Spring, summer, fall, or winter, there’s no bad time to try these Dutch oven chicken recipes.
They’re exactly what you’ll need when you want a big pot of something filling!
Dutch ovens are ideal for browning meat and cooking recipes low and slow on the stovetop.
Then, you can also seamlessly transfer your dinner to the oven when the time comes.
Dutch ovens are also crazy-versatile, and you can make everything from curry and chili to stew and pasta.
Don’t believe me? Try these insanely good Dutch oven chicken recipes!
Chicken and dumplings is comfort food at its finest. It’s warm, savory, full of veggies, and better still, it’s topped with dense and delicious dumplings.
And don’t worry about making the dumplings from scratch.
It’s super easy, and all you’ll need to do is quickly mix the dough and then drop it into the pot using a spoon.
Tarragon has quite a specific flavor, and I know many people don’t like it. But if you like that taste, you’ll love this chicken recipe.
In the Dutch oven, the skin on the chicken thighs will turn delightfully crispy, and the added wine makes this light and fresh.
Jambalaya is a delicious dish that you’ll find all over New Orleans. It’s full of vegetables, sausage, chicken, and often shrimp, too.
It’s also the kind of dish you want to let bubble away on the stove, so the flavors can marry properly. It really makes the spices come together!
Dutch ovens have been around for hundreds of years, and it’s their thick and sturdy make-up that makes them ideal for cooking on an open flame.
So, next time you go camping, why not bring yours along and make this thick and tasty chili recipe?
You could even add a layer of cornbread towards the end for a quick and filling dinner.
At first glance, this looks like a creamy tomato-based pasta sauce that you might serve over pasta.
In reality, it’s a spiced butter chicken dream with tender chicken meatballs.
Between the smoky chipotle and paprika, this will warm up even the coldest winter night.
I love how vibrant Mexican food is, and nothing is sunnier than this pot full of peppers and chicken.
For even cooking, be sure to slice the chicken relatively thin so that it will cook before the veggies burn.
Soup is such a great family meal, and when you have a sizeable Dutch oven, you can easily make a big batch to last a few days.
This recipe uses buttery beans for a boost of fiber, and, of course, you’ll get a ton of goodness from the kale.
One of my all-time favorite combinations is chicken with cayenne because it gives you lots of heat without it becoming overwhelming.
The addition of sugar to the sauce makes this sweet and spicy, which is such a nice change of pace. You’ll definitely want to make extra.
Cheesy chicken pasta is a thing of beauty. It’s a dish you can serve to kids and grown-ups and see nothing but smiling faces.
One easy way to boost the flavor (especially if you choose a jar sauce rather than homemade) is to roast the garlic before adding it to the mix.
During the week, there’s nothing better than a one-pot wonder. Minimal dishes, minimal time, and maximum flavor!
Chicken stew is a lot like soup, only it tends to be chunkier and include more veggies. In this case, you’ll use carrots, potatoes, onion, and celery.
Braising is a style of cooking that’s in between roasting and stewing.
You’ll need just a little oil and moisture, but the meat doesn’t get submerged in water in this case.
You’ll add just enough liquid, so the meat and veggies don’t get stuck, and then let it all simmer until most of the stock has evaporated.
If you’re not a fan of tomato-heavy or overly cheesy pasta dishes, this pesto pasta is for you. It doesn’t compromise on flavor one bit, but it is lighter overall.
The best part is that it comes together in just 30 minutes, and the sauce needs only a handful of pantry staples.
Chicken cacciatore is a very old dish that stems from Italian hunters.
It uses a few key vegetables and some wine, along with the catch of the day, which was usually rabbit.
Of course, rabbit is still quite popular in Italy (and Spain), but we mostly see this served with chicken.
As for what to serve with chicken cacciatore, you can’t go wrong with some crusty bread!
Gnocchi has such a unique texture, and I love to use it when I need a break from pasta.
Since it’s quite dense, I find it’s the ideal addition to this creamy chicken soup. But I would recommend frying it in butter first to give it a golden crust.
This meal is why you should buy a Dutch oven. Forget everything else and just be sure you get one big enough to fit in a whole chicken.
You won’t need to worry about spilling the juices off a baking tray, and you can cook the veggies right in the chicken jus for maximum taste.
Cajun seasoning is cold, earthy, and spicy. I love it on pretty much anything, but it really works well with mild chicken.
For this recipe, it’s added to a creamy sauce, which will mellow it out a little, too.
Stroganoff is a pasta dish made using mushrooms and sour cream. It’s tangy, earthy, and is usually served with beef.
If you like those flavors but want something cheaper and lighter, you can’t go wrong with chicken.
I try not to make corn chowder too often because I have a hard time stopping and just one bowl.
It’s rich, creamy, sweet, and best served with a piece of crunchy French bread. I also like to blitz about a quarter of the mix to make it nice and thick.
Chicken alfredo is probably one of the most popular pasta meals in the US. We can’t get enough of that cheesy goodness!
But if you want to make it a little more unique, all it takes is a few dashes of smoky Cajun spices.
As delicious as this chicken dish is, you need to find real Hungaria paprika to make it authentic. It’s available online and offers a much deeper flavor.
When paired with the tangy sour cream, this becomes even more rich and indulgent.
This is my favorite way to make chicken pot pie. It not only looks impressive, but you can make everything in the pot rather than having to pour the filling from a pan to a baking dish.
Then, once the filling is cooked, just top it with pastry and bake until golden.
To ensure your chicken comes out tender every time, one trick is to cook it in liquid.
That way, it can’t dry out from the heat, and as a bonus, it will absorb the flavor of the stock.
So, if you’re like me and can eat tacos every night of the week, I highly recommend making a big batch of this spicy shredded chicken.
I always add sweet potato to my chili because it bulks it out, adds terrific color, and gives it a sweetness to boot.
Of course, the added nutrients don’t hurt, either!
Be sure to cut them relatively small, so they will cook in time, and if you’re not a fan of ground meat, try adding some spicy shredded chicken instead.
Just look at that stunning deep, dark color. You know that this braised chicken is brimming with flavor before you even take a bite.
You’ll start by browning the chicken, then use that juice to fry the veggies.
Then, everything is braised in a heavenly garlic and ginger sauce until fork tender.
Garlic and Parmesan are a match made in heaven, and this is one pasta you’ll want to make over and over again.
Just be sure to get real Parmesan, not that stinky stuff in the plastic tub!
I love soup, but it’s not always the most filling, which is why I love this tortellini soup.
The pasta makes this a full meal, keeping you satisfied all the way until dinner.
The ingredient list for this might look long, but the prep is a breeze, thanks to the canned biscuits.
I’m all for baking from scratch, but who doesn’t love a good shortcut every now and then?
Did you make a big batch of shredded spicy chicken? Wondering what to do with the leftovers?
How about these cheesy enchiladas? They’re smothered in spicy tomato sauce and best served with a healthy spoonful of guacamole.
Fried chicken is one of the best things to make in your Dutch oven.
Not only is the pot tall, giving you more room to avoid spills, but it holds heat much better than a shallow pan.
And with the added depth, you can fry a whole piece in minutes and not have to worry about flipping it.
Looking for a hot, spicy dip to impress your guests? This incredible buffalo chicken chili dip will do just that and then some.
We all love buffalo chicken wings, after all, but you can’t deny they’re messy. Luckily, with this recipe, you get all the same flavors without the dirty bones.
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