My creamy, comforting, veggie-packed recipe for Dutch Oven Chicken Breast is the perfect cold weather meal. This cozy dinner is made in under an hour using just one pot (!!!), making it ideal for busy weeknights or whenever you need an extra dose of soul-warming goodness.
With winter in full force, my family is hunkering down with all our comfort food favorites. Crockpot London broil served with Boursin mashed potatoes, slow cooker buffalo chicken chili, and Instant Pot chicken and rice soup have all graced our dinner table in the last few weeks, keeping us well-fed and warm.
Then I did a deep-dive into some of my older winter posts and realized it had been a while since I made my Dutch oven baked chicken breast with veggies — a recipe I originally posted in 2021. Not to toot my own horn or anything, but my most recent iteration is even tastier than the last.
Between the juicy chicken breasts, tender carrots, sweet onions, and umami mushrooms bathed in a Dijon mustard cream sauce, this one pot chicken recipe is sure to become a family favorite. Better yet, it’s a snap to throw together and requires barely any cleanup. 🥳 So, next time you’re looking for a recipe to ward off the freezing temps, give this chicken breast Dutch oven recipe a try. You’ll be so glad you did!
Jump to:
- What is a Dutch oven?
- What does this Dutch oven-roasted chicken taste like?
- Why You’ll Love This Dutch Oven Chicken Breast Recipe
- Ingredients Needed
- Substitutions
- How To Make Braised Chicken Breasts, Dutch Oven-Style
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Dutch Oven Chicken Breasts Nutrition
- Pricing Info
- Other One-Pot Recipes
- Recipe
What is a Dutch oven?
If you’ve yet to experience cooking in a Dutch oven, you’re in for a treat. They’re typically made from heavy cast iron, often coated with ceramic or enamel, and with a tight-fitting lid. These heavy-duty pots are what I’d consider an essential piece of equipment, as they’re serious kitchen workhorses.
Using a cast iron Dutch oven means the pot holds temperature exceptionally well and distributes the heat evenly. You should note that cast iron takes awhile to heat up and isn’t super reactive to temperature shifts, so Dutch ovens shouldn’t be used as a replacement for skillets.
Adding a heavy lid helps to maintain the temperature even better, essentially creating a small oven — hence the name. They’re often used for making soups and stews, baking homemade sourdough loaves, or roasting veggies. And, if you have a pure cast iron one without an enamel coating, you can also use it for campfire cooking!
What does this Dutch oven-roasted chicken taste like?
You’re in for a treat with this Dutch oven chicken breast recipe! The chicken is so tender and juicy thanks to the magic of slow braising in a delightful Dijon cream sauce, it’s my favorite way for cooking chicken breast. It practically melts in your mouth! The sauce itself is a creamy dream, with a zingy kick from the Dijon mustard that’s just right – not too overpowering, but definitely there.
And let’s not forget the veggie ensemble. The carrots are sweet and tender, the onions add a gentle, caramelized depth, and the mushrooms turn into little sponges that soak up all the flavors around them, becoming juicy, flavor-packed morsels.
Fresh thyme weaves its subtle, slightly minty lemony magic throughout the dish, giving it a touch of brightness. And then, the smoked paprika adds a whisper of smokiness that ties everything together beautifully. In short, these Dutch oven braised chicken breasts are just the thing for days when you need a little extra warmth and comfort in your life.
Why You’ll Love This Dutch Oven Chicken Breast Recipe
- Ready In Under An Hour: Who says gourmet has to take all day? In less than 60 minutes from start to finish, you’ll be sitting down to savor a magnificently mouth-watering meal.
- Made In Just One Pot: Say goodbye to a mountain of dishes! Since everything is made in one pot, both cooking and cleanup are a breeze.
- Wholesome & Hearty: With lean protein from the chicken, a bouquet of colorful veggies, and a creamy sauce that’s rich and creamy without being heavy, these Dutch oven Dijon chicken breasts will leave you feeling satisfied and nourished without weighing you down.
