Dutch oven chicken breast with vegetables and gravy is a cozy, made from scratch, classic comfort food recipe that’s wonderful for a chilly fall or winter evening. Made entirely in one pot, this recipe is so simple to make and even easier to clean up. It comes together in just about an hour, which means it’s perfect for a quick weeknight dinner recipe.
There’s something so satisfying about scratch-made chicken and gravy. It’s cozy, warm, and hardy enough to fill our bellies during the cooler weather months.
This dutch oven chicken recipe is one of my favorite ways to make chicken breast because it is so quick and easy. Everything comes together in one pot, including the gravy. Add in some vegetables and potatoes and you have yourself a complete chicken dinner.
But, this recipe isn’t done impressing you yet. If you’ve ever struggled to keep chicken breast from drying out in the oven, you’ve got to give this recipe a try. Cooking chicken breast in a dutch oven locks in moisture and cooks the chicken super evenly. The result is the most tender, juicy chicken breast you’ve ever tried.
So, if you’re looking for your new favorite recipe to make this fall or winter, keep reading to learn how to make this dutch oven chicken breast with vegetables and gravy.
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What is a Dutch Oven?
A dutch oven is a lidded pot made of cast iron. You can buy dutch ovens either with the cast iron unfinished or with an enamel coating. They come in a variety of shapes and sizes.
The benefits of cooking in a cast iron pot come from its ability to hold heat and distribute that heat evenly as it cooks. Dutch ovens are perfect for searing meat on the stovetop, then transferring the whole pot right into the oven to finish cooking low and slow (like in this recipe).
A good cast iron dutch oven will be your new kitchen best friend, especially during the chilly winter months when soups, stews, and braised meats are always on the menu.
While Le Creuset and Staub are both well-known for their expensive, high-end cast iron dutch ovens, I believe that Lodge Cast Iron makes the best dutch oven for the money. This is the dutch oven I use.
Why You’ll Love This Recipe
- One-Pot Chicken Dinner- An entire chicken dinner, including the gravy, all in one pot? It sounds too good to be true. But, it’s not! From start to finish, this chicken breast with vegetables and gravy recipe is made completely in your dutch oven.
- Easy Clean-Up- Since we’re only using one pot, this recipe is super easy to clean up. There’s nothing better than not having to deal with a million dishes after making dinner.
- Rustic, Homestyle Comfort Food- Tender braised meat? Check. Hardy vegetables? Check. Homemade gravy? Check. This recipe checks all of the boxes for the perfect cozy meal on a chilly fall or winter evening.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Bone-In Chicken Breast- For delicious chicken flavor and moist, tender breast meat, I always prefer to use bone-in, split chicken breasts, if possible. While this recipe isn’t focused on achieving crispy skin, leaving it on while the chicken cooks helps to add flavor and moisture to the finished dish.
- Baby Potatoes- Sometimes called new potatoes, baby potatoes are perfect in this recipe because they’re small enough to cook through while the chicken braises.
- Carrots- Cut into large chunks, carrots are hardy enough to hold up well while the chicken braises.
- Celery- Some love it, some hate it, but I very much enjoy the earthy, herbaceous-like flavor that celery brings to this dish.
- Onion- Braised onion softens significantly as it cooks, infusing its savory, delicious flavor into the vegetables and gravy.
- Garlic- The more garlic, the better, in my opinion. I use 4 cloves in this recipe, but feel free to add as much as you’d like.
- Herbs- Thyme and rosemary are the quintessential flavors of a cozy fall or winter meal.
- Chicken Stock- Homemade chicken stock will bring the most flavor to this dish. But, if you don’t have any, store-bought chicken stock can work just as well.
Sustainability Tip: Save the leftover chicken bones, along with any vegetable peels and scraps, to make homemade chicken stock. You can store bones and scraps in the freezer until you have enough to make a large batch of stock.
Step by Step Instructions
Here is how to make dutch oven chicken breast with vegetables and gravy.
Step 1: Season and sear the chicken breast. Preheat oven to 350°F and position the racks to allow room for the dutch oven. Heat the olive oil over medium heat in a large dutch oven. Season the chicken breast on both sides with salt and pepper and place the chicken, skin side down, in the hot oil. Sear the chicken breast for 5-6 minutes. Flip the chicken breast and sear on the other side for an additional 4-5 minutes. Transfer the chicken to a plate and set aside.
Step 2: Sauté the vegetables and aromatics. Reduce the heat to medium-low and add the onion, carrots, celery, garlic, thyme, and rosemary to the dutch oven. Sauté the vegetables until they begin to soften, about 5-7 minutes. Pour in the chicken stock and scrape the bottom of the pot to remove any brown bits that may be stuck. Then, add the potatoes and stir to combine.
