41 Best Dutch Oven Chicken Recipes That Taste Incredible

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Creamy Tomato Chicken Stew

Two-Bit Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (14 oz/400 g) can crushed tomatoes
1 cup (240 ml) chicken broth, low-sodium
1/2 cup (120 ml) heavy cream
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
Salt and pepper to taste
2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Prepare all ingredients: cut chicken, chop onion, mince garlic, and measure liquids.
2. In a large pot or deep skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté until translucent and fragrant, about 3–4 minutes.
3. Add the chicken pieces to the pot; cook, stirring occasionally, until they are lightly browned on all sides, about 5–6 minutes.
4. Stir in the crushed tomatoes, chicken broth, oregano, thyme, and smoked paprika. Bring to a gentle simmer.
5. Reduce heat to medium-low; stir in the heavy cream. Simmer uncovered until the chicken is tender and the stew has thickened slightly, about 8–12 minutes. Season with salt and pepper to taste.
6. Ladle the creamy stew into bowls and garnish with fresh parsley. Serve with crusty bread or over rice if desired.

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2. Chicken Cacciatore

Dutch Oven Chicken Cacciatore is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’]

Dutch Oven Chicken Cacciatore is a very healthy and easy meal to make, full of mushrooms, bell peppers and kalamata olives. It makes a hearty camping meal or an easy weeknight dinner.

Ingredients

3 lbs bone-in chicken thighs (approximately 8 pieces)
2 tsp kosher salt
1 tsp ground black pepper
1/2 cup all-purpose flour
1 tsp garlic powder
2 tsp dried basil
3 tbsp extra virgin olive oil
1 onion (chopped)
1 red bell pepper (chopped)
4 garlic cloves (chopped)
1/2 cup chopped fresh parsley
2 15-ounce cans diced tomatoes, with juice
1/2 cup dry red wine
1 lb assorted mushrooms (halved)
1/2 cup kalamata olives
1/4 cup thinly sliced fresh basil

Instructions

In a chimney, light 30 briquettes.
Season both sides of the chicken thighs with 1 tsp salt and 1/2 tsp ground black pepper.
In a gallon-size resealable bag combine flour, 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp garlic powder, and 1 tsp dried basil.
Place the chicken pieces, one piece at a time, into the resealable bag and coat each piece with flour mixture until thoroughly covered. Shake off excess flour and reserve pieces on a plate.
Place the briquettes under a 10-inch Dutch oven and bring to high heat.
Add 3 tablespoons extra virgin olive oil and brown the chicken pieces in hot oil for 3 minutes per side. Remove the chicken to a serving dish and cover with foil.
Add the chopped mushrooms, onion and bell pepper to the hot oil and sauté until vegetables soften, about 3 to 5 minutes.
Stir in the garlic cloves, 1 teaspoon dried basil, and fresh parsley, and cook for 2 minutes.
Return the chicken to the pot, stir in the diced tomatoes and red wine. Reduce the heat to medium heat and continue cooking for 20 minutes, or until juices in chicken thighs run clear.
Garnish with olives and fresh basil, and serve with a green salad, pasta, or a crunchy baguette.

3. Roasted Chicken

Dutch Oven Roasted Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT80M · Total: PT105M · Yield: [‘4’, ‘4 servings’]

This dutch oven roasted chicken is incredibly tender and flavorful! This recipe is easy, simple and yields the most delicious whole chicken. The chicken is loaded with flavor and great for meal prep, leftovers, dinners and holidays!

Ingredients

1 whole chicken (about 4 pounds)
4 tbsp melted butter
2 tbsp minced garlic
1 tsp sea salt
1 tsp black pepper
½ lemon
¼ cup chopped parsley
1 cup potatoes (cut into 1 inch pieces)
½ cup chopped carrots
1 tbsp olive oil

Instructions

First, preheat oven to 450 degrees Fahrenheit.
Remove chicken giblets from cavity. Pat the chicken dry with paper towels.
In a small bowl, combine melted butter, minced garlic, chopped parsley, sea salt and black pepper.
Use hands to spread this butter mixture all over chicken and carefully under chicken breast skin. Do not break the skin.
Place the half lemon in the cavity of the chicken.
Tie the chicken legs together using kitchen twine.
Place potato cubes and chopped carrots in the bottom of Dutch oven. Lightly drizzle with olive oil.
Then, place chicken on top, breast side up.
Roast uncovered at 450 degrees Fahrenheit for 10 minutes. Then, lower oven heat to 350 degrees Fahrenheit. Cook uncovered for 20 minutes per pound. For a 4 pound chicken, this is 1 hour and 20 minutes.
Use meat thermometer to make sure chicken is cooked through. It should be at least 165 degrees Fahrenheit internally. If not done, cook for another 5 to 10 minutes or until cooked through.
Finally, remove from oven. Allow chicken to rest for 10 minutes to lock in juices. Then carve and serve!

4. Chicken Pot Pie with Puff Pastry

Chicken Pot Pie with Puff Pastry (Easy Casserole Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘8’, ‘8 servings’]

This chicken pot pie with puff pastry is a hearty, comforting main dish that comes together in about an hour. Tender chicken, a mix of colorful vegetables, and a creamy sauce are topped with a flaky, buttery puff pastry crust for an easy chicken pot pie made without traditional pie dough.

Ingredients

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, diced ((or about 3-4 cups cooked rotisserie chicken))
1 large yellow onion, diced ((about 1 cup))
4 cloves garlic, minced
4 large carrots, diced
4 celery stalks, diced ((about 1 cup))
3 tablespoons butter ((or margarine))
½ cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
4 large potatoes, cubed
2 cups green beans, diced
1 cup frozen peas
1 teaspoon seasoning salt
½ teaspoon black pepper
2 teaspoon Italian seasoning
1 teaspoon ground thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 frozen puff pastry sheet ((thawed))
1 large egg yolk
1 tablespoon water
fresh parsley, for garnish ((optional))

Instructions

Preheat: Preheat your oven to 400℉.
Cook Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the diced chicken and brown it on all sides, stirring frequently to avoid burning. After 5 minutes, add the onion and garlic. Sauté until the onion softens, about 5 more minutes.
Add Vegetables: Stir in the carrots and celery, cooking for another 3 minutes while stirring frequently.
Make Roux: Push the ingredients to the side of the skillet. Melt the butter in the skillet and whisk in the flour to create a roux. Cook and stir for 1 minute, then mix it into the other ingredients in the skillet.
Create Sauce: Pour in the chicken broth and half-and-half, scraping any brown bits from the bottom of the pan. Add the potatoes, green beans, peas, seasoning salt, black pepper, Italian seasoning, ground thyme, garlic powder, and onion powder. Stir well and cook until the mixture boils and thickens. Let the filling cool for 5 minutes before topping with puff pastry to prevent sogginess.
Prepare Pastry: Turn off the heat and remove the skillet. Roll out the puff pastry sheet on a lightly floured surface to be slightly larger than the top of your casserole dish. You may need one or two sheets, depending on the size of your dish and whether you want to do a basket weave.
Assemble Pie: Transfer the chicken mixture to a greased large casserole dish. Carefully place the puff pastry over the filling, draping the edges over the sides of the dish. Cut a few slits in the pastry to allow steam to escape.
Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Brush this egg wash over the pastry using a basting brush.
Bake: Place the casserole dish in the preheated oven and bake uncovered for 25-30 minutes, until the pastry is golden brown, the filling is hot and bubbly, and the potatoes are tender when pierced with a fork. If the pastry starts to brown too quickly, cover it loosely with aluminum foil.
Serve: Let the pot pie stand for a few minutes before serving, and garnish with fresh parsley if desired. Enjoy!

5. Baked Thin Sliced Chicken Breasts

Baked Thin Sliced Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 boneless, skinless chicken breast cutlets, very thin (about 4–5 oz each)
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika (sweet or smoked)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese (optional topping)

Instructions

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
2. Pat the chicken cutlets dry with paper towels and brush both sides lightly with olive oil.
3. In a small bowl, mix the garlic powder, paprika, oregano, salt, and pepper.
4. Evenly sprinkle the seasoning over both sides of the chicken; press gently to help it adhere. If using, sprinkle the Parmesan on top of each piece.
5. Arrange the cutlets in a single layer on the prepared baking sheet and bake for 8–12 minutes, flipping once halfway through, until the chicken reaches 165°F (74°C) and is no longer pink in the center.
6. Remove from the oven and let rest 3 minutes before serving. Garnish with lemon wedges or fresh parsley if desired.

6. Whole Chicken

Dutch Oven Whole Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H30M · Total: PT1H55M · Yield: 4

A dutch oven whole chicken is a perfect dinner for a family. It is one of the easiest meals to make and is cooked in the oven. In this post, I will give you a step-by-step guide on how to cook a whole chicken in a dutch oven.

