One Pot Chicken and Vegetables

Today’s one dish recipe was one of three finalists in’s Best Boneless, Skinless Chicken Breast Challenge. Of the three finalists, this was the only recipe both readily adaptable to low sodium cooking AND a complete package (meaning, a whole meal). As soon as I voted for it, I printed it out and made my way to the kitchen speedy quick. HOORAY!  Another simple, one pot meal for my (dun-dun-daaaah!) Dutch Oven!!  I was NOT disappointed.  The meaty breasts are first breaded in a salt-free seasoned flour, then browned to a golden crisp.  Because of this step they retain their shape (and yummy coating) during cooking, rather than simply falling apart like a stew.  The result is a sensational “best of both worlds” meal.  The tender-crisp veggies with herb-flecked broth bathe the succulent breaded breasts.  If it sounds amazing, that’s because it IS.  Many thanks to Trey Moran for sharing!

Yields 4 servings.

SODIUM CONTENT: 161 mg per serving


1 c. flour
1 t. freshly ground black pepper
1 t. garlic powder
1 t. paprika
4 boneless, skinless chicken breasts
1/4 c. olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
5 medium carrots, peeled and cut into 1-inch pieces
6 small potatoes, halved or quartered (depending on size)
1 T. Herbes de Provence
1/2 t. dried rosemary, crushed in hand
freshly ground black pepper to taste
1 1/2 c. low sodium chicken broth


Preheat oven to 375 degrees.

Measure the flour into a mixing bowl. Add the ground pepper, garlic powder and paprika, and whisk well to combine. Dredge the chicken breasts in the seasoned flour, coating each thoroughly.

Heat the olive oil in the Dutch oven over medium. Once oil is hot, add the breasts, two at a time, frying just until golden brown. You don’t want to cook – just brown the outside. Remove from pot, place on towel to drain, and repeat with other two breasts. Set aside.

Once breasts are browned, add the onion, garlic and celery to the (now empty) pot. Cook, stirring, until softened, then add the carrots and potatoes to the pot and stir to combine.

Place the browned chicken breasts on top, then sprinkle with the remaining herbs and freshly ground black pepper to taste. Pour the broth over top and cover with lid.

Place on the middle rack in the oven and bake, covered, 30-45 minutes, until the carrots and potatoes are soft. Remove from oven and serve immediately, plating each chicken breast with a generous portion of vegetables and large ladle of broth.

Print Friendly and PDF

This entry was posted in Main Dishes and tagged . Bookmark the permalink.

41 Responses to One Pot Chicken and Vegetables

  1. Boy, that DOES look good. I just love cooked carrots . . . and breaded anything. The fact that you happen to have the prettiest Dutch oven in the world helps with my salivating, too.

  2. Okay… so while it was 70 degrees here last week it just snowed again last night (which makes this recipe look even more appetizing)! It looks cheerfully delicious! 🙂

  3. Christy says:

    Katie, I know I am a one trick pony w. these one pot meals but that’s b/c they truly are SO GOOD. I love the way this one has breaded chicken though, it’s like eating chicken parm (sans sauce and cheese) with broth and veg instead. So healthy but it doesn’t taste it. Haha!!

    Inky, the weather is nuts here too. Late last week it was spring all the way – this week it’s snowed 3 times. Thankfully it doesn’t last, but still. Odd to look out at the sunshine and see big puffy flakes falling from the sky. I keep looking longingly at the flower beds. I cleaned them all out Weds.. just in time for snow the next day. At least I see green shoots trying to make their way up. By August it’ll be warm. LOL

  4. Christy says:

    PS: Dutch oven says You’re looking mighty fine too.

  5. Shambo says:

    I like this idea. Resting the chicken breasts on top of the vegetables is genius. That way the breasts don’t overcook and fall apart, yet the vegetables cook all the way through.

  6. Christy says:

    Hi Shambo! Yes, I thought it was incredibly clever too – and a great idea for other recipes.

  7. Trey Moran says:

    You made my recipe perfectly! This is one of those dishes that everyone loves once they try it. I also use the same method for braising brisket. I rest it on a bed of onions and peppers just to keep it up off the bottom of the pan. Thanks for sharing it with your followers.

  8. Christy says:

    Hey Trey! Thank you so much!! Your recipe is SO GOOD and so incredibly easy to make. I love the fact that it’s a whole healthy meal unto its own too. I voted for you during the contest and was sorry you didn’t win. But I think it’s a real honor to have been in the Top 3. You deserve it!! Keep up the great work 🙂

  9. Christy says:

    PS: Thanks for the heads-up on the brisket — sounds delicious and definitely worth trying too.

  10. Tanishs says:

    Best chicken dish I made in a long time!

  11. Denise says:

    This looks amazing and easy enough to make Paleo friendly. I was trying to find something for dinner tonight and found it. Can’t wait!

  12. Amy says:

    Do you know what the sodium content is on this recipe? We need to track everything due to my husband’s heart condition. By the way your recipes have been the best I’ve tried thus far!

