There’s nothing like well seasoned, juicy, tender and quick dutch oven chicken.
If you follow me on Instagram (you should if you don’t ;)) you’ve seen me post this mouth watering quick dutch oven chicken recipe at least 3 times. Probably more honestly. It’s so delicious. I’ve recently gotten so hooked on it that I’ve made it every week for the past month. Yes, it’s that good. Skip to recipe
One of my favorite things about this recipe is that it’s all done in one pot! I actually love doing dishes but I know it’s not a sentiment a lot of you share so this one’s for you! This one-pot dish is likely to become a household favorite, trust me.
Let’s get right into it. I am a huge advocate for marinating any meat before I cook it. You can definitely get away with not doing it for chicken but if you have time, I highly recommend it. What most people don’t know is you can actually marinate chicken for as little as 15 minutes. At least 30 minutes is recommended.
Fun fact, the marinade diffuses into the chicken quicker at room temperature. Unless you’re marinating overnight, leave it at room temperature, covered of course, for no more than 2 hours to get the best results.
Preheat oven to 425°F. In a medium mixing bowl, toss the chicken thighs in olive oil. I love using my chilli pepper infused olive oil for this. Yes, I try to make every dish spicy ha! Season with oregano, smoked paprika, cayenne pepper, white pepper, curry, thyme, parsley, onion powder and freshly minced garlic. Cover with cling film and let sit for at least 30 minutes.
Cut onion into medium sized slices and add to dutch oven. Pour broth (I actually prefer beef but you can use chicken) into dutch oven. Add in chicken thighs and cover for about 20 minutes. Check regularly and turn over as needed. Ensure there’s still broth in the dutch oven then pop into the oven for about 15 minutes. Take out of oven and serve immediately! I like to serve it with sweet potato fries.
Off to the kitchen we go! I’m literally about to make some right now for dinner ha!
The Best Juicy and Tender Dutch Oven Chicken Thighs
Course: DinnerDifficulty: Easy5
servings30
minutes35
minutesPerfectly cooked juicy and tender dutch oven chicken thighs! An easy one-pot dish packed with delicious spices.
Ingredients
2 lbs. boneless skinless thighs (~5 chicken thighs)
2 tablespoon olive oil (i like using my chilli pepper infused oil)
2 cups broth
3 cloves garlic (minced)
1 medium onion (sliced)
1 tablespoon cayenne pepper
1 tablespoon oregano
2 teaspoons smoked paprika
2 teaspoons curry powder
3 teaspoons dried thyme
2 teaspoons white pepper
3 teaspoons onion powder
1 tablespoon parsley
2 teaspoons Kosher salt (I prefer sel gris)
Directions
- Preheat oven to 425°F.
- In medium mixing bowl, toss chicken in olive oil, minced garlic and all spices. Cover and leave to marinate at room temperature for at least 15 minutes.
- Pour broth into dutch oven and add in chicken thighs. Cook on medium heat for 20 minutes turning the chicken over once about halfway through.
- Transfer the dutch oven to the oven for 10-12 minutes. Check on the broth level and chicken regularly.
- Serve immediately!
Mo’s Tip
- Allow chicken to sit in marinade at room temperature for at least 30 minutes for best results.
- Bone-in chicken thighs also work well with this recipe but require a longer time to marinate.
- If you can get your hands on one, use a Le Creuset. The Le Creuset dutch ovens are incomparable to any other.
- Try to not open and close dutch oven while on the stove. The trapped steam is what makes the chicken tender and juicy.