Are you looking for a simple and hearty weeknight dinner? Then you need to try this dutch oven smothered chicken and potatoes recipe that is made in one pot and ready in 40 minutes.
Weeknight dinners are not my favorite. I’m tired after a day of work, I might have taught a yoga or fitness class right after work, and John doesn’t get home from football practice until after I’ve gotten home. The idea of cooking something that’s going to take awhile and dirty a lot of dishes does not work for us!
We are both just wiped. So coming up with something wild and crazy for weeknight dinners is not going to happen.
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This recipe is not wild. It is not crazy. It is made with simple staple ingredients. But OHMYLANTA the combination of chicken and potatoes and mustard and BACON. Yowza. It’s a banger.
If you’ve been hanging around for a while you’ll notice I like two things: meal planning and this dutch oven that lives forever on my stove and gets used all.the.time.
When John and I started planning our meal prep a few months ago, we were trying to come up with something that was easy, slightly different than what we normally make, but did not have ingredients that we don’t normally buy each week when we grocery shop. This recipe is that brain child, and does not disappoint.
We love a few things about this recipe. One, it uses very simple ingredients: chicken, bacon, potatoes, chicken stock, butter. Also, my favorite ingredient: Boetje’s Mustard. This is seriously the best grainy, spicy mustard. It originates near my hometown, and everytime I cook with it, I’m reminded of my childhood. Is it weird that mustard reminds me of growing up? Oh well.
The second thing I love about this recipe is it all cooks up in one pot, and in this case, it all comes together in my favorite tool in my entire kitchen, my Lodge enameled cast iron dutch oven. I can cook EVERYTHING in this dutch oven. I can use it on my stovetop, or in my oven, or even on the grill this summer. When everything cooks in the dutch oven, all I have to do is wash one pot at the end of the meal--so much easier than cooking everything in its own pot or skillet!
The third thing I love about this recipe is that it fits perfectly in our weekly meal prep routines. Many people choose to meal prep for dieting purposes, but we choose to meal prep so that we know which ingredients go in our bodies, to make sure we’re staying on budget, and to make sure we’re still eating well when our lives are busy. If you want to learn more about how we meal prep, jump over to this post.
Looking for more easy weeknight dinners? Check these recipes out:
Chicken, Pea, and Pesto Pasta Recipe
How to Grill a Steak on a Charcoal Grill
Dutch Oven Smothered Chicken and Potatoes
- Enameled Cast Iron Dutch Oven
- 4 Chicken Thighs, cubed in 1-inch pieces
- 4 Slices bacon, diced
- 2 tablespoon Butter
- 2 C potatoes, diced
- ¾ C Mushrooms, diced
- 2 tablespoon Minced onion
- 2 teaspoon Minced garlic
- 1 teaspoon Paprika
- 1 ¼ C Water, ¼ cup reserved
- 1 C Chicken broth
- ¼ C Apple cider vinegar
- ¼ C Boetje's Mustard or other grainy mustard
- 1 tablespoon Cornstarch
- In Dutch oven, fry bacon, add minced onion, mushrooms and potatoes. Add butter, seasonings and water, and allow to cook about six minutes.
- Add diced chicken, cook another six minutes, stirring occasionally.
- In Separate bowl, combine chicken broth, apple cider vinegar, and mustard, pour over potatoes and chicken. Allow to cook seven more minutes.
- Stir cornstarch into ¼ c water, pour over mixture, stir and allow sauce to thicken.
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