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Dutch Oven Chicken Breast and Vegetables

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Dutch oven chicken breast and vegetables is a hearty one-pot meal with juicy chicken, tender vegetables, and a creamy Dijon-thyme sauce. Rustic yet elegant, it’s perfect for weeknight dinners or family gatherings.

Ingredients

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

Instructions

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

Notes

Swap half-and-half with heavy cream for a richer sauce.

Use chicken thighs instead of breasts for more juiciness.

Add potatoes, parsnips, or green beans for variety.

A splash of white wine adds depth of flavor when deglazing.

For a dairy-free version, use unsweetened coconut milk instead of half-and-half.

Nutrition

Find it online: https://justsosavory.com/dutch-oven-chicken-breast-and-vegetables/