The Dutch-Oven Chicken Breast Dinner You’ll Turn to Again and Again
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
When weeknight hunger pangs strike, be the dinner hero with this easy and tasty Dutch-oven chicken breast recipe.
We love an easy weeknight meal—especially one as cozy and comforting as this Dutch-oven chicken breast recipe. The creamy sauce combined with juicy chicken breast and tender veggies will have everyone to the dinner table in no time. And if you haven’t cooked in the Dutch oven lately, it’s time to give it another go. Your dutch oven can handle just about anything from spiced pear risotto to short rib tacos.
Ready to pull out your Dutch oven? Start with our best recipes.
How to Make Dutch-Oven Chicken Breast
- 1/2 cup seasoned bread crumbs
- 6 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons olive oil
- 1 can (14-1/2 ounces) beef broth
- 2 tablespoons tomato paste
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound fresh baby carrots
- 1 pound sliced fresh mushrooms
- 2 medium zucchini, sliced
- Sliced French bread baguette, optional
Looking to upgrade your cookware? Check out our 5-Quart Enameled Cast Iron Dutch Oven ($60) from our own Test Kitchen-approved line of products.
Step 1: Coat Chicken Breasts
Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess. Try Italian bread crumbs for an extra burst of flavor.
Editor’s note: Have extra chicken leftover? Save it for these fantastic chicken breast recipes.
Step 2: Cook the Chicken
In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan.
Editor’s Tip: To keep the chicken breast juicy and tender, remove it from heat as soon as it’s lightly browned.
Step 3: Add the Vegetables
Add broth, tomato paste and seasonings to the same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. An instant-read meat thermometer may be helpful.
How to Make This Recipe Even Easier
Dutch-oven chicken is a speedy and tasty dinner for any night of the week. Need to make it even easier? Try chopping your vegetables and thawing frozen chicken breasts over the weekend. Keep your weeknights delicious and stress-free with our top meal prep tips.
What to Serve With Dutch-Oven Chicken Breast
This chicken dish can be served on its own, or a few extra sides. If you’re hosting a large party, pair it with other flavor-packed chicken breast recipes.
Spoon the chicken and vegetables over fresh bread and serve with a side salad. Try toasting slices of fresh French loaves and tossing this light strawberry spinach salad for a relaxed dinner party. For summer months, learn how to grill chicken breast for an outdoor gathering.