Cooking chicken breast in a Dutch oven is a delightful and flavorful way to enjoy this tender and juicy meat. The Dutch oven’s ability to evenly distribute heat and retain moisture makes it a perfect tool for cooking chicken breast to perfection. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is both easy to follow and deliciously rewarding.
Dutch Oven Chicken Breast
With Vegetables and Potatoes
### Ingredients:
- 4 chicken breasts
- 1 pound potatoes, cut into chunks
- 2 cups mixed vegetables (carrots, peas, green beans)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- Juice of 1 lemon
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, black pepper, and dried thyme.
3. Heat olive oil in the Dutch oven over medium heat.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Place the seasoned chicken breasts in the Dutch oven, skin side down, and sear until golden brown, around 4-5 minutes per side.
6. Remove the chicken from the Dutch oven and set aside.
7. In the same Dutch oven, add the potatoes and mixed vegetables. Season with salt and pepper.
8. Place the seared chicken breasts on top of the vegetables.
9. Pour in the chicken broth and squeeze the juice of 1 lemon over the chicken and vegetables.
10. Cover the Dutch oven with a lid and transfer it to the preheated oven.
11. Let it cook for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
12. Remove from the oven and let it rest for a few minutes before serving.
How to Prepare:
This Dutch Oven Chicken Breast recipe is fairly simple to prepare. Start by preheating your oven to 375°F (190°C). While the oven is heating, season the chicken breasts with salt, black pepper, and dried thyme. Heat olive oil in the Dutch oven over medium heat and sauté minced garlic until fragrant. Next, sear the chicken breasts in the Dutch oven until golden brown on both sides. Once seared, remove the chicken from the Dutch oven and set it aside. In the same Dutch oven, add the potatoes and mixed vegetables, seasoning them with salt and pepper. Place the seared chicken breasts on top of the vegetables. Finally, pour in the chicken broth and squeeze the juice of 1 lemon over the chicken and vegetables. Cover the Dutch oven with its lid and transfer it to the preheated oven. Allow the dish to cook for 30-35 minutes until the chicken is cooked through and the vegetables are tender. Remove from the oven and let it rest for a few minutes before serving.
Preparation Time: Approximately 45 minutes
Servings: 4
Nutrition Facts:
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 80mg
- Sodium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 30g
Tips:
- Feel free to add your favorite herbs and spices to enhance the flavor.
- For a crispy skin, you can broil the chicken breasts for a few minutes after cooking.
- Experiment with different types of vegetables to suit your taste.
FAQs:
- Can I use bone-in chicken breasts instead?
- Yes, you can use bone-in chicken breasts. Just adjust the cooking time accordingly.
- Can I make this recipe without potatoes?
- Of course! You can omit the potatoes or substitute them with your favorite root vegetables.
Enjoy this delicious Dutch Oven Chicken Breast recipe. The combination of tender chicken, flavorful vegetables, and aromatic herbs will surely satisfy your taste buds. It’s an easy and impressive dish that you can confidently serve to family and friends.