Step 3: Braise the chicken. Place the chicken back into the pot, allowing it to rest on top of the vegetables and potatoes. Cover the pot with the lid and place it inside the preheated oven. Cook for 35-45 minutes or until a meat thermometer inserted into the thickest part of the chicken breast registers 165°F.
Step 4: Make the gravy. Using tongs and a slotted spoon, transfer the cooked chicken breasts and vegetables to a serving platter. Only the braising liquid, along with some bits of seasoning, should remain in the dutch oven at this point. Return the dutch oven to the stovetop and bring the braising liquid to a simmer over medium heat. Reduce the liquid by about half. Sprinkle the flour into the simmering liquid and cook for 2-3 minutes to form a roux. Then, slowly whisk in the chicken stock, stirring continuously to avoid lumps. Simmer the gravy for approximately 5 minutes or until it reaches your desired consistency. Season with salt and pepper to taste.
Tips for Perfectly Cooked Chicken Breast
- Season the meat well on both sides. Just because we don’t eat the bones, doesn’t mean we shouldn’t season them. The bones contribute to the overall flavor of the chicken meat, which means seasoning both sides of a bone-in chicken breast is critical.
- Low and slow. Braising chicken breasts at 350°F for 35-45 minutes ensures juicy, moist, and tender breast meat. The lower temperature and longer cooking time allows the bones to flavor the meat while the skin locks in all of that rich, juicy chicken goodness.
- Use a meat thermometer. I always recommend using a meat thermometer to check for doneness. Chicken should be cooked to an internal temperature of 165°F. For best results, check the temperature of the chicken at around the 35-minute mark. If it’s not done, continue cooking for another 5-10 minutes before checking again.
Substitutions
Here are a few ways you can customize this dutch oven chicken breast recipe to fit your diet and taste preferences.
- Bone-In Chicken Breast- You can use bone-in chicken thighs, chicken legs, or boneless, skinless chicken breast if you prefer. Just keep in mind that cook times may vary and to always test the temperature of the meat to ensure that it’s reached an internal temperature of 165°F.
- Olive Oil- Any neutral-flavored oil with a high smoke point will work. Try avocado oil, sunflower oil, safflower oil, or canola oil.
- Vegetables- Feel free to get creative and switch up the vegetables to suit your tastes. Mushrooms, turnips, parsnips, cauliflower, bell peppers, and kale would all be delicious in this recipe.
- Garlic- If you don’t have fresh garlic, substitute 1 teaspoon of garlic powder for the 4 cloves of garlic in this recipe.
- Herbs- Not a fan of thyme or rosemary? Try oregano, sage, parsley, or marjoram instead. You could also use dried poultry seasoning if you don’t have any fresh herbs on hand.
- Chicken Stock- Vegetable stock or even water can be used in place of the chicken stock to braise the chicken. However, for the gravy, I definitely recommend using chicken or turkey stock so the flavor comes out right.
What to Serve with Dutch Oven Chicken Breast
The best part about this dutch oven chicken breast recipe is that it’s a complete meal all on its own. However, if you want a little something extra on the side, here are a few suggestions.
- Crispy Brussels Sprouts
- Roasted Cherry Tomatoes
- Mashed Red Skin Potatoes
- Stuffed Portobello Mushrooms
- Sourdough Bread Stuffing
- Orange-Infused Cranberry Sauce
Storage and Reheating
How to Store
- Refrigerator- Store leftovers in an airtight container for 3-4 days in the refrigerator. I recommend removing the chicken meat from the bone and storing the chicken and vegetables separate from the gravy for easier storing and reheating.
- Freezer- You can freeze the cooked chicken and gravy, separately, for up to 6 months. Frozen cooked vegetables will keep in the freezer for up to 9 months.
How to Reheat
There are many options when it comes to reheating chicken breast. You can reheat chicken breast on the stovetop, in the oven, or in the microwave.
Here are a few tips for reheating this dutch oven chicken breast recipe.
- Oven- Preheat the oven to 400°F and bake the leftover chicken and vegetables for 15 minutes. This method works best for chicken that’s still attached to the bone.
- Stovetop- If you removed the chicken meat from the bone, the stovetop might be a better option for you. Chop the chicken into strips and add it, along with any leftover vegetables, to a skillet or saucepan with a splash of water or chicken broth. Simmer until everything is warmed through. Using the stovetop to reheat leftover gravy also works well.
