Description
Dutch Oven Creamy Ranch Chicken & Potatoes is a comforting dish that combines tender chicken and creamy ranch-flavored potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 1 pound baby potatoes (halved or quartered)
- 1 cup chicken broth
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions (for garnish)
Instructions
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and sear for about 4–5 minutes on each side, until golden brown. Remove the chicken from the pot and set aside.
- In the same Dutch oven, add the halved or quartered baby potatoes. Sauté for about 5 minutes until they start to soften.
- Pour in the chicken broth and sprinkle the ranch seasoning mix over the potatoes. Stir to combine.
- Place the seared chicken breasts back into the Dutch oven on top of the potatoes.
- Pour the heavy cream over the chicken and potatoes and bring the mixture to a gentle simmer.
- Cover the Dutch oven and reduce the heat to low. Cook for about 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Sprinkle the shredded cheddar cheese over the top and cover for a few minutes until the cheese melts.
- Remove from heat and garnish with chopped green onions.
- Serve warm and enjoy.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg