Remove it from the oven, serve with rice or pasta. Enjoy! It makes a perfect weeknight dinner, this easy and cozy meal will surely have your family asking for more! Tender, flavor-packed, juicy chicken breasts in simple tomato sauce cooked perfectly in the oven. I love to pair this low-carb dinner with mashed potatoes, boiled pasta, and some steamed broccoli. If you made this chicken recipe, what will you serve it with? Instant read thermometer: to check the temperature of the chicken
Ingredients
Skinless boneless chicken breast Mushrooms Chopped tomatoes Herb de Provence Onions Smoked paprika substitute with sweet paprika Chicken stock powder: I used stock powder so that I do not dilute the sauce too much, however, you can substitute with ½ cup of chicken broth. Olive oil substitute with any other flavorless cooking oil of choice Worcestershire sauce Dried chili flakes for a little bit of kick, this is highly recommended. Salt and pepper Pat the chicken breast dry and season with salt, black pepper, and smoked paprika Heat olive oil in a dutch oven over medium-high heat, sear the seasoned chicken breast on both sides for about 3 minutes each. Remove the chicken breast from the pan and transfer to a plate Add butter to the hot dutch oven to melt, add chopped onions, carrots, mushrooms, and saute until soft and fragrant, add chopped garlic and continue to cook for another minute. Nestle the seared chicken breast in the tomato sauce, spoon some of the sauce over the chicken breast, place a lid on the dutch oven. Place the dutch oven in a preheated oven and bake for 25-30 minutes or until the internal temperature of the thickest part of the chicken breast temperature register 165F/74C.
What to serve it with
A simple and easy way to serve this dutch oven chicken recipe is with boiled pasta, mashed potatoes, or steamed vegetables. Here are exciting ways to serve it. Boiled buttery herby potatoes Creamy garlic mashed potatoes Colcannon mash Creamy bacon pasta Air fryer baby potatoes Garlic butter smashed potatoes
Storage instructions
Leftovers dutch oven chicken breast can be stored in an airtight container in the fridge for up to 3 days. Reheating instructions: reheat in a microwave-safe dish for 2-3 minutes or in a preheated oven at 180C/360F for 10 minutes
Watch how to make it
How long to cook chicken breast in dutch oven
The typical cooking time range from 25-30 minutes at 180C/360F.
Can I add diced potatoes to this recipe
Yes, you can add diced potatoes to this recipe. Use baby potatoes if possible as they are able to hold their shapes, add them in with the onions and carrots. There is no need to peel the potatoes, wash them clean and endeavor to cut them into similar smaller cubes for even cooking.
Can I make this recipe in the instant pot
Yes, you can make this dutch oven chicken breast in the instant pot or even a slow cooker if you do not want to use an oven. Follow my instant pot cacciatore recipe for how to make it. If you made this easy and cozy dutch chicken breast recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
