Making dutch oven chicken breast feels like an elevated dinner meal, but it’s such an easy recipe to cook! It’s a healthy option filled with vegetables like onions, celery and carrots, and the chicken breast is cooked in a creamy parsley and thyme sauce. It’s a family friendly recipe that only uses one pot, and comes together in under an hour!
Why This Recipe Works:
- This recipe has super easy substitutions that make the dutch oven chicken breasts Whole30, paleo, dairy-free, gluten-free and low carb!
- Dutch oven chicken breast is so easy to make. The ingredients are simple, straightforward and common items.
- It’s full of vegetables! There’s onions, carrots, mushrooms and celery in this recipe that compliments the chicken, spices and creamy sauce.
- This dutch oven chicken recipe is made in only one pot! No need to get out lots of cookware or dishes or spend much time cleaning up when everything cooks right in the dutch oven.
Dutch Oven Chicken Breast Ingredients
The ingredients you need to make this recipe are super easy and common, and many of them are pantry items you likely already have on hand! For the fresh ingredients you’ll need chicken breasts, a yellow onion, carrots, celery, garlic, white mushrooms and fresh parsley, which is optional for serving.
The remaining items are all pantry or shelf-stable ingredients. For those you will need a few spices such as dried thyme, onion powder and dried parsley. You’ll also need chicken broth and flour and cream for thickening. For the flour, you can use regular wheat flour, or, for Whole30 or gluten-free, you can use arrowroot flour (or gluten free 1:1 for just gluten free). For the cream, in place of heavy cream or half and half, you can use the thick pulp from a can of coconut cream to keep the dutch oven chicken breast Whole30 and dairy-free.
All the ingredients that are needed to make this recipe are easily found at major grocery stores. The pantry items such as broth, flours and cream options listed are widely available online from retailers such as Amazon or for a discount from Thrive Market.
How to Make Chicken Breasts in the Dutch Oven
Cooking chicken breast in a dutch oven is really easy, straightforward and anyone can do it! There are 6 main steps in the cooking process once you have your vegetables prepped and ready to go. The following steps outline the cooking process for how to make your chicken.
The first step is to preheat the oven to 400 degrees F. and then mix together your spices. You will slice the chicken breast through the middle lengthwise to make 4 thin fillets, and then season both sides of each piece of chicken with your seasoning mixture.
The second step in making dutch oven chicken breast is to add the oil into the pot and heat it medium-high heat. Once the oil is hot and shimmering, add in your minced garlic and let that cook for about a minute until it’s fragrant, then dump in the diced onion. Stir the onion in with the garlic and oil and sauté them together for about 2 minutes, until the onion starts to soften.
Then you will place the chicken breasts into the dutch oven and sear them on each side for about 4 minutes until each side is browned.
Once the chicken has seared on both sides, go ahead and reduce the heat down to medium and add in your chopped veggies (the carrots, celery, and mushrooms) and the parsley and thyme. Mix everything together and while doing so, move the chicken so it’s on top of the veggies and the veggies are on the bottom of the dutch oven so they soften/sauté. You can add an additional tablespoon of oil to the pot if you need to.
While your vegetables are sautéing, you will make a slurry with the broth and flour. You will do this regardless of which type of flour option or alternative you use. Do this by adding the flour and 1/2 cup of broth to a bowl or dish and use a fork or a whisk to stir them together. Once it’s well combined with no clumps, add the remaining 1 cup of broth and stir again.
Then, pour that over the vegetables in the dutch oven, and then add in the cream as well. Bring that to a simmer and then you’ll cover the dutch oven with the lid.
Lastly, you’ll place your dutch oven chicken into the preheated oven and bake it for 10 to 12 minutes, or until the chicken is cooked through and the vegetables are soft. A few additional minutes may need to be added to the cook time depending on how thick the chicken breast is. Once it’s done, you can remove the dutch oven from the oven and garnish with parlsey, thyme and any extra salt and pepper to taste.