    • Christy says:

      Hi Amy! The sodium content is 161 mg per serving. So happy to hear you’re enjoying the recipes! Thanks so much for letting me know. Best wishes, Christy

  13. Colleen says:

    Do you think after browning the chicken, this could be finished up in the crockpot? I am always looking for crockpot recipes and also I do not have a dutch oven 🙁 Also, do you think it would be good with bone in chicken thighs? I have a package of those in my freezer and have no idea what to do with them.

    • Christy says:

      Hi Colleen! Yes, absolutely. It should be fine in the crockpot after browning and bone-in should be just fine too. Just be careful when serving/eating to pull out the bones. You’ll have to play with the heat and time. With chicken it’s probably better to go for low/slow cooking so it doesn’t dry the meat out. The bones should help prevent that too. You may want to add a little additional low sodium broth. Feel free to comment back and let us know how it goes. Best of luck to you! Christy

  14. Scott Trerrotola says:

    This was really excellent. The whole family loved it. I used a 9qt Lodge cast iron dutch oven so I was able to fit a lot of chicken in there. I’ll definitely make this again only I might do thighs next time.

  15. Dwight Jurling says:

    Just my kinda deal! I was able to fit 5 chicken breasts into my 5.5L dutch oven. I dumped the remaining seasoned flour in with the onions to thicken the eventual sauce and added about 1/2 liter of cooking wine, a little miso, some worcestershire sauce and a dash of vinegar for fun. Yum. Thanks for the inspiration.

  16. colleen murray says:

    Looks delicious! Do you think this cooking time/temperature will work with only 2 chx breasts? I only cook for me, so four pieces of chicken means i have a lot of leftovers 🙂 Thank you!

  17. Lisa says:

    I made this tonight with a few changes, we did not have all of the ingredients. It was a big hit! I pounded the chicken breasts before the flour mixture, doubled the onion and garlic. I did not have potatoes but did brown rice on the side, yummy with the gravy. I dded 1/2 cup of French white wine and 1 cup of chicken broth. My family loved it and asked for it again.

  18. Jen says:

    Made this tonight and plates were licked clean. Only thing I did different was serve it with mashed potatoes instead of adding potatoes to the pot. The flavor of the veggie/chicken was delish. Great recipe- thank you for sharing!

    • Christy says:

      Hi Jen! That’s AWESOME! Love to hear you had the clean plate club! The mashed potatoes sound delicious too. Hope this becomes a regular in your recipe repertoire! Best wishes to you, Christy

  19. Erika says:

    This is so good!! I didn’t have any rosemary and I don’t know what herbs de Provence is, so I made it without both – and it was amazing! So moist and delicious! I will definitely make it again!

  20. Lee says:

    What spices can I use to replace Herbes de Provence? It’s lavender I don’t have. Recipe is One Pot Chicken & Vegetables. The Daily Dish
    Thank you Lee

    • Christy says:

      Hi Lee!

      You can make your own version of Herbes de Provence at home- with or without lavender! Here’s a link to a good recipe for it: HERBES DE PROVENCE.

      It’s a combination of savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, ground bay leaves, rosemary and fennel. The proportions are in the recipe above. But feel free to tweak to suit your own taste.

      Really hope this helps!

      Best wishes and a very happy new year to you,

  21. Bob Hendrickson says:

    Would you change anything in the temp or cooking time if you cast iron dutch oven that is not enamel coated? Sounds good and would like to try. Also fairly new to cast iron cooking, any suggestions of a great cast iron cookbook? I have Lodge cast iron products, seems to be the most available products around here. Are they reliable?

    thanks Bob

    • Christy says:

      Hi Bob!

      I’m sure the recipe would translate just fine to an uncoated cast iron cooker. No need to change anything. I don’t have a cookbook to recommend, but I do use Lodge pans all the time and absolutely love them. They wear like iron (pun intended) and are great for all kinds of cooking. Just don’t put them in the dishwasher!! Always hand wash and dry before storing.

      Wishing you all the very best!

      • Bob Hendrickson says:

        Thank you. I am always afraid of cooking or baking at to high of temp. I have always been told to back the temp off and cook or bake longer. I appreciate your encouragement and feedback.

  22. Jill says:

    This was awesome, I used our favorite seasonings and added, mushrooms and squash! Hubby said it’s a keeper!!

  23. Colleen Dawn Randall says:

    I see your recipe is for the oven. I have and old old cast iron Dutch oven that I like to use with briquettes. Would you happen to know, maybe, the amount of charcoal and time if I were to do it that way?

  24. Lynette says:

    Hi Christy,
    It’s too hot to turn the oven on– can I do this recipe in the dutch oven on my stovetop?
    Thank you,

    • A. Holly Spivey says:

      In my experience, yes. My whole reason for purchasing a Dutch oven was to avoid turning on the oven. The Dutch oven serves as the only cooking vessel. After seasoning of course, you can brown your meats, saute’ your veges, and add your liquids. You can then turn up the heat until it boils, reduce heat, cover and monitor. Any additional ingredients can also be added such as pasta, grains and/or rice. It’s literally cooking in one pot on the stovetop.

Leave a Reply

Your email address will not be published. Required fields are marked *