Dutch Oven Chicken Breast With Potatoes

Dutch Oven Chicken Breast With Potatoes is a simple one-pot weeknight dinner or meal prep, made with chicken breast, potatoes, carrots, and onion in 45 minutes!

For a slow cooker version, check out this Slow Cooker Chicken and Potatoes. I also have the instant pot version, Instant Pot Chicken and Potatoes.

This dutch oven recipe is the quick version of this roasted whole chicken and potatoes, but with less prep time because you don’t need to cook a whole chicken. Plus, it’s made with simple ingredients, but still has a lot of flavor! This is one of my family’s favorite recipes, served with a green salad and some broccoli or asparagus. 

The dutch oven is perfect for one-pot meals because you can brown the chicken, add the potatoes, put the lid on and go straight to the oven. I also made these classic comfort foods Garlic Parmesan Chicken Pasta, Gluten Free Mac and Cheese, and Cheesy Mashed Potatoes in the dutch oven!

Ingredients You’ll Need

Chicken. This recipe uses regular boneless chicken breast. You could also follow this same recipe with chicken thighs. 

Potatoes. I like to use gold potatoes because they’re considered an all-purpose potato. This means they’re a good blend of starchy and waxy, so they work in most recipe. 

You can also use red potatoes or fingerling potatoes for this recipe. 

Onion. I like to use a sweet onion like Vidalia, just because it’s my flavor preference. You can also use white or yellow onion for this recipe. 

Carrots. I like to add some veggies to make this a more complete meal, and carrots are what I add when I make a whole roasted chicken. So, we’ve added them here, too. Plus, they add some sweetness which rounds the dish out well. 

Try using a bag of baby carrots to make the prep time even faster. 

Celery. If I was making a whole chicken, I would always use celery as part of the stuffing because it adds flavor and moisture. We’re not stuffing the chicken breast, but it will add some of that same flavor that we’d get with the whole chicken. Celery is optional because the dish will work without it, too.

Butter. Butter helps add a nice buttery flavor while browning the chicken before cooking. 

Olive Oil. The olive oil will help keep the butter from burning while browning the chicken, because it has a higher smoke point than butter.   

Spices. I used a really quick and easy spice blend for this recipe, just some paprika for color, garlic powder and onion powder for flavor, and of course kosher salt and black pepper. 

You can also try my Rotisserie Chicken Seasoning, which works great for this recipe! 

Herbs. I like to chop up some fresh parsley to add on top just before serving. You can also add a few sprigs of fresh rosemary to the pot before cooking to add some more flavor. 

How to Make Dutch Oven Chicken Breast

1. Preheat the oven to 400°F. In a large dutch oven, add butter and olive oil over medium heat to medium-high heat. Mix the seasoning together in a small bowl and spread over the chicken breast, rubbing it evenly on both sides.
2. Cut the carrots, onion, and potato into 1-inch pieces. Make sure the potato pieces are not too big, because we want them to cook on time. If you’re adding celery (optional), add it with these veggies.
3. Place each seasoned chicken breast into the hot pot, 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 and place the chicken back on top of the potatoes. 
4. Place the lid on the pot and bake for 40-45 minutes in the preheated oven, or until the chicken breast reaches an internal temperature of 165°F on a meat thermometer. Add more or less cooking time as needed. Top with fresh parsley before serving. 

What is a dutch oven?

A dutch oven is a heavy cast iron pot that is amazing for making casseroles, soups, stews, or roasting meat. They can be seasoned cast iron, or coated in enamel. I usually think of the seasoned cast iron dutch ovens for camping or outdoor cooking, while I use the enameled version in my own kitchen.

The enameled cast iron will be easier to clean with dish soap and a sponge, while the seasoned cast iron will need to be cleaned like a regular cast iron skillet.

Overall, a dutch oven will offer a superior heat retention and distribution, which gives whatever you’re cooking an amazing flavor. They also come with a tight fitting lid, and you can go from the stovetop straight to the oven.

Frequently Asked Questions

Storage

Refrigerate leftover chicken breast and potatoes in an airtight container for 2-3 days. 

Freeze this dutch oven chicken breast recipe in an airtight container for 2-3 months. 

More Chicken Recipes

• Italian Dressing Chicken
• Baked Chicken Tenders
• Mushroom Chicken Risotto
• Crispy Oven Fried Chicken Thighs

Recipe Variations

• Most types of baby potatoes will work with this recipe. Just wash them thoroughly and cut into quarters. You can also make this with sweet potatoes and a dash of cinnamon and butter!
• Add a few cloves garlic to the potatoes, then top with parmesan cheese at the end for a garlic parmesan version! You can also add some fresh basil for presentation.
• You can add other veggies to the potatoes, like celery, parsnips, green onions, leeks, bell pepper, or garlic cloves. Or some fresh lemon juice or lemon zest for a bright flavor. Try using mixed frozen vegetables for a faster meal prep!
• Try using different seasoning blends for a different flavor profile, like my homemade Ranch seasoning, taco seasoning, or fajita seasoning. Or just use a basic Italian seasoning mixture. 
• You can also make this in a baking dish. Try to use a larger baking dish with room for the veggies on the bottom. Brown the chicken on both sides in a skillet, then transfer everything to the baking dish before baking. 

Cooking Tips

• How long this takes to cook depends on how thick the chicken and potato pieces are. I like to cut the potatoes on the smaller side, to make sure everything finishes cooking at the same time. 
• This recipe works with chicken thighs, too. The chicken thighs will be better when cooked to around 175°F. If you use skin-on instead of boneless chicken thighs, turn the broiler on for 2-3 minutes right at the end for crispy chicken skin. 
• The veggies and chicken should release enough liquid to help steam the potatoes and keep everything from drying out, but if you want to make gravy after everything cooks try adding 1/2 – 1 cup of chicken broth. The chicken broth will also add some great flavor to the potatoes. 
• If you use frozen chicken breasts, skip the browning and add extra cooking time in the oven. 

If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!

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