Dutch Oven Italian Chicken & Potatoes
Yield: 4 servings
Active Time: 5 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
One pan meal - protein and veggies all done and super flavorful!

Ingredients for Single Meal

  • 2 - Tbsp canola oil
  • 4 - small boneless chicken breasts
  • 2 - lb(s) baby potatoes
  • 1 - lb(s) baby carrots
  • 1 - 15 oz. can(s) diced tomatoes
  • 2 - Tbsp Italian seasoning
  • - Salt and pepper
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Add the canola oil to the base of the Dutch oven and saute the chicken over high heat, browning both sides. Once browned, add the baby potatoes, baby carrots, diced tomatoes (undrained) and Italian seasoning to the Dutch oven.
  2. Reduce heat to medium and cook for 15 to 20 minutes, or until chicken is cooked through and potatoes are softened. Season with salt and pepper to taste.
  3. Prepare salad.
  4. Serve Dutch Oven Italian Chicken & Potatoes with side salad.

Freezeasy Meal Prep Directions

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 small chicken breasts
  • 2 lbs. baby potatoes
  • 1 lb. baby carrots
  • 15 oz. can diced tomatoes, undrained
  • 2 Tbsp Italian seasoning
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the Dutch oven and cooking over medium heat until chicken is cooked and potatoes are softened.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Dutch Oven Italian Chicken & Potatoes

Printable Label Instructions

Thaw and cook in the Dutch oven.
Serve with side salad.

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