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dutch oven chicken with potatoes and carrots seen from above

Dutch Oven Chicken Breast

Tender Dutch oven chicken breast with vegetables and potatoes, a simple one-pot dish ready to be served in one hour.
Course Poultry
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 508kcal
Author Adina


  • 750 g/ 1.7 lb potatoes
  • 1 large red bell pepper about 250 g/ 8.8 oz
  • 4 medium carrots about 250 g/ 8.8 oz
  • 3 garlic cloves
  • 1 medium onion
  • 2 tablespoons flour
  • ¾ teaspoon ground paprika
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 4 chicken breasts about 180 g/ 6.3 oz
  • 2 tablespoons olive oil
  • about 250 ml/ 8.5 fl.oz/ 1 cup chicken stock
  • 1 teaspoon dried rosemary
  • 1 tablespoon chopped parsley


  • Peel and cube the potatoes, about 3 cm/1.2 inches. Clean and cube the red pepper and the carrots. Finely chop the garlic. Set everything aside. Finely chop the onion and set aside separately from the previous vegetables.
  • Mix the flour, paprika, salt and pepper. Rub the chicken breasts with this mixture.
  • Heat 1 tablespoon of the oil in a large (wide and shallow) Dutch oven or another large thick-bottomed pot. Place the chicken in the pot and cook 2 minutes on each side until golden. Remove from the pot.
  • Add the second tablespoon oil to the pan. Cook the onions for about 2 minutes, stirring often. Add the rest of the prepared vegetables and 1 splash of the stock. Stir and scrape the bottom of the pan. Cook for about 5 minutes.
  • Add the remaining stock and the rosemary. Stir well. Nestle the chicken on top of the vegetables, cover and simmer gently for 20-25 minutes or until the potatoes are tender and the chicken is cooked through. The internal temperature of the meat should be of 75 degrees Celsius/ 165 degrees Fahrenheit (no pink allowed). Remove the chicken from the pot.
  • Turn the heat to medium high and bubble the sauce for about 5 minutes or until it thickens slightly. Adjust the taste with salt and pepper and sprinkle with parsley.



Serving: 1/4 of the dish | Calories: 508kcal | Carbohydrates: 54g | Protein: 45g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 104mg | Sodium: 619mg | Fiber: 7g | Sugar: 7g