50+ Delicious Dutch Oven Braised Chicken Breast Recipes for Dinner

Braised chicken breast recipes are the epitome of comfort food, combining tender, juicy chicken with rich and savory flavors.

If you’re looking to elevate your cooking game, the Dutch oven is your best friend. Known for its even heat distribution and ability to lock in moisture, the Dutch oven is perfect for slow-cooking chicken breasts until they’re fall-apart tender.

In this article, we’ve compiled over 50 Dutch oven braised chicken breast recipes that range from classic savory combinations to bold, innovative dishes.

Whether you’re a novice or an experienced cook, these recipes will help you create mouthwatering meals that your family and friends will adore.

From Mediterranean-inspired braises to hearty one-pot meals, you’ll find something for every palate and occasion.

50+ Delicious Dutch Oven Braised Chicken Breast Recipes for Dinner

Cooking chicken breast in a Dutch oven is a game-changer, offering unparalleled tenderness and flavor.

With these 50+ braised chicken recipes, you’ll be able to explore new culinary horizons while enjoying the ease of a single pot meal.

Whether you’re preparing a cozy dinner or impressing guests, these recipes will provide you with endless options for delicious, fuss-free meals.

So, grab your Dutch oven, choose your favorite recipe, and get ready to experience the unbeatable combination of convenience and flavor.

Braised Chicken Breast with Garlic and Herb Sauce

This simple yet flavorful braised chicken breast recipe combines fresh herbs, garlic, and a touch of white wine to create a rich and savory sauce. The chicken is slow-cooked in a Dutch oven to ensure it remains tender and juicy, making it the perfect weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup white wine
• 1 cup chicken broth
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 tbsp butter
• 1 tbsp flour (optional, for thickening)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, and sear them in the hot oil for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
3. In the same pot, add the minced garlic and cook for 1-2 minutes, stirring occasionally until fragrant.
4. Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
5. Add the chicken broth, thyme, and rosemary. Stir to combine, and return the chicken breasts to the pot, spooning some of the liquid over the top.
6. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the chicken for 30-35 minutes, or until it reaches an internal temperature of 165°F (74°C).
7. Optional: To thicken the sauce, melt butter in a separate pan over medium heat, whisk in the flour, and cook for 1-2 minutes. Gradually add some of the braising liquid and whisk until smooth. Stir this mixture back into the Dutch oven before serving.

Braised to perfection, this chicken breast recipe is a tender, flavorful delight. The garlic and herb sauce infuses the chicken with depth, and the white wine and chicken broth create a velvety texture that’s perfect when served over mashed potatoes, rice, or roasted vegetables. The slow cooking process ensures that the chicken remains juicy while absorbing all the savory flavors from the broth, creating a satisfying meal that feels comforting and sophisticated at the same time.

Braised Chicken Breast with Lemon and Capers

This refreshing yet rich braised chicken breast recipe features the bright flavors of lemon and capers, giving the dish a Mediterranean flair. Braising the chicken ensures it stays tender while the tangy sauce adds a burst of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 lemons (1 sliced, 1 juiced)
• 2 tbsp capers, drained
• 1 cup chicken broth
• 1/4 cup dry white wine
• 2 tbsp fresh parsley, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp butter (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then brown them for 4-5 minutes on each side. Remove the chicken and set aside.
3. In the same Dutch oven, add garlic and cook for about 1 minute until fragrant. Add the white wine to deglaze the pan, scraping up any browned bits.
4. Add the chicken broth, lemon juice, and capers. Stir well to combine, and bring the mixture to a simmer.
5. Return the chicken breasts to the pot, and arrange the lemon slices on top of the chicken.
6. Cover the pot and place it in the oven to braise for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Optional: Stir in a tablespoon of butter to enrich the sauce, and sprinkle the chicken with fresh parsley before serving.

The lemon and caper braise creates a wonderful contrast to the richness of the chicken. The slight tang from the lemon pairs perfectly with the salty, briny flavor of the capers, and the braising liquid infuses the chicken with these vibrant flavors. This dish works wonderfully with simple sides like roasted potatoes or steamed vegetables, allowing the chicken’s flavor to shine.

