Description
This one-pot Dutch oven meal delivers incredibly juicy chicken breast and tender vegetables in just thirty minutes. By using a heavy cast-iron pot, we lock in moisture and create a rich, creamy sauce finished with Dijon mustard and fresh thyme. It is a wholesome, family-friendly dinner that feels like a slow-cooked feast but is perfect for a quick, stress-free weeknight meal with minimal cleanup.
Ingredients
1 1/2 lbs chicken breasts, cut into halves
2 tsp garlic powder
1 tsp salt
1 tsp smoked paprika
1/4 tsp black pepper
3 tbsp avocado oil
4 medium carrots, chopped into rounds
8 oz mushrooms, sliced
1 yellow onion, sliced
1 1/4 cups low sodium chicken broth
1/4 cup all-purpose flour
1 tbsp Dijon mustard
1/2 cup half-and-half
1 tbsp fresh thyme leaves
Instructions
Season the chicken breasts evenly with garlic powder, salt, smoked paprika, and black pepper.
Heat 2 tablespoons of avocado oil in a Dutch oven over medium-high heat and sear the chicken until golden brown, then remove and set aside.
Add the remaining oil to the pot and sauté the onion, carrots, and mushrooms until softened.
Whisk the chicken broth and flour together in a small bowl until smooth, then pour into the pot with the vegetables.
Stir in the Dijon mustard and fresh thyme.
Return the chicken to the pot, cover, and braise for about 10-12 minutes or until cooked through.
Stir in the half-and-half gently to create a creamy sauce and simmer for an additional 2 minutes before serving.
Notes
You can substitute half-and-half with heavy cream for a thicker sauce or use coconut milk for a dairy-free alternative. Keep the Dutch oven covered to ensure the chicken stays tender and succulent.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg