Dutch Oven Chicken Breast and Vegetables

Dutch oven chicken breast with potatoes and vegetables in oven at 400 degrees F turns out so tender. Easy one pot meal with boneless skinless chicken breasts. We have used this pot to make a fabulous Dutch Oven whole chicken but if you just want white meat this is how.

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 Breast in Dutch Oven at 400

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.

Dutch Oven Chicken Breast Potatoes and Carrots

You know how it is. Mom cooked a homemade meal, served it and now you have someone crying because they’re hangry and can’t get the meat off the bone. NO good. Using boneless skinless chicken breasts works great in this regard. Easy to slice when done so everyone is happy.

Here is what we used here. 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. You could even throw in whole green beans with just the ends trimmed off if you wanted.

Frozen Chicken Breast Dutch Oven Recipe

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.

As for the seasonings you can really go on your own. Whatever you would normally use to season your poultry can go in here. Of course we have suggestions below but it’s just a base to go off of. 😉 We used;

Ingredients

• 3-4 medium chicken breasts defrosted, boneless and skinless
• Olive oil
• Chicken broth or stock is much better than just water, you could actually use beer instead 😉
• 2 carrots peeled, chopped into large dials
• 1/2 onion red or yellow, sliced
• Bag of baby potatoes
• Garlic powder
• Use some of your roasted air fryer garlic in this one, OMG yum
• A pinch of black pepper
• Lawrys or your favorite brand of seasoned salt
• 1/2 tsp garlic salt

Aaaaand your pot of course. I mean if you don’t have your own cast iron oven like this one you must get one. I use it for all sorts of things, not just this one.

You can bake in it like this, or use on the stovetop too. I have two now and will make our Dutch Oven cabbage at the same time as this and serve together.

Chicken Breasts in Le Creuset Dutch Oven

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.

Like I said, about half an hour for this from start to finish. Including prep time you may need about 45 to preheat the oven, peel the veggies and all. I would leave the skin on the potatoes but of course remove them off the carrots.

How to Cook Boneless Chicken Breast in Dutch oven

• First preheat your oven to 400 degrees F. Dry the outside of the chicken with paper towels. Season both sides of your meat with all of your seasonings.
• Begin to heat olive oil in your Dutch oven on stovetop over medium/high heat.
• Place pieces at bottom of the Dutch and brown the outsides just for 2-3 minutes on each side.
• Once browned on the outsides, remove pot from the heat.  Add the remaining ingredients; 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 in oven with the lid on for about 30 minutes, or until chicken is cooked through and potatoes are tender. Serve with some pull apart bread with refrigerated biscuits or with a side salad.

How to Cook Chicken Breast in Dutch Oven on Stovetop

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.

Both are great cast iron Dutch oven chicken recipes, just cooked slightly differently. Serve, season with more salt and pepper and enjoy.

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.