Ingredients

Roasted Whole Chicken Ingredients
3-5 lb whole chicken, giblets removed
1 tablespoon celtic salt
1 tablespoon ground pepper
1/4 stick butter, cut into slices
1/2 large onion, sliced
Chicken Rub Recipe
1/4 cup softened butter
1 1/2 teaspoon paprika
1 1/2 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon ground sage
2 teaspoons ground thyme
1 teaspoon ground rosemary
1 tablespoon celtic salt

Instructions

Preheat OvenPreheat the oven to 375 degrees. Prepare the ChickenPlace chicken in a dutch oven and pat dry with a paper towel. Stuff the CavityGenerously salt and pepper the chicken cavity. Stuff the chicken cavity with 1/2 of a large sliced onion and 1/4 stick of room temperature butter, cut into slices. Make the Herbed Butter Chicken RubMix 1/4 cup softened butter, paprika, garlic powder, onion powder, thyme, sage, rosemary, and salt in a small bowl. Rub Chicken with Herbed Butter Chicken RubBegin by carefully dividing the skin from the chicken breast meat to create pockets. Rub about half of the herbed butter chicken rub blend in between without tearing the skin. Then, rub the rest of the butter on the outside of the chicken, including the top of the skin, covering the legs, wings, and breast. Roast the Whole ChickenThe key to having juicy, moist chicken is to cover it with a lid and roast it in the oven for one hour. Remove the lid for the last 30 minutes so that the outer skin on the chicken can crisp up. When cooking chicken, it’s essential to use a meat thermometer and never rely on time alone. The oven temperature can vary, and while the meat may look done on the outside, it can still be undercooked inside if you’re not using a thermometer. When cooking poultry, it should reach an internal temperature of 175 degrees F in the thickest part of the thigh. Rest the ChickenAfter cooking, remove the lid and allow the chicken to rest for 10-15 minutes before carving it up. This enables all juices to redistribute through the meat and moisten it again.

7. Jambalaya

Jambalaya Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT75M · Total: PT105M · Yield: [‘8’, ‘8 servings’]

Made with a hearty blend of juicy chicken, spicy andouille sausage, and cooked rice, this easy one-pot Jambalaya Recipe packs bold, rich, and comforting Cajun flavors into every delicious bite! Customizable and surprisingly easy to make, this is hands-down the best jambalaya recipe you’ll ever make.

Ingredients

3 tablespoon olive oil (divided)
1 pound Andouille sausage ((or any smoked sausage))
1½ pounds boneless skinless chicken breasts or thighs (chopped into 1-inch cubes)
3 tablespoon Cajun seasoning (divided and adjusted to suit your own personal taste/heat preference)
2 medium yellow onions (diced)
1 green bell pepper (seeded and diced)
1 red bell pepper (seeded and diced)
3 stalks celery (diced)
6 cloves garlic (minced)
1 teaspoon salt
1 teaspoon pepper
½ teaspoon cayenne
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
1 (14 ounce) can diced/crushed tomatoes
2 teaspoon Worcestershire sauce
1½ cups uncooked long-grain white rice (rinsed and drained thoroughly)
2¾ cups low sodium chicken broth
1 cup okra (thinly sliced (or 1 tsp file powder), optional)
1 pound raw shrimp (thawed, peeled, and deveined)
fresh chopped parsley (to garnish)
chopped green onion (to garnish)

Instructions

Preheat oven to 350 degrees F (180 degrees C).
Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside. Note: If you are using raw sausage (i.e., non-smoked sausage), cook the sausage whole first. Once it’s cooked, remove it from the pan, let it rest, and then slice it before adding it to the pot.
Add the chicken to a large bowl and season with salt, pepper, and about 1 tablespoon of Cajun seasoning. Set the same pot used to sear the sausage over medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes or until it registers 165°F (75°C) with a digital meat thermometer. Transfer the chicken to a clean plate and set aside.
Add the last tablespoon of olive oil to the pot and set it over medium-low heat. Add the finely chopped onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, stirring frequently, until softened.
Add the minced garlic, Cajun seasoning, salt, pepper, cayenne pepper (optional), Italian season, and red pepper flakes (optional). Mix well to combine and continue to cook for an additional minute.
Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid.
Cook for approximately 25-35 minutes or until the rice is nearly cooked, gently stirring every 7-8 minutes to prevent the rice from burning and sticking to the bottom of the pot. To cook the rice in the oven, transfer the covered pot to the preheated oven and bake for approximately 25-35 minutes or until the rice is nearly cooked.
As the rice cooks, melt 2 tablespoons of butter in a large skillet set over medium-high heat and cook the shrimp for 2 minutes on each side.Note: Cooking the shrimp in a separate skillet is optional. You can add the uncooked shrimp with the okra, chicken, and sausage (see next step). The hot rice will cook the raw shrimp.
When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!

8. Chicken Chasseur

Chicken Chasseur is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 people’]

This easy, one-pot variation of Chicken Chasseur, is ready in under an hour. It’s also low-carb and gluten free.

Ingredients

3 1/2 pound chicken (or chicken pieces)
3-4 slices bacon (chopped)
8 ounces mushrooms (cut in half or quartered depending on the size.)
1 cup onions or shallots ( or a combination of both, chopped)
1 14 ounce can diced tomatoes
2 sprigs fresh thyme (chopped)
1 Tablespoon tarragon (fresh, chopped)
1/2 cup dry white wine
2-3 Tablespoons brandy or cognac (optional)
2 Tablespoons butter
Kosher salt and pepper (to taste)

Instructions

Season chicken pieces with salt and pepper. In a large pot or Dutch oven, over a medium high heat, sauté bacon for 2-3 minutes. Remove browned pieces and place on a plate and continue cooking remaining pieces.
Add 1/2 of the chicken pieces, depending on the size of your pot, and brown on both sides, about 3 minutes per side.
Remove browned pieces and place on a plate and continue cooking remaining pieces.
Reduce heat to medium and add onions and mushrooms and sauté, stirring occasionally 3-4 minutes, scraping browned bits from bottom of the pan.
Add wine and brandy, and deglaze pan. Add tomatoes, herbs and chicken pieces to pot, cover and reduce heat to medium-low and cook for an additional 45 minutes.
Remove the chicken pieces to a serving dish and cover. Turn heat up to medium high and cook, reducing sauce so that it is slightly thicker.
Turn off heat and stir in 2 Tablespoons butter to finish and enhance sauce.
Season with additional salt and pepper and additional chopped herbs.

9. Chicken Breast with Vegetables and Potatoes

Dutch Oven Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This easy Dutch oven chicken recipe is budget-friendly and perfect for the whole family. Cooked on the stovetop with basic ingredients, it’s ready in just an hour.

Ingredients

1.5 lb potatoes (700 g, Note 1)
1 large red bell pepper (about 250 g/ 9 oz)
4 medium carrots (about 250 g/ 9 oz)
3 garlic cloves
1 medium onion
2 tablespoons all-purpose flour
¾ teaspoon ground sweet paprika
¾ teaspoon fine sea salt
¼ teaspoon black pepper
4 chicken breasts (about 180 g/ 6.5 oz each, Note 2)
2 tablespoons olive oil
1 cup chicken stock (250 ml, divided)
1 teaspoon dried rosemary
1 tablespoon parsley (chopped )

Instructions

Prepare the vegetables: Peel and cube the potatoes (about 1 inch/ 2.5 cm). Clean and dice the red pepper and carrots. Finely chop the garlic. Set everything aside. Finely chop the onion, keeping it separate from the rest of the vegetables.1.5 lb potatoes / 700 g + 1 large red bell pepper + 4 medium carrots + 3 garlic cloves + 1 medium onion
Season chicken: Mix flour, paprika, salt, and pepper and rub the mixture into the chicken pieces.2 tablespoons all-purpose flour + ¾ teaspoon ground sweet paprika + ¾ teaspoon fine sea salt + ¼ teaspoon black pepper + 4 chicken breasts
Sear chicken breasts: Heat 1 tablespoon of oil in the pot. Sear the chicken breasts for 2 minutes on each side until golden, then remove them from the pot.1 tablespoon of the oil
Sauté vegetables: Add the second tablespoon of oil to the pan. Cook the onions for about 2 minutes, stirring often. Add the rest of the prepared vegetables and one splash of the stock. Stir and scrape the bottom of the pan. Cook for about 5 minutes.1 tablespoon of the oil
Simmer chicken: Add the remaining stock and rosemary. Stir well. Nestle the chicken on top of the vegetables, cover, and simmer gently for 20-25 minutes or until the potatoes are tender and the chicken is cooked through. The internal temperature of the meat should be 165°F/74°C.1 cup chicken stock / 250 ml + 1 teaspoon dried rosemary
Sauce: Remove the chicken from the pot. Turn the heat to medium-high and bubble the sauce for about 5 minutes or until it thickens slightly (Note 3).
Adjust the taste with salt and pepper and sprinkle with parsley.1 tablespoon parsley

10. Chicken and Dumplings with Tortillas

Chicken and Dumplings With Tortillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Chicken and Dumplings With Tortillas is a fantastic way to enjoy the comfort food classic you love, quickly and easily. This deliciously creamy soup is on the table in no time thanks to it’s time saving ingredients.

