Dutch Oven Creamy Ranch Chicken and Potatoes Recipe

Introduction

This Dutch Oven Creamy Ranch Chicken and Potatoes is a comforting one-pot meal that combines tender chicken breasts with crispy baby Yukon potatoes smothered in a rich, tangy ranch sauce. Perfect for a hearty weeknight dinner, it’s simple to prepare yet full of flavor.

Ingredients

• 2 chicken breasts
• ½ lbs baby Yukon potatoes, sliced in half
• ½ tsp kosher salt
• ½ tsp pepper
• 1 tsp Italian seasoning
• Olive oil, as needed
• ¾ cup chicken broth
• ¾ cup sour cream
• 2 tbsp butter
• 2 tbsp ranch seasoning (from a ranch packet)
• 1 tbsp Dijon mustard

Instructions

1. Step 1: Preheat your oven to 425 degrees F.
2. Step 2: Pound the chicken breasts lightly with a meat mallet or the heel of your palm to an even thickness.
3. Step 3: Season the chicken and potatoes evenly with kosher salt, pepper, and Italian seasoning.
4. Step 4: Drizzle olive oil into your Dutch oven and heat over medium-high. Sear the chicken breasts on each side for 3-5 minutes until browned. Remove and set aside on a plate.
5. Step 5: Add the potatoes to the Dutch oven and sauté for 5-7 minutes or until they develop a nice crust. Remove potatoes and set aside with the chicken.
6. Step 6: Lower the heat to low and deglaze the pan with chicken broth, scraping up any browned bits. Whisk in sour cream, butter, ranch seasoning, and Dijon mustard until the butter melts and the sauce is smooth. Turn off the heat.
7. Step 7: Return the chicken and potatoes to the Dutch oven, coating them with the sauce. Place the entire pot in the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F.

Tips & Variations

• For extra flavor, marinate the chicken in the ranch seasoning and mustard mixture for 30 minutes before cooking.
• Swap baby Yukon potatoes for fingerling or red potatoes if preferred; just adjust cooking time accordingly.
• Add a handful of chopped fresh herbs like parsley or chives just before serving for a burst of freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the sauce creamy and avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts for even cooking and safety. If using frozen, thaw completely in the refrigerator before starting.

What can I substitute if I don’t have ranch seasoning?

You can make a simple substitute with a mix of dried dill, parsley, garlic powder, onion powder, and a pinch of salt and pepper.

Dutch Oven Creamy Ranch Chicken and Potatoes Recipe

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★★★★★

4.8 from 90 reviews

A comforting and creamy Dutch oven recipe featuring seared chicken breasts and crispy baby Yukon potatoes cooked in a flavorful ranch and Dijon mustard sauce. This hearty meal combines savory seasonings and a rich, creamy texture, perfect for a satisfying dinner.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Potatoes

• 2 chicken breasts
• ½ lbs baby Yukon potatoes, sliced in half
• ½ tsp kosher salt
• ½ tsp pepper
• 1 tsp Italian seasoning
• Olive oil, as needed

Sauce

• ¾ cup chicken broth
• ¾ cup sour cream
• 2 tbsp butter
• 2 tbsp ranch seasoning (from a ranch packet)
• 1 tbsp Dijon mustard

Instructions

1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the chicken and potatoes.
2. Pound Chicken: Use a meat mallet or the heel of your palm to pound the chicken breasts gently. This helps tenderize the meat and ensures even cooking.
3. Season: Season both the chicken breasts and the halved baby Yukon potatoes with kosher salt, pepper, and Italian seasoning for balanced flavor.
4. Sear Chicken: Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken breasts for 3-5 minutes on each side until golden brown. Remove and set aside on a plate.
5. Sauté Potatoes: In the same Dutch oven, add the halved potatoes and sauté for 5-7 minutes until they develop a nice crust. Remove and set aside with the chicken.
6. Make Sauce: Reduce heat to low and deglaze the pan by adding chicken broth, scraping up any browned bits. Whisk in sour cream, butter, ranch seasoning, and Dijon mustard until butter melts and the sauce is smooth and combined. Turn off the burner.
7. Bake: Return the chicken and potatoes to the Dutch oven, coating them with the sauce. Place the covered Dutch oven in the preheated oven and bake for 15 minutes, or until the chicken’s internal temperature reaches 165°F.

Notes

• Ensure the chicken reaches the safe internal temperature of 165°F before serving.
• You can substitute baby Yukon potatoes with red or fingerling potatoes.
• For extra crispiness, remove the lid during the last 5 minutes of baking.
• If you prefer a spicier sauce, add a pinch of cayenne pepper to the ranch seasoning mix.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Creamy Ranch Chicken, Dutch Oven Chicken, Baby Yukon Potatoes, One-Pot Dinner, Comfort Food