The dutch oven chicken breast is best served over roasted or mashed potatoes. The gravy is incredible with the potatoes, but it’s also great with a noodle option such as egg noodles. Other vegetables are also great, such as roasted broccoli, cauliflower or cauliflower mash, green beans, and so much more.
How to Store Leftover Dutch Oven Chicken Breast
To store your leftovers, you first want to let it cool completely. Then you can store everything together in one container, or separate the chicken breast and sauce into individual portions and store with a side like the mashed potatoes or egg noodles for easy lunches to reheat in the days following!
How long do you cook chicken breast in a dutch oven?
The entire recipe takes about 35 minutes in the dutch oven from the start of cooking to the end. However, you can bake chicken breasts in the dutch oven on their own, and that would take about 40 minutes, depending on the size of your chicken breasts. This recipe takes less time because the chicken breast is seared first and then simmered in the liquid prior to being baked.
What vegetables can be added to the dutch oven chicken breasts?
If you want to up the amount of vegetables that are included in the dutch oven, you can add many other different types of veggies in addition to the onion, carrots, mushrooms and celery. Great options for this include diced potatoes, broccoli florets, peas, leeks and green beans.
Can chicken thighs be used in place of chicken breasts?
Yes. You can use chicken thighs instead of chicken breast in the dutch oven for this recipe. Chicken thighs with the bone in will take longer to cook than boneless thighs, so you will need to add 5 to 8 minutes onto the cook time for the oven baked portion of the recipe.
Other Chicken Breast Recipes You’ll Love:
- Air Fryer BBQ Chicken Breasts
- Coconut Lime Chicken Skillet
- Crock Pot Lemonade Chicken
- Grilled Lemon Pepper Chicken Breasts
- Shredded Chicken Salad
- Instant Pot Chicken Fried Rice
- Instant Pot Cashew Chicken
- 2 large chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive or avocado oil
- 1 tablespoon minced garlic
- 1 yellow onion, diced
- 4 carrots, peeled and chopped
- 2 ribs celery, chopped
- 8 ounces white mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1.5 cups chicken broth
- 3 tablespoons flour (regular, 1:1 gluten free flour, or arrowroot flour)
- ½ cup heavy cream, half and half, or use the thick pulp from a can of coconut cream
- Optional: fresh parsley and thyme for serving, salt and pepper to taste
- Preheat the oven to 400 degrees F. Mix together the garlic powder, onion powder, salt and pepper in a small dish. Slice the chicken breasts lengthwise through the middle to make 4 thin breast fillets. Season both sides of the chicken breast fillets with the seasoning mixture
- Add the oil to the bottom of your Dutch oven over medium-high heat. Once the oil is hot, add in the minced garlic. Let cook for about 1 minute, or until fragrant, and then add the diced onion. Stir the onion in with the oil and garlic and cook about 2 minutes, just until the onion starts to become translucent.
- Place the seasoned chicken breasts into the bottom of the dutch oven and sear for about 4 minutes until browned. Flip the chicken and sear for an additional 3 to 4 minutes until browned on the other side
- Reduce the heat to medium and add the chopped carrots, celery, mushrooms, parsley and thyme into the dutch oven and mix together while moving the chicken breasts to the top of the vegetables. Add an additional tablespoon of oil if needed, and sauté for 5 to 6 minutes
- While the vegetables are sautéing, make a slurry with the broth and flour by adding the flour and ½ cup of broth to a bowl. Whisk together until combined without any clumps, then add in the remaining 1 cup and stir again to combine
- Pour the broth over the vegetables, add in the cream, and bring the liquid to a simmer. Once simmering, cover the dutch oven with the lid and place it into the oven. Bake for 10 to 12 minutes, or until chicken is cooked through
- Garnish with parsley, thyme and additional salt and pepper. Serve with roasted or mashed potatoes
- Depending on the thickness of the chicken, you may need to add an additional 3 to 5 minutes if the fillets are thick
Keywords: dutch oven chicken breast, chicken breast in dutch oven, chicken in dutch oven, dutch oven chicken
- Serving Size: 1 chicken breast
- Calories: 386
- Sodium: 390 mg
- Fat: 22.3 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 32 g
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