Ingredients

2 cups chicken broth
1 10oz can cream of chicken soup
1 10oz can cream of celery soup
2 cups frozen, sliced carrots
2 cups cooked chicken (shredded or chopped)
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 large flour tortillas
1 cup milk

Instructions

Place chicken broth into a dutch oven or large heavy bottom pot over medium heat. Whisk in cream of chicken soup and cream of celery soup. Allow to simmer for 10 minutes.
Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
Cut tortillas into 1” squares, using a pizza cutter, then gently add the tortillas to the soup. Press them down to submerge, but do not stir vigorously as they will tear.
Once again bring to a gentle boil, then reduce heat, and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately.

11. Garlic Chicken with Israeli Couscous

One Pot Garlic Chicken with Israeli Couscous is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT40M · Total: PT65M · Yield: [‘4’, ‘4 servings’]

This delicious Mediterranean one pot Israeli couscous with chicken is layered with white wine, aromatic saffron and fresh vegetables.

Ingredients

2 pounds chicken thighs (bone in and skin on)
4 garlic gloves (finely chopped or grated)
1 teaspoon dried thyme
1/2 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 lemon (zested and juiced)
1/4 cup olive oil (plus 2 tbsp, divided)
Pinch of saffron
2 tablespoons warm water
1 shallot (diced)
1 medium fennel bulb (diced)
2 tablespoons tomato paste
1/2 cup dry white wine (such as Pinot Grigio)
2 medium zucchini (diced)
1 cup dried pearl couscous
21/2 cups low-sodium chicken stock
Chopped fresh parsley leaves (for garnish)

Instructions

Pat the chicken thighs dry with paper towels, and season with the chopped garlic, thyme, cumin, salt, pepper, lemon zest, lemon juice and 1⁄4 cup of olive oil. Use your hands to evenly coat the chicken all over, and set aside. If you have the time, marinate for at least 20 minutes.
While the chicken marinades, preheat the oven to 375°F.
Add warm water to a small bowl and add a pinch of saffron to the water and let the saffron steep while you prepare the rest of the recipe.
Heat a wide Dutch oven over medium to high heat and drizzle with the remaining 2 tablespoons of olive oil. Once hot, sear the chicken thighs in the Dutch oven, skin side down until the skin is a deep golden color, then flip over and cook the other side for 3 to 4 minutes.
Once the chicken is seared on both sides, transfer it to a plate.
To the same Dutch oven, add the chopped shallot and fennel, and sauté́ for 2-3 minutes to soften. Then stir in the tomato paste and saffron water, and use a spatula to break up the paste so it melts into the oil. Next, pour in the white wine, and use a spatula to scrape any meaty bits from the bottom.
Add the zucchini and pearl couscous and pour in the chicken stock. Give everything a gentle mix to evenly distribute all of the ingredients. Add the seared chicken back into the stock, with any accumulated juices, skin side up.
Cover and position the Dutch oven on the middle rack in the oven, and cook for 25 to 28 minutes, until at least half of the liquid has absorbed. Then remove the lid, and continue cooking for 8 to 10 minutes, until the chicken is cooked through and golden brown and the pearl couscous is tender.
Once done, remove the chicken from the oven and let cool for 3-5 minutes and garnish with chopped parsley.

12. Whole Roast Chicken

Dutch Oven Whole Roast Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT80M · Total: PT90M · Yield: [‘4’, ‘4 people’]

Crisp-skinned whole roast chicken with potatoes, carrots, and parsnips cooked together in a Dutch oven.

Ingredients

1 whole chicken (around 3⅓ pounds (1½ kg))
9 oz carrots (250 grams)
9 oz parsnips (250 grams)
14 oz potatoes (400 grams)
2 tbsp olive oil
6 cloves garlic
1 ½ TSP salt
½ TSP freshly ground black pepper
5-6 sprigs thyme
4 sprigs rosemary

Instructions

Take the chicken out of the refrigerator 30 minutes before you plan to roast it. Heat the oven to 180°C (360°F).
Remove any giblets from the chicken cavity. Pat the chicken dry inside and out with paper towels.
Peel the carrots and parsnips. Cut the carrots, parsnips, and potatoes into chunks around 1½ inches or 4 cm.
Add the vegetables, 3 garlic cloves, and thyme to the Dutch oven. Drizzle with 1 tablespoon olive oil, then season with ¾ teaspoon salt and ¼ teaspoon black pepper. Mix well.
Rub the remaining olive oil all over the chicken. Season the skin and cavity with the remaining salt and pepper. Put the rosemary and remaining garlic cloves inside the cavity.
Place the chicken breast side up on top of the vegetables. Tuck the wing tips behind the chicken.
Roast uncovered for around 1 hour and 20 minutes. Start checking after 1 hour and 10 minutes. The chicken is ready when the thickest part of the thigh reaches 74°C or 165°F on a meat thermometer.
Transfer the chicken to a board or serving platter and rest for 20 minutes before carving. Return the vegetables to the oven while the chicken rests if they need more color.
Carve the chicken and serve with the roasted vegetables and pan juices.

13. Chicken Parmesan Pasta

One Pot Chicken Parmesan Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M

Super yummy one pot chicken parm pasta with just 5 ingredients (fine, six with salt)? Sign. Me. Up.

Ingredients

1 pound boneless skinless chicken breasts (cubed)
1 pound short cut pasta such as fusilli or bowties
1/2 teaspoon kosher salt (plus more if needed)
3 cups marinara (homemade or storebought)
8 ounces block mozzarella cheese (cubed)
1/4 cup grated parmesan cheese

Instructions

Preheat a large Dutch oven to medium-high heat with a drizzle of oil. Add the chicken in one layer and brown on both sides with a sprinkle of salt. You may need to do this in batches to not crowd the pan. Don’t worry if the chicken isn’t all the way cooked through, it’ll finish cooking with the pasta.
Preheat the broiler. To the browned chicken, add the pasta, salt, marinara, and 4 cups of water. Stir well to lift any bits from the bottom of the pan, and reduce the heat to low.
Cover the pot and let the pasta simmer for 15 minutes total, stirring every 5 minutes to prevent sticking. The liquid should be bubbling but not boiling very aggressively. Turn the heat down if needed.
After 15 minutes, taste the pasta for doneness. The dish should be saucy but not soupy. If the pasta isn’t done, add 1/2 cup more water, stir, and cover/cook for 2 minutes, repeating as needed until the pasta is cooked through. Add more salt during this time to taste.
When the pasta is cooked through, turn the heat off the stove. Stir 2/3 of the mozzarella cubes into the pasta.
Add the parmesan cheese and the rest of the mozzarella to the top of the chicken parmesan pasta. Broil the dish, uncovered, for about 3 minutes until the cheese is just starting to brown. Devour.

14. Lemon Garlic Rosemary Chicken and Rice

One Pot Lemon Rosemary Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’, ‘4 to 6 Servings’]

An easy one pot wonder, this simple chicken and rice recipe is a balanced meal worthy of putting on repeat.

Ingredients

1 Tbsp avocado oil
1 yellow onion (diced)
5 cloves garlic (minced)
1 cup uncooked brown rice
2 cups chicken broth
2 tsp lemon zest
2 Tbsp lemon juice
1 Tbsp fresh rosemary (finely chopped)
4 to 6 boneless skinless chicken thighs (about 1.5 to 2 pounds)
1 large crown broccoli (chopped into florets)

Instructions

Heat the avocado oil in a large thick-bottomed pot (I use my large Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes.
Stir in the brown rice and garlic and continue cooking and stirring for another 3 minutes.
Add in the lemon zest and juice, rosemary, and chicken broth and stir well.
Carefully place the chicken thighs into the pot, arranging them in a single layer in the liquid so that they aren’t overlapping.
Cover the pot with a lid and bring it to a full boil. Reduce the heat to low and cook for 40 minutes.
Remove the lid from the pot and add in the chopped broccoli florets. Replace the cover and cook for another 5 to 10 minutes, or until the broccoli has reached your desired doneness and the rice is fully cooked.
Serve chicken and rice with broccoli with a little grated parmesan cheese on top of the rice and enjoy!

15. Southern Homemade Chicken and Dumplings

Dutch Oven Chicken and Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: 6

Southern Style Chicken and Dumplings made with a Rotisserie Chicken and homemade dumplings in a dutch oven

Ingredients

1 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoon vegetable oil
10.75 oz cream of chicken soup
14.5 oz chicken broth
4 oz milk
1 tablespoon vegetable oil
1/4 cup diced onion
1/2 cup chopped celery
2 cups shredded rotisserie chicken
1/2 teaspoon celery seed
1 teaspoon ground black pepper

Instructions

In a large Dutch oven heat 1 tablespoon oil over medium heat. Add onion and celery and saute until onions are tender.
Stir in cream of chicken, chicken broth, and milk.
Next, stir in shredded chicken, celery seed, and pepper.
Reduce heat to low and simmer 30 minutes.
In a large mixing bowl mix together all-purpose flour, baking powder, and salt.
In a small bowl mix together the milk and 2 teaspoon of vegetable oil.
Pour milk mixture into the flour mixture and stir until dough is formed.
Measure spoonfuls of dough OR roll out the dough and cut into 1-inch strips and drop into the Dutch Oven. Use a wooden spoon to push the dough down into the simmering liquid.
Cover and simmer for another 15 minutes. Keep covered for dumplings to cook through.
Serve in bowls.

