How to cook chicken thighs in the Dutch oven
By braising chicken thighs in the Dutch oven with chicken broth, garlic, and herbs, you can guarantee flavorsome and juicy meat, every time. All you need is chicken thighs, a trusted Dutch oven, and some staple ingredients to create tender and succulent chicken meat that makes a delicious base for a variety of meals.
Why you’ll love my Dutch oven chicken recipe
- Quick and easy recipe: With only 15 minutes of hands-on prep time and a few simple steps this recipe is perfect for your midweek dinner rotation.
- One-pot recipe: By using your trusted Dutch oven only, clean-up is a breeze and you’ll end up with tender chicken and delicious cooking juices all in one.
- Meal-prep friendly: Depending on the size of your pot, you can cook a large amount of chicken thighs to use in a variety of dishes in the week ahead. My easy wraps, chicken casserole, and this summer salad are great examples of that.
Ingredients
- Chicken thighs: I use 8 boneless, skinless chicken thighs for this recipe as a lower-fat option. You can also opt for bone-in chicken thighs with skin and chicken breasts. You’ll just need to adjust cooking time accordingly – increase it for the bone-in thighs and decrease it for the chicken breast.
- Olive oil: Extra-virgin olive oil for browning the thighs.
- Garlic: Minced fresh garlic adds a delicious flavor. You can use 1/4 tsp of garlic powder as a substitute.
- Herbs: Thyme and oregano, either fresh herbs or dried, for extra flavor. Italian seasoning such as my Tuscan spice mix makes a good substitute.
- Worcestershire sauce: Adds depth of flavor. Use soy sauce or tamari as a substitute.
- Broth: The chicken stock is the braising liquid. Vegetable broth works well too.
- White wine: Adds acidity and flavor to the sauce. Alternatively, add extra chicken broth and 2 tbsp of lemon juice instead.
Variations
- Chicken cacciatore: Add diced canned or fresh tomatoes, tomato paste, and bell peppers to create a classic cacciatore.
- Complete one-pot meal: To make chicken and rice in a Dutch oven simply add 1 cup of longrain rice to the pot and place the browned chicken on top. Adjust the amount of liquid to about 2 1/2 cups in total as it will be absorbed by the rice when cooked in the oven.
How to cook chicken thighs in the Dutch oven
- Brown the chicken thighs.
- Add minced garlic.
- Deglaze with white wine.
- Add browned chicken thighs back into the Dutch oven. Add spices and stock.
Serving
Serve these Dutch oven chicken thighs with your favorite sides like mashed sweet potatoes, stewed potatoes, or mashed swede. Serve with Turkish flatbread to soak up the delicious pan juices. Pair with steamed vegetables such as green beans or Brussels sprouts or a simple green salad such as Insalata Mista for a complete meal.
FAQ
Yes, you meal prep the chicken thighs ahead of time and store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or on the stovetop until warmed through before serving.
Absolutely, store any leftover chicken thighs in an airtight container or freezer bag and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
The cooking juices make a great base for a rich and flavorsome chicken gravy. Simply strain the juices, add them back into tho the Dutch oven without the thighs and create a gravy by adding a roux of cornflour dissolved in a little liquid (1/4 tsp water, cooking juices, or extra chicken stock and 1 tbsp cornflour.)
Related recipes
For more chicken dishes, check out the following recipes:
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How to cook chicken thighs in the Dutch oven
Ingredients
- 2 tbsp olive oil
- 2 lb chicken thighs boneless and skinless
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 garlic cloves minced
- 1/4 cup white wine
- 3/4 cup chicken stock
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs in two batches on both sides until golden brown, about 2-3 minutes per side. Remove from the Dutch oven and set aside.2 tbsp olive oil, 2 lb chicken thighs, 1/2 tsp salt, 1/4 tsp ground black pepper
- Add minced garlic to the Dutch oven and cook for 1 minute until fragrant. Deglaze the bottom of the pan with white wine, scraping up any browned bits at the bottom of the Dutch oven.2 garlic cloves, 1/4 cup white wine
- Return the chicken thighs to the Dutch oven, nestling them into the sauce. Add Worcestershire sauce, dried thyme, and oregano for extra flavor. Pour chicken stock until the thighs are half-way submerged. Bring everything up to a simmer.3/4 cup chicken stock, 1 tsp Worcestershire sauce, 1/2 tsp dried thyme, 1/2 tsp dried oregano
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked through, remove the Dutch oven from the oven and let it rest for a few minutes before serving. Spoon the pan juices over the chicken thighs and serve.
Notes
- Use a heavy bottom Dutch oven: A heavy-bottomed Dutch oven ensures even heat distribution and prevents burning.
- Check internal temperature: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption.
- Let it rest: Allow the chicken to rest for a few minutes before serving to allow the juices to redistribute and keep the meat moist.