Ingredients Needed
Despite being chock-full of delicious flavor, this chicken breast in Dutch oven recipe requires just 12 simple ingredients. Here’s what to grab:
- Skinless Boneless Chicken Breasts – This lean and healthy protein source is the star of our recipe. And, since we’re braising them in a creamy sauce, they’re less likely to become dry.
- Avocado Oil – This neutral-flavored, high smoke point, heart-healthy oil can be used for just about any type of cooking!
- Garlic Powder – For the sweet flavor of cooked garlic, without having to peel any papery skins.
- Carrots – This Dutch oven delight is more of a fall and winter meal, so carrots make the perfect addition!
- Mushrooms – Who doesn’t love mushrooms and cream sauce? They’re my secret flavor weapon and will not disappoint!
- Onion – A sweet, caramelly flavor component you won’t want to skip. You don’t need to dice the onion, just slice them into strips and throw them in the pot!
- Chicken Broth – I always use organic, low-sodium chicken broth when I cook. It’s much easier to start with low sodium and add salt as needed.
- Flour – For thickening the sauce. I used whole wheat flour to add a tiny bit more nutrition and fiber to this recipe, but all-purpose flour works too!
- Half n Half – As the name implies, half-n-half is a 50/50 split between whole milk and cream. It’s just thick enough to make a good sauce without being too heavy on the fat and calories.
- Fresh Thyme – I can’t get enough of thyme’s mildly minty, subtly lemony flavor. If you like it too, definitely give it a try in this Dutch oven dinner recipe.
- Dijon Mustard – This is a new addition to my revamped recipe, and boy is it ever tasty. The mustard adds a slight tang and spiciness, while also acting as an emulsifier for the creamy sauce.
- Smoked Paprika – Another newcomer to this recipe, smoked paprika adds tons of depth without any fuss.
- Kosher Salt & Cracked Black Pepper – For seasoning, to taste.
Substitutions
Need to make some ingredient swaps? Not to worry, I’ve got you covered:
- Chicken Breasts – Boneless, skinless chicken thighs would also work beautifully in this recipe. As a matter of fact, dark meat (like thighs) are less likely to dry out than white meat (like chicken breasts). Depending on where you shop, they may be more or less expensive than breasts. I would not recommend making this with a whole chicken, though.
- Avocado Oil – You’re welcome to use any cooking oil you prefer. Try to choose a heart-healthy oil, like olive oil or canola oil.
- Vegetables – The great thing about stew-like dishes is they’re pretty flexible. If you don’t have carrots and mushrooms on hand, you can add in potatoes, sweet potatoes, winter squash, celery, or even bell peppers. Baby carrots are also great — you don’t even need to prep them.
- Chicken Broth – Feel free to swap in veggie broth, chicken stock, bone broth, or reconstituted bouillon. If you’re trying to watch your salt intake, make sure to use a lower-sodium option.
- Flour – If wheat is a no-no, try using 1-2 tablespoons of potato starch or corn starch mixed into a slurry before adding it to the pot. Add a little more in gradually if you want your sauce a little thicker. Tapioca starch can also work, but make sure to not let it boil or you’ll risk chewy strands of tapioca throughout. If you’re using tapioca, add it near the end of cooking, and use the stovetop to help control the heat.
- Half n Half – Full-fat canned coconut milk, heavy cream, whole milk, or evaporated milk (NOT sweetened condensed milk) would all work fine in this recipe. If you opt to use coconut milk or whole milk in place of the half-n-half, your sauce will end up a bit thinner, so adjust your flour or the thickener of your choice accordingly.
- Fresh Thyme – No fresh herbs? No worries. Use ⅓ as much dried. If you’re not a fan of thyme, fresh basil or rosemary would both work great to add that delectable herby flavor!
- Dijon Mustard – Spicy brown mustard is probably the closest substitute, but whole-grain mustard, yellow mustard, or dried mustard can all be used instead. A splash of dry white wine will also do the trick.