16. Chicken and Potatoes

Dutch Oven Chicken and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT120M · Yield: [‘8’]

Dutch Oven Chicken and Potatoes is roasted with lemon butter, fresh rosemary and thyme for the most tender roast chicken you’ve ever tasted!

Ingredients

5 pound whole chicken ((fresh))
1 garlic bulb ((cut in half))
1 bunch fresh thyme
1 bunch fresh rosemary
2 fresh lemons ((cut in half))
1 large onion ((cut in half))
1 stick butter ((melted))
2 teaspoons garlic salt with parsley ((use more if needed))
1 dash cracked black pepper
1 package Brussels sprouts
1 package new potatoes

Instructions

Preheat oven to 425 degrees F.
Pat dry a whole chicken with paper towels. Remove any giblets.
Sprinkle the cavity generously with garlic salt. Stuff a few slices of lemons, fresh rosemary, garlic and fresh thyme inside.
Place chicken in the bottom of the dutch oven with the legs up and wings down. The breast side should be on top.
Tie the legs together with kitchen twine using a simple knot.
Add potatoes and Brussels sprouts in the pot surrounding the bird. Top with a sprig of rosemary and thyme. Garnish with onion and lemon.
Brush melted butter over breasts, legs, thighs and wings with a pastry brush.
Cover the top of the skin with butter, then sprinkle entire bird with garlic salt.
Squeeze a little lemon juice over the fresh vegetables and sprinkle with garlic salt. Drizzle top of the vegetables with the rest of the melted butter.
Place entire pot into a 425 degree oven and make sure it’s UNCOVERED.
Roast for 1 ½ hours or until internal temperature reaches 165 degrees F at the thickest part of the meat.
Rest the chicken for 15 minutes before carving.

17. Alfredo Chicken Pasta and Broccoli

One-Pot Alfredo Chicken Pasta & Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT17M · Total: PT27M · Yield: [‘6’, ‘6 servings’]

This One-Pot Alfredo Chicken Pasta & Broccoli is a creamy, family-friendly dinner made with tender chicken, broccoli, penne pasta, and Alfredo sauce. Ready in about 30 minutes, it’s perfect for busy weeknights and only uses one pot.

Ingredients

1 teaspoon olive oil
1 pound boneless skinless chicken breasts
1 jar Alfredo sauce (15 ounces)
1 jar water
1 can chicken broth (14.5 ounces)
1/2 cup milk
1 pound penne (or other short cut pasta)
2 cups broccoli crowns
1/2 cup grated Parmesan cheese (+ additional, if desired)

Instructions

Cut chicken into large bite-sized chunks and chop broccoli into florets.
Cook chicken in olive oil in a large pot or Dutch oven over medium heat until brown, about 5 minutes.
Add Alfredo sauce, jar of water, chicken broth, milk and pasta stirring to combine. Bring to a boil then reduce to a simmer, cover and cook 7 minutes, stirring occasionally. Stir in broccoli and cook for another 8 minutes or until pasta and broccoli are tender.
Sprinkle with 1/2 cup Parmesan cheese, cover and let melt. Serve with additional Parmesan cheese, if desired.

18. Lemon-Pepper Chicken and Rice

Lemon-Pepper Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lb)
1 tablespoon olive oil
1 cup long-grain white rice, rinsed
2 1/2 cups low-sodium chicken broth
1/2 cup water
1 small onion, finely diced
2 garlic cloves, minced
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon lemon pepper seasoning
1/2 teaspoon salt, or to taste
2 tablespoons chopped fresh parsley, plus more for garnish
Optional: 1/2 cup frozen peas

Instructions

1. Pat dry the chicken and season with lemon pepper and a pinch of salt.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until browned and just cooked through; transfer to a plate and keep warm.
3. In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook 30 seconds more.
4. Stir in the rinsed rice and toast for 1-2 minutes until the edges look glossy.
5. Pour in the chicken broth and water; stir in the lemon zest and lemon juice; bring to a gentle simmer.
6. Return the chicken to the skillet, nestling it among the rice; reduce heat to low, cover, and simmer until the rice is tender and the chicken reaches 165°F, about 15-20 minutes.
7. If using peas, stir them in during the last 3-5 minutes of cooking; season to taste with salt and pepper.
8. Remove from heat, let rest 5 minutes, fluff the rice with a fork, sprinkle with parsley, and serve.

19. Chicken Marbella and Rice

One Pan Chicken Marbella and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT65M · Yield: [‘4’, ‘4 People’]

This dish brings together Chicken Marbella and its favorite side dish, white rice, to form a delicious and restaurant worthy dish in one big pan. Sweet prunes are the perfect compliment to sharp, salty olives, capers, and unctuous garlic.

Ingredients

6 Chicken Thighs (bone-in, skin on)
¾ Cup Dry White Wine (chardonnay)
¼ Cup Olive Oil
2 Tablespoons Red Wine Vinegar
½ Cup Brown Sugar
½ Cup Prunes
½ Cup Spanish Olives (sliced)
2 Tablespoons Capers
10 Cloves Garlic (minced)
3 Tablespoons Dried Oregano
3 Bay Leaves
1 Teaspoon Salt
1 Teaspoon Chili Flake (optional)
1 Cup White Rice
1 Cup Water

Instructions

Start by measuring your Marbella marinade ingredients and putting them in a food storage bag. It is best to slice the green olive and press or mince the garlic.
Then, use a paper towel to pat the chicken thighs dry. Cut off any extra skin that folds around the back of the chicken pieces and place the thighs into the marinade. Seal the bag and massage the marinade into the chicken pieces.
Let the meat sit in the marinade for at least 15 minutes. You can marinade up to overnight, however, if you plan to marinade for more than 30 minutes the chicken should be placed back in the refrigerator until you are ready to cook.
Heat a large skillet on medium heat. Once the pan is hot, remove your chicken pieces from their marinade and let the excess liquid drip off. No need to pat dry! Reserve your Marbella Marinade to make the rice dish and finish the chicken.
Then, place the thighs in the skillet skin side down and let them brown for about seven minutes.
Next, turn the pieces over and brown the underside for about three minutes.
Remove the browned chicken from the skillet and place them on a plate. They will not be fully cooked at this point.
Pour all of the reserve marinade into the skillet. Use a wooden spoon to deglaze the pan and let it come to a simmer for 5 minutes. This will help bring the flavors together and kill any bacteria from the raw chicken.
Next, add one cup of water to the marinade and bring it to a low simmer.
Stir in one cup of long grain white rice.
Then, turn the heat down to low. Place the browned chicken thighs skin side up back into the cooking liquid and rice.
Simmer on very low heat with a lid on for 30 minutes.

20. Cheesy Chicken and Potato Soup

Cheesy Chicken Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT1H · Yield: 4

This healthy one pot Cheesy Chicken and Potato Soup with spinach is a creamy potato soup made without cream, thanks to the blender.

Ingredients

2 tablespoons vegetable oil
1 large boneless skinless chicken breast or 2 boneless skinless chicken thighs, cut into 1-inch pieces and seasoned with salt
1/2 cup diced white or yellow onion
1 clove garlic, minced
1 large carrots, diced
3 cups chicken broth or stock
1 pound Russet potatoes, peeled and cubed (roughly 2 large potatoes)
1/2 teaspoon salt plus more to taste (preferably kosher)
2 cups shredded cheddar cheese
4 cups fresh spinach leaves
1 tablespoon lemon juice
1 green onion, chopped

Instructions

In a Dutch oven or large pot, heat 1 tablespoon oil. Once hot, add the chicken in a single layer. Cook for 4 minutes then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.
Add remaining 1 tablespoon oil to any meat drippings left in the pan. Once hot, add onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes.
Add the garlic and cook 1 minute.
Slowly stir in some of the broth, scraping up any brown bits left on the bottom of the pan, then finish stirring in the rest of the broth. Bring to a boil.
Once boiling, add the potatoes and salt. Turn the heat down to a simmer and cook until soft, roughly 10-12 minutes. Reserve 1 cup of the potato, carrot, and onion mixture.
Add half of the soup to a blender then puree for 30 seconds (be very careful as hot liquid expands when blended). Add the rest of the soup then puree until smooth.
Pour the soup back into the pot and bring to a boil. If it’s too thick, thin it out with some broth.
Stir in the cheese and spinach. Cook until cheese has melted and spinach has wilted, about 2-3 minutes.
Remove from the heat and stir in the lemon juice, reserved potato mixture, and chicken. Taste and adjust for salt then garnish with green onion.

