Dutch Oven Chicken and Potatoes

These Dutch Oven Chicken and Potatoes are braised in the oven and topped with a Dijon mustard pan sauce. This is a flavorful one pot meal!

This One Pot Chicken and Potatoes is easy to make and prepared using only a few simple ingredients, but feels decadent and like something you might order at your favorite restaurant.

When it comes to weeknight dinners, it doesn't get any better than one pot meals. I love when I'm able to prepare an entire meal with only a single pot, sheet pan, or skillet.

This dish is prepared using a cast iron Dutch oven. Dutch ovens are perfect for one pot meals, because they can be used to sauté the ingredients on the stove top and then transferred to the oven for roasting or braising.

Dutch ovens are great for cooking both meat and vegetables. This recipe is made with split chicken breasts and red potatoes. The drippings are then combined with butter, flour, and Dijon mustard to create a velvety pan sauce.

The process of sautéing and then braising results in chicken that is tender and juicy. The dish is finished with a squeeze of fresh lemon juice and some freshly minced chives for extra flavor.

Jump to:

• What Kind Of Potatoes Go With Chicken?
• Ingredients For Dutch Oven Chicken and Potatoes
• Why Use Split Chicken Breasts?
• How To Make One Pot Chicken and Potatoes
• How Long Does It Take To Cook Chicken In A Dutch Oven?
• How To Get Chicken Breasts Juicy
• How To Make Pan Sauce
• What To Serve With Chicken and Potatoes
• How Long Do Chicken and Potatoes Last In The Fridge?
• Can It Be Frozen?
• Dutch Oven Chicken and Potatoes

What Kind Of Potatoes Go With Chicken?

When it comes to meals like this one, I find that a waxy variety of potato, such as red, Yukon gold, or fingerling potatoes work best.

Waxy varieties of potatoes are low in starch and high in moisture, which helps them to retain their texture when braised in the oven.

The skin of waxy potatoes is thin, smooth, and adheres to the potatoes when cooked. The skins of waxy potatoes provide great texture to this, or any dish, so there is no need to peel them.

Russet potatoes are high in starch and lower in moisture, which results in a mushy texture when braised.

I prefer both the taste and texture of waxy or semi-waxy potatoes when making dishes like this one. I often use red potatoes, because they are easy to find at my local grocery store, but Yukon gold and fingerling potatoes are also great choices.

Red potatoes are my go-to when making dishes like these Buttermilk Mashed Potatoes, Herb Roasted Potatoes, and Chunky Italian Vegetable Soup.

Ingredients For Dutch Oven Chicken and Potatoes

Here's what you'll need to make it.

• 6 cloves Garlic
• 2 Tbsp. Olive Oil
• 2 tsp. Paprika
• 2 tsp. Italian Seasoning
• ¾ tsp. each Kosher Salt and Pepper (split)
• 2 Split Chicken Breasts (equals 2 ½ - 3 lbs.)
• 4-5 Red Potatoes (or Yukon gold potatoes)
• ½ cup Low Sodium Chicken Broth
• 1 Tbsp. Unsalted Butter
• 1 Tbsp. Gluten Free Flour Blend (or AP flour if not gluten free)
• 2 tsp. Dijon Mustard
• 1 tsp. White Wine Vinegar (or lemon juice)
• Lemon Wedges and Minced Chives for garnish (optional)

Why Use Split Chicken Breasts?

This recipe is made using split chicken breasts, which are also known as bone-in chicken breasts.

Boneless, skinless chicken breasts are generally more popular, because they're versatile and cook quickly, but when prepared correctly, bone-in chicken breasts are even more flavorful than the boneless variety.

Split chicken breasts simply refer to a cut of chicken breast that includes part of the rib bones and the skin.

When it comes to roasting or braising, I love to use split chicken breasts, because they don't dry out, contain more meat, have more flavor, and are cheaper than boneless chicken breasts.

Meat cooked with the bone is always more flavorful and juicy. These split chicken breasts are as juicy as chicken thighs, but lower in fat.

When making these Dutch Oven Chicken and Potatoes, the skin is removed first, as braising it in the oven would only make it soggy and create excess grease.

It's best to leave the skin on when roasting or frying split chicken breasts, as those cooking methods help to create a skin that is golden brown and crispy.

How To Make One Pot Chicken and Potatoes

I love meals like this one, because it requires minimal prep and the oven does most of the work.

