Description
This Dutch Oven Creamy Ranch Chicken and Potatoes is a cozy, one-pot meal that’s full of comfort food flavor. Juicy chicken breasts are seared and simmered with tender baby Yukon potatoes in a creamy ranch sauce with a hint of Dijon. Perfect for an easy family dinner with minimal cleanup!
Ingredients
Scale
- 2 chicken breasts
- 1/2 lb baby Yukon potatoes, sliced in half
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- Olive oil, as needed
- 3/4 cup chicken broth
- 3/4 cup sour cream
- 2 tbsp butter
- 2 tbsp ranch seasoning (from a ranch packet)
- 1 tbsp Dijon mustard
Instructions
- Preheat the oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a Dutch oven over medium-high heat. Sear chicken breasts 2–3 minutes per side until golden. Remove and set aside.
- Add butter to the pot, then stir in the potatoes. Cook for 4–5 minutes until lightly browned.
- Deglaze with chicken broth, scraping up browned bits. Stir in ranch seasoning and Dijon mustard.
- Return chicken to the pot, nestling it among the potatoes. Cover and bake for 25–30 minutes, or until chicken reaches 165°F (74°C) internally and potatoes are tender.
- Remove from oven and stir in sour cream until the sauce is creamy and smooth.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Swap chicken breasts for thighs for extra tenderness.
- Add carrots or green beans for more veggies.
- If the sauce is too thick, thin it with a splash of chicken broth.
- Leftovers keep well refrigerated for 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
Keywords: Dutch oven chicken, creamy ranch chicken, one pot chicken and potatoes, ranch chicken dinner