21. Braised Chicken Thighs with Spinach and White Beans

Braised Chicken Thighs with Spinach and White Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

Braised Chicken Thighs with Spinach and White Beans

Ingredients

8 chicken thighs
1 medium onion (chopped)
2 garlic cloves (smashed)
3 T olive oil
1 T butter
1/2 cup white wine or chicken broth
1 t. each rosemary and thyme
2 15 oz cans white beans or 1/2lb dry white beans, cooked
1 10 oz package frozen chopped spinach
salt and pepper

Instructions

In a large dutch oven heat olive oil and butter over medium high heat. Sprinkle chicken thighs with salt and pepper and place skin side down in hot dutch oven. Brown on both sides and remove from the pot, set aside.
Add onion and garlic to the pan and cook until softened, about 5 minutes. Deglaze the pot with the wine, making sure to scrap all of the brown bits off the bottom ( they are delicious!)
Add in the beans, spinach, rosemary and thyme, salt and pepper to the pot. Nestle the chicken thighs skin side up in to the pan and add enough water ( or chicken broth) to cover 2/3 of the chicken. Bring to a simmer, cover and reduce heat. Cook until the chicken pieces are cooked through, about 30 minutes.
Serve and enjoy!

22. Chicken Pot Pie

Dutch Oven Chicken Pot Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

If you’re on the lookout for a healthy dinner that is the textbook definition of comfort food, look no further than my Dutch Oven Chicken Pot Pie. Tender chicken and al dente veggies are bathed in a rich and creamy white sauce, covered in a buttery, flaky pastry crust, and baked to perfection for a meal the whole family is sure to love.

Ingredients

3 tbsp avocado oil
½ yellow onion (diced)
8 oz mushrooms (sliced)
½ cup all-purpose flour
2 tsp garlic powder
1 tsp salt
1 tsp dried sage
½ tsp black pepper
2 cups low-sodium chicken broth
1 cup 2% milk
12 oz frozen mixed vegetables (thawed)
4 oz jar pimentos (drained)
3 cups cooked chicken (diced or shredded)
1 storebought pie crust
1 egg (optional for egg wash)

Instructions

Preheat oven to 350° and pull the pie crust from the refrigerator to soften.
Heat the oil in your Dutch oven over medium heat. Add the diced onion and mushrooms and cook until tender, about 3-4 minutes.
Add the flour, garlic powder, salt, sage, and pepper and stir continuously for about 30 seconds.
Add the broth and milk, and whisk until no clumps of flour remain. Cook over medium heat until thickened, about 5 minutes.
Add the vegetables, drained pimentos, and cooked chicken and stir until combined. Remove the Dutch oven from heat.
Unroll the pie crust and cut 4 slits in it to allow air to escape during baking. Carefully place the pie dough over the filling in your Dutch oven (careful, your Dutch oven will be hot!). Press the dough against the sides of the pot, forming a seal around the edge of the pot.
In a small bowl, whisk together an egg with 1 tbsp cold water. Brush the egg wash over the crust. Place the Dutch oven uncovered in the oven for 40-45 minutes, until the crust is golden brown.
Remove and allow to cool for 10 minutes, then serve!

23. Chicken Stew with Mushrooms and Onions

Two-Bit Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
12 oz mushrooms, sliced
1 large onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour (optional, for thickening)
1 cup chicken broth
1 cup water
1 tablespoon tomato paste
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1 bay leaf
Salt and pepper, to taste

Instructions

1. Gather and prep all ingredients: pat chicken dry, season with salt and pepper; slice mushrooms; dice onion; mince garlic.
2. If using flour for thickening, toss chicken pieces with seasonings and 1 tablespoon flour to lightly coat.
3. In a heavy pot or Dutch oven, heat the olive oil over medium-high heat. In batches, brown the chicken pieces on all sides. Transfer browned chicken to a plate.
4. In the same pot, add the onion and mushrooms. Sauté until they are softened and lightly browned, about 5–7 minutes.
5. Add the garlic and cook for about 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
6. If you did not pre-coat the chicken with flour, sprinkle 1 tablespoon flour over the vegetables and cook for 1 minute to form a light roux.
7. Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot.
8. Return the chicken to the pot. Add the thyme and bay leaf. Bring to a simmer, then cover and cook 15–20 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
9. Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If desired, garnish with chopped parsley and serve.

24. Tuscan Chicken with Sundried Tomatoes and Spinach

Easy Tuscan chicken with sundried tomatoes and spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 portions’]

This Tuscan chicken with sun-dried tomatoes and spinach is an easy one-pot dish perfect for busy days. Serve this creamy chicken with rice and a salad for a complete meal.

Ingredients

2 lbs chicken tighs
4 tablespoons flour
4 tablespoons oil
1 onion
3 garlic cloves
1/2 cup sundried tomatoes (oil, thinly sliced)
1/2 cup milk
1 cup chicken stock
3,5 oz spinach
Salt & pepper
1/2 cup parmesan cheese

Instructions

Season the chicken with salt and pepper. Coat the chicken with two tablespoons of flour. Make sure that every piece is completely covered.
Heat some butter in a heavy-bottomed pan and cook the chicken until golden brown. You might need to cook the chicken in batches.
Set the cooked chicken aside and fry the onions with the garlic in the remaining butter.
Add the sun-dried tomatoes and the last 1-2 tablespoons of flour and fry for another minute.
Put the water, milk, and stock cube into the pan and stir well.
Once it comes to a boil, add the spinach and simmer gently for three minutes.
Put the chicken back into the pan and serve with some rice or potatoes and a salad to complete the meal.

25. Chicken Carnitas

Dutch Oven Mexican Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘2’, ‘2 pounds’]

Tender, seasoned, smoky braised chicken! Perfect for tacos, carnitas or any Mexican food dish!

Ingredients

2 lbs chicken (white and/or dark)
3 cups chicken broth
2 tablespoons ground cumin
2 tablespoons chile powder
2 tablespoons garlic powder
2 tablespoons Adobo sauce ((See recipe notes))
½ cup fresh lime juice ((See recipe notes))
½ large onion (sliced)
1 jalapeno (optional) (cut into strips)
cilantro (as garnish (optional))
salt and pepper (, to taste)

Instructions

Season chicken lightly with salt and pepper; set aside
Add all ingredients into Dutch oven; stir
Place chicken in braising liquid
Top with sliced onion and jalapeno (optional)
Cook on medium-low heat, covered, for about an hour, or until the internal temperature of the chicken reaches 165°F
Remove chicken from Dutch oven; shred; return it to the Dutch oven and allow to cook on low for 30 minutes; use a slotted spoon to remove shredded chicken from the pot
Season to taste with salt and pepper

26. Chicken Thighs with Lemon and Sage Butter Sauce

Dutch Oven Chicken Thighs with Lemon and Sage Butter Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘8’, ‘8 Pieces’]

There is nothing worse than dry, flavorless chicken and Dutch Oven Chicken thighs with Lemon and Sage Butter Sauce is anything but that. Perfectly browned and moist, this chicken dish is bursting with bright lemon, earthy sage, and rich butter flavor.

Ingredients

8 Chicken Thighs (bone-in with skin)
2 Lemons (one for slices, and one for juice)
8 Tablespoons Salted Butter (one stick)
1/4 Cup Water
2 Tablespoons Olive Oil
3 Cloves Garlic (minced)
2 Tablespoon Fresh Sage (1 Tablespoon dry)
1 Cup Flour
3 Tablespoons Salt
1 Teaspoon Pepper
1 Teaspoon Paprika

Instructions

Preheat your oven to 350°.
Clean the chicken thighs by removing excess skin around the edges of the thighs. I find kitchen scissors to be the best tool for this, but a sharp knife will work as well.
Make a dredge by mixing the flour and spices together in a shallow pan.
Dredge the chicken thigh pieces, evenly coating each piece in the seasoned flour.
Heat a Dutch oven or large skillet on medium/high heat.
Add olive oil to the hot pan. Place the coated chicken into the hot pan skin side down. Adjust the heat as needed. The skin should sizzle without popping and sputtering.
Brown the chicken on each side. It takes 5-7 minutes on the skin side and 3 minutes on the underside to get well browned pieces.
Remove the browned chicken thighs from the heat and place them on a plate for later. The chicken is not fully cooked at this point.
Turn the heat down, and add butter to the pan. As the butter melts, it will deglaze or loosen the stuck on bits from the bottom of the pan. Use a wooden spoon to work up all the flavorful stuck on pieces.
Once the butter is completely melted, add minced garlic and sage and let them brown slightly.
Next, add the juice from one lemon and ¼ cup of water and mix together.
Place the browned chicken back into the pan skin side up.
Place fresh lemon slices around the pan and cover.
Finish cooking in the oven for 40 minutes.