- Smoked Paprika – Feel free to swap in regular sweet paprika or spicy hot paprika, though you’ll miss out on the smokiness if you do. If that’s the case, add ¼ teaspoon of liquid smoke. Alternatively, you can use ground chipotle for a similar smokiness with more of a spicy kick.
How To Make Braised Chicken Breasts, Dutch Oven-Style
Making super juicy chicken breast in a Dutch oven is so simple. Here’s how it’s done:
Prep: Preheat oven to 400°F. Cut your chicken breasts in half lengthwise and set aside. Mix together garlic powder, salt, smoked paprika, and black pepper in a small bowl. Divide the seasoning mixture in half.
Step 1: Season all sides of your 4 pieces of chicken breast evenly using half of your seasoning mixture. Reserve the other half of the seasoning mixture for step 5.
Step 2: Brown Meat. Heat 2 tablespoons of oil in your large Dutch oven on medium or medium-high heat, then add your seasoned chicken breasts to the hot Dutch oven. Cook about 3-4 minutes on each side until browned. Remove from pot and set aside.
Step 3: Sauté Veggies. Add the remaining 1 tablespoon of oil to the Dutch oven and heat on medium heat. Add the carrots, mushrooms, and onion, and ¼ cup chicken broth to the pot.
Step 4: Get the Fond. Scrape up any brown bits on the bottom of the Dutch oven, and cook the vegetables for 7-8 minutes, stirring occasionally.
Step 5: Make Sauce. Meanwhile, whisk together the remaining 1 cup chicken broth, flour, remaining seasoning, and Dijon mustard until no clumps remain. Pour it over the vegetables.
Step 6: Add the half-n-half, stir, and bring to a boil.
Step 7: Bake. Once boiling, turn off the heat and nestle the chicken into the liquid and vegetables so the chicken breasts are mostly submerged in the liquid. Sprinkle with fresh thyme leaves, then cover and bake in the preheated oven for 10-12 minutes, or until the chicken reaches an internal temperature of 165° (cooking time may vary here by 4-5 minutes, depending on the thickness of the chicken). Use a meat thermometer to be sure it’s cooked through! Serve!
Optional Variations & Dietary Adjustments
Taste is subjective and dietary needs are vast and varied. As such, I always want you to feel empowered to make any recipe your own. Here are a few variations I get asked about:
- Dairy-Free – Love creamy sauces but can’t do dairy? That’s okay! You can use unsweetened vegan creamer or whipping cream, full-fat canned coconut milk, or unsweetened vegan evaporated milk instead.
- Gluten-Free – Since we only use flour as a thickener, you have a few options. Either swap in your favorite cup-for-cup gluten-free all-purpose flour or use a slurry made from cornstarch or potato starch. If you opt for the slurry method, wait to add it until the other liquids are in the pan.
- Dutch Oven Bone-In Chicken Breast – Like your meat on the bone? I don’t blame you! Bone-in meat is often more flavorful than boneless. If you’re leaving the skin on, make sure to give it a good sear until it’s golden brown and crispy. Then, cook the chicken pieces as instructed, by mostly submerging them in the liquid, bone side down. Note that the skin will get a little soggy wherever it touches the creamy sauce, but you can always cut that off when you’re eating if you don’t like it.
Serving Suggestions
When you’ve got such a standout dish like this Dutch oven chicken, you want sides that complement it perfectly. Here are some fantastic options that will round out your meal beautifully:
- Air Fryer Delicata Squash: The slightly sweet, nutty flavor of delicata squash cooked to perfection in the air fryer adds a lovely, hassle-free autumnal touch.
- Air Fryer Asparagus: Keep it green and snappy with my air fryer asparagus. Their crisp-tender texture and earthy taste are a great contrast to the rich and creamy chicken.
- Acorn Squash Salad: For a lighter touch, my acorn squash salad is a perfect foil for the creamy Dijon sauce.
- Roasted Frozen Vegetables: Don’t underestimate the convenience and flavor of frozen vegetables. They roast just as well as fresh, but require minimal prep. For easy cleanup, line your sheet pan with parchment!
