Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Slice the onion. Peel the carrots and cut into approximately 1/2 inch (1.3 cm) rounds. Scrub the potatoes (if not purchased pre-washed). Set vegetables aside.

Step 3

If needed, trim any excess fat from the chicken breasts. Season both sides of the chicken with salt to taste.

Step 4

In a large Dutch oven (7 - 8 quart capacity), heat 1 tablespoon of butter over medium heat. Swirl the melting butter to evenly coat the surface of the Dutch oven. When the butter is melted, place in the seasoned chicken breasts. Let the chicken breasts cook, undisturbed, for 3 - 4 minutes, or until browned. Flip the chicken and cook for an additional 3 - 4 minutes to brown the other side. (If the butter is getting too dark while the chicken is browning, turn the heat down.)

Step 5

Remove the browned chicken breasts to a plate and set aside. Add the remaining 2 tablespoons butter to the Dutch oven. When the butter is melted, add the sliced onions, 1 teaspoon kosher salt, dried thyme, and garlic powder. Cook for 3 - 4 minutes, stirring occasionally, until the onion is softened.

Step 6

Sprinkle in the flour and cook for 1 minute, stirring frequently.

Step 7

Pour in the chicken broth/stock. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the carrots and potatoes to the Dutch oven. Turn the heat up to high to bring the liquid to a boil, then turn the heat down again to maintain a simmer. Simmer for 4 - 5 minutes, stirring occasionally.

Step 8

Turn the heat off the burner and add the browned chicken breasts back into the Dutch oven, nestling them down into the gravy (they do not have to be fully submerged). Place the lid on the Dutch oven and bake in the preheated oven for 15 - 18 minutes, or until the chicken has reached an internal temperature of 165 degrees F and the carrots and potatoes are fork-tender.

Step 9

Remove the chicken from the Dutch oven and allow it to rest for about 5 minutes. (Allowing the chicken to rest submerged in the hot liquid may cause the chicken to overcook.) The gravy will continue to thicken as it cools. When serving, the chicken can be placed back in the Dutch oven with the vegetables.