This post contains affiliate links. If you click a link and make a purchase, we will make a commission. Thank you.
Dutch Oven Creamy Ranch Chicken and Potatoes is a cozy fall recipe that you will adore! It’s easy, comes together in one pot, and the sauce it’s swimming in is pretty addicting (and this isn’t shocking because pretty much everything with ranch is).
Jump to:
Now that fall is in full swing, I love to use my dutch oven and braiser as much as I possibly can. They can effortlessly go from the stovetop to the oven and dishes that require those steps are extra fall-cozy!
Ingredients
- Chicken breasts - I used 2 large chicken breasts, but you can swap these for 4 boneless, skinless thighs if you’d like.
- Baby Yukon potatoes - cut in half, be sure they’re small potatoes, or dice them into 1-inch cubes if you’re using larger potatoes. You can also use baby red potatoes as well.
- Seasonings - kosher salt (I always recommend kosher salt, over table salt), pepper, and Italian seasoning.
- Olive oil - as needed for drizzling, of course any neutral-tasting oil will work here.
- Chicken broth - Low sodium is best for the base of the pan sauce. Stock, bone broth, or vegetable broth will work here, just be sure you’re comfortable with the sodium content.
- Sour cream - full fat sour cream is best, but you can use low fat as well. I don’t recommend swapping this ingredient for greek yogurt because I’m just not sure that flavor will work well.
- Butter - for flavoring the sauce. If you want to keep things on the lighter side you can leave the butter out.
- Ranch seasoning (from a ranch packet) - the amount of ranch seasoning kind of depends on the level of sodium in your broth. Start with 2 tbsp, give it a taste, and adjust.
- Dijon mustard - for tanginess and this helps to emulsify the pan sauce.
The process
STEP 1: Preheat your oven to 425 degrees F. Then, pound the chicken breasts with a meat mallet or with the heel of your palm.
STEP 2: Season the chicken and potatoes with kosher salt, pepper, and Italian seasoning.
STEP 3: Drizzle olive oil into your dutch oven over medium-high heat and sear the chicken on each side for 3-5 minutes. Remove the chicken from the pan and set them aside on a plate.
STEP 4: Add the potatoes to the dutch oven and saute for 5-7 minutes( or until there’s a nice crust on them), set them aside with the chicken.
STEP 5: Turn the heat down to low and deglaze the pan with chicken broth. Then whisk in the sour cream, butter, ranch seasoning and dijon. Continue to whisk until the butter melts and the mixture is combined. Turn the burner off.
STEP 6: Return the chicken and potatoes to the pan, and place into the oven for 15 minutes (or until the internal temperature of the chicken registers 165 degrees F).
Storage + Leftovers
If you have leftovers, you can store them in the refrigerator in an airtight container for 3-4 days.
This dish doesn’t freeze well because of the sauce, when it thaws and reheats it’ll separate and it just won’t look very good. I recommend eating this immediately for the best results!
What to serve with creamy ranch chicken?
I recommend serving this cozy fall dish with a light, fall salad, such as this Apple Harvest salad or this Pear and Arugula salad!
More cozy fall-inspired recipes!
If you love this recipe for Dutch Oven Creamy Ranch Chicken and Potatoes, try these related recipes (many can be made in a dutch oven)!
Dutch Oven Creamy Ranch Chicken and Potatoes
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
- Preheat your oven to 425 degrees F.
- Pound the chicken breasts with a meat mallet or with the heel of your palm.
- Season the chicken and potatoes with kosher salt, pepper, and Italian seasoning.
- Drizzle olive oil into your dutch oven over medium-high heat and sear the chicken on each side for 3-5 minutes. Remove the chicken from the pan and set them aside on a plate.
- Add the potatoes to the dutch oven and saute for 5-7 minutes( or until there’s a nice crust on them), set them aside with the chicken.
- Turn the heat down to low and deglaze the pan with chicken broth. Then whisk in the sour cream, butter, ranch seasoning and dijon. Continue to whisk until the butter melts and the mixture is combined. Turn the burner off.
- Return the chicken and potatoes to the pan, and place into the oven for 15 minutes (or until the internal temperature of the chicken registers 165 degrees F).
Nutrition
Pin it for later!
Be sure to Pin this recipe (click on the image below) and follow me on Pinterest!
Leave a Reply