- Mashed Potatoes: The classic choice for a reason! My herby, cheesy boursin mashed potatoes are the ultimate comfort food pairing, plus they’re perfect for soaking up all the creamy sauce.
- Side Salads: A crisp, fresh side salad is always a good choice, especially next to an indulgent meal like this one.
- Homemade Bread: There’s nothing like some warm, homemade bread to sop up every last bit of scrumptious sauce. It’s the perfect edible utensil for a home-cooked meal.
Recipe Success Tips
- Don’t Wash Your Chicken: I’m not sure why, but in the 80s, home cooks were encouraged to wash chicken before cooking it. Resist the urge to fall back on this habit. Washing the meat does little more than spread bacteria around your kitchen! Instead, trust the cooking process to eliminate any ickiness.
- Tenderize Your Chicken: If you have the time, give your chicken breasts a gentle pounding using a meat mallet. This both helps them cook more evenly and also tenderizes the meat, ensuring each bite is as succulent as it can be. Just make sure to sandwich your meat between pieces of plastic wrap before pounding so you don’t smack chicken juice all over the kitchen.
- Nestle the Chicken Under the Sauce & Veggies: Make sure to gently tuck your chicken breasts under the blanket of creamy sauce and vegetables. This method of cooking meat under liquid is known as braising, and it helps the chicken stay moist and tender, absorbing all the wonderful flavors around it.
- Don’t Overcook It! Keep a watchful eye on your chicken. Overcooking can turn white meat tough and dry in a heartbeat. Remember, thanks to the heavy, insulated nature of a cast-iron Dutch oven, the chicken will continue to cook a little even after you remove it from the heat source. I generally like to pull it out of the oven around 158-162F, then let it climb the rest of the way to 165F as it rests.
FAQs
Yes, you can! If you don’t have an oven-safe pot, start this recipe on your stovetop in a regular pot, then at step 6, transfer the veggies and sauce over to an oven-safe baking dish. Nestle your chicken in the liquid, then cover and bake!
It depends on the method you’re employing. For this Dutch oven recipe, I’m using a technique known as braising. The basic idea is to give your meat a warm, slow bath in flavor. You start by giving your meat a quick sear to lock in all those yummy juices, and then let them simmer leisurely in a bit of liquid, like our creamy Dijon sauce. This cooking method is a game-changer because it makes everything so tender and infuses the meat with the luscious cooking liquid.
Again, this depends on the recipe and the method you use. For our Dutch oven chicken, we both cover the breasts in sauce before covering the pot they’re in, ensuring no moisture escapes.
My dutch oven is a 5-quart size and it worked perfectly! You could go bigger, but any smaller and you may have trouble arranging the chicken breasts in one single layer.
Allow the chicken and sauce to cool a bit, then transfer into clean, airtight containers. It should keep well in the fridge for about 5 days. To reheat, you can either gently warm it in a skillet on the stovetop, bake it in an oven at 200F, or microwave it. No matter which method you use, make sure to use the sauce as a barrier against dryness and cook until the internal temp hits 165F.
Dutch Oven Chicken Breasts Nutrition
All in all, this Dutch oven chicken breast recipe is a well-rounded, nutritious meal that’s both hearty and health-conscious. Each serving packs in 345 calories, which is very reasonable for a main dish — don’t be afraid to go back for seconds!
The total fat content is 18 grams, most of which comes from the oil and half-n-half. With 29 grams of protein per serving, though, it’s well worth the indulgence. We’re looking at 826 mg of soidum, which is a bit on the higher side. If you’re watching your salt intake, you might want to adjust the seasoning accordingly.
Carbohydrates are at a modest 18 grams, providing you with necessary energy without going overboard. You’ll be happy to know 4 grams of that is from fiber, which both aids digestion and keep you feeling full. Not too shabby for chicken in cream sauce, eh?? 😉
Total nutritional content per serving is:
- Calories: 345 calories
- Total Fat: 18 grams
- Protein: 29 grams
- Sodium: 826 mg
- Carbohydrates: 18 grams
- Fiber: 4 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
Please note that I used free-range organic chicken breasts to make this dish even healthier. (Organic chicken is raised without antibiotics, isn’t processed with chlorine, and is half as likely to be carrying salmonella than conventional chicken.)
