Dutch Oven Chicken and Potatoes

5 from 2 votes

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!

Prep Time5

Cook Time55

Total Time1

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: one pot chicken and potatoes, split chicken breast and potatoes, chicken and potatoes with sauce

Servings:

Calories: 349kcal

Author: Christine Rooney

Equipment

Cast Iron Dutch Oven oven safe

Ingredients

For The Chicken and Potatoes

6 cloves garlic
2 Tbsp. olive oil
2 tsp. paprika
2 tsp. Italian seasoning
¾ tsp. kosher salt split
¾ tsp. pepper split
2 split chicken breasts equals 2 ½ - 3 lbs.
4-5 red potatoes yields 3 heaping cups diced

For The Sauce:

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 optional
chives or fresh herbs of choice for garnish optional

US Customary - Metric

Instructions

For The Chicken and Potatoes:

Heat oven to 400 degrees Fahrenheit.
Mince 6 cloves of garlic.
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.
Remove the skin from 2 split chicken breasts (also known as bone-in chicken breasts). Sprinkle ¼ tsp. each of kosher salt and pepper over the skin-side of the chicken breasts.
Place an oven safe cast iron Dutch oven on the stove top and heat to medium-high. Once heated, add 2 Tbsp. olive oil.
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.
Flip the chicken breasts over and sauté for another 5-6 minutes on the second side.
Sprinkle 1 tsp. each of paprika and Italian seasoning over the chicken breasts and sauté for 1 minute or so.
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.
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. Place the lid on the Dutch oven and then place it in the oven.
Cook for 35-40 minutes. To check if the chicken has finished cooking, insert a food thermometer into the thickest part of it. When the internal temperature of the thickest part of the chicken reaches 165 degrees Fahrenheit, remove the Dutch oven from the oven.
Remove the cooked chicken and potatoes from the Dutch oven and allow the chicken to rest before serving.
Once rested, 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.

For The Sauce:

Place the Dutch oven back on the stove top and heat to medium-low.
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.
Add 2 tsp. Dijon mustard and 1 tsp. white wine vinegar (or lemon juice) to the Dutch oven and stir until combined.
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.
To Serve: Serve the chunks of chicken breasts over a few scoops of the red potatoes. Spoon desired amount of the pan sauce over the chicken and potatoes. Garnish with a squeeze of fresh lemon juice and minced chives or herb of choice (optional).

Notes

The safe internal temperature for chicken is 165 degrees Fahrenheit and can be tested using a food thermometer. A food thermometer is the most accurate method to tell if chicken is done cooking and to ensure that it is not overcooked.

Cooking times may vary, depending on the thickness of the chicken breasts.

Make sure to allow the chicken to rest for at least 5 minutes before cutting into it.

The chicken may be removed from the bones after cooking and before serving, or served with the bone.

Nutrition