{"id":80703,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/savory-braised-chicken-with-vegetables\/"},"modified":"2025-01-22T14:29:18","modified_gmt":"2025-01-22T20:29:18","slug":"savory-braised-chicken-with-vegetables","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/savory-braised-chicken-with-vegetables\/","title":{"rendered":"Dutch Oven Chicken Breasts"},"content":{"rendered":"<p>We love an easy weeknight meal\u2014especially one as cozy and comforting as this Dutch oven chicken breast recipe. The savory sauce, juicy chicken breasts and tender veggies will have everyone at the dinner table in no time. And that&#8217;s a good thing since this dish will be ready to eat in less than an hour.<\/p>\n<p>If you haven&#8217;t cooked with a Dutch oven lately, it&#8217;s time to give it another go. <a href=\"https:\/\/www.tasteofhome.com\/collection\/delicious-dutch-oven-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/delicious-dutch-oven-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Dutch oven recipes<\/a> create soups, mains and desserts in a single pot so that cleanup couldn&#8217;t be easier.<\/p>\n<h2>Dutch Oven Chicken Breast Ingredients<\/h2>\n<ul>\n<li><strong>Bread crumb-coated chicken:<\/strong> To give the chicken some depth, the boneless skinless chicken breasts are coated with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/seasoned-bread-crumbs\/\" data-name=\"www.tasteofhome.com\/recipes\/seasoned-bread-crumbs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">seasoned bread crumbs<\/a> and browned in olive oil.<\/li>\n<li><strong>Cooking liquid:<\/strong> A mixture of beef broth, tomato paste, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-poultry-seasoning\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-poultry-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">poultry seasoning<\/a>, salt and pepper creates the rich, savory liquid that&#8217;s used to cook the chicken and vegetables.<\/li>\n<li><strong>Vegetables:<\/strong> A homey medley of baby carrots, mushrooms and zucchini provides color and texture to this chicken dish.<\/li>\n<li><strong>Sliced French bread baguette:<\/strong> While optional, baguette slices are perfect dippers for the savory chicken sauce.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Coat the chicken breasts<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2106323 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Dutch-Oven-Chicken-Breasts_TOHD24_173189_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"Two breaded chicken fillets on a white plate surrounded by sliced zucchini, baby carrots, mushrooms, sauce, salt, and pepper. A red striped cloth is visible on a wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ\/TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the bread crumbs in a shallow bowl. Dip the chicken breasts in the bread crumbs to coat both sides, then shake off the excess.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Have extra chicken left over? Save it for these fantastic <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-cook-boneless-skinless-chicken-breasts\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-cook-boneless-skinless-chicken-breasts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chicken breast recipes<\/a>.<\/p>\n<h3>Step 2: Brown the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2106324 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Dutch-Oven-Chicken-Breasts_TOHD24_173189_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Pan with browned breaded chicken breasts on a wooden table, surrounded by bowls of carrots, mushrooms, zucchini slices, salt, pepper, ketchup, and a jug of sauce. A red-striped towel is partially visible.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ\/TASTE OF HOME<\/span><\/span><\/p>\n<p>In a Dutch oven, heat the oil over medium heat. Working in batches, cook the chicken for two to four minutes per side, until browned. Remove the browned chicken from the pan.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To keep the chicken breast juicy and tender, remove it from the heat as soon as it&#8217;s browned. Overcooking it can cause it to dry out.<\/p>\n<h3>Step 3: Deglaze the pan<\/h3>\n<p>Add the broth, tomato paste, poultry seasoning, salt and pepper to the Dutch oven. Cook over medium-high heat, stirring to loosen any browned bits from the bottom of the pan.<\/p>\n<h3>Step 4: Add the vegetables and simmer<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2106325 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Dutch-Oven-Chicken-Breasts_TOHD24_173189_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"A pan filled with sliced zucchini, carrots, and mushrooms, with a wooden spoon resting inside. A red and white striped cloth lies beside it. In the background, there's a plate of breaded and fried food and small bowls of salt and pepper.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ\/TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the carrots, mushrooms, zucchini and chicken. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 25 to 30 minutes or until the vegetables are tender and a thermometer inserted into the chicken reads 165\u00b0F. If desired, serve with baguette slices.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2106326 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Dutch-Oven-Chicken-Breasts_TOHD24_173189_JonathanMelendez_04.jpg?fit=700%2C1024\" alt=\"Plates of chicken with carrots, zucchini, and mushrooms in a sauce, served with bread. Additional bread is on a separate plate alongside. Utensils are placed on a napkin, and small bowls of pepper and salt are beside the dishes on a textured placemat.