If you're looking for a filling, hearty, and one pot meal, you've found it with this Dutch Oven Chicken Breast and Potatoes recipe! Just a few simple ingredients come together to make an easy dinner that fills bellies with warm, classic comfort food. All while on a budget!
I don't know about you, but I LOVE a good one-pot recipe! Even though I really enjoy cooking, I don't enjoy washing dishes. And so when I'm dreaming up my next recipe to share, OR just cooking something bare-bones-basic at home, I'm always looking for ways on saving on extra steps and dishes.
This easy recipe for Dutch Oven Chicken Breasts and Potatoes is a great one pot recipe that is a winner in the kitchen! It's easy to customize, hearty, filling, and inexpensive to make. That checks all my boxes, how about you!?
Why You'll Love This Recipe
- This easy recipe for Dutch Oven Chicken Breast with Potatoes is a one pot dinner idea. No need for multiple pots and pans, as everything is made in the Dutch Oven!
- A comforting, simple meal to make that will fill hungry bellies with cheap, easy to find ingredients.
- It's super easy to make! With just a quick sear and some potato chopping, everything is ready for the oven in about 15 minutes. Then it's time for cooking, which is a pretty hands off process!
- A great way to cook both the main protein (chicken breasts) and side dish (potatoes) together! You can even add some hearty veggies like carrots, onions, and celery if you want to bulk up the dish a bit.
Ingredients
- Chicken: You'll need about 4 average sized chicken breasts. Boneless, skinless ones are preferred just because they are easy to manage. BUT you can absolutely use bone in, skin on chicken breasts for more flavor.
- Potatoes: Both Russet and Yukon Gold potatoes are excellent choices. I just use whatever is available and in season, but Yukon Gold is my preference as they are a bit softer and their buttery yellow color is beautiful.
- Garlic: You'll need some fresh peeled garlic, but there is no need to chop the cloves!
- Butter: This is used to coat the potatoes and brown the chicken, and brings the flavor like nothing else!
- Olive Oil: Just a bit of olive oil is used to help the seasonings adhere to the chicken breasts.
- Seasonings: Some pretty standard seasonings including kosher salt, pepper, paprika, garlic powder, and onion powder.
Optional, for serving:
- Maple syrup: This is absolutely delicious when brushed on top of the cooked chicken breasts! An optional (but recommended) ingredient.
- Fresh parsley: What doesn't look better with a quick garnish of chopped parsley!?
How to Make Dutch Oven Chicken Breast and Potatoes
To get started, combine the seasonings in a bowl, along with some olive oil. Mix everything together to form a paste.
Add the chicken breasts to the seasoning and oil and toss with a pair of tongs to coat them evenly in the mixture.
Heat the Dutch Oven over medium heat until the surface is fully heated. Then, add 2 tablespoons of the butter and swirl until melted.
Add the chicken breasts in a single layer and cook for 2-3 minutes per side. This gives the chicken a nice browned exterior. Once both sides have browned for 2-3 minutes each, remove the chicken to a plate.
Remove the Dutch Oven from the heat and add the remaining melted butter. Swirl to melt.
Add in the cubed potatoes, and toss them to coat them in the butter mixture. Then, top with the chicken breasts and tuck in the garlic cloves between the chicken and potatoes.
Place the cover on and cook for 30 minutes. Remove from the oven and baste with the juices before returning to the oven.
Replace the cover and return to the oven and bake for an additional 15 minutes, or until the breasts reach a minimum internal temperature of 165ºF and the potatoes are cooked through.
If desired, find all the garlic cloves and smash them into a paste. Spread on top of the chicken breasts, and (for an extra special touch) brush with a bit of real maple syrup.
What If The Chicken is Done Before the Potatoes?
If the chicken is cooked before the potatoes, remove the potatoes to a plate and return the potatoes to the oven. If you cut the potatoes ½-¾” inches, they should be cooked through, but if they were cut larger or they are older potatoes they may need a bit more time.
Dutch Oven Cooking Tips
- If you want to retain liquid, keep the lid on. If you want some liquid to evaporate, leave the lid off.
- The Dutch Oven is a perfect way to have a one pot recipe! Any necessary searing can be done on the stovetop, and the rest of the cooking can be done in the oven.
- Always use oven mitts, especially for the lid handle as it gets hot.
- Keep on your stovetop for easy access OR stored on a sturdy shelf, as it is a very heavy piece of equipment!
Variations and Substitutions
Dairy free, Paleo and Whole30: Substitute the butter for ghee or butter flavored coconut oil. Add a touch more salt to compensate for the loss of the salt in the butter.
