Dutch Oven Chicken Breast
A comforting and creamy chicken and potato bake that's sure to warm your heart!
Equipment
- Dutch oven Essential for even cooking and flavor infusion.
Ingredients
Main Ingredients
- 1.5 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 1 pound boneless skinless chicken breast
- 0.25 cup butter
- 1 large carrot peeled and sliced into 1/4” rounds
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 1.5 teaspoons dried thyme leaves
- 1.5 cups chicken broth or stock
- 1.5 pounds baby potatoes halved
- 0.33 cup all-purpose flour
- 1 cup half and half cream
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium mixing bowl, combine the olive oil, paprika, salt, onion powder, and black pepper. Mix well and set aside.
- Pat the chicken breasts dry with a paper towel. Carefully butterfly the chicken breasts with a sharp knife to create 4 even filets. Place them in the bowl with the oil and spice blend, tossing to coat evenly.
- Heat a large Dutch oven over medium-high heat for about 4 minutes. Add the seasoned chicken filets and cook for 2 minutes on each side until browned. Once browned, transfer the chicken to a plate and reduce the heat to medium.
- Add the butter to the pot. Once melted, add the carrots and onions. Stir with a wooden spatula and sauté for about 4 minutes, or until softened. Add the minced garlic and thyme, sautéing for an additional minute until fragrant.
- Sprinkle the flour over the vegetables and mix to create a roux. Cook the roux for 2 minutes, then gradually whisk in the chicken broth and cream until smooth and clump-free.
- Add the halved baby potatoes to the pot and increase the heat to bring the mixture to a boil. Boil for 4 minutes, then remove from heat.
- Return the chicken filets to the pot, nestling them into the liquid without fully submerging. Cover the Dutch oven with a lid and place it in the preheated oven. Bake for 15-17 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the lid and let the dish rest for 3-5 minutes to allow the sauce to thicken slightly. Serve by ladling the sauce and veggies onto a plate, topped with the chicken filets.
Notes
For added flavor, consider using fresh herbs like parsley or rosemary as a garnish. You can substitute the half and half with whole milk for a lighter version. No alcoholic drinks allowed, please substitute with a non-alcoholic option.