Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Ranch Chicken and Potatoes in the Dutch Oven Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 22 reviews

This Dutch Oven Creamy Ranch Chicken and Potatoes is a comforting one-pot meal featuring tender chicken breasts and baby Yukon potatoes simmered in a creamy, flavorful ranch sauce. Perfect for an easy weeknight dinner, it combines simple ingredients like sour cream, ranch seasoning, and Dijon mustard to create a rich, tangy sauce that coats the chicken and potatoes to perfection.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Protein and Vegetables

  • 2 chicken breasts
  • ½ lbs baby Yukon potatoes, sliced in half

Seasonings and Sauces

  • 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

  1. Prepare the chicken and potatoes: Season the chicken breasts with kosher salt, pepper, and Italian seasoning on both sides. Slice the baby Yukon potatoes in half and set aside.
  2. Brown the chicken: Heat a Dutch oven over medium heat and add a drizzle of olive oil. Add the seasoned chicken breasts and cook for about 4-5 minutes per side until they develop a golden-brown crust but are not fully cooked through. Remove the chicken from the pot and set aside.
  3. Sauté the potatoes: In the same Dutch oven, add a little more olive oil if needed, then add the halved potatoes. Cook, stirring occasionally, for about 5 minutes until they start to brown slightly.
  4. Make the creamy ranch sauce: Add the chicken broth to the Dutch oven with the potatoes and bring to a simmer. Stir in the sour cream, ranch seasoning, butter, and Dijon mustard until well combined and smooth.
  5. Simmer everything together: Return the chicken breasts to the pot, nestling them into the sauce among the potatoes. Cover the Dutch oven with its lid and reduce heat to low. Let everything simmer gently for 20-25 minutes, or until the chicken is fully cooked (internal temperature 165°F) and the potatoes are tender.
  6. Finish and serve: Taste the sauce and adjust seasoning with extra salt or pepper if needed. Spoon the creamy ranch chicken and potatoes onto plates and serve hot, optionally garnished with fresh herbs like parsley or chives.

Notes

  • Make sure not to overcook the chicken when browning as it will finish cooking in the sauce.
  • Baby Yukon potatoes work best for their creamy texture and quick cooking time.
  • You can substitute the sour cream for Greek yogurt for a lighter alternative.
  • If you prefer more sauce, increase the chicken broth and sour cream slightly.
  • Using a meat thermometer helps ensure the chicken is safely cooked without drying out.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/creamy-ranch-chicken-and-potatoes-in-the-dutch-oven-recipe/