1. Heat oven to 400 degrees Fahrenheit.
2. Start by mincing 6 cloves of garlic.
3. Wash and scrub 4-5 red or Yukon gold potatoes (yields 3 heaping cups). Dice the potatoes into chunks, making sure that they are relatively the same size to ensure that they cook evenly.
4. Remove the skin from 2 split chicken breasts (equals 2 ½ - 3 lbs.). Sprinkle ¼ tsp. each of kosher salt and pepper over the skin-side of the chicken breasts.
5. Place an oven safe cast iron Dutch oven on the stove top and heat to medium-high. Once heated, add 2 Tbsp. olive oil.
6. Place the chicken (skin-side down) in the Dutch oven (the oil should sizzle when the chicken hits the pan) and sauté for 5-6 minutes on the first side. Sprinkle another ¼ tsp. each of kosher salt and pepper on the second side.
7. Flip the chicken breasts over and sauté for another 5-6 minutes on the second side.
8. Sprinkle 1 tsp. each of paprika and Italian seasoning over the chicken breasts and sauté for 1 minute or so.
9. Flip the chicken breasts once again and sprinkle 1 tsp. each of paprika and Italian seasoning over the second side. Add the minced garlic as well and sauté for 1-2 minutes.
10. Add the diced potatoes, along with ½ cup low sodium chicken broth and another ¼ tsp. each of kosher salt and pepper. Stir the chicken, potatoes, and broth together with a large spoon.

Sautéing the chicken breasts over high heat will help to prevent it from sticking to the surface. The high heat will also brown the skin, which will help to seal in the juices.

How Long Does It Take To Cook Chicken In A Dutch Oven?

After everything is added to the Dutch oven, it's time to place it in the oven and allow the chicken and potatoes to braise until finished cooking.

Braising simply means to first sauté and then to cook or simmer with liquid in a covered pot.

The chicken takes 35-40 minutes cooked at 400 degrees Fahrenheit. It's important to cook the chicken to 165 degrees Fahrenheit. The temperature may be tested using a food thermometer.

1. After the chicken, potatoes, and spices are added, place the lid on the Dutch oven and place it on the oven.
2. Cook for 35-40 minutes. To check if the chicken has finished cooking, insert a food thermometer into the thickest part of it.
3. When the internal temperature of the thickest part of the chicken reaches 165 degrees Fahrenheit, remove the Dutch oven from the oven.
4. Remove the cooked chicken and potatoes from the Dutch oven and allow the chicken to rest before serving.

How To Get Chicken Breasts Juicy

One of the best parts of this meal is the fact that the chicken breasts are tender and juicy when it's finished.

• The key is not to overcook the chicken. Overcooked chicken is dry and bland. The only way to accurately test if chicken is cooked is to use a food thermometer.
• It's also very important to let the chicken rest before cutting into it. This will allow the meat to reabsorb all of the juices and prevent it from drying out. This is the same step you would take if making a grilled steak, or any type of grilled or roasted meat.

How To Make Pan Sauce

The thing that takes this dish over the top is the pan sauce that is made with the drippings from the chicken breasts.

A pan sauce is like a simple gravy that's prepared with the grease from the chicken, along with the garlic and spices.

A few other ingredients are added to create a velvety texture and the sauce is made while the chicken is resting.

1. To make the pan sauce, place the Dutch oven on the stove top and heat to medium-low.
2. Combine 1 Tbsp. each of room temperature butter and gluten free flour blend (or AP flour if not gluten free) in a small bowl using a fork. The mixture will resemble a thick paste.
3. Add 2 tsp. Dijon mustard and 1 tsp. white wine vinegar (or lemon juice) to the Dutch oven and stir until combined.
4. Add the flour and butter mixture to the pot and stir until incorporated. The flour mixture will thicken the sauce until it reaches a gravy-like consistency.
5. Remove the Dutch oven from the heat and set aside.

What To Serve With Chicken and Potatoes

Once the pan sauce is ready, it's time to serve the chicken and potatoes.

1. To serve, cut the chicken breasts into large chunks with a knife. The meat can be served with the bones, or removed from the bones with a fork.
2. Scoop some of the potatoes into a bowl and top with a few chunks of the cooked chicken.
3. Spoon desired amount of the pan sauce over the top of the chicken and potatoes.
4. Garnish with a few lemon wedges and some minced chives or herbs of choice (optional).

This is one of those meals that's hearty enough to be served on its own, but also pairs well with some roasted vegetables, a side salad, or some bread or dinner rolls.

Savory chicken dishes like this one are great served with roasted green beans, roasted cauliflower, or a bright and tangy salad like this pickled beet salad or marinated green bean salad.

These buttermilk biscuits or cheddar chive scones are perfect for sopping up any extra pan sauce.

If you'd like to brighten the flavors even more, feel free to add some capers, marinated artichokes, or any type of olives.

Parmesan cheese or any type of grated cheese may be added to extra richness.

How Long Do Chicken and Potatoes Last In The Fridge?

Any leftover chicken and potatoes may be stored in an airtight container for 2-3 days in the refrigerator.

Be sure to allow the chicken and potatoes to come to room temperature before transferring to the fridge for storage.

Extra pan sauce may be stored for 2-3 days in an airtight container, but it's best to store it separately from the chicken and potatoes.

Can It Be Frozen?

For optimal taste and texture, I do not recommend freezing this meal.

Love Dutch oven recipes? Don't miss these!

• Dutch Oven Chicken Noodle Soup
• Gluten Free Chicken Stew
• Dutch Oven Pot Roast
• Gluten Free Beef Stew
• Leftover Turkey Stew
• Braised Short Ribs
• Vegetable Stew with Dumplings
• Dutch Oven BBQ Chicken

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