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!
Servings 2 people
Calories 519kcal
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