto a plate then top with the chicken breast and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Amount Per Serving: Calories: 790Total Fat: 35.9gCarbohydrates: 54.5gFiber: 5.6gSugar: 4gProtein: 51.6g
Nutrition information isn’t always accurate.
I hope you give this comforting Dutch Oven Chicken Breast recipe a try!