Dutch Oven Chicken Breast and Vegetables

Why You’ll Love This Recipe

This dish is a wholesome, balanced meal that requires just one pot, making cleanup a breeze. The Dutch oven ensures the chicken stays juicy while the vegetables soak up the flavors of the broth and herbs. The creamy Dijon sauce ties everything together, creating a dish that feels both rustic and elegant. It’s perfect for family dinners, meal prep, or when you want something nourishing and delicious without spending hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds chicken breasts, cut in half lengthwise
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• ¼ teaspoon black pepper
• 3 tablespoons avocado oil, divided
• 4 carrots, chopped
• 8 ounces mushrooms, sliced
• 1 yellow onion, sliced
• 1 ¼ cups low sodium chicken broth, divided
• ¼ cup flour
• 1 tablespoon Dijon mustard
• ½ cup half-and-half
• 1 tablespoon fresh thyme leaves

Directions

1. Season chicken breasts with garlic powder, salt, smoked paprika, and black pepper.
2. Heat 2 tablespoons of avocado oil in a Dutch oven over medium-high heat. Add chicken and sear for 3–4 minutes per side until golden brown. Remove and set aside.
3. Add the remaining oil to the pot, then sauté carrots, mushrooms, and onion for 5–6 minutes until softened.
4. Sprinkle flour over the vegetables and stir to coat. Slowly whisk in 1 cup of chicken broth, creating a smooth sauce.
5. Stir in Dijon mustard, half-and-half, and thyme. Return the chicken breasts to the Dutch oven and pour in the remaining ¼ cup broth.
6. Cover with a lid and simmer on low heat for 20–25 minutes, or until the chicken is fully cooked and vegetables are tender.
7. Serve warm, garnished with extra thyme if desired.

Servings and timing

This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is around 35 minutes.

Variations

• Swap half-and-half with heavy cream for a richer sauce.
• Add potatoes, parsnips, or green beans for more vegetables.
• Use boneless, skinless chicken thighs instead of breasts for extra juiciness.
• Add a splash of white wine when deglazing for extra depth of flavor.
• Make it dairy-free by replacing half-and-half with unsweetened coconut milk.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth or cream to loosen the sauce. To freeze, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use bone-in chicken breasts?

Yes, but adjust the cooking time since bone-in cuts take longer to cook through.

What type of Dutch oven works best?

Any enameled cast-iron or heavy-bottom Dutch oven works well for even heat distribution.

Can I make this recipe with chicken thighs?

Yes, thighs are an excellent option and stay very tender in this dish.

Do I have to use flour in the sauce?

Flour helps thicken the sauce, but you can substitute cornstarch if needed.

Can I use milk instead of half-and-half?

You can, but the sauce will be thinner and less creamy.

How do I know when the chicken is done?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

Can I add more vegetables?

Absolutely! Try adding potatoes, celery, or green beans.

What can I serve with this dish?

It pairs well with rice, mashed potatoes, or crusty bread.

Can I make this ahead of time?

Yes, prepare the dish in advance, refrigerate, and gently reheat when ready to serve.

How do I keep the chicken from drying out?

Avoid overcooking remove it from the heat as soon as it reaches 165°F.

Conclusion

Dutch oven chicken breast and vegetables is a simple yet flavorful recipe that brings together juicy chicken, tender vegetables, and a creamy Dijon-thyme sauce. With minimal prep and just one pot, it’s an easy way to enjoy a hearty homemade meal. Perfect for weeknights or cozy family dinners, this dish is sure to become a go-to favorite.

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