27. Chicken Biryani

Chicken Biryani Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

400 g basmati rice, rinsed, soaked 30 minutes, then drained
800 g chicken thighs, bone-in, skin removed, cut into large pieces
2 tablespoons ghee or neutral oil
2 large onions, thinly sliced
3 cloves garlic, minced
1 inch piece fresh ginger, grated
2 tomatoes, finely chopped
150 g plain yogurt (optional for marination)
2-3 green chilies, slit (adjust to taste)
1 teaspoon turmeric powder
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons biryani masala (or garam masala, if preferred)
4 green cardamom pods
4 whole cloves
1 cinnamon stick
2 bay leaves
Salt to taste
1/2 teaspoon saffron threads, soaked in 2 tablespoons warm milk (optional)
2 cups water or chicken stock, plus extra as needed for parboiling rice
Fresh cilantro and mint leaves for garnish
Additional fried onions for garnish (optional)

Instructions

1. In a bowl, combine yogurt (if using), minced garlic, grated ginger, chopped green chilies, turmeric, salt, and 1 teaspoon biryani masala. Add chicken pieces and mix to coat. Marinate for 30-60 minutes.
2. Rinse the basmati rice and soak 30 minutes, then drain well.
3. Bring a large pot of salted water to a boil. Add cardamom, cloves, cinnamon, bay leaves, and simmer briefly. Add the parboiled rice and cook until the grains are about 70% tender. Drain and set aside.
4. In a heavy, wide pot, heat ghee or oil over medium heat. Add the sliced onions and fry until deep golden brown. Remove half for garnish and reserve the rest.
5. Add marinated chicken to the pot. Cook until the chicken is browned on all sides and most of the marinade has reduced, about 8-10 minutes.
6. Stir in chopped tomatoes and cook until the tomatoes soften and the oil begins to separate from the masala. Add remaining biryani masala, ground coriander, and cumin; adjust salt.
7. Layer the parboiled rice over the chicken in an even layer. Drizzle the saffron milk over the rice (if using). Scatter the fried onion, cilantro, and mint leaves on top.
8. Cover tightly with a heavy lid or seal with dough and reduce heat to very low. Let the biryani cook (dum) for 20-25 minutes until the rice is tender and the chicken is cooked through.
9. Turn off the heat and let the pot rest, still covered, for 5-10 minutes. Gently fluff the rice and mix a bit before serving.
10. Serve hot with yogurt raita or a simple cucumber salad.

28. White Chicken Chili with Cream Cheese

White Chicken Chili with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

This creamy White Chicken Chili features tender chicken, white beans, and mild green chilis in a rich cream cheese broth. It’s not too spicy so your whole family can enjoy it.

Ingredients

2 tablespoons olive oil
3 boneless, skinless chicken breasts (about 1½ pounds)
1 medium onion (finely chopped)
4 cloves garlic (minced)
4 cups chicken broth (low-sodium)
1 can canned green chilis (127 mL)
1 teaspoon cumin
2 teaspoons chili powder
½ teaspoon dried oregano
1 teaspoon onion powder
⅛ teaspoon cayenne pepper
½ teaspoon salt
⅛ teaspoon black pepper
2 cans white kidney beans (drained and rinsed)
8 ounces cream cheese (room temperature, cut in chunks)
1 can corn niblets (drained)
2 tablespoons cornstarch
2 tablespoons cold water
Optional toppings: Tortilla chips, sliced avocado, shredded cheese, sliced jalapenos, sour cream

Instructions

Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chicken breasts and brown them with onion and garlic, 4-5 minutes per side.
Add the chicken broth to the pot and scrape the bottom with a wooden spoon to deglaze the pot.
Stir in the entire can of green chilis, cumin, chili powder, oregano, onion powder, cayenne pepper, salt, and black pepper. Once the mixture comes to a boil, turn the heat down to medium-low so that it is boiling very lightly. Cover with a lid. Simmer for 15-20 minutes.
Remove the chicken from the Dutch oven and place it on a cutting board. Shred the chicken using two forks.
Stir one can of white beans and cream cheese into the pot. Use a whisk to mix in the cream cheese. If desired, blend the soup with an immersion blender or potato masher to thicken the soup. Add the other can of white beans and the can of corn. Stir well. Simmer for 5-10 minutes more.
If you want your white chicken chili thicker, mix cornstarch and water together until smooth. Pour the slurry into the chili and stir until hot and thickened.
Serve with your favorite toppings such as tortilla strips, sliced avocado, shredded cheese, and sliced jalapenos. Enjoy!

29. Whole Chicken with Meyer Lemon

Dutch Oven Whole Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT120M · Yield: [‘6’]

Dutch Oven Whole Chicken with Meyer Lemon is a show-stopping, flavor-packed dish. Its quintessential California flavors include farm-fresh, Meyer lemon, and organic free-range chicken.

Ingredients

1 5 lb whole roasting chicken
1 Meyer lemon (juiced)
1 lemon (sliced for garnish)
3 tbsp butter (melted)
2-3 sprigs thyme
2-3 sprigs rosemary (plus more for garnish)
2 tbsp rosemary (chopped)
1 tsp thyme leaves
1 small onion
Kosher salt
Pepper (freshly cracked)

Instructions

Prepare the Chicken – Preheat oven to 425ºF. Take the chicken and remove the giblets. Pat the chicken dry with a paper towel.
Stuff the Chicken – Stuff the chicken with the sprigs of thyme and rosemary. Place the chicken inside of the dutch oven.
Make the butter and herb mixture – In a bowl, mix lemon juice, butter, chopped sage, rosemary, thyme, kosher salt, and cracked pepper. Brush the chicken with the butter-herb mixture, covering the entire top and sides of the chicken. Stuff the cavity of the chicken with the leftover lemon and onion. Truss the chicken legs by tying them together with baker’s twine.
Cook the chicken – Place the lid on the dutch oven and cook in the oven for 1 hour. Remove dutch oven lid and cook for an additional 20-30 minutes, or until the chicken is golden and crispy. Remove the chicken from the oven and let it rest for 15 minutes.
Serve – Place on a serving platter with sprigs of rosemary and slices of lemon for garnish.

30. Chicken Noodle Soup

Dutch Oven Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’]

There’s nothing like a big pot of homemade soup to make you feel warm and cozy on a cold winter day. This Dutch oven chicken noodle soup is the perfect comfort food! It’s quick and easy to make, and your family will love it. So grab your Dutch oven and let’s get cooking!

Ingredients

2 tablespoons olive oil
1 cup carrots diced (diced)
1 cup celery diced (diced)
1 onion chopped (chopped)
2 garlic cloves minced (minced)
10 cups chicken broth
2 cups wide egg noodles
2 cups rotisserie chicken or shredded chicken (about a small whole chicken)
1 tablespoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley

Instructions

In a large dutch oven over medium heat, heat the oil and brown the carrots, celery, and onion.
Add broth, garlic, and oregano and simmer for 10 minutes. Stir in pasta and cook for another 5 minutes.
Add cooked chicken and continue to cook for another 2 to 3 minutes just to warm up the meat
Season with salt and pepper, taste, and adjust the seasoning if necessary.
Serve the warm bowl of soup with a sprinkle of fresh parsley on top.

31. Garlic Herb Roasted Chicken and Potatoes

Lemon Garlic Herb Chicken and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT80M · Total: PT90M · Yield: [‘4’, ‘4 -6’]

Garlic Herb Roasted Chicken and Potatoes are a simple weeknight meal the whole family will love. Juicy chicken creamy potatoes and sweet carrots made in one pot.

Ingredients

5 bone in chicken thighs
2 pounds creamer potatoes cut into 1 1/2 chunks
5 carrots peeled and chopped into chunks
1 medium onion roughly chopped
6 cloves garlic diced
3 teaspoons Herbes de Provence
3 tablespoons olive oil
1 lemon sliced
1 1/2 teaspoons kosher salt
1 teaspoon pepper
Fresh chopped parsley
4 tablespoons butter
1 garlic clove (minced)
1 teaspoon Herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 425 degrees
Place potatoes, carrots, onions, garlic, olive oil, salt, and pepper in a Dutch oven (or large pot *see notes) and mix until combined. Cover and bake for 20 minutes.
In a small microwavable bowl melt butter and garlic for about 30 seconds mix in Herbes de Provence and salt and pepper.
While the potatoes are cooking, Pat chicken thighs dry with a paper towel and brush the butter mixture on, making sure you get some under the skin.
Remove the Dutch oven and place chicken thighs on the potatoes, pour any leftover butter over the potatoes, and add the lemon slices. Bake uncovered for 40-45 minutes or until internal temperature reaches 164 degrees using a digital meat thermometer.If the skin isn’t crispy enough place under broiler for 3-5 minutes or until desired crispiness.
Remove the dutch oven and let rest for 5-10 minutes. Garnish with fresh parsley

32. Whole Chicken and Potatoes

Dutch Oven Whole Chicken and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘6’, ‘6 Servings’]

A one-pot dinner with golden crispy skin, juicy herb-seasoned chicken, and tender potatoes roasted in flavorful pan drippings. Ready in about 90 minutes with minimal hands-on time.