Braised Chicken Breast with Tomatoes and Olives

This hearty and Mediterranean-inspired braised chicken recipe uses tomatoes and olives for a burst of savory flavors. The Dutch oven helps tenderize the chicken while allowing the tomatoes to break down into a rich, sauce-like consistency that clings to the meat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large Dutch oven, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper and brown them for 3-4 minutes on each side. Remove the chicken and set aside.
3. In the same Dutch oven, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
4. Add the diced tomatoes, olives, chicken broth, oregano, and red pepper flakes (if using). Stir to combine.
5. Return the chicken breasts to the pot, ensuring they are nestled into the sauce.
6. Cover and transfer the Dutch oven to the oven. Braise the chicken for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with fresh basil before serving.

This braised chicken breast recipe is full of rich, vibrant flavors. The combination of tomatoes, olives, and oregano creates a Mediterranean-inspired sauce that beautifully complements the tender chicken. As the chicken braises, the sauce thickens and becomes even more flavorful, making it the perfect accompaniment to crusty bread, couscous, or a simple salad. The olives add a nice briny bite, and the fresh basil enhances the overall flavor profile, making it a well-balanced and satisfying dish.

Braised Chicken Breast with Balsamic and Mushrooms

This braised chicken breast recipe takes full advantage of the earthy richness of mushrooms and the tangy sweetness of balsamic vinegar. Slow-braising the chicken results in a flavorful, tender dish with a deep, savory sauce that pairs perfectly with the chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 cups cremini or white mushrooms, sliced
• 1/2 cup balsamic vinegar
• 1 cup chicken broth
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1 tbsp butter (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then brown the chicken for 3-4 minutes per side. Remove the chicken and set aside.
3. In the same Dutch oven, add the sliced onion and mushrooms. Sauté for 5-7 minutes, or until the vegetables are softened and beginning to brown.
4. Add balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom of the Dutch oven. Allow the vinegar to cook for 2 minutes to reduce slightly.
5. Add the chicken broth and thyme, stirring to combine. Return the chicken breasts to the pot and spoon some of the sauce over the top.
6. Cover and place the Dutch oven in the preheated oven. Braise the chicken for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Optional: For a richer sauce, stir in a tablespoon of butter just before serving.

The balsamic vinegar brings a slightly sweet, tangy depth to the sauce, complementing the savory mushrooms and tender chicken. The braising method ensures that the chicken absorbs all these flavors, making each bite juicy and flavorful. This dish pairs well with mashed potatoes or a green vegetable like sautéed spinach, allowing the robust sauce to shine.

Braised Chicken Breast with Sweet Potatoes and Cinnamon

For a heartwarming, slightly sweet twist, this braised chicken recipe combines the earthiness of sweet potatoes with the warmth of cinnamon. Braising the chicken with these ingredients creates a wonderfully aromatic and comforting dish perfect for chilly evenings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/2 cup chicken broth
• 1/2 cup apple cider (or apple juice)
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
3. In the same Dutch oven, add the chopped onion and garlic, cooking for 2-3 minutes until fragrant.
4. Add the cubed sweet potatoes and cinnamon, stirring to coat the potatoes evenly with the spices.
5. Pour in the chicken broth and apple cider, stirring to combine. Add the fresh rosemary and return the chicken breasts to the pot.
6. Cover the Dutch oven and transfer it to the oven. Braise the chicken for 35-40 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
7. Serve the chicken with a generous helping of the sweet potatoes and sauce.

This dish marries the savory flavor of chicken with the natural sweetness of the potatoes and the aromatic cinnamon. The braised sweet potatoes absorb the flavors of the broth and spices, becoming soft and tender, while the chicken stays juicy and flavorful. This recipe is perfect for those who enjoy sweet and savory combinations, and it pairs wonderfully with a side of greens, like sautéed kale or steamed broccoli.

