Dutch Oven Creamy Ranch Chicken and Potatoes Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the chicken and potatoes.
- 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.
- Season: Season both the chicken breasts and the halved baby Yukon potatoes with kosher salt, pepper, and Italian seasoning for balanced flavor.
- 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.
- 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.
- 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.
- 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
