This Dutch oven chicken breast recipe is a classic weeknight dinner recipe. Juicy, tender baked chicken is paired with a simple cream sauce and vegetables for a meal you’re sure to make again and again!
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Pin RecipeThere are so many ways to make chicken breast, from Air Fryer Chicken Breasts to Baked Chicken Breasts, but what about using a Dutch oven?
Cooking chicken breast in a Dutch oven is an excellent way to get perfect, juicy and tender meat. The Dutch oven keeps the moisture from escaping, so your chicken will come out perfectly cooked with a delicious flavor. Plus, it’s easy—all you need to do is season the chicken, add some tasty vegetables and a sauce or other liquid, then let the Dutch oven do its work!
Easy Dutch Oven Chicken Breast Recipe
A Dutch oven is a heavy cast iron pot with a tight-fitting lid; many are designed to be used both in the oven and on the stovetop. Dutch ovens are a relatively foolproof way to get juicy, succulent chicken.
The heavy lid helps lock in moisture by keeping the steam in. This ensures that your chicken will be cooked evenly throughout, so you won’t end up with dry spots or tough bits. Additionally, cooking chicken breast in a Dutch oven helps to bring out its natural flavors. The lid traps the aromas of any ingredients you add, so your dish will have a delicious depth of flavor.
If you’re looking for an easy way to cook tasty chicken that is sure to please, reach for your Dutch oven and grab this Dutch oven chicken recipe!
(Looking for more family-friendly chicken recipes? Check out my 30 Best Chicken Breast Recipes!)
Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Kosher salt
- Black pepper
- Italian seasoning – Or you can use a combination of dried herbs like thyme, rosemary, oregano, etc.
- Garlic powder
- Olive oil
- Chicken breasts
- Garlic
- Onion – Yellow or white onion both work.
- Carrots – To add color to your dish, you can use rainbow carrots instead of orange.
- Celery
- All-purpose flour
- White wine – You’ll need a crisp, dry white wine like Pinot Grigio, Pinot Gris, Pinot Blanc, or Sauvignon Blanc.
- Chicken stock – You can substitute chicken broth, but then you’ll need to add less salt to the recipe.
- Heavy cream
Variations
- Top the chicken with grated parmesan cheese before serving.
- Garnish with fresh rosemary or fresh parsley.
- Omit the wine and use extra chicken stock.
- Make this recipe with chicken thighs instead of breasts.
How to Make Dutch Oven Chicken Breast
- Prepare: Preheat your oven to 400ºF. In a small bowl, combine the salt, pepper, Italian seasoning, and garlic powder, then rub this mixture on both sides of each chicken breast.
- Sear the chicken: Add the olive oil to a large Dutch oven set over medium-high heat. When the oil is hot, add the chicken breasts to the pan. Sear on both sides for about 4 minutes each, or until browned. Transfer the chicken to a plate.
- Cook the vegetables: Reduce the heat to medium and add the garlic, onion, carrot, and celery. Cook for 7 to 8 minutes, or until they begin to soften. Stir in the flour and cook for 1 to 2 minutes.
- Deglaze the pan: Pour the wine into the pan and bring to a boil, scraping any browned bits from the bottom.
- Finish the sauce: Add the chicken stock and heavy cream, then bring the mixture to a simmer. Add the chicken breasts back to the pan, submerging them in the sauce as much as possible.
- Bake: Put the lid on the Dutch oven and place it in the oven. Bake for 15 to 20 minutes, or until the chicken is cooked through.
- Thicken the sauce: Plate the chicken, then return the sauce to the stovetop, simmering until it has thickened slightly. Season to taste with salt and pepper, then spoon the sauce over the chicken.
Quick Tip
A probe meat thermometer is the best way to tell when chicken is done. The internal temperature should read 165ºF.
How to Store Leftover Dutch Oven Chicken Breast
Leftover Dutch oven chicken breast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat it on the stovetop or in a microwave-safe dish; alternatively, leftovers can be used to make shredded chicken for soup, stews, and meal prep!
Serving Suggestions
This Dutch oven chicken breast is delicious served over egg noodles, Instant Pot rice, or mashed potatoes. You can also try serving it with some roasted veggies, a side of salad, or a crusty boule of sourdough.
FAQs
It depends on the type of chicken you’re baking. For bone-in chicken breasts, a temperature of 350ºF is generally best. However, for boneless chicken breasts, a temperature of 400ºF is ideal.
Cooking chicken breasts in a Dutch oven is one of the best ways to ensure they don’t dry out. The lid traps in moisture, so the chicken stays tender and juicy throughout. Additionally, because you’re cooking it slowly in liquid, it gives the chicken time to fully cook without drying out.
It takes about 15 to 20 minutes for Dutch oven chicken breasts to cook through. The internal temperature should reach 165ºF when measured with a probe thermometer. If the chicken isn’t cooked all the way through, you can put the lid back on and bake for a few more minutes until it’s done.
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Dutch Oven Chicken Breast
Ingredients
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 4 chicken breasts
- 2 cloves garlic minced
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 2 tablespoons all purpose flour
- ½ cup white wine
- 1 ½ cups chicken stock
- ¼ cup heavy cream
Instructions
- Preheat an oven to 400 F.
- In a small bowl, mix together the salt, pepper, Italian seasoning and garlic powder with a fork. Season both sides of each chicken breast with the seasoning mixture.
- Add the olive oil to a large Dutch oven over medium high heat. When the oil is hot, add the chicken breasts to the pan. Sear on both sides until brown, about 4 minutes each. Remove from the pan and set aside.
- Lower the heat to medium and add the garlic, onion, carrot and celery. Cook for 7 to 8 minutes until they begin to soften. Add the flour and stir to combine. Cook for 1-2 minutes.
- Add the wine to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Add the chicken stock and heavy cream. Bring to a simmer. Add the chicken breasts back to the pan, submerging them in the sauce as much as possible.
- Put the lid on and bake for 15 to 20 minutes until the chicken is cooked through. If using a probe thermometer, the internal temperature should read 165 F.
- Transfer the chicken to a serving dish.
- Return the sauce to the stove, simmering until it has thickened slightly. Adjust seasoning with more salt and pepper, if desired. Ladle over the chicken to serve.