Braised Chicken Breast with Carrots and Leeks

This braised chicken breast recipe incorporates the sweetness of carrots and the mild, onion-like flavor of leeks. Braised in a savory broth, the vegetables become tender and aromatic, perfectly complementing the juicy, tender chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 large carrots, peeled and sliced
• 2 leeks, cleaned and sliced into rings
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup dry white wine
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, and sear them for 4-5 minutes on each side until golden. Remove the chicken and set it aside.
3. In the same Dutch oven, add the sliced carrots, leeks, and garlic. Sauté for 4-5 minutes, stirring occasionally until the vegetables start to soften.
4. Add the white wine to deglaze the pot, scraping up any browned bits from the bottom of the Dutch oven. Let the wine reduce for 2-3 minutes.
5. Pour in the chicken broth and add the fresh thyme. Stir to combine, then return the chicken breasts to the pot, making sure they are surrounded by the vegetables and liquid.
6. Cover and place the Dutch oven in the preheated oven. Braise the chicken for 30-35 minutes, or until the chicken is cooked through and tender.
7. Serve the chicken with the braised vegetables and sauce.

The combination of carrots and leeks creates a mellow, sweet flavor that complements the savory chicken. As the chicken braises, the vegetables absorb the rich broth, making them tender and flavorful. This dish is both light and comforting, and it pairs beautifully with a simple grain like quinoa or a side of buttered noodles, making it a great choice for a family meal.

Braised Chicken Breast with Cabbage and Bacon

This hearty and savory braised chicken breast recipe pairs the rich flavors of bacon with tender cabbage, creating a delicious one-pot dish. The bacon adds a smoky depth, while the cabbage soaks up the savory juices from the chicken, making for a comforting and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 4 slices bacon, chopped
• 1 small head of cabbage, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup white wine
• Salt and pepper to taste
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and brown them for 4-5 minutes per side. Remove the chicken and set aside.
3. In the same pot, add the chopped bacon and cook until crispy, about 4-5 minutes. Remove the bacon and set aside, leaving some of the rendered fat in the pot.
4. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until softened.
5. Add the chopped cabbage, chicken broth, white wine, and fresh thyme. Stir well to combine.
6. Return the chicken breasts to the pot, making sure they’re nestled into the cabbage mixture.
7. Cover and transfer the pot to the oven. Braise the chicken for 30-35 minutes, or until the chicken is fully cooked and the cabbage is tender.
8. Before serving, top with the crispy bacon pieces for added texture and flavor.

This dish combines the richness of bacon with the mild sweetness of cabbage, creating a robust base for the tender chicken. The braising process helps the cabbage absorb all the savory flavors from the chicken and bacon, making every bite flavorful. Served with crusty bread or potatoes, this recipe is perfect for a filling and comforting dinner.

Braised Chicken Breast with Fennel and Orange

A bright and aromatic twist on the traditional braise, this chicken recipe combines fennel with the sweet, citrusy zing of orange. The aniseed flavor of fennel complements the tender chicken perfectly, while the orange adds a fresh, zesty contrast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 bulbs fennel, thinly sliced
• 1 orange, juiced and zest
• 1 cup chicken broth
• 1/4 cup white wine
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and brown them for 4-5 minutes on each side. Remove the chicken and set aside.
3. In the same pot, add the sliced fennel and cook for 3-4 minutes until it begins to soften.
4. Add the orange juice, zest, chicken broth, white wine, and fresh rosemary. Stir to combine.
5. Return the chicken breasts to the pot, ensuring they are surrounded by the fennel and liquid.
6. Cover and transfer the Dutch oven to the oven. Braise the chicken for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Serve the chicken with the braised fennel and sauce, garnished with extra fresh rosemary if desired.

The combination of fennel and orange elevates this dish, providing a balance of herbal and citrus notes that pair beautifully with the tender, braised chicken. The fennel softens as it braises, becoming sweet and aromatic, while the orange brings a bright contrast to the savory flavors. This dish pairs wonderfully with rice or couscous, and a light green salad to balance the richness.

Braised Chicken Breast with Spinach and Ricotta

This recipe combines the richness of spinach and the creaminess of ricotta cheese, braised with tender chicken for a flavorful and comforting dish. The combination of hearty greens and creamy cheese makes this a delicious, balanced meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 4 cups fresh spinach, washed
• 1 cup ricotta cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup white wine
• Salt and pepper to taste
• 1/2 tsp nutmeg (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and brown them for 4-5 minutes on each side. Remove the chicken and set aside.
3. In the same Dutch oven, add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
4. Add the fresh spinach and cook for 2-3 minutes, until the spinach wilts down. Stir in the ricotta cheese and a pinch of nutmeg (if using), mixing until well combined.
5. Add the chicken broth and white wine, stirring to incorporate.
6. Return the chicken breasts to the pot, making sure they are nestled into the spinach mixture.
7. Cover and transfer to the oven. Braise the chicken for 30-35 minutes, or until the chicken is tender and fully cooked.
8. Serve the chicken with the creamy spinach and ricotta mixture, spooning extra sauce over the top.