- Microwave- If you’re looking for convenience, reheating your chicken breast in the microwave is always an option. Spread the chicken, vegetables, and gravy out evenly on a microwave-safe plate. Drizzle a teaspoon or two of water over the food and cover with a damp paper towel, a microwave cover, or another plate. Heat on high for 1 ½-2 minutes or until everything is warmed through.
How to Use Up Leftover Chicken Breast
Leftover chicken breast can be used in various ways to create additional meals for yourself and your family throughout the week. In fact, I recommend doubling the chicken breast portion of this recipe and using the leftovers to get a head start on meal prepping.
Here are a few ideas for how to use up leftover chicken breast:
- Chicken Salad (can be used on sandwiches, wraps, and leafy green salads)
- Quesadillas, Tacos, Burritos, Nachos, or Enchiladas
- Soups (chicken noodle, chicken tortilla, white chicken chili, etc.)
- Chicken Pot Pie
- BBQ Pulled Chicken Sandwiches
- Buffalo Chicken Pizza
- Chicken Alfredo Pasta
Frequently Asked Questions
Of course! The boneless, skinless chicken breast will likely cook more quickly than bone-in chicken breast, depending on how thick it is. I would check boneless, skinless chicken breasts for doneness around the 20-minute mark and go from there.
Yes, you can also use chicken thighs or chicken legs if you prefer dark meat. Bone-in chicken thighs or legs should take about the same amount of time or slightly longer to cook as bone-in chicken breast.
I used a 6-quart enameled dutch oven to make this recipe with plenty of room to spare. You could likely get away with using a 4.5-5-quart dutch oven if that’s what you have.
Certainly. Any heavy-bottomed, oven-safe pot that’s large enough to hold the chicken breast and vegetables can also be used. Alternatively, you can transfer the chicken and vegetables from a skillet on your stovetop into an oven-safe casserole dish to finish cooking.
More Chicken Recipes You May Enjoy
Dutch Oven Chicken Breast
Ingredients
For the Chicken and Vegetables
- 2 tablespoons olive oil
- 2 bone-in (split) chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4-5 carrots peeled and cut into large chunks
- 2 celery stalks cut into large chunks
- 1 large yellow onion peeled and cut into large chunks
- 4 cloves garlic minced
- 4 sprigs thyme leaves removed from stem
- 2 sprigs rosemary minced
- ½ cup chicken stock preferably homemade
- 1 pound (about 12-16) baby potatoes
For the Gravy
- ¼ cup all-purpose flour
- 1 ½-2 cups chicken stock
- Salt and pepper to taste
Instructions
For the Chicken and Vegetables
- Preheat the oven to 350°F and position the racks to allow room for the dutch oven. Heat the olive oil over medium heat in a large dutch oven. Season the chicken breast on both sides with salt and pepper and place the chicken skin side down in the hot oil. Sear the chicken breast for 5-6 minutes. Flip the chicken breast and sear on the other side for an additional 4-5 minutes. Transfer the chicken breasts to a plate and set aside.2 tablespoons olive oil, 2 bone-in (split) chicken breasts, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Reduce the heat to medium-low and add the carrots, celery, onion, garlic, thyme, and rosemary to the dutch oven. Sauté the vegetables until they begin to soften, about 5-7 minutes. Pour in the chicken stock and scrape the bottom of the pot to remove any brown bits that may be stuck. Then, add in the potatoes and stir to combine.4-5 carrots, 2 celery stalks, 1 large yellow onion, 4 cloves garlic, 4 sprigs thyme, 2 sprigs rosemary, ½ cup chicken stock, 1 pound (about 12-16) baby potatoes
- Place the chicken back into the pot, allowing it to rest on top of the vegetables and potatoes. Cover the pot with the lid and place it inside the preheated oven. Cook for 35-45 minutes or until a meat thermometer inserted into the thickest part of the chicken breast registers 165°F.
For the Gravy
- Using tongs and a slotted spoon, transfer the cooked chicken breasts and vegetables to a serving platter. Only the braising liquid, along with some bits of seasoning, should remain in the dutch oven at this point. Return the dutch oven to the stovetop and bring the braising liquid to a simmer over medium heat. Reduce the braising liquid by about half. Sprinkle the flour into the simmering liquid and cook for 2-3 minutes to form a roux. Then, slowly whisk in the chicken stock, stirring constantly to avoid lumps. Simmer the gravy for approximately 5 minutes or until it reaches your desired consistency. Season with salt and pepper to taste.¼ cup all-purpose flour, 1 ½-2 cups chicken stock, Salt and pepper