Dutch Oven Chicken Breast Recipe
Dutch oven chicken breast with vegetables in oven at 400 F turns out so tender. Easy one pot meal with boneless skinless chicken breasts.
Servings: 4
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
Serving: 2oz | Calories: 406kcal | Carbohydrates: 20g | Protein: 39g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 678mg | Potassium: 1120mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5149IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 2mg