Dutch Oven Chicken Breast
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Chicken Breast
Description
This recipe starts by preparing vegetables: cubed potatoes, diced red bell pepper and carrots, chopped garlic, and onions. The chicken breasts are seasoned with a flour mixture containing paprika, salt, and pepper before searing in olive oil until golden on both sides. The chicken is removed, and the vegetables are sautéed briefly in the pot.
Chicken stock is added to deglaze the pan and create a cooking liquid, and the chicken breasts are returned to the pot, along with dried rosemary and freshly chopped parsley. The dish is cooked covered until the chicken is done and the vegetables are tender, infusing flavors throughout.
This meal serves well as a simple, balanced dinner with protein and vegetables all made in one pot, minimizing cleanup and allowing flavors to meld. Cooking times can be adjusted to achieve desired softness in the vegetables. Leftovers can be chopped and reheated evenly on the stovetop.
Ingredients
- 1.5 lb potato 700 g, Note 1
- 1 large red bell pepper about 250 g/ 9 oz
- 4 carrot about 250 g/ 9 oz, medium
- 3 garlic cloves
- 1 medium onion
- 2 tablespoons all-purpose flour
- ¾ teaspoon paprika ground, sweet
- ¾ teaspoon salt fine sea salt
- ¼ teaspoon black pepper
- 4 chicken breast about 180 g/ 6.5 oz each, Note 2
- 2 tablespoons olive oil
- 1 cup chicken stock 250 ml, divided
- 1 teaspoon rosemary dried
- 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
- Use all-purpose potatoes, chopped into roughly 1-inch pieces; baby potatoes may be used without peeling.
- Choose medium-sized, boneless, skinless chicken breasts around 5.5-7 oz each for consistent cooking.
- If vegetables need more tenderness after chicken is cooked, remove chicken and continue cooking vegetables separately.
- For reheating, chop chicken into smaller pieces and warm gently on stovetop to heat evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 508kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 45g | 90% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 104mg | 35% |
| Sodium | 619mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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