The combination of spinach and ricotta creates a creamy, savory base for the chicken, while the braising method ensures the chicken remains tender and absorbs the flavors of the creamy sauce. This dish is a comforting, wholesome meal, perfect when paired with a side of garlic bread or roasted potatoes. The rich, creamy texture of the spinach and ricotta sauce makes each bite feel indulgent, while still being a light and nutritious option.

Braised Chicken Breast with Artichokes and Lemon

This recipe brings a Mediterranean flair to your braised chicken breast, with artichokes adding a subtle earthiness and lemon providing a fresh, tangy contrast. The slow-braised method allows the flavors to meld together beautifully, creating a balanced and vibrant dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 cup jarred or frozen artichoke hearts, drained and quartered
• 1 lemon, sliced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and brown them for 4-5 minutes per side. Remove the chicken and set aside.
3. Add the chopped onion and garlic to the Dutch oven, sautéing for 2-3 minutes until softened and fragrant.
4. Add the chicken broth, white wine, artichokes, and lemon slices. Stir to combine.
5. Return the chicken breasts to the pot, making sure they are surrounded by the artichokes and liquid.
6. Cover and transfer the Dutch oven to the oven. Braise the chicken for 30-35 minutes, or until the chicken is fully cooked and tender.
7. Before serving, garnish with fresh parsley for a burst of color and added freshness.

The combination of artichokes and lemon provides a bright, savory flavor that perfectly complements the tender, braised chicken. The artichokes absorb the braising liquid, becoming even more flavorful as they cook, while the lemon adds a refreshing citrus note that cuts through the richness. This dish pairs wonderfully with rice, couscous, or a light salad.

Braised Chicken Breast with Sweet Peppers and Tomatoes

This dish highlights the sweet and savory flavors of bell peppers and tomatoes, braised together with chicken for a comforting, Mediterranean-inspired meal. The peppers provide a natural sweetness, while the tomatoes create a rich, savory sauce that envelops the chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 bell peppers, sliced (preferably one red and one yellow)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and brown them for 4-5 minutes per side. Remove the chicken and set aside.
3. In the same pot, add the sliced bell peppers and onion. Sauté for 4-5 minutes, or until softened.
4. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
5. Add the chicken broth, diced tomatoes, and oregano. Stir to combine.
6. Return the chicken breasts to the pot, making sure they’re surrounded by the vegetables and liquid.
7. Cover the Dutch oven and place it in the oven. Braise the chicken for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Before serving, garnish with fresh basil to enhance the dish’s flavor and presentation.

The bell peppers and tomatoes create a naturally sweet and savory sauce that pairs perfectly with the tender chicken. Braising the chicken in this flavorful mixture ensures it soaks up all the vibrant, fresh flavors from the vegetables. This dish is great served over rice, quinoa, or with crusty bread to soak up the delicious sauce.

Braised Chicken Breast with Butternut Squash and Sage

This autumn-inspired recipe combines the natural sweetness of butternut squash with the earthy flavor of sage. The chicken breasts are slow-cooked in a rich, savory sauce, resulting in a comforting and flavorful dish perfect for the cooler months.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 small butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup dry white wine
• 1 tbsp fresh sage leaves, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and brown them for 4-5 minutes per side. Remove the chicken and set aside.
3. Add the chopped onion and garlic to the Dutch oven, cooking for 2-3 minutes until softened.
4. Add the cubed butternut squash and cook for an additional 5 minutes, stirring occasionally.
5. Pour in the chicken broth, white wine, and chopped sage. Stir well to combine.
6. Return the chicken breasts to the pot, ensuring they are surrounded by the squash and liquid.
7. Cover the Dutch oven and place it in the preheated oven. Braise the chicken for 30-40 minutes, or until the chicken is fully cooked and the butternut squash is tender.
8. Before serving, garnish with additional fresh sage for added flavor.

