Name: Dutch Oven Chicken Breasts
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1/2 cup seasoned bread crumbs -; 6 boneless skinless chicken breast halves (4 ounces each) -; 2 tablespoons olive oil -; 1 can (14-1/2 ounces) beef broth -; 2 tablespoons tomato paste -; 1 teaspoon poultry seasoning -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1 pound fresh baby carrots -; 1 pound sliced fresh mushrooms -; 2 medium zucchini, sliced -; Sliced French bread baguette, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dutch Oven Chicken Breasts

1. 1/2 cup seasoned bread crumbs -

2. 6 boneless skinless chicken breast halves (4 ounces each) -

3. 2 tablespoons olive oil -

4. 1 can (14-1/2 ounces) beef broth -

5. 2 tablespoons tomato paste -

6. 1 teaspoon poultry seasoning -

7. 1/2 teaspoon salt -

8. 1/2 teaspoon pepper -

9. 1 pound fresh baby carrots -

10. 1 pound sliced fresh mushrooms -

11. 2 medium zucchini, sliced -

12. Sliced French bread baguette, optional -

How to cook deliciously - Dutch Oven Chicken Breasts

1. Stage

Place the bread crumbs in a shallow bowl. Dip the chicken breasts in the bread crumbs to coat both sides, then shake off the excess. Editor's Tip: Have extra chicken left over? Save it for these fantastic chicken breast recipes.

2. Stage

In a Dutch oven, heat the oil over medium heat. Working in batches, cook the chicken for two to four minutes per side, until browned. Remove the browned chicken from the pan. Editor's Tip: To keep the chicken breast juicy and tender, remove it from the heat as soon as it's browned. Overcooking it can cause it to dry out.

3. Stage

Add the broth, tomato paste, poultry seasoning, salt and pepper to the Dutch oven. Cook over medium-high heat, stirring to loosen any browned bits from the bottom of the pan.

4. Stage

Add the carrots, mushrooms, zucchini and chicken. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 25 to 30 minutes or until the vegetables are tender and a thermometer inserted into the chicken reads 165°F. If desired, serve with baguette slices.