Dutch Oven Chicken Breast and Vegetables
This dutch oven chicken breast recipe is juicy, simple, and creamy, too! Grab some boneless chicken breast and make this one-pot dinner!
Servings: 4 servings
Calories: 311kcal
Cost: $7.19 or $1.80/serving
Ingredients
- 2 chicken breasts (about 1.5 lbs chicken)
- 2 tbsp avocado oil divided
- 2 tsp garlic powder
- ½ tsp salt
- 4 carrots chopped
- 8 oz mushrooms sliced
- 1 yellow onion sliced
- 1 ¼ cup low sodium chicken broth
- ¼ cup flour
- 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 and salt, then season all sides of your 4 pieces of chicken breast evenly.
- Heat 1 T 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 T 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.
- Whisk together the chicken broth and flour 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 minutes. If chicken isn't quite cooked through at 10 minutes, cover and return to the oven for another 5 minutes.
Video
Nutrition
Calories: 311kcal