The sweetness of the butternut squash contrasts beautifully with the savory chicken and the aromatic sage. The braising process allows the chicken to absorb the rich flavors from the squash and broth, resulting in a deeply comforting dish. This recipe pairs well with a simple side salad or roasted vegetables, making it a perfect choice for a cozy, autumn meal.

Braised Chicken Breast with Shallots and White Wine

This elegant braised chicken dish combines the mild sweetness of shallots with the complexity of white wine. The chicken absorbs the depth of flavor from the wine and shallots, making each bite tender, juicy, and rich in flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 6-8 shallots, peeled and halved
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1 tbsp butter (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and brown them for 4-5 minutes per side. Remove the chicken and set aside.
3. Add the shallots to the pot and sauté for 3-4 minutes, stirring occasionally until they begin to soften.
4. Add the garlic and cook for 1 minute until fragrant.
5. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pot. Add the fresh thyme.
6. Return the chicken breasts to the pot, making sure the shallots and liquid surround them.
7. Cover and place the Dutch oven in the oven. Braise the chicken for 30-35 minutes, or until the chicken is cooked through and tender.
8. Optional: For a richer sauce, stir in a tablespoon of butter before serving.

The sweetness of the shallots, combined with the acidity of the white wine, creates a sophisticated and balanced sauce that perfectly complements the chicken. The braised chicken absorbs the flavors, resulting in a deeply flavorful dish. This meal is perfect for special occasions or a comforting weeknight dinner, and it pairs beautifully with roasted potatoes or a green vegetable like steamed asparagus.

Braised Chicken Breast with Tomatoes, Olives, and Capers

This Mediterranean-inspired dish features chicken breasts braised with juicy tomatoes, briny olives, and tangy capers. The combination of these ingredients creates a bold, flavorful sauce that enhances the chicken and makes it truly irresistible.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup green olives, pitted and halved
• 2 tbsp capers, drained
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and brown them for 4-5 minutes per side. Remove the chicken and set aside.
3. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until softened and fragrant.
4. Add the diced tomatoes, olives, capers, oregano, and red pepper flakes (if using). Stir to combine.
5. Return the chicken breasts to the pot, making sure they’re surrounded by the tomato and olive mixture.
6. Cover the Dutch oven and place it in the oven. Braise the chicken for 30-35 minutes, or until the chicken is cooked through and tender.
7. Garnish with fresh parsley before serving for added color and flavor.

The combination of tomatoes, olives, and capers creates a briny, tangy sauce that enhances the natural sweetness of the chicken. The braising process allows the chicken to soak up all of these vibrant Mediterranean flavors, making it a delicious and satisfying dish. Serve this with couscous, quinoa, or a simple green salad for a complete meal.

Braised Chicken Breast with Potatoes and Leeks

This comforting braised chicken dish combines tender chicken with hearty potatoes and leeks for a wholesome, satisfying meal. The flavors meld together beautifully as the chicken slowly braises in the savory broth, creating a deliciously rich and tender dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 4 medium potatoes, peeled and cubed
• 2 leeks, cleaned and sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, and brown them for 4-5 minutes per side. Remove the chicken and set aside.
3. Add the cubed potatoes and sliced leeks to the pot, cooking for 5 minutes until they begin to soften.
4. Add the garlic and cook for 1 minute, stirring frequently.
5. Pour in the chicken broth, white wine, and thyme, stirring to combine.
6. Return the chicken breasts to the pot, ensuring they’re surrounded by the potatoes and leeks.
7. Cover the Dutch oven and transfer it to the oven. Braise the chicken for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
8. Garnish with fresh parsley before serving for an added pop of color.

The tender chicken, combined with the creamy potatoes and sweet leeks, makes this dish a comforting and balanced meal. The braising method ensures the chicken absorbs all the flavors from the potatoes and broth, making each bite incredibly flavorful. This dish is perfect for a cozy family dinner and pairs well with a simple green salad or steamed vegetables for a well-rounded meal.

Note: More recipes​ are coming soon!