Dutch Oven Chicken Breast

4.44 from 196 votes

This easy Dutch oven chicken recipe is budget-friendly and perfect for the whole family. Cooked on the stovetop with basic ingredients, it's ready in just an hour.

Prep Time20

Cook Time30

Total Time50

Course: Poultry

Cuisine: American

Servings: servings

Calories: 508kcal

Author: Adina

Equipment

Large Dutch oven or another heavy-bottomed pot (11 inches/ 28 cm diameter, 3 inches/ 7 cm height)

Ingredients

1.5 lb potatoes 700 g, Note 1
1 large red bell pepper about 250 g/ 9 oz
4 medium carrots about 250 g/ 9 oz
3 garlic cloves
1 medium onion
2 tablespoons all-purpose flour
¾ teaspoon ground sweet paprika
¾ teaspoon fine sea salt
¼ teaspoon black pepper
4 chicken breasts about 180 g/ 6.5 oz each, Note 2
2 tablespoons olive oil
1 cup chicken stock 250 ml, divided
1 teaspoon dried rosemary
1 tablespoon parsley chopped

Instructions

Prepare the vegetables: Peel and cube the potatoes (about 1 inch/ 2.5 cm). Clean and dice the red pepper and carrots. Finely chop the garlic. Set everything aside. Finely chop the onion, keeping it separate from the rest of the vegetables.
1.5 lb potatoes / 700 g + 1 large red bell pepper + 4 medium carrots + 3 garlic cloves + 1 medium onion
Season chicken: Mix flour, paprika, salt, and pepper and rub the mixture into the chicken pieces.
2 tablespoons all-purpose flour + ¾ teaspoon ground sweet paprika + ¾ teaspoon fine sea salt + ¼ teaspoon black pepper + 4 chicken breasts
Sear chicken breasts: Heat 1 tablespoon of oil in the pot. Sear the chicken breasts for 2 minutes on each side until golden, then remove them from the pot.
1 tablespoon of the oil
Sauté vegetables: Add the second tablespoon of oil to the pan. Cook the onions for about 2 minutes, stirring often. Add the rest of the prepared vegetables and one splash of the stock. Stir and scrape the bottom of the pan. Cook for about 5 minutes.
1 tablespoon of the oil
Simmer chicken: Add the remaining stock and 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 165°F/74°C.
1 cup chicken stock / 250 ml + 1 teaspoon dried rosemary
Sauce: 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 (Note 3).
Adjust the taste with salt and pepper and sprinkle with parsley.
1 tablespoon parsley

Notes

Potatoes: Chopped all-purpose, normal-sized potatoes. Alternatively, use baby potatoes (new potatoes); they don’t need to be peeled, and only the “odd” larger pieces should be halved.
Chicken breast size: Four medium-sized, boneless, skinless chicken breasts. The ones I buy usually weigh between 5.5-7 oz/ 160 - 200 g.
Cooking time: Once the chicken is cooked through, check the potatoes and the carrots. If you want them to be softer, remove the chicken from the pot (keep it warm) and continue cooking the vegetables until they are done to your liking.
Reheating leftovers: I recommend chopping the chicken breasts into smaller pieces before reheating so you can reheat the dish (on the stovetop) more quickly and evenly.

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