Ingredients

4-5 pound uncooked whole chicken
1/2 lemon (cut into quarters)
2-3 tablespoons extra virgin olive oil (or butter)
1 1/2 teaspoons salt
1 teaspoon black pepper
3 garlic cloves (minced)
1 1/2 teaspoons smoked paprika
2 sprigs thyme
2 sprigs rosemary
1 yellow or white onion (quartered)
1 pound small potatoes ((I used creamer potatoes))
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup low-sodium chicken broth

Instructions

Remove the chicken from the fridge 30 minutes before cooking to allow it to warm up to room temperature.
Preheat the oven to 375 degrees F. Remove the giblets from inside the cavity and remove any excess fat, skin and leftover feathers. Pat the chicken dry with paper towels.
Place the chicken inside a Dutch oven. Pour the juice from 1/4 of the lemon over the chicken. Add the spices to a bowl with the olive oil. Season the chicken with the spices all over, under the skin and inside the cavity
Sprinkle over the leaves one sprig of thyme and rosemary.
Stuff 1/2 of the onion and the remaining lemon and herbs into the cavity.
Season the potatoes with olive oil, salt and black pepper.
Place the remaining onion and the potatoes around the chicken and pour in the chicken broth. Place the Dutch oven onto the middle rack of the oven.
Roast for 20 minutes per pound (about 1 hour and 30 minutes for a 4-5 pound chicken), uncovered. Check that the chicken has reached at least 165 degrees F.
Remove the chicken from the oven, let stand for about 10 minutes. Serve with the potatoes and juices from the pan.

33. Chicken and Rice with Lemon and Chickpeas

One Pot Lemon Chicken and Rice with Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

A flavorful and easy one pot chicken and rice recipe that is seasoned with bold Mediterranean spices, chickpeas and fresh lemon.

Ingredients

2 pounds chicken thighs (skin on and bone in)
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon sumac
1 teaspoon Kosher salt
1/2 teaspoon Ground black pepper
1/2 teaspoon cumin
1/2 teaspoon allspice
1 lemon (zested and sliced thinly)
Olive oil (for drizzling)
1 small shallot (diced)
3 garlic cloves (finely chopped)
1 cup uncooked basmati rice (rinsed)
15 ounce can chickpeas (drained and rinsed)
2-2 1/2 cups chicken broth
Fresh parsley (chopped, for garnish)

Instructions

Preheat the Oven: Preheat the oven to 400°F.
Season the Chicken: In a small bowl, mix together the spices, lemon zest, salt, and pepper. Pat the chicken thighs very dry with paper towels, then season generously on all sides.
Sear the Chicken: Heat a wide Dutch oven or braiser over medium heat and drizzle with olive oil. Sear the chicken skin-side down until deeply golden, about 3–4 minutes, then flip and cook the other side for 2 minutes. Remove chicken to a plate.
Build the Flavor Base: In the same pan, sauté the shallots until softened and lightly caramelized, about 2–3 minutes. Add the garlic and sauté for 1–2 minutes until fragrant.
Toast the Rice: Add the basmati rice and stir to coat the grains in the rendered chicken fat. Add the chickpeas and cook for 1 minute, stirring to combine.
Assemble the Dish: Nestle the chicken thighs back into the rice mixture, skin-side up. Pour the chicken broth around the chicken (not over it) and scatter the lemon slices on top.
Bake: Turn off the stovetop heat, cover the pot, and transfer to the oven. Bake for 20 minutes, then uncover and continue cooking for 10 more minutes, until the liquid is absorbed and the chicken is cooked through.
Finish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm.

34. Chicken and Potatoes

Dutch Oven Chicken and Potatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Yield: [‘4’]

A juicy whole chicken with potatoes, bright lemon and spices are a welcome dish when camping. Give this Moroccan-inspired recipe a try and enjoy a feast at your next campout.

Ingredients

1 tsp ground turmeric
1 tsp ground cinnamon
1 x 4lb whole chicken
1 large onion
2 cloves garlic
1 tsp sea salt
1/4 tsp ground black pepper
1.5 lb potatoes (cut into bit size pieces)
2 inch piece ginger root (minced)
2 cups chicken stock
2 preserved lemons, in wedges (see note)
1/2 cup pitted and sliced kalamata olives
1 tbsp honey
Chopped cilantro for garnish

Instructions Instructions for Cooking Dutch Oven Chicken and Potatoes Over a Campfire

Position your campfire tripod over the fire ring first, before lighting fire.
Start fire at least 30 minutes prior to cooking.
Hang the Dutch oven to preheat over the fire for at lest 5 minute.
First rub the sea salt on the outside of the chicken, coating the surfaces of the skin.
Next, mix the turmeric and cinnamon together and rub them all over the exposed chicken.
Heat the olive oil in the Dutch oven. Carefully place the whole chicken, breast side down, into the pot. Let it sear, undisturbed, for at least 5 minutes. The goal is to crisp up the skin and make it dark golden brown.
Proceed to turn the chicken as it browns, using tongs, browning all sides in the same manner. Don’t rush this step!
Once the chicken is nicely golden on all sides, set it aside on a tray, taking caution as it can be tricky if you are cooking a heavier chicken. The chicken can be slippery and you don’t want to drop it!
Next, add your sliced onion, garlic and ginger to the pan. Sometimes an additional tablespoon of oil is needed at this time for sauteeing. It depends on how fatty your chicken is. Continue to saute until onions wilt and start to turn golden.
When onions are cooked down, add the diced potatoes and chicken broth to the Dutch oven. Place the chicken back into the pot and add kalamata olives and lemons on top.
Drizzle about a tablespoon of honey on top and place the lid on the pot to cover.
Continue to stoke the fire and cook the chicken with the lid on for one hour. The liquid may start to boil over and out of the pot if you make the fire too hot so keep that in mind. A little spillage is OK.
At the end of one hour, check your chicken for doneness. A larger chicken, for example, will take longer than the 4-pound chicken in this recipe.
When chicken is cooked through, transfer it and the contents to a platter for serving. Sprinkle with cilantro, if desired.

Instructions for Cooking Dutch Oven Chicken and Potatoes in an Oven

Preheat the oven to 375º.
You may choose to leave the chicken whole and intact for this method. Start by preparing the chicken with salt and spices by rubbing them onto all surfaces of the skin.
Put olive oil in your Dutch oven and turn the burner on medium heat. Heat oil.
Sear the chicken on all sides in the pot,a few minutes per side, and set aside on a plate.
Sauté onions, ginger, and garlic until soft and starting to turn golden.
Next, add the broth to the pot, bringing it to a boil. Turn off the heat and add the reserved whole chicken.
Cover the pot and bake in the oven for 30 minutes.
Take the pot out of the oven and add the potatoes, tucking them into the liquid so they are submerged. You can move the chicken and put potatoes under it if needed.
Add the wedges of lemon, kalamata olives and drizzle the honey on top of the chicken. Bake for another 40 minutes, uncovered. The top of the chicken will be nice and golden brown.
Remove to a platter and sprinkle with cilantro. Enjoy!

35. Whole Chicken the Lazy Way

Roast Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’]

With crispy roast chicken atop golden vegetables, Dutch Oven Whole Chicken is a one pan meal that’s easy, tasty and healthy!

Ingredients

Whole Chicken (giblets removed)
salt (pepper)
3-4 cups of root or other sturdy vegetables (cut into 2 inch pieces)

Instructions

Preheat the oven to 425°F. Do not rinse your chicken, but dry any moisture on the outside with paper towels. Double check that the giblets have been removed from the cavity.
Salt the chicken generously–this contributes to both flavor and crispness. Season to taste with pepper.
Prepare your vegetables if using. Wash, peel as needed and cut into 2 inch pieces. Set in bottom of roasting pan.
Set the chicken in the roasting pan, on top of the vegetables. Tie the ends of the drumsticks together with kitchen twine and tuck the wing tips underneath the bird. (This is optional if you don’t have kitchen twine.)
Place in preheated oven. Roast it until it reaches a minimum 165F in both thigh and breast, about 1 hour. This will vary with the size of the chicken so don’t rely on time.
Serve hot.

36. Baked Chicken Cacciatore

Baked Chicken Cacciatore is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 bone-in, skin-on chicken thighs (about 2 lb)
2 tablespoons olive oil
1 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 ounces cremini mushrooms, sliced
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/2 cup dry white wine (or 1/2 cup chicken broth as a substitute)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
1 bay leaf
1/2 cup chicken broth
Salt and black pepper to taste
1/4 cup chopped fresh parsley or basil for garnish
Optional: 1/4 cup pitted olives, sliced

Instructions

1. Preheat oven to 375°F (190°C). Season the chicken thighs with salt and pepper.
2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin side down, and sear until golden brown on both sides, about 3–4 minutes per side. Remove the chicken and set aside.
3. In the same skillet, add the onion, red and yellow bell peppers, and mushrooms. Cook until the vegetables are softened and lightly caramelized, about 5–7 minutes.
4. Add the minced garlic and cook 1 minute more, until fragrant.
5. Deglaze the pan with the white wine (or chicken broth), scraping up any browned bits from the bottom. Stir in crushed tomatoes, oregano, thyme, red pepper flakes (if using), and the bay leaf.
6. Return the chicken to the skillet, nestling it into the sauce. Pour in 1/2 cup more chicken broth to ensure there is enough liquid for braising.
7. Cover the skillet and transfer to the oven. Bake for 40–45 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the sauce is slightly thickened.
8. If you prefer a thicker sauce, uncover and bake for an additional 5–10 minutes. Remove and discard the bay leaf.
9. Garnish with chopped parsley or basil and serve hot with pasta, polenta, or crusty bread.

37. Coq Au Vin

Coq au Vin Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

This Coq au Vin Recipe has rich, earthy, aromatic flavors. Bone-in chicken slow simmers together with carrots, onions, mushrooms, bacon, red wine and fresh herbs to create the perfect comforting meal. This french chicken stew is a recipe you will make your family time and time again!

