Dutch Oven Chicken Breast | Recipe Cart

Name: Dutch Oven Chicken Breast | Recipe Cart
Ingredients: 24 ounces (680 g) boneless skinless chicken breast (about 3 - 4 medium chicken breasts); 12 ounces (340 g) onion (about 2 medium or 1 large onion); 12 ounces (340 g) carrots (about 3 medium carrots); 12 ounces (340 g) baby potatoes (1 inch diameter - see note 1); 3 tablespoons (43 g) butter, divided; 3 tablespoons (24 g) all-purpose flour; 1 teaspoon kosher salt, plus more to season chicken (see note 2); 1 1/2 teaspoons dried thyme; 1 teaspoon garlic powder; 2 cups (473 ml) chicken broth/stock

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Prep and cook tender chicken breasts in a Dutch oven with onions, carrots, and potatoes for a flavorful one-pot meal in 45 minutes.

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Dutch oven
Instant-read thermometer
Oven
Stove
Chef's knife
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Peeler
Measuring spoon
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Ingredients

24 ounces (680 g) boneless skinless chicken breast (about 3 - 4 medium chicken breasts)
12 ounces (340 g) onion (about 2 medium or 1 large onion)
12 ounces (340 g) carrots (about 3 medium carrots)
12 ounces (340 g) baby potatoes (1 inch diameter - see note 1)
3 tablespoons (43 g) butter, divided
3 tablespoons (24 g) all-purpose flour
1 teaspoon kosher salt, plus more to season chicken (see note 2)
1 1/2 teaspoons dried thyme
1 teaspoon garlic powder
2 cups (473 ml) chicken broth/stock