Unfortunately, healthier foods like these often cost more — especially when there’s an outbreak of avian flu. 😣 If you were to use conventionally raised chicken, it’s likely your cost would be lower than mine.
This is what I personally paid to make this recipe:
- 2 chicken breasts (about 1.5 lbs chicken): $8.48
- 3 tbsp avocado oil: $0.68
- 2 tsp garlic powder: $0.18
- 1 tsp smoked paprika: $0.13
- 1 tsp salt: $0.02
- ¼ tsp black pepper: $0.01
- 4 carrots: $0.32
- 8 oz mushrooms: $1.99
- 1 yellow onion: $0.15
- 1 ¼ cup low sodium chicken broth: $1.27
- ¼ cup flour: $0.05
- 1 tbsp Dijon mustard: $0.07
- ½ cup half n half: $0.36
- 1 tbsp fresh thyme leaves: $0.30
The total amount for this recipe comes out to be around $14.01 or roughly $3.50 per serving!
Other One-Pot Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Dutch Oven Chicken Breast and Vegetables
Equipment
Ingredients
- 1 ½ lbs chicken breasts cut in half lengthwise
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp smoked paprika
- ¼ tsp black pepper
- 3 tbsp avocado oil divided
- 4 carrots chopped
- 8 oz mushrooms sliced
- 1 yellow onion sliced
- 1 ¼ cup low sodium chicken broth divided
- ¼ cup flour
- 1 tbsp Dijon mustard
- ½ cup half n half
- 1 tbsp fresh thyme leaves
Instructions
- Preheat oven to 400°. Cut your chicken breasts in half lengthwise and set aside.
- Mix together garlic powder, salt, smoked paprika, and black pepper in a small bowl. Divide the seasoning mixture in half, then season all sides of your 4 pieces of chicken breast evenly using half of your seasoning mixture. Reserve the other half of the seasoning mixture for step 5.
- Heat 2 tbsp of oil in your dutch oven on medium, then add your chicken breasts to the pot. Cook about 3-4 minutes on each side until browned. Remove from pot and set aside.
- Add the remaining 1 tbsp of oil to the Dutch oven and heat on medium. Add the carrots, mushrooms, and onion, and ¼ cup chicken broth to the pot. Scrape up any brown bits on the bottom of the Dutch oven, and cook the vegetables for 7-8 minutes, stirring occasionally.
- Meanwhile, whisk together the remaining 1 cup chicken broth, flour, remaining seasoning, and Dijon mustard until no clumps remain and pour over the vegetables. Add the half n half as well, stir, and bring to a boil.
- Once boiling, turn off the heat and nestle the chicken into the liquid and vegetables so the chicken breasts are mostly submerged in the liquid. Sprinkle with fresh thyme leaves, then cover and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°. Serve!
Video
Nutrition
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Dutch oven chicken breast and vegetables makes for a perfect winter meal that will be done in 30 minutes! It’s creamy, healthy, and the best weeknight dinner idea!
xoxo Megan
Dorothy says
This recipe was perfect, everything cooked great. This will be one I do often. Look forward to more of your recipes for the cast iron dutch Oven pots. Especially the easy ones. Thanks so much.
Britt says
I thought the recipe was great! I made a few changes as well! I did sauté the veggies a little longer, and I added white wine because I didn’t have any chicken stock! Had to run to the store to get it, so added it right before i put in the oven. I also used heavy cream and only used about a 4th of a cup – didn’t add flour so the “gravy” wasn’t thick. Which was okay I just didn’t have any.
Megan Byrd, RD says
Sounds delicious! 🙂
Yvonne Weed says
Delicious and easy. And I think you can swap out any of the vegetables for what you have on hand. The only adjustment I had to make was add more liquid, so the carrots cooked all the way through. I think next time I need to cut the carat smaller or maybe use baby carats.
