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Dutch Oven Chicken Breast and Potatoes

Dutch Oven Chicken Breast and Potatoes

This Dutch Oven Chicken Breast and Potatoes recipe combines succulent chicken with tender potatoes and garlic, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings
Calories 698 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 4 pieces chicken breasts approximately 1 ½ - 2 pounds
  • 1 tablespoon extra virgin olive oil
  • 0.5 teaspoon Kosher Salt
  • 0.75 teaspoon Paprika
  • 0.5 teaspoon Onion powder
  • 0.25 teaspoon Garlic powder
  • 0.25 teaspoon Ground black pepper
  • 5 tablespoons salted butter divided
  • 3 pounds russet potatoes peeled and cubed into ¾” cubes (approximately 5-6 cups)
  • 8 cloves garlic peeled and left whole
  • Fresh chopped parsley for garnish (optional)

Instructions
 

  • Preheat the oven to 400F.
  • Add the olive oil to a bowl and add in the salt, paprika, onion powder, garlic powder, and black pepper. Whisk well to combine.
  • Add the chicken breasts to the oil and seasoning, and toss to coat.
  • Heat the dutch oven over medium-high heat. Add 2 tablespoons of the butter, and add the chicken breasts in a single layer and brown for 2 minutes. Flip and brown the other side for an additional 2 minutes.
  • Remove the chicken breasts to a plate and add in the remaining 3 tablespoons of butter.
  • Once melted, remove from the heat and add the chopped potato cubes.
  • Place the chicken breasts on top of the potatoes, and scatter the garlic cloves around the potatoes and chicken breasts.
  • Place the cover on and cook for 30 minutes. Remove from the oven and baste with the juices before returning to the oven.
  • Replace the cover and return to the oven and bake for an additional 15 minutes, or until the breasts reach a minimum internal temperature of 165ºF.
  • If the chicken is cooked before the potatoes, remove the potatoes to a plate and return the potatoes to the oven.
  • If desired, smash the cooked garlic cloves and spread on top of the chicken. Brush with real maple syrup for an extra special touch.
  • Garnish with fresh chopped parsley and serve.

Notes

To add some sweetness and flavor, you can brush each of the chicken breasts with pure maple syrup after cooking. It's a nice touch, but completely optional! Yukon Gold potatoes can also be used as an alternative to russet potatoes.

Nutrition

Serving: 1pieceCalories: 698kcalCarbohydrates: 76gProtein: 47gFat: 23gSaturated Fat: 11gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 140mgSodium: 410mgFiber: 8gSugar: 4g
Keyword Chicken and Potatoes, comfort food, Dutch Oven Chicken, easy chicken recipe, Family Dinner, one-pot meal
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