Go Back
dutch-oven-creamy-ranch-chicken-potatoes-overhead

Dutch Oven Creamy Ranch Chicken and Potatoes

Tender seared chicken breasts and golden baby potatoes baked together in a rich, herby ranch cream sauce in one Dutch oven for an easy and satisfying one-pot dinner.
Print Recipe Save to Pins
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lbs, patted dry
  • 1 lb baby potatoes halved or quartered depending on size
  • 1 packet ranch dressing mix 1 oz
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and black pepper to taste
  • fresh parsley for garnish, optional

Equipment

  • 5 to 7-quart Dutch oven with lid
  • Whisk
  • Instant-read thermometer
  • Paper towels

Method
 

  1. Preheat oven to 375 degrees F. Pat chicken breasts completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering, about 2 minutes. Add chicken and sear 4 to 5 minutes per side until deeply golden. Remove to a plate and set aside.
  3. Without wiping out the pot, pour in chicken broth and heavy cream. Add ranch dressing mix and whisk until smooth, scraping up all browned bits from the bottom.
  4. Add halved baby potatoes and stir to coat in the sauce. Nestle seared chicken breasts on top along with any accumulated juices from the plate.
  5. Cover with the lid and transfer to the oven. Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165 degrees F and potatoes are fork-tender. Rest 5 minutes before serving. Garnish with fresh parsley.

Notes

For thinner sauce substitute half-and-half for heavy cream and stir in 1 tbsp cornstarch mixed with 2 tbsp cold milk before adding potatoes. Bone-in chicken thighs can be used; add 10 extra minutes to baking time. Dish can be assembled and refrigerated up to 24 hours ahead; add 5 to 10 minutes to baking time when starting cold.