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Dutch Oven Chicken
6
Servings
12
Ingredients
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Ingredients
Makes 6 servings- Boneless Chicken Breast 6.0 whole
- Baby Carrots 1.0 pound(s)
- Zucchini Sliced 2.0 whole
- Sliced Mushrooms 1.0 pound(s)
- Tomato Sauce 4.0 ounce(s)
- Beef Broth 14.5 ounce(s)
- Seasoned Bread Crumbs 4.0 ounce(s)
- salt 0.5 teaspoon(s)
- Ground Black Papper 0.5 teaspoon(s)
- Poultry Seasoning 1.0 teaspoon(s)
- olive oil 2.0 tablespoon(s)
- French Baguette 1.0 loaf
Dietary Restrictions
Wheat / Gluten
Poultry
Recipe Instructions
Place Italian or Regular bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.
Step 2: Cook the Chicken
In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan.
(To keep the chicken breast juicy and tender, remove it from heat as soon as it’s lightly browned.)
Step 3: Add the Vegetables
Add broth, tomato sauce and seasonings to the same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°.