Ingredients

4 chicken thighs (skin on, bone in)
4 drumsticks (skin on)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
3 pieces of bacon (chopped)
8 ounces brown mushrooms (sliced)
1 small onion (chopped)
3 large carrots (peeled and cut into 1 inch pieces)
3 tablespoons (unsalted butter)
4 garlic cloves (minced)
3 tablespoons tomato paste
5 tablespoons flour
1 1/2 cups red wine (pinot noir or burgundy work well)
1 1/4 cups chicken stock or broth
5 sprigs thyme {or sub in 1 teaspoon dried thyme}
3 bay leaves
1/2 cup pearl onions
Fresh parsley for garnish

Instructions

Preheat the oven to 250 degrees F for the low and slow method. If you prefer it to cook quicker then set your oven to 350 degrees F.
In a large bowl, season chicken with salt and pepper. Set aside.
Heat a large pot or Dutch oven over medium heat. Add the bacon and cook for about 10 minutes until cooked through. Transfer to a plate.
Add the olive oil to the pot and add the mushrooms to the same dutch oven until tender and browned. Remove without the grease and set aside on a plate.
In the same pot, sear chicken on each side for about 5 minutes. Remove chicken and set aside on a plate.
Add minced onions and carrots and cook for about 5 minutes. Stir occasionally. Melt butter then add garlic and cook for another 1 minute. Add tomato paste and flour and stir.
Add tomato paste and flour and stir. Add the wine and chicken broth and mix well. Add chicken back in the pot with thyme and bay leaves. Add pearl onion, bacon and mushrooms in the pot. Bring to a simmer for about 5 minutes.
Cover the pot or dutch oven and transfer to the oven for 40-50 minutes or until the chicken is cooked through and temperature is 165 degrees F {if cooking at 350 degrees F you will want to check it at about the 30 minutes mark}.
Garnish with fresh parsley and extra fresh thyme. Enjoy with mashed potatoes and green beans.

38. Old-Fashioned Southern Chicken and Dumplings

Southern Chicken and Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 6

Southern style chicken and dumplings are a hearty, homestyle meal that will fill both your soul and stomach!

Ingredients

2 TBSP butter
1/2 medium onion, diced
2 ribs celery, sliced
3 carrots, sliced
6 cups chicken broth
1 lb boneless chicken breast, each breast cut in half
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp ground thyme
1/2 cup frozen peas
1/4 cup heavy cream
For the Dumplings:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup milk

Instructions

In a Dutch oven or stockpot, melt butter over medium heat. Add onions, celery, and carrots. Saute until onions begin to turn translucent, stirring often, about 5 minutes.
Add chicken broth, chicken breast pieces, black pepper, salt, and thyme to the pot and increase heat to bring broth to a boil.
Reduce heat to a simmer and cook, partially covered, for about 15 minutes.
While chicken is cooking, prepare dumplings by whisking together flour, baking powder, and salt in a medium mixing bowl.
Add milk to the flour mixture, stirring with a wooden spoon to create a shaggy dough.
Turn dough out onto a floured surface and roll to about 1/4 inch thickness. Use a pizza cutter to cut dough into strips or squares about 1 to 2 inches in size.
Once the chicken is cooked through, remove pieces to a plate. Add frozen peas to the broth and allow it to return to a simmer.
Add dumpling squares to simmering broth. Stirring occasionally, let simmer for about 20-30 minutes. The broth will thicken somewhat as the dumplings cook.
While the dumplings are cooking, shred or chop the chicken and return it to the pot.
Just before serving, add heavy cream to the broth, stirring to combine. Let cool for a few minutes, then serve (broth will continue to thicken as it cools).

39. Chicken Breast with Vegetables

Dutch Oven Chicken Breast and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Dutch oven chicken breast recipe is juicy, simple, and creamy, too! Grab some boneless chicken breast and make this one-pot dinner!

Ingredients

1 ½ lbs chicken breasts (cut in half lengthwise )
2 tsp garlic powder
1 tsp salt
1 tsp smoked paprika
¼ tsp black pepper
3 tbsp avocado oil (divided)
4 carrots (chopped)
8 oz mushrooms (sliced)
1 yellow onion (sliced)
1 ¼ cup low sodium chicken broth (divided)
¼ cup flour
1 tbsp Dijon mustard
½ cup half n half
1 tbsp fresh thyme leaves

Instructions

Preheat oven to 400°. Cut your chicken breasts in half lengthwise and set aside.
Mix together garlic powder, salt, smoked paprika, and black pepper in a small bowl. Divide the seasoning mixture in half, then season all sides of your 4 pieces of chicken breast evenly using half of your seasoning mixture. Reserve the other half of the seasoning mixture for step 5.
Heat 2 tbsp of oil in your dutch oven on medium, then add your chicken breasts to the pot. Cook about 3-4 minutes on each side until browned. Remove from pot and set aside.
Add the remaining 1 tbsp of oil to the Dutch oven and heat on medium. Add the carrots, mushrooms, and onion, and ¼ cup chicken broth to the pot. Scrape up any brown bits on the bottom of the Dutch oven, and cook the vegetables for 7-8 minutes, stirring occasionally.
Meanwhile, whisk together the remaining 1 cup chicken broth, flour, remaining seasoning, and Dijon mustard until no clumps remain and pour over the vegetables. Add the half n half as well, stir, and bring to a boil.
Once boiling, turn off the heat and nestle the chicken into the liquid and vegetables so the chicken breasts are mostly submerged in the liquid. Sprinkle with fresh thyme leaves, then cover and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°. Serve!

40. Chicken and Squash Casserole

Chicken And Squash Dutch Oven Casserole Over Campfire is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘5’]

This dutch oven casserole is easy and uses all shelf stable ingredients! Great when you have no power or camping! No refrigeration!

Ingredients

2 12.5 oz Cans Chunk Chicken ((or 2-3 boneless skinless chicken breasts chopped into small chunks))
1/2 Cup Water ((extra 3/4 cup needed if using fresh chicken and not canned))
1 Box Chicken Flavored Stuffing Mix
1 10.5 oz Can Cream Of Mushroom Soup
2 Tbsp Oil ((used avocado oil))
2 Fresh Yellow Squash
1 4 oz Can Sliced Mushrooms
No-Stick Cooking Spray
2 Fresh Zucchini

Instructions

Start fire about 30 minutes to an hour before cooking. When cooking over fire it is best to let it burn down a little and have hot coles to cook.
Dump oil, water, soup, mushrooms (with liquid from can), and both cans of chicken (with liquid from can) into a large mixing bowl and mix well.
Slice zucchini and squash into small chunks.
Mix sliced zucchini and squash into the soup mixture.
Dump in the dry stuffing mix to the mixture and mix well.
Using the no-stick spray, spray the inside of the dutch oven. Dump casserole mixture into the dutch oven.
Put the dutch oven to the side of the fire. You want it to be raised about 10-12 inches or so from heat. Place the lid on.
Let it cook for 50 minutes. About every 20 minutes turn so that the same side is not against the heat. You really want to be careful when moving it as it will be super hot.
When you get to the last 10 minutes of cooking, (cookies for 1 hour total) crack the lid to allow steam to escape so it dries out slightly.

41. Hunters Chicken Stew

Hunters Chicken Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1.2 kg bone-in chicken thighs, skin-on
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, diced
2 sticks celery, diced
3 cloves garlic, minced
150 g smoked bacon or pancetta, diced
200 g mushrooms, sliced (optional)
700 g potatoes, peeled and cubed
400 g can diced tomatoes
600 ml chicken stock
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper, to taste
100 g frozen peas (optional)
Fresh parsley, chopped (optional, for garnish)

Instructions

Prepare and measure all ingredients: trim the chicken thighs, chop the onion, dice the carrots and celery, mince the garlic, cube the potatoes, and slice the mushrooms; have the stock and tomato paste ready.
In a large heavy pot or Dutch oven, cook the bacon or pancetta over medium heat until crisp. Transfer to a plate and set aside, leaving about 1–2 tablespoons of rendered fat in the pot.
In batches, brown the chicken thighs in the pot until golden on all sides. Transfer browned pieces to the plate with the bacon; set aside.
Add the onion, carrots, and celery to the pot and cook until softened, about 6–8 minutes, stirring occasionally.
Add the garlic and mushrooms (if using) and cook for 2–3 minutes more until fragrant.
Return the bacon to the pot and stir in the paprika and thyme; cook for 1 minute to bloom the flavors.
Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes with their juice and bring to a simmer.
Return the chicken to the pot with any juices, add the potatoes and bay leaf, and pour in the chicken stock. Bring to a boil, then reduce heat and simmer, covered, for 40–50 minutes until the chicken is tender and the potatoes are cooked. Season with salt and pepper to taste.
If using peas, add them in the last 5–7 minutes of cooking. Remove the bay leaf, adjust seasoning, and serve hot, garnished with chopped parsley if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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40. Chicken and Squash Casserole

41. Hunters Chicken Stew

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