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Dutch Oven Chicken Breasts Recipe

Dutch Oven Chicken Breasts Recipe
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★★★★★

5 from 14 reviews

This Dutch Oven Chicken Breasts recipe features tender chicken fillets seared to perfection, cooked with a medley of sautéed vegetables and a creamy herb-infused sauce. Prepared entirely in a Dutch oven, this comforting dish combines simple seasonings, fresh ingredients, and a rich, savory broth to create a wholesome, hearty meal perfect for family dinners.

Ingredients

Scale

Chicken and Seasoning

  • 2 large chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Sauté Base

  • 2 tablespoons olive or avocado oil
  • 1 tablespoon minced garlic
  • 1 yellow onion, diced

Vegetables

  • 4 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 8 ounces white mushrooms, sliced

Herbs and Broth

  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1.5 cups chicken broth

Thickener and Cream

  • 3 tablespoons flour (regular, 1:1 gluten free flour, or arrowroot flour)
  • ½ cup heavy cream, half and half, or thick pulp from a can of coconut cream

Optional Garnish

  • Fresh parsley and thyme for serving
  • Salt and pepper to taste

Instructions

  1. Prepare and Season Chicken: Preheat the oven to 400 degrees F. Slice each chicken breast lengthwise to create 4 thin fillets. In a small dish, mix garlic powder, onion powder, salt, and pepper. Season both sides of the chicken fillets evenly with this mixture.
  2. Sauté Aromatics: Heat the oil in a Dutch oven over medium-high heat. Add minced garlic and cook for about 1 minute until fragrant. Add diced onion and stir, cooking for approximately 2 minutes until the onion becomes translucent.
  3. Sear Chicken: Place the seasoned chicken breasts in the Dutch oven and sear for about 4 minutes on the first side until browned. Flip and sear the other side for an additional 3 to 4 minutes, achieving a golden-brown crust.
  4. Add Vegetables and Herbs: Reduce heat to medium. Add chopped carrots, celery, mushrooms, dried parsley, and thyme to the Dutch oven. Stir gently to combine the vegetables, moving chicken breasts atop the vegetable mix. Add another tablespoon of oil if necessary, and sauté for 5 to 6 minutes.
  5. Make Broth Slurry: In a small bowl, whisk together 3 tablespoons of flour with ½ cup of chicken broth until smooth and free of lumps. Stir in the remaining 1 cup of broth to combine thoroughly.
  6. Simmer and Bake: Pour the broth mixture over the vegetables in the Dutch oven. Add the cream, then bring the liquid to a gentle simmer on the stove. Once simmering, cover with the lid and transfer the Dutch oven to the preheated oven. Bake for 10 to 12 minutes until the chicken is cooked through and juices run clear.
  7. Garnish and Serve: Remove from the oven and garnish with fresh parsley, thyme, and additional salt and pepper if desired. Serve warm with roasted or mashed potatoes for a complete meal.

Notes

  • You can substitute heavy cream with half and half or coconut cream pulp for a dairy-free option.
  • Use gluten-free flour or arrowroot flour for a gluten-free version.
  • Adjust seasoning with additional salt and pepper to taste after baking.
  • Serve with your choice of sides such as roasted potatoes, mashed potatoes, or crusty bread.
  • Ensure chicken breasts are cooked through by checking that the internal temperature reaches 165°F (74°C).

Nutrition

Keywords: Dutch oven chicken, creamy chicken breasts, chicken with vegetables, baked chicken recipe, one-pot chicken dinner

Find it online: https://trendytasterecipes.com/dutch-oven-chicken-breasts-recipe/