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+ servings

Dutch Oven Chicken Breast

Dutch oven chicken breast with vegetables and gravy is a cozy and 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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 631kcal
Author Ashley Petrie, RDN, LDN

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

Nutrition

Serving: 1serving | Calories: 631kcal | Carbohydrates: 41g | Protein: 53g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 142mg | Sodium: 1185mg | Potassium: 1156mg | Fiber: 7g | Sugar: 7.5g | Vitamin C: 24mg | Calcium: 125mg | Iron: 4.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.