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!
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.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate leftovers in an airtight container for 2-3 days. Freeze in an airtight container for 2-3 months. Cooking Time
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.
How long this takes to cook depends on how thick the chicken pieces are. I like to cut the potatoes on the smaller side, to make sure everything finishes cooking at the same time.