With vegetables: Add your choice of vegetables that can stand up to the longer cooking time. Chopped carrots, onions, and celery chunks are all good choices.
With Yukon Gold potatoes: Russet potatoes are available year round, but Yukon Gold work really well for this recipe too. They also cook a bit quicker, so if your chicken breasts are small, using Yukon Gold in place of Russet might be the best optional.
Without a Dutch Oven: Brown the chicken breasts in a heavy bottomed skillet. Melt the butter and add to the bottom of a 9x13 baking dish. Add the potatoes and toss to coat with the butter. Top the potatoes with chicken breasts, and then place the garlic cloves throughout the baking dish. Cover tightly with two layers of foil or a tight fitting lid. Bake as directed.
FAQ's
Cooking in a Dutch Oven is better than a lot of cooking methods because of how versatile it is. Not only can it be used on the stovetop for searing, boiling, or sautéing, but it can also be used in the oven (with or without a lid) and on fire based cooking methods like campfires and wood stoves. It is easily one of the most versatile pieces of equipment in your kitchen!
If you're serving potatoes with a meal, you should make anywhere from ½-3/4 pound per person. If mashed, that amount increases to about ¾ - 1 pound per person. It's better to have too much and have leftovers than too little!
More Dutch Oven Recipes
Dutch Oven Chicken Breast and Potatoes
If you're looking for a filling, hearty, and one pot meal, you've found it with this Dutch Oven Chicken Breast and Potatoes recipe! Just a few simple ingredients come together to make an easy dinner that fills bellies with warm, classic comfort food.
Ingredients
- 4 chicken breasts (approximately 1 ½ - 2 pounds)
- 1 tablespoon extra virgin olive oil
- ½ tsp. Kosher Salt
- ¾ tsp. Paprika
- ½ tsp. Onion powder
- ¼ tsp. Garlic powder
- ¼ tsp. Ground black pepper
- 5 tablespoons salted butter, divided
- 3 pounds russet potatoes, peeled and cubed into ¾” cubes (approximately 5-6 cups)
- 8 cloves garlic, peeled and left whole
- Fresh chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 400F.
- Add the olive oil to a bowl and add in the salt, paprika, onion powder, garlic powder, and black pepper. Whisk well to combine.
- Add the chicken breasts to the oil and seasoning, and toss to coat.
- Heat the dutch oven over medium-high heat. Add 2 tablespoons of the butter, and add the chicken breasts in a single layer and brown for 2 minutes. Flip and brown the other side for an additional 2 minutes.
- Remove the chicken breasts to a plate and add in the remaining 3 tablespoons of butter.
- Once melted, remove from the heat and add the chopped potato cubes.
- Place the chicken breasts on top of the potatoes, and scatter the garlic cloves around the potatoes and chicken breasts.
- Place the cover on and cook for 30 minutes. Remove from the oven and baste with the juices before returning to the oven.
- Replace the cover and return to the oven and bake for an additional 15 minutes, or until the breasts reach a minimum internal temperature of 165ºF.
- If the chicken is cooked before the potatoes, remove the potatoes to a plate and return the potatoes to the oven. If you cut the potatoes ½-¾” inches, they should be cooked through, but if they were cut larger or they are older potatoes they may need a bit more time.
- If desired, smash the cooked garlic cloves and spread on top of the chicken. Brush with real maple syrup for an extra special touch.
- Garnish with fresh chopped parsley and serve.
Notes
With maple syrup: To add some sweetness and flavor, you can brush each of the chicken breasts with pure maple syrup after cooking. It's a nice touch, but completely optional!
With Yukon Gold potatoes: Russet potatoes are available year round, but Yukon Gold work really well for this recipe too. They also cook a bit quicker, so if your chicken breasts are small, using Yukon Gold in place of Russet might be the best optional.
Without a Dutch Oven: Brown the chicken breasts in a heavy bottomed skillet. Melt the butter and add to the bottom of a 9x13 baking dish. Add the potatoes and toss to coat with the butter. Top the potatoes with chicken breasts, and then place the garlic cloves throughout the baking dish. Cover tightly with two layers of foil or a tight fitting lid. Bake as directed.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 698Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 140mgSodium: 410mgCarbohydrates: 76gFiber: 8gSugar: 4gProtein: 47g
Nutrition information is an estimate only.
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Katie Summersill says
This is my new go to meal. I have also made this with chicken thighs. THe cooking time is about the same.
Dolly | Little Home in the Making says
That's great to know! Thank you! Now I need to go try it with chicken thighs too.