Stove Top Dutch Oven Chicken & Potatoes

Stove Top Dutch Oven Chicken & Potatoes
6 medium potatoes
1/2 pound whole raw baby carrots (about 20-30 carrots)
1 medium onion, optional
1 3/4 pounds boneless skinless chicken breast
1 cup flour (more or less)
3 tablespoons vegetable oil
1 1/2 teaspoons season salt
2 tablespoons Grill Mates steak seasoning

Peel potatoes, slice into 1/4-inch thick slices; place slices in a bowl and cover with cold water to keep from browning; cut carrots in half lengthwise; peel and slice or chop onion, set aside.

Cut chicken breasts into 2-3 pieces, depending on size. Place flour in plastic bag, add chicken and shake gently to coat pieces with flour (flour may be placed in a shallow bowl or pan and chicken pieces dipped or dredged in flour). Discard leftover flour.

Place 5-6 quart Dutch oven, or large pan with a lid, over medium heat. Heat 2-tablespoons oil in Dutch oven. Place chicken pieces in hot pan; sprinkle with approximately 1/3 the season salt and steak seasoning; brown chicken (add more oil as necessary to keep chicken from burning on bottom), turn pieces, sprinkle with additional season salt and steak seasoning; continue to cook until browned on opposite side and chicken is no longer pink on inside (165 degrees internal temperature). Remove chicken and place on a platter, cover to keep warm.

Add additional oil to pan, as needed. Drain water from potatoes. Add potatoes, carrots and onions to hot Dutch oven. Sprinkle vegetables with seasoning salt and steak seasoning; stir to coat vegetables with seasoning and oil. Reduce heat to low or simmer. Cover tightly and allow vegetables to cook until tender – stirring occasionally (cook approximately 15-25 minutes). With each stirring, check vegetables for tenderness and to ensure they are not burning on the bottom. Add a small amount of oil, broth or water to prevent sticking. When vegetables are almost tender, place chicken on top of potatoes, cover and continue to cook until tender, reheating chicken in the process. Serve with a green salad, fresh tomatoes, and a glass of milk.


This recipe has been adapted from an outdoor Dutch oven recipe to one which may be prepared on the stovetop in your kitchen. For more information on Dutch oven cooking in the great outdoors see or google ‘dutch oven cooking.’ Recipe serves 6

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