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ\/TASTE OF HOME<\/span><\/span><\/p>\n<h2>Dutch Oven Chicken Breast Variations<\/h2>\n<ul>\n<li><strong>Use seasonal vegetables:<\/strong> In the springtime, use asparagus, potatoes and green peas. In the summertime, try cherry tomatoes, garlic and basil. In the fall and winter, try a mixture of root vegetables.<\/li>\n<li><strong>Make a creamy sauce:<\/strong> For a slightly richer flavor and feel, make this recipe with the from-scratch cream sauce from our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-braised-chicken\" data-name=\"www.tasteofhome.com\/recipes\/creamy-braised-chicken\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">creamy braised chicken<\/a> recipe.<\/li>\n<li><strong>Swap in dark meat:<\/strong> Feel free to make this recipe using chicken thighs instead of breasts. Simply adjust the final cook time as needed for dark meat chicken to reach 175\u00b0, the <a href=\"https:\/\/www.tasteofhome.com\/article\/temperature-of-cooked-chicken\/\" data-name=\"www.tasteofhome.com\/article\/temperature-of-cooked-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">right internal temperature of chicken<\/a> thighs.<\/li>\n<\/ul>\n<h2>How to Store Dutch Oven Chicken Breasts<\/h2>\n<p>Cooking chicken breasts in a Dutch oven is a great way to meal prep for the week. Store the Dutch oven chicken breasts with the veggies and sauce in an airtight container in the fridge. The leftovers will last up to four days.<\/p>\n<h3>Can you freeze Dutch oven chicken breasts?<\/h3>\n<p>To freeze this dish, let it cool completely, then transfer the chicken, veggies and sauce to <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-freezer-containers\" data-name=\"www.tasteofhome.com\/collection\/best-freezer-containers\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freezer containers<\/a>. It will keep in the freezer for up to three months. Let the chicken thaw in the refrigerator before reheating.<\/p>\n<h3>How do you reheat Dutch oven chicken breasts?<\/h3>\n<p>You can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-reheat-chicken\/\" data-name=\"www.tasteofhome.com\/article\/how-to-reheat-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">reheat chicken<\/a> breasts in a Dutch oven on the stovetop\u00a0over medium heat or in a 350\u00b0 oven. Alternatively, you can reheat the chicken in an air fryer or in the microwave\u2014basically, any way you want. This dish reheats well, so go with what&#8217;s most convenient for you.<\/p>\n<h2>Dutch Oven Chicken Breast Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2106321 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/TOHD24_173189_JonathanMelendez_05.jpg?fit=700%2C1024\" alt=\"Plate with roasted chicken, zucchini, carrots, and mushrooms, served with slices of baguette. Additional bread and a red pot of food are seen in the background. Salt and pepper are in small bowls nearby, with a fork and knife on a napkin.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ\/TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you prevent the chicken breast from sticking in the Dutch oven?<\/h3>\n<p>While you can&#8217;t completely prevent sticking in a <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-dutch-oven\/\" data-name=\"www.tasteofhome.com\/article\/what-is-a-dutch-oven\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Dutch oven<\/a>, you can minimize sticking by starting with hot oil before you add the meat. Also, don&#8217;t move the chicken pieces around too much as they brown. The more you move them, the more the breading will come off and the meat will stick to the pan.<\/p>\n<h3>What can you serve with Dutch oven chicken breast recipes?<\/h3>\n<p>Chicken breast in a Dutch oven can be served on its own or with a few extra sides. If you&#8217;re hosting a large party, pair it with other flavor-packed chicken breast recipes. For a no-fuss dinner, spoon the chicken and vegetables alongside fresh bread and serve the meal with a side salad. Try toasting slices of fresh <a href=\"https:\/\/www.tasteofhome.com\/recipes\/french-loaves\/\" data-name=\"www.tasteofhome.com\/recipes\/french-loaves\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">French bread<\/a> and pairing the dish with a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/strawberry-salad-with-poppy-seed-dressing\/\" data-name=\"www.tasteofhome.com\/recipes\/strawberry-salad-with-poppy-seed-dressing\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry poppy seed salad<\/a> for a relaxed dinner party.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Enjoy this comforting Dutch oven chicken breast meal for an easy dinner. Complete with veggies and sauce, the dish cooks in under an hour.<\/p>\n","protected":false},"author":7952,"featured_media":2106519,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307335,304163,307330,307344,304328,304998,304292,305487,304007,304338,304390,303966,304988,305004,304368,303887,306848,304268,307307,324623,304388,306794,304005,304150,303883,307614,304403],"categories-v2":[310372,339210,310369,310376,313033,308988,308984,308481,308945,308305,310796,308554,308992,308761,308495,308935,308951,308745,308478,309603,259483,310342,309177,308752,313023,308549,309434,308476,310591,308812],"coauthors":[343535],"recommended_recipes":[{"post_title":"Oven-Roasted Chicken Breast","post_link":"\/recipes\/oven-roasted-chicken-breast\/","post_image":"\/wp-content\/uploads\/2024\/12\/Oven-Roasted-Chicken-Breast_EXPS_FT24_278656_JR_1122_5.jpg"},{"post_title":"Air-Fryer Chicken 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Supreme","post_link":"\/recipes\/baked-chicken-breasts-supreme\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33_TH1306C29C.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Dutch-Oven-Chicken-Breasts_EXPS_TOHD24_173189_JonathanMelendez_04.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/savory-braised-chicken-with-vegetables\/","name":"Dutch Oven Chicken Breasts","datePublished":"2018-01-01","dateModified":"2025-01-22","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Dutch-Oven-Chicken-Breasts_EXPS_TOHD24_173189_JonathanMelendez_04.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Enjoy juicy Dutch oven chicken breasts, tender veggies and a savory sauce\u2014all in under one hour. Just add a sliced baguette when serving this one-pot meal!","recipeIngredient":["1\/2 cup seasoned bread crumbs","6 boneless skinless chicken breast halves (4 ounces each)","2 tablespoons olive oil","1 can (14-1\/2 ounces) beef broth","2 tablespoons tomato paste","1 teaspoon poultry seasoning","1\/2 teaspoon salt","1\/2 teaspoon pepper","1 pound fresh baby carrots","1 pound sliced fresh mushrooms","2 medium zucchini, sliced","Sliced French bread baguette, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Coat the chicken breasts","text":"Place the bread crumbs in a shallow bowl. Dip the chicken breasts in the bread crumbs to coat both sides, then shake off the excess. Editor's Tip: Have extra chicken left over? Save it for these fantastic chicken breast recipes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Dutch-Oven-Chicken-Breasts_TOHD24_173189_JonathanMelendez_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Brown the chicken","text":"In a Dutch oven, heat the oil over medium heat. Working in batches, cook the chicken for two to four minutes per side, until browned. Remove the browned chicken from the pan. Editor's Tip: To keep the chicken breast juicy and tender, remove it from the heat as soon as it's browned. Overcooking it can cause it to dry out.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Dutch-Oven-Chicken-Breasts_TOHD24_173189_JonathanMelendez_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Deglaze the pan","text":"Add the broth, tomato paste, poultry seasoning, salt and pepper to the Dutch oven. Cook over medium-high heat, stirring to loosen any browned bits from the bottom of the pan."},{"@type":"HowToStep","name":"Add the vegetables and simmer","text":"Add the carrots, mushrooms, zucchini and chicken. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 25 to 30 minutes or until the vegetables are tender and a thermometer inserted into the chicken reads 165\u00b0F. If desired, serve with baguette slices.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Dutch-Oven-Chicken-Breasts_TOHD24_173189_JonathanMelendez_03.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Kim Wehby"}],"nutrition":{"@type":"NutritionInformation","calories":" 247 calories","fatContent":"8g fat (1g saturated fat)","cholesterolContent":"63mg cholesterol","sodiumContent":"703mg sodium","carbohydrateContent":"16g carbohydrate (6g sugars","fiberContent":"3g fiber)","proteinContent":"28g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.1666665,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"This is a very nice dish.  Instead of the canned broth l used the paste, I like to work with how salty things are that way.  I made it as directed then tried it using a sheet pan.  With the sheet pan it was a little carmelized, lovely.  I cooked it for about 45 minutes in a 350 oven.I also used chicken thighs.    Really nice dish.  I still used the bread as the starch with the meal.  Really quick and easy to put together.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cook_aholic"},"reviewBody":"I used yellow squash to hold up a little more than the zucchini but did add the veggies later as someone suggested.  I really liked this recipe because it's so versatile.  Had to cut down on the salt for my hubby so used broth and tomato paste with no-salt added and a salt substitute for the salt it calls for.  Good easy recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"becky6319"},"reviewBody":"Yum.  This is a very tasty one pot meal.  I dipped the chicken in milk before  the bread crumbs. The next time I'll add the zucchini and mushrooms a little later in the process.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jazz6661"},"reviewBody":"This was wonderful.  The chicken came out so juicy and the vegetables were wonderful.  I made it exactly as stated and I wouldn't change a thing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ejshellabarger"},"reviewBody":"I served this with garlic mashed potatoes. Yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grannysnail"},"reviewBody":"Excellent flavors, however the carrots & zucchini turned mushy when cooked with chicken for 25-30 minutes.  When I make it next time, I'll add them in later so they won't over-cook.  Good healthy dish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"173189","romance_copy_dek":"Enjoy juicy Dutch oven chicken breasts, tender veggies and a savory sauce\u2014all in under one hour. 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