Dutch Oven Chicken Breasts

Serve a 'company's coming' meal to your family on a weeknight with these tender, delicious chicken breasts roasted in a Dutch Oven. There are plenty of healthy vegetables and herbs adding to the flavor. Dinner is on the table in less than an hour.

Why this recipe is just so good...

• This is a simple, one pot, easy to prepare recipe. No need to cook an entire chicken. The chicken breasts cook in under 40 minutes. If your family likes dark meat as well, just add in some chicken thighs. They will take a few minutes longer to cook.
• The vegetables are savory and delicious from the herbs and meat juices in the Dutch Oven. But they are not mushy and still have a bite to them. Another Dutch oven recipe to try is my Keto Pork Tenderloin.
• Chicken breasts and vegetables are healthy, low carb and keto friendly foods that can be eaten as often as you'd like. Another recipe you may like is my Dutch Oven Mediterranean Chicken Breasts.

Ingredient Notes

• We are using bone in, skin on chicken breasts for this recipe. What do most people complain about when eating chicken breasts?? Dried out and bland chicken!! Using bone in chicken with the skin is one of the best ways to ensure that your chicken will be juicy and not dried out. Add fresh or dried herbs and cooking with vegetables will guarantee lots of flavor to your chicken.

• Butter and herbs are the secret to juicy, delicious chicken. Rubbing butter and herbs under and on top of the skin will give tons of flavor and crisp up that skin. I'm using my Basil butter which I alway keep a batch in the freezer. You can use any type of butter for this recipe.

• String beans and carrots go along with this roasted chicken breast. The beans are thin and the carrots are sliced thinly as well. This helps them cook at the same time as the chicken.
• Fresh herbs are always best but if unavailable, use the dried version, only a little is needed because the dried is concentrated. Red or yellow sliced onions also are added to this recipe.

Step by Step Directions

• Rub some butter and seasonings under and on top of skin of the chicken.
• Heat some oil in the Dutch oven over medium flame and brown the chicken on each side for about 2-3 minutes.

• Add vegetables and herbs to the chicken in the Dutch oven and roast in a 425°F oven for 15 minutes. Turn down oven to 375°F for another 15 minutes or until meat thermometer registers 165°F.
• If vegetables are not soft enough, remove chicken to plate and cover with aluminum foil. Cook vegetables until they are tender-crisp or to your preference.

Cooking Tips

• According to the CDC, it is not recommended to wash the chicken first. Avoiding the risk of spreading bacteria outweighs any benefit of rinsing the chicken.
• If you don't have a Dutch oven, you can use any oven safe pot. Or give the breasts a quick sear in a pan on the stovetop, then transfer the chicken and vegetables to a baking pan to finish roasting.
• There is no need to baste the chicken while its cooking. It will be plenty juicy with the addition of the butter under the skin. Also opening the oven will change the temperature of the oven and affect the roasting time.
• Always use a meat thermometer to test for doneness of 165°F. Insert it into the thickest part of the meat, not touching a bone.
• Let the chicken briefly rest for 5 minutes or so to allow the juices to redistribute into the meat.

FAQ

Try these quick and delicious chicken dinner ideas!

Spicy Chicken Thighs Marinade

Keto Chicken Stir Fry

Baked Jerk Chicken Wings

If you tried this recipe and enjoyed it, I'd love if you came back and comment and give a 5 star rating. This tells me what recipes you like and want to see more of. Thank you!

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