Dutch Oven Chicken Breast with Potatoes and Vegetables

Ingredients: Boneless, skinless chicken breasts Baby potatoes Carrots Onion Chicken broth or stock Butter Salt Dried thyme Garlic powder Flour Instructions: Preheat the oven to 400 degrees F (200 degrees C). Peel and slice the onion. Peel and cut the carrots into 1/2 inch slices. If needed, scrub the baby potatoes. Season the chicken breasts with salt on both sides. Place the Dutch oven on the stovetop over medium heat. Add 1 tablespoon of butter and let it melt. Add the seasoned chicken breasts and cook for about 3 minutes on each side until browned. Remove the chicken from the Dutch oven and set aside. Add the remaining 2 tablespoons of butter to the Dutch oven and let it melt. Add the onion, kosher salt, dried thyme, and garlic powder. Cook for about 3-4 minutes until the onion is softened and starting to pick up some color. Sprinkle in the flour and stir it around to coat the onions evenly. Cook for another minute. Pour in the chicken broth and stir to scrape up any brown bits stuck to the bottom of the Dutch oven. Add the baby potatoes and carrots to the Dutch oven. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Let everything simmer together for about 5 minutes. Nestle the browned chicken breasts back into the Dutch oven, ensuring they are at least partially submerged in the gravy. Cover with the lid. Place the Dutch oven in the preheated oven and cook until the chicken reaches an internal temperature of 165 degrees F and the potatoes and carrots are tender. Once cooked, let the chicken rest for about 5 minutes before serving.