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Dutch Oven Chicken Breast

Dutch Oven Chicken Breasts Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, sliced
  • 4 garlic cloves, smashed and peeled
  • 1 lb baby potatoes, halved
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 4 sprigs fresh thyme (or 1 tsp dried)
  • 1 tbsp lemon juice (optional)

Method
 

  1. Heat oven to 375°F (190°C). Season chicken with salt and pepper. Sear in olive oil in a Dutch oven over medium-high for 3 to 4 minutes per side until golden, then move to a plate.
  2. Reduce heat to medium, melt butter, and cook onion for 4 minutes until soft. Add garlic and cook 30 seconds.
  3. Add potatoes, carrots, broth, rosemary, and thyme. Bring to a simmer, then return chicken on top of the vegetables.
  4. Cover and bake 25 to 30 minutes, until chicken reaches 165°F (74°C) and potatoes are tender.
  5. Rest, covered, for 5 minutes. Remove herb stems, slice chicken against the grain, and serve with vegetables and pan juices. Squeeze lemon over the top if you like.

Notes

If your chicken breasts are very thick, pound them to an even 1-inch thickness so they cook at the same rate. Letting the meat rest before slicing is what keeps it juicy, so don’t skip that step.