Speared chicken, carrot, and potato wedge covered in gravy on a fork.

Dutch Oven Italian Chicken in Gravy

Dutch Oven Italian Chicken in Gravy is super easy to make whether out camping or during a busy weeknight dinner at home.

Branded image of Dutch Oven Italian Chicken in Gravy

This post has been updated from its original May 16, 2017 publishing with new photography, content, and clarified recipe card.

Ok, I confess, the name Italian is a misnomer. It’s for the Italian salad dressing in the recipe, not for any authentic Italian cuisine.

Phew, ok, now that that’s off my chest, can I tell you how delicious this recipe is, even with it’s unusual combination of ingredients.

Tips for making Dutch oven chicken and vegetables

This recipe is super easy to make, but the tricky part is getting it to cook evenly. If the carrots or potatoes are too big, they’ll still be hard when the chicken is done.

If they’re too small, they could be mush. The worst is having the chicken overcook trying to get the veggies soft.

Chicken, carrots, and potatoes on a white plate covered in gravy and garnished with fresh parsley.

Baby carrots work really well in this recipe, but if they’re super fat, cut them in half lengthwise.

For the potatoes, I used baby golds and reds and cut them lengthwise then in half to make nice, but smaller wedges. If you’re using regular-sized potatoes, cube them into 1-inch or so pieces.

Chicken breast cut into tenders already make prep even easier, otherwise, you can cut a breast into anywhere between 4 and 6 strips.

How to make Dutch Oven Italian Chicken in Gravy

Ingredients needed to Dutch Oven Italian Chicken in Gravy: baby carrots, chicken breast in strips, ginger ale, Italian salad dressed, heavy cream, soy sauce, and both gold and red baby potatoes.

Prep your veggies and chicken first.

Baby carrots added to the bottom of an enameled Dutch oven.

Add the carrots to the bottom of the Dutch oven.

Take care to fill in any major gaps or holes.

Chicken and the Italian salad dressing has been added to the pot on top of the carrots.

Place the chicken on top of the carrots in the Dutch oven.

You can layer them in rows or just toss them in if you’re in a hurry.

Shake, then pour the entire bottle of Italian salad dressing over the chicken.

Use a fork or spoon to work the dressing around and between the chicken pieces.

Gold and red baby potatoes have been placed on top of the chicken; the ginger ale and soy sauce have been poured over the top.

Scatter the potatoes over the chicken. You can mix the two up or keep them divided. However you roll, this dish will be delicious.

Pour the ginger ale and soy sauce over everything.

Make sure the potatoes are nestled far enough down to not touch the lid of the Dutch oven, as the potatoes that touch have a tendency to burn.

Cover, bake for an hour at 350°F.

If you’re camping, see notes in the recipe card for cooking directions.

Making a quick gravy in the pot

Heavy cream being added to the remaining liquid in the Dutch oven after the chicken and veggies have been removed.

When the chicken and veggies are done, remove them from the Dutch oven. Allow as much of the cooking liquid to drip off and remain in the pot.

Cover and keep the meat and veggies warm while making the gravy.

Place the Dutch oven on the stove over medium-high heat. Slowly while stirring or whisking, pour in the heavy cream. Don’t pour it in too quickly or it could curdle.

Cornstarch being added to the creamy cooking liquid.

Bring it to a simmer and whisk vigorously while slowly adding the cornstarch. Whisk until it has all dissolved and been incorporated to the creamy liquid.

Once it comes to a boil, reduce the heat to medium, continue to stir while the liquid becomes a gravy.

Serve the chicken and vegetables and pour the gravy over the top of everything.

Gravy being poured over the cooked Italian chicken and veggies on a white plate.
A piece of Dutch Oven Italian Chicken in Gravy speared on a raised fork over a white plate of the dish.

Dutch Oven Italian Chicken in Gravy

Dutch Oven Italian Chicken in Gravy is super easy to make whether out camping or during a busy weeknight dinner at home.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 1007kcal
Author: Ned Adams

Equipment

  • 5 qt. Dutch oven or larger

Ingredients

Chicken and Veggies

  • 2 lbs. baby carrots (slice in ½ lenthwise if thick)
  • 3 lbs. chicken breast cut into tenders
  • 16 oz. Italian salad dressing
  • lbs. yukon gold potatoes cubed
  • lbs. red potatoes cubed
  • 12 oz. ginger ale
  • 5 oz. soy sauce

Gravy

  • liquid from cooking
  • 2 cups heavy cream
  • 1/2 cup cornstarch
  • 2 tbsp parsley chopped; OPTIONAL

Instructions

Assembly

  • Add the carrots to the bottom of the Dutch oven.
  • Layer the chicken over the carrots.
  • Pour the bottle of salad dressing over the chicken evenly.
  • Layer the potatoes over the dressed chicken.
  • Pour the ginger ale and soy sauce over the potatoes.
  • Cover with the lid, taking care that no potatoes touch the lid or they will burn.

Oven baked

  • Pre-heat oven to 350°F.
  • Assemble the recipe; see above.
  • Bake for 60 minutes or until chicken reaches 165°F and veggies are soft.

Outdoor camp oven

  • Heat coals in a charcoal chimney.
  • Once hot, place 12 coals on bottom (camp table, fire pit, etc).
  • Nestle camp oven on top of the coals.
  • Assemble the recipe; see above.
  • Cover with the camp oven lid.
  • Place heated coals over the entire lid.
  • Cook for 60 minutes.
  • Using a lid lifter, check for doneness, chicken reaching 165°F.
  • If not done, cook up to an additional 15 minutes or until done.
  • When done, remove from coals.

Making the Gravy

  • Remove the chicken and vegetables from the Dutch oven; set aside, cover, and keep warm.
  • Return the Dutch oven to the coals, camp stove, or stovetop over medium-high heat.
  • Slowly stir in the heavy cream.
  • Slowly whisk in the cornstarch and bring to a boil.
  • Allow to boil or if possible reduce heat to medium and allow to simmer for 5 mintues.
  • Plate the chicken and veggies and pour over the gravy.
  • Serve and enjoy.

Notes

For thinner gravy, use 1/3 cup cornstarch and for thicker gravy, use 2/3 cup cornstarch.
Thick baby carrots will not cook in time, cut in half lengthwise if too large.
Potatoes should be cubed if larger, and quartered if baby sized.
 

Nutrition

Calories: 1007kcal | Carbohydrates: 78g | Protein: 58g | Fat: 52g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 2514mg | Potassium: 2365mg | Fiber: 9g | Sugar: 23g | Vitamin A: 22122IU | Vitamin C: 40mg | Calcium: 153mg | Iron: 5mg

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