D says
I do not understand why there are so many negative comments unless they didn’t follow the recipe. I am one of those people that love a punch of flavor. But I’m thinking maybe their palates are used to processed food (ie cream soups and ranch dressing packets)
This was phenomenal! I served it over some very plain farro with a pinch of salt. I did not need to add anything to this recipe. However I didn’t have any flour so I chopped a potato really small and threw that in to thicken the broth. Thank you so much! It’s a keeper! Wowowow!
I could see adding a little crushed red pepper or a splash of white wine to this or even throwing in some peas or green beans or spinach toward the end. But as written it is fantastic!
Megan Byrd, RD says
You made my day with this comment, I’ve always loved this recipe too! Thank you so much!
mikaela walters says
I think this is a great starting point. I made quite a few changes, but I think the general idea is great. Key change is sautéing the vegetables instead of boiling them in the broth. Carrots and mushrooms in first, and then once the mushrooms have released their moisture, add the onions. Sauté until all are 80% done. I also added some Worcestershire instead of the Dijon. Continue the recipe as written. I cut the heavy cream down to 1/8c and it gave a nice creamy consistency without being heavy and overwhelming. I agree with some other commenters that it was missing something- I added drop biscuits on top around the chicken. Sooo good!
Sherry says
I just bought a Le Creuset Dutch oven and have been excited to try new recipes. I found this and thought it looked delicious. I saw the comments about it being bland, but thought the recipe had been updated. Maybe it has, but not enough for my tastes. I had to do some serious doctoring to save it. I added a lot more seasoning – salt, pepper and spices. I also added more Dijon, and made an addition that definitely elevated it – balsamic vinegar with some sugar to balance the flavors. I think with those additions, it’s a keeper.
Megan Byrd, RD says
Thank you for sharing and for the feedback! I love the balsamic vinegar idea!
Paula says
For some reason this took me longer than 30 minutes to make. I did not find it bland as others said but I think next time I will add a bit more seasoning.
I had intended to use mushrooms but accidentally used them in another recipe. I’m glad you made suggestions for alternatives- I had celery and a red pepper on hand .
I served this with mashed potatoes
Mary S says
I just made this – it was delicious.
I did not have the mushrooms and fresh thyme. I added dried thyme and dried dill – just a pinch of each because I was low on stock. It was still yummy, comfort food kind of yummy.
This would be great with shredded chicken from rotisserie or leftovers. I served it with mashed potatoes but was really wishing for a biscuit!
Thanks for the recipe, I am definitely adding this to my repertoire.
Megan Byrd, RD says
I’m glad you loved it 🙂 Thank you for trying it out!
rodney says
I add garlic, rosemary, potatoes, celery, cherry tomatoes, spinach, and a splash of white wine. so good!
Megan Byrd, RD says
That sounds so good! I’m glad you loved it!
Amy says
How much fat is in a serving?
Megan Byrd, RD says
Hi Amy! 14 g total fat per serving!
Spillt User says
Great easy dinner. Would be good with a few other veggies in addition to the carrots, and could be great over rice.
Megan Byrd, RD says
I’m so glad you loved it 🙂
Michelle says
I don’t have an instagram account. I made this tonight for dinner. I seasoned the chicken breast with salt, pepper, and paprika. I sauted the onions and carrots with salt and pepper. Then I added the mushrooms and I added minced garlic. I used heavy whipping cream. I served this over mashed potatoes. When I make this again I’m going to serve it over rice.
Aimee says
Delicious! I paired with candied sweet potatoes and the flavors did well together. My picky child devoured this dinner! Will be keeping this recipe! Thank you!!!
Brian says
Skip the half & half and add a splash of cooking wine and it’s basically a budget coq au vin – tried it that way – quite delicious!
Tina says
This had literally no seasoning except garlic so when I tasted the sauce I knew it was going to be bland. I added more -paprika, cumin, curry,and some chicken bouillon to boost the broth.
Thankfully that did the trick. But girl…use seasonings in your food please!
