Dutch Oven Chicken Breast

5 from 1 vote

This Dutch oven chicken breast recipe is a classic weeknight dinner recipe. Juicy, tender baked chicken is paired with a simple cream sauce and vegetables for a meal you’re sure to make again and again!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Keyword: dutch oven chicken breast

Servings: servings

Calories: 485kcal

Author: Kasey Schwartz

Ingredients

2 teaspoons kosher salt
½ teaspoon black pepper
2 teaspoons Italian seasoning
1 teaspoon garlic powder
3 tablespoons olive oil
4 chicken breasts
2 cloves garlic minced
1 onion diced
2 carrots diced
2 stalks celery diced
2 tablespoons all purpose flour
½ cup white wine
1 ½ cups chicken stock
¼ cup heavy cream

Instructions

Preheat an oven to 400 F.
In a small bowl, mix together the salt, pepper, Italian seasoning and garlic powder with a fork. Season both sides of each chicken breast with the seasoning mixture.
Add the olive oil to a large Dutch oven over medium high heat. When the oil is hot, add the chicken breasts to the pan. Sear on both sides until brown, about 4 minutes each. Remove from the pan and set aside.
Lower the heat to medium and add the garlic, onion, carrot and celery. Cook for 7 to 8 minutes until they begin to soften. Add the flour and stir to combine. Cook for 1-2 minutes.
Add the wine to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan.
Add the chicken stock and heavy cream. Bring to a simmer. Add the chicken breasts back to the pan, submerging them in the sauce as much as possible.
Put the lid on and bake for 15 to 20 minutes until the chicken is cooked through. If using a probe thermometer, the internal temperature should read 165 F.
Transfer the chicken to a serving dish.
Return the sauce to the stove, simmering until it has thickened slightly. Adjust seasoning with more salt and pepper, if desired. Ladle over the chicken to serve.

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