Dutch Oven Chicken Breast with Vegetables - The Seasoned Mom (2024)

Ingredients

This is an overview of the ingredients that you’ll need for our favorite Dutch oven chicken breast recipe. As always, specific measurements and detailed instructions are included in the printable recipe box at the bottom of the post.

• Baby gold potatoes, carrots, onion, celery, and garlic: fresh veggies that soak up the drippings from the chicken, become crispy and tender at the bottom of the pot, and work as aromatics to flavor the meat while it roasts. You can sub with baby red potatoes if you like, or add some halved Brussels sprouts, broccoli florets, or sliced mushrooms to the Dutch oven, too.
• Olive oil: flavors the vegetables, helps them brown and crisp, and prevents them from sticking to the pot.
• Rosemary, thyme, kosher salt, and ground black pepper: for even more flavor. Other herbs will work fine too, so pick your favorites. Good options include fresh parsley, oregano, basil, and chives.
• Bone-in, skin-on chicken breasts: the bones and the skin flavor the meat and prevent the chicken breasts from drying out in the oven. I use large chicken breasts (about 1.25 – 1.5 lbs. each). You can sub with bone-in, skin-on chicken thighs, but you’ll likely need to adjust the baking time. Since chicken thighs are smaller, they may be done in just 35-45 minutes.
• Melted butter: brushing the top of the chicken breast with melted butter helps the skin crisp and brown in the oven, and also adds a little bit of extra fat to keep the meat juicy.

Directions

Dutch oven chicken breasts are tender and juicy on the inside, yet crisp and golden brown on the outside. You’ll find detailed directions in the recipe card below, but here’s the overview with my notes:

• Toss together the potatoes and vegetables with olive oil, garlic, salt, and pepper in a large cast iron Dutch oven (I use this 6.75 quart wide Dutch oven, but any similar size will work fine).
• Add the herbs, and then place the chicken on top. Make sure that the chicken is really dry, which will help it get extra crispy in the oven.
• Brush or drizzle the melted butter over the chicken and season with salt and pepper. Don’t be shy with the seasoning, since these are big pieces of meat!
• Bake the chicken and vegetables, uncovered, for about 45-50 minutes. The cooking time will vary, as really large pieces of chicken may need up to 55 minutes, while smaller chicken breasts may be done in as little as 40 minutes. You’ll know that it’s cooked through when a meat thermometer inserted into the thickest part of the breast registers 165°F.
• Discard the herb stems, squeeze a little bit of fresh lemon juice over the chicken if desired, and garnish with additional fresh herbs for a bright, colorful, and flavorful finishing touch.

Preparation and Storage Tips

• Prep:Remove the chicken breasts from the fridge and bring to room temperature for about 30 minutes before roasting in order to ensure even cooking.
• Storage:Leftover chicken will keep in an airtight container in therefrigerator for 3-4 daysor in thefreezer for up to 3 months. Be aware, however, that the skin will not be as crispy when thawed. Potatoes and veggies do not freeze particularly well, and will likely be mushy when thawed.
• How to Reheat:Allow the chicken to come to room temperature on the counter for at least 30 minutes. Preheat the oven to 350°F. Arrange chicken on a foil-lined baking sheet or roasting pan and place (uncovered) in the oven until the skin is crisp and the chicken is warmed through. Be careful not to leave the chicken in the oven for too long or it will dry out. You can also reheat individual servings in the microwave for about 1 minute, or until warm.