This easy Dutch Oven Chicken features tender chicken, carrots, and potatoes simmered in buttery onions and tangy Russian dressing. It’s a simple, flavorful one-pot meal that’s perfect for busy weeknights.
Why You’ll Love This Recipe
Dutch Oven Chicken is one of those wonderfully simple, quietly spectacular meals you make once…and then make again and again. It’s hearty, wholesome, and unbelievably easy—just layer vegetables, season the chicken, pour on a bottle of Russian dressing, and let the Dutch oven work its magic.
The result? Fall-apart tender chicken, buttery potatoes, sweet carrots, and a tangy, savory sauce that brings the whole meal together. It’s comfort food without the fuss—perfect for busy families, chilly evenings, or when you want a homemade dinner with almost no prep.
This recipe is endlessly flexible, so you can scale it up or down depending on who’s at the table. Whether you’re cooking for two or feeding a crowd, it turns out delicious every time. Serve with a green salad and fresh fruit for a simple, balanced dinner.
Tips for Success:
Use Uniform Slices
Evenly sliced potatoes and carrots help everything cook at the same rate.
Don’t Skip the Onion Layer
It melts into the butter and becomes the base of the sauce—rich, sweet, and flavorful.
Keep Heat on the Low Side
Medium-low to medium heat prevents burning and ensures slow, even cooking.
Check Liquid Near the End
The dressing and vegetables release liquid naturally, but if you prefer more sauce, add 1/4 cup broth during the last hour.
Make It a Full Meal
Pairs well with:
- Green salad
- Fresh fruit
- Crusty bread
- Roasted green beans
More Simple Dinner Ideas:
Dutch Oven Chicken
This easy Dutch Oven Chicken features tender chicken, carrots, and potatoes simmered in buttery onions and tangy Russian dressing. A flavorful one-pot meal anyone can make!
Servings: 4
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In a 4–6 qt. Dutch oven, melt butter over medium-low heat.
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Add onions to cover the bottom of the pot.
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Season carrots with salt and pepper; layer on top of onions.
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Season potatoes and layer over carrots.
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Season chicken breasts and place on top of potatoes.
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Pour entire bottle of Russian dressing over the chicken.
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Cover and cook slowly over medium heat for 2–3 hours, or until chicken is very tender.
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Alternate method: Bake at 350°F for 2 hours, or until chicken and vegetables are fully cooked and tender.
