Enjoy juicy Dutch oven chicken breasts, tender veggies and a savory sauce—all in under one hour. Just add a sliced baguette when serving this one-pot meal!
Dutch Oven Chicken Breasts
Updated on Jan. 22, 2025
We love an easy weeknight meal—especially one as cozy and comforting as this Dutch oven chicken breast recipe. The savory sauce, juicy chicken breasts and tender veggies will have everyone at the dinner table in no time. And that’s a good thing since this dish will be ready to eat in less than an hour.
If you haven’t cooked with a Dutch oven lately, it’s time to give it another go. Dutch oven recipes create soups, mains and desserts in a single pot so that cleanup couldn’t be easier.
Dutch Oven Chicken Breast Ingredients
- Bread crumb-coated chicken: To give the chicken some depth, the boneless skinless chicken breasts are coated with seasoned bread crumbs and browned in olive oil.
- Cooking liquid: A mixture of beef broth, tomato paste, poultry seasoning, salt and pepper creates the rich, savory liquid that’s used to cook the chicken and vegetables.
- Vegetables: A homey medley of baby carrots, mushrooms and zucchini provides color and texture to this chicken dish.
- Sliced French bread baguette: While optional, baguette slices are perfect dippers for the savory chicken sauce.
Directions
Step 1: Coat the chicken breasts
Place the bread crumbs in a shallow bowl. Dip the chicken breasts in the bread crumbs to coat both sides, then shake off the excess.
Editor’s Tip: Have extra chicken left over? Save it for these fantastic chicken breast recipes.
Step 2: Brown the chicken
In a Dutch oven, heat the oil over medium heat. Working in batches, cook the chicken for two to four minutes per side, until browned. Remove the browned chicken from the pan.
Editor’s Tip: To keep the chicken breast juicy and tender, remove it from the heat as soon as it’s browned. Overcooking it can cause it to dry out.
Step 3: Deglaze the pan
Add the broth, tomato paste, poultry seasoning, salt and pepper to the Dutch oven. Cook over medium-high heat, stirring to loosen any browned bits from the bottom of the pan.
Step 4: Add the vegetables and simmer
Add the carrots, mushrooms, zucchini and chicken. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 25 to 30 minutes or until the vegetables are tender and a thermometer inserted into the chicken reads 165°F. If desired, serve with baguette slices.
Dutch Oven Chicken Breast Variations
- Use seasonal vegetables: In the springtime, use asparagus, potatoes and green peas. In the summertime, try cherry tomatoes, garlic and basil. In the fall and winter, try a mixture of root vegetables.
- Make a creamy sauce: For a slightly richer flavor and feel, make this recipe with the from-scratch cream sauce from our creamy braised chicken recipe.
- Swap in dark meat: Feel free to make this recipe using chicken thighs instead of breasts. Simply adjust the final cook time as needed for dark meat chicken to reach 175°, the right internal temperature of chicken thighs.
How to Store Dutch Oven Chicken Breasts
Cooking chicken breasts in a Dutch oven is a great way to meal prep for the week. Store the Dutch oven chicken breasts with the veggies and sauce in an airtight container in the fridge. The leftovers will last up to four days.
Can you freeze Dutch oven chicken breasts?
To freeze this dish, let it cool completely, then transfer the chicken, veggies and sauce to freezer containers. It will keep in the freezer for up to three months. Let the chicken thaw in the refrigerator before reheating.
How do you reheat Dutch oven chicken breasts?
You can reheat chicken breasts in a Dutch oven on the stovetop over medium heat or in a 350° oven. Alternatively, you can reheat the chicken in an air fryer or in the microwave—basically, any way you want. This dish reheats well, so go with what’s most convenient for you.
Dutch Oven Chicken Breast Tips
How do you prevent the chicken breast from sticking in the Dutch oven?
While you can’t completely prevent sticking in a Dutch oven, you can minimize sticking by starting with hot oil before you add the meat. Also, don’t move the chicken pieces around too much as they brown. The more you move them, the more the breading will come off and the meat will stick to the pan.
What can you serve with Dutch oven chicken breast recipes?
Chicken breast in a Dutch oven can be served on its own or with a few extra sides. If you’re hosting a large party, pair it with other flavor-packed chicken breast recipes. For a no-fuss dinner, spoon the chicken and vegetables alongside fresh bread and serve the meal with a side salad. Try toasting slices of fresh French bread and pairing the dish with a strawberry poppy seed salad for a relaxed dinner party.
Dutch Oven Chicken Breasts
Prep Time
15 min
Cook Time
40 min
Yield
6 servings
Ingredients
- 1/2 cup seasoned bread crumbs
- 6 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons olive oil
- 1 can (14-1/2 ounces) beef broth
- 2 tablespoons tomato paste
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound fresh baby carrots
- 1 pound sliced fresh mushrooms
- 2 medium zucchini, sliced
- Sliced French bread baguette, optional
Directions
- Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.
- In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan.
- Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.
Nutrition Facts
1 chicken breast half with 1 cup vegetable mixture (calculated without baguette): 247 calories, 8g fat (1g saturated fat), 63mg cholesterol, 703mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
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My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! —Michelle Collins, Lake Orion, Michigan
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