This easy and reliable Dutch Oven Chicken Thighs recipe is sure to become a staple in your weekly dinner lineup.
These bone-in, skin-on chicken thighs are seared to golden perfection, then baked with tender baby potatoes in a creamy garlic sauce. This recipe is both comforting and delicious.
About the Recipe
What makes this dish a standout is how effortlessly it comes together. After a quick sear on the stovetop for that golden brown skin, the chicken and potatoes are finished in the oven, allowing you to focus on other tasks or just relax while dinner practically makes itself. If you're in search of a meal that's both simple to prepare and impressive on the plate, this is it!
Cooking chicken thighs in a Dutch oven ensures the meat stays juicy, tender, and full of flavor with a crispy skin that's hard to resist.
Topped with fresh basil and a sprinkle of parmesan, this is a guaranteed crowd pleaser that is perfect for any weeknight dinner.
If you are looking for more comfort food chicken recipes, check out our: Chicken Gorgonzola, Creamy Chicken Orzo, Garlic Parmesan Chicken Skewers, Chicken and Vodka Pasta, Greek Roast Chicken, or Easy Tuscan Chicken.
Jump to:
Why You Will Love This Recipe
- It's a one pot meal - Everything cooks in one Dutch oven which minimizes cleanup and makes weeknight dinners easier and less stressful. Cooking everything together in one dish allows the flavors to meld perfectly and the end result is a delicious and flavorful meal.
- It is delicious - This recipe delivers on flavor with the juicy, tender chicken thighs that are seared to golden perfection and nestled in a creamy garlic sauce alongside the tender baby potatoes. Topping the finished dish with parmesan and fresh basil adds great flavor and makes each bite of this meal so satisfying.
- It is versatile - You can easily customize this recipe by adding your favorite vegetables or swapping out ingredients based on what you have on hand. Whether you prefer carrots, green beans, Brussels sprouts, or even mushrooms, they can all be incorporated to suit your taste. It is also adaptable for different dietary needs by making simple substitutions like using dairy free cream.
Ingredients
Here are the ingredients you will need for this Dutch oven chicken thighs recipe:
- Chicken thighs: You will need about 6 bone-in, skin-on chicken thighs. We don't recommend using boneless skinless chicken thighs because they will likely stick to the pan and cook too quickly.
- Butter: Use unsalted butter for this.
- Olive oil: Regular olive oil, not extra virgin olive oil. You can also use canola oil or vegetable oil.
- Baby potatoes: One pound of halved baby potatoes.
- Chicken stock: You can also use chicken broth.
- Basil: Fresh basil for serving.
Directions
Let's make this one pot meal together!
Step 1
Preheat the oven to 400°F. Pat the chicken dry with paper towels and season both sides with salt and pepper. Lightly coat the chicken thighs with flour.
Step 2
Heat a Dutch oven over medium heat. Add the butter and olive oil and heat until the butter is melted. Add the chicken thighs and cook for 3-4 minutes per side or until golden brown. Remove the chicken from the Dutch oven and set aside.
Step 3
Add the potatoes to the Dutch oven and sauté for 5 minutes. Remove the potatoes and set aside. Add the garlic, chicken stock, and heavy cream to the Dutch oven. Stir and bring to a simmer.
Step 4
Add the chicken and potatoes back to the Dutch oven and bake, covered, for 15 minutes. Uncover and bake for another 15 minutes or until the internal temperature of the chicken reaches 165°F and the sauce is thickened.
Step 5
Serve with grated parmesan cheese and fresh basil.
Expert Tips and Tricks
Here are some expert tips to make this Dutch oven chicken recipe:
- Use a thermometer - Use a meat thermometer to ensure the internal temperature of the chicken has reached 165°F. To do this, insert an instant read thermometer into the thickest part of the thigh to check for doneness.
- Complete the meal - Serve with a simple side