This version of Dutch Oven Chicken is actually made in an oven instead of over a fire. Easier, and just as tasty!

Yes it’s true, the title of this chicken is a complete lie. It was probably originally made in a dutch oven, but I have never made it that way. I just bake it in a 9×13 dish. We continue to call it dutch oven chicken anyway. Hmmm, I hope I am not teaching my children that it is ok to deceive people. Great, now I have guilt. Dang.

My good friend Sherie brought this dish when I had my last baby (four years ago, my how time flies!) It has been a favorite ever since. I don’t always have the bacon, but when I do use it, it adds a wonderful flavor to the dish. I’ve used the Costco real bacon crumbles in place of the bacon strips, and they work great!

I served this with a green salad, and we had enough leftovers for my husband and I to eat it for lunch the next day. So at my house, this makes 8 servings.

Looking for more tasty chicken recipes? Here ya go!

Chili’s Knock-off Monterey Chicken

Chicken Fried Rice

Creamy Cajun Chicken Pasta

Dutch Oven Chicken

Yield: 8 servings

Dutch Oven Chicken

Print

Creamy chicken potato dish with carrots, onions, and bacon.

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 35 minutes

Ingredients

• 4 chicken breasts
• 1 Tbsp olive oil
• 1 clove garlic, minced
• 4-6 slices bacon, cooked till crisp, then crumbled
• 1 onion, diced
• Salt & pepper-I like to use lots of pepper
• 3-4 potatoes, peeled and diced
• 3-4 carrots, sliced
• 1 can cream of chicken soup
• 1/4 cup sour cream (I used fat free)
• 1/2 cup milk

Instructions

1. Salt and pepper the chicken, then brown with oil in a large skillet over medium heat. (You don’t need to completely cook, just brown it.) Add the garlic and cook for a minute or two.
2. Spread chicken and onions in a 9x13” pan. Arrange potatoes and carrots around the chicken. Sprinkle with bacon, salt, and pepper.
3. Mix soup, sour cream, and milk in a small bowl till smooth. Pour over the top. Cover with foil and bake at 350° for 60-90 minutes or till veggies are tender.

Notes

-You can add more or less milk depending on how saucy you like it.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 324 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 68mg Sodium: 545mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 26g

See all my CHICKEN RECIPES.