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–+ servings
dutch oven chicken breast over vegetables

Dutch Oven Chicken Breast With Potatoes and Vegetables Recipe

Taylor Svetlichny
A foolproof one-pot Dutch oven chicken breast recipe with juicy chicken, buttery potatoes, and perfectly roasted veggies. Ideal for weeknights or cozy dinners.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine American, French
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 3 chicken breasts
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp thyme dried
  • 1 tsp paprika
  • 1 lemon cut in half
  • 2 heads garlic cut in half
  • 4 tbsp butter melted
  • 2 tbsp olive oil
  • 2 onions chopped
  • 3 carrots chopped
  • 1 lb potatoes chopped into 1-2 in pieces

Instructions
 

  • Place a large Dutch oven (with lid) into the oven and preheat to 375°F for 30 minutes.
  • Carefully remove the Dutch oven and add chopped carrots, onion, potatoes, garlic, and lemon.
  • Mix salt, pepper, thyme, and paprika in a small bowl. Season both sides of chicken breasts and place on top of the vegetables.
  • Pour melted butter and olive oil over the chicken and vegetables.
  • Cover and bake for 35 minutes.
  • Increase heat to 450°F and bake uncovered for 30 more minutes.
  • Let rest 10 minutes before slicing. Add salt and pepper to taste.

Notes

  • Preheating the Dutch oven helps everything cook evenly.
  • Be sure to rest the chicken so it stays juicy.
  • Use Yukon gold or red potatoes for best texture.
  • Leftovers store well and make great lunch the next day.
  • Try fresh herbs or swap in different vegetables depending on what you have.

Nutrition

Calories: 420kcal
Keyword carrots, chicken and vegetables, chicken dinner, chicken dinner ideas, chicken dinners, chicken recipe, chicken recipes, onions, potatoes, roasted, roasted chicken, roasted vegetables
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