This is our popular Dutch oven chicken breast with vegetables recipe at 400 that turns out so tender. An easy one pot meal with boneless skinless chicken breasts. Similar to our Dutch Oven whole chicken but with just white meat, potatoes and carrots.
We love Dutch oven recipes because every time the food turns out so tender and flavorful with very little prep on my part. Using this cast iron pot you can cook a complete meal in no time. Nutritious and delicious for everyone.
This is using boneless pieces. We recently shared how long to cook chicken breast in oven 350 with bone-in but wanted to cover all my basis. The biggest difference between the two, other than the bones is that one will have crispy skin and this one will not. In fact I don’t want any crunch to it, just fork tender all the way
How Long to Cook Chicken Breasts in Dutch Oven
You’re going to want to set aside about 30 minutes to get this one done. Not too bad at all right? There are many reasons why this is a great family meal but the first is how easy it is to prep. Just throw it all in, put the lid on and bake. Literally that is it y’all. Once done it’s easy to cut into small pieces too, which we love if there are little ones in the house.
What is the best temperature to cook boneless skinless chicken breasts?
I really think 400 F works best. I’ve lowered it and it didn’t make much of a difference and higher didn’t get the potatoes and vegetables quite tender enough at the same time. We want a one pot meal to serve all at once so this is perfect.
Ingredient Notes
The onions would be up to you really. White, yellow or red, take your pick as they all have great things about them. If you buy petite potatoes you can just rinse and slice in half which makes things even easier. Carrots should be peeled and cut into large chunks. You could even throw in whole green beans with just the ends trimmed off if you wanted.
For the meat you really want to stick with medium sized chicken breasts, defrosted, boneless and skinless so it can be as moist as possible.
Chicken broth or stock is much better than just water, you could actually use beer instead 😉 You just need some sort of liquid for it to cook in but one that can add to the flavor is ideal.
And seasonings are up to you but salt and pepper are the basics. Throw in some minced garlic to amp it up and some like Old Bay.
I have two pots since this was so successful now and will make our Dutch Oven cabbage at the same time as this and serve together.
Can you use frozen chicken breasts?
If you are starting with meat right out of the freezer I would separate them before adding into the pot and add 10 minutes or so. The cook time no matter what is going to vary depending on how thick your pieces are so keep a meat thermometer handy and check often. Take out as soon as the thickest part reaches 165F. No real need to rest, you can serve with veggies once tender.
Tips for Success
With our Pot Roast Chicken I used a whole bird with celery, carrots and onions to permeate from the inside out. You can add even more on the outside of it too but that’s a great one if you don’t want to cut it into pieces.
You really could do the same thing with bone in chicken thighs too. Since it takes a bit longer with a bone the cook time would kinda’ even out so they would be about the same as below. I generally just buy whatever is on sale or what I have in the freezer.
OH let’s talk about that for a second. Timing for this is for fresh or defrosted pieces. I haven’t timed it for frozen yet but have made a great frozen chicken breast in oven on a sheet pan so I would just use that if yours are rock hard for now.
Most of the time I will make and serve this with some pull apart bread with refrigerated biscuits or with a side salad.
Dutch Oven Chicken Breast Recipe
Equipment
- 1 dutch oven
Ingredients
- 3-4 medium chicken breasts, defrosted, boneless skinless
- 4 tbsp olive oil
- 3/4 cup chicken broth
- 2 large carrots, peeled, chopped into large dials
- 1/2 small onion, red or yellow, sliced
- 12 oz potatoes, baby
- 1 tsp garlic powder
- 1 tbsp minced garlic
- 1 pinch pepper
- 1 tsp Lawrys seasoned salt
- 1/2 tsp garlic salt
Instructions
- Preheat the oven to 400 degrees F. Season both sides of chicken breasts with seasonings. Begin to heat olive oil in your Dutch oven on stovetop over medium/high heat. Cook and brown outsides for 2-3 minutes on each side.
- Once the chicken is browned on the outsides. Remove Dutch oven from heat. Add potatoes, carrots, onion, broth, and fresh rosemary sprigs if you want fresh herbs.
- Make sure the potatoes are as submerged into the broth as much as possible, so that they can soften faster. Bake with the lid on for approximately 30 minutes, or until chicken is cooked through and potatoes are tender.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Stovetop Method
If you wanted to just use your stove for this you could. It will take a bit more attention and time from you in a way because you don’t want it to start bubbling over. You would follow the same directions except for putting it in the oven.
Instead you would put the lid on after browned and everything is added. Keep at medium heat and cook for 30-40 minutes. I would check after 20 to see if things inside need to be moved around and submerged into the liquid. Beyond that check every 10 minutes beyond that. Once meat is at a safe 165 F internal temperature in the thickest part you’re good.
You can make this in a slow cooker for about 6 hours on low too, use our air fryer chicken and vegetables recipe, or follow Instant Pot chicken and vegetables for that version. We have all the things! Jump to recipe below and get started.