Megan Byrd, RD says
I’m so sorry it was so bland! I tend to like creamier foods on the blander side, but I’m glad you were able to get it to taste the way you wanted 🙂
Maria says
It was horribly bland. I mean, I knew that going in because there was so few ingredients and so little spice. I don’t know what could save this recipe. Maybe garlic powder and Dijon mustard as one person suggested. Maybe more herbs. But I would never make it again without major modifications.
Megan Byrd, RD says
I’m so sorry it turn out the way you expected or would have liked! I have been thinking myself that adding dijon mustard would be a great addition to this recipe!
Debbie says
I have made your recipe twice. The first time I followed the recipe. The second time I decided to eliminate the carrots. I also wilted in spinach at the end of the baking (this really turned out well with the cream sauce). I served roasted carrots, zucchini, and onion as a side dish along with mashed potatoes. It was a nice combination.
Megan Byrd, RD says
I’m so glad you loved it! What a great idea using spinach! 🙂
Pilar says
I made this last night and the flavor was good but it was missing something. We can not put our finger on it, but maybe pasta or roasted potatoes. I am not sure. but is it a good start for main course. I will defiantly make again when I can figure out what to make with it.
Megan Byrd, RD says
I’m glad you liked it! It goes really well with potatoes or rice! 🙂
Mimi says
Sounds SO yummy. SILLY QUESTION – how to you prepare the mushrooms? Just rinse & wipe with towel? Do you need to cut any part of the mushroom off? We just started incorporating mushrooms in recipes and use to cut off the stem, then try to clean around the inside..I don’t think this is right lol. THANKS SO MUCH!
Megan Byrd, RD says
I just rinse the mushrooms, wipe them clean, then cut them. You can leave the stem on or cut it off, it’s your choice!
Audrey says
I made this recipe to the T and my boyfriend and I were not impressed. I’m happy the chicken isn’t dry but I found this dish to have very little flavor. We added more garlic powder, salt, pepper, Dijon mustard, and a little more half and half and baked it for another few minutes and that helped a little. I will probably look for a different recipe in the future.
This was very easy to make, with very straight forward instructions, and it worked great with a Dutch oven. It just came out more bland than I was anticipating.
Megan Byrd, RD says
I’m sorry to hear that it turned out so bland for you, but I’m glad you were able to revive it. The dijon mustard sounds great! 🙂
Todd says
I looked through a lot of dutch oven recipes to find this one. In comparison to the others I looked through, this recipe has very straightforward instructions and very reusable ingredients. I made something delicious on the first try with new equipment and having only really made a dutch oven-esque recipe once in the past. I’m sure experienced cooks would enjoy this, but as someone new I really appreciated the role this recipe has filled for me. I’m sure I’ll make it again too and fool around with the ingredients as you suggest.
Thanks!
georgie says
such an easy and fuss free recipe! I love how there’s minima washing up to do as well! great flavours.
Megan Byrd, RD says
I’m so glad you liked it! 🙂
Farah Abumaizar says
What an absolutely beautiful dish! Perfect one pan meal, and this looks so simple to prepare. Thanks for the recipe!
Cynthia | What A Girl Eats says
This is classic comfort food perfect for autumn days! I love a good one-pot meal!
Megan Byrd, RD says
Oh me too! Thank you Cynthia 🙂
Jessie says
I have been wanting to get a dutch oven and now I will have to. This looks and sound amazing!
Amanda Wren-Grimwood says
This is my sort of dinner and looks so easy and delicious for a weeknight too!
Jeanette says
Some of us with bad backs have trouble using heavy cast iron. Could this recipe be abdapted for a slow cooker or insta-pot? Sounds delicious! 😊
Megan Byrd, RD says
I totally understand that! For the slow cooker, I, think this recipe would work AMAZING, the chicken would probably turn out perfect after 4-6 hours on high. The Instant Pot would be a great option, too, but I haven’t experimented with this recipe using the Instant Pot so I’m unsure on the cook time. Maybe start with 10 minutes and see if your veggies are tender and the chicken is cooked through? Hope that helps!