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    Dutch Oven Creamy Ranch Chicken and Potatoes

    October 6, 2023 by Lauren 8 Comments

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    Jump to Recipe Print Recipe

    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).

    Close-up, overhead hero shot of chicken, potatoes, and ranch cream sauce in a dutch oven.
    Jump to:
    • Ingredients
    • The process
    • Storage + Leftovers
    • What to serve with creamy ranch chicken?
    • More cozy fall-inspired recipes!
    • Dutch Oven Creamy Ranch Chicken and Potatoes
    • Pin it for later!


    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

    Labeled ingredients on a sheet pan that you'll need to make dutch oven creamy ranch chicken and potatoes.
    • 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

    Six-step and photo collage showing exactly how to make this recipe.

    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).

    Close up shot of baby yukon potatoes in creamy ranch sauce with a spoon.

    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! 

    Close-up overhead shot of a chicken breast in creamy ranch sauce.

    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!

    • Arugula Apple Salad with Goat Cheese and Apple Cider Vinaigrette
    • Overhead photo of pear and arugula salad (thumbnail hero shot).
      Pear and Arugula Salad with Goat Cheese and Apricot Vinaigrette

    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 Meatballs in Sauce.
      Dutch Oven Meatballs with Marinara
    • Cajun chicken orzo in a cast iron with two spoons.
      Creamy Cajun Chicken Orzo
    • Dutch Oven Pork Chops
    • Homemade Lobster Ravioli Cream Sauce
    Close up, overhead shot of chicken and potatoes in a red dutch oven.
    Creamy Ranch Chicken and Potatoes in a dutch oven. In a staub Cookware braiser.

    Dutch Oven Creamy Ranch Chicken and Potatoes

    Dutch Oven Creamy Ranch Chicken and Potatoes is a quick, easy, family-friendly weeknight meal! Switch it up with this fun, delicious, and leftovers-friendly dinner!
    5 from 40 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 35 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 2 people
    Calories 519 kcal

    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

    Calories: 519kcal | Carbohydrates: 15g | Protein: 57g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 201mg | Sodium: 2286mg | Potassium: 615mg | Fiber: 1g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
    Tried this recipe?Let us know how it was!

    Pin it for later!

    Be sure to Pin this recipe (click on the image below) and follow me on Pinterest!

    Pinterest pin with text overlay that reads: creamy ranch chicken and potatoes (one pot!).  Along with the photo of chicken and potatoes garnished with bits of thyme.

    More Dutch Oven

    • Hero Image for Dutch Oven Tarragon and Dijon Mustard Chicken Thighs.
      Dutch Oven Tarragon and Dijon Chicken Thighs
    • Hero Image of Yellow Coconut Curry Salmon in a black pan.
      Lent Friday Coconut Curry Salmon
    • Hero image of Creamy Lemon Chicken smothered in delicious sauce with lemon and parsley garnish.
      Creamy Lemon Chicken
    • Square hero image of marry me chicken thighs in a dish.
      Marry Me Chicken Thighs with Orzo

    About Lauren

    Lauren is the freelance writer, photographer, and recipe developer behind Shutter + Mint. Thanks for stopping by!

    Reader Interactions

    Comments

    1. Andréa

      January 18, 2024 at 1:33 pm

      5 stars
      This was so delicious. Crispy potatoes, moist chicken combined with a delicious sauce. I could eat this any day of the week!

      Reply
      • Lauren

        January 18, 2024 at 2:20 pm

        Thank you, Andrea!!

        Reply
    2. Helen at the Lazy Gastronome

      January 18, 2024 at 2:04 pm

      5 stars
      This recipe is so incredibly easy to make - and the flavor is out of this world!! My family wants it again, so this is now on the regular rotation. Delicious dish!

      Reply
      • Lauren

        January 18, 2024 at 2:20 pm

        Thank you Helen!! <3

        Reply
    3. NOra

      January 18, 2024 at 7:25 pm

      5 stars
      This was such a delicious meal! The whole family was delighted! Thanks!

      Reply
      • Lauren

        January 19, 2024 at 2:27 am

        Thank you, Nora! <3

        Reply
    4. DK

      January 18, 2024 at 7:29 pm

      5 stars
      Deliciously creamy and hearty dish! This is a favorite for dinner in our house!

      Reply
      • Lauren

        January 19, 2024 at 2:27 am

        Thank you so much!!

        Reply

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    Hi, I'm Lauren! Shutter + Mint is a food blog I created to help you create easy, practical recipes at home. Thanks for stopping by!

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