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Dutch Oven Creamy Ranch Chicken & Potatoes

A comforting one-pot meal featuring tender seared chicken breasts and baby potatoes baked in a rich, creamy ranch sauce. Ready in 1 hour with minimal cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 pounds, choose similar sizes for even cooking
  • 1 lb baby potatoes halved or quartered
  • 1 oz ranch dressing mix 1 standard packet
  • 1 cup chicken broth low-sodium preferred
  • 1 cup heavy cream do not substitute with half-and-half
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • fresh parsley optional, for garnish

Equipment

  • Dutch oven with lid
  • whisk
  • Instant-read thermometer
  • cutting board

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until the oil shimmers.
  3. Season chicken breasts on both sides with salt, pepper, garlic powder, and onion powder. Press the seasoning gently into the meat.
  4. Add chicken to the hot Dutch oven and sear for 4 to 5 minutes per side without moving, until deeply golden brown. Remove and set aside on a plate.
  5. Add chicken broth, heavy cream, and ranch dressing mix to the same Dutch oven. Whisk together, scraping up any browned bits from the bottom of the pot.
  6. Add the baby potatoes and stir to coat them thoroughly in the creamy ranch sauce.
  7. Place the seared chicken breasts on top of the potatoes, pressing them down slightly so they sit partially submerged in the sauce.
  8. Cover the Dutch oven with its lid and bake for 25 to 30 minutes, until chicken reaches an internal temperature of 165 degrees F and potatoes are fork-tender.
  9. Remove from oven and let rest uncovered for 5 minutes. Garnish with fresh parsley if desired and serve warm.

Notes

If the sauce is too thin after baking, remove chicken and potatoes and simmer the liquid uncovered on the stovetop for 5 to 8 minutes to reduce. Chicken thighs can be substituted; increase bake time by 10 minutes. Leftovers keep refrigerated for up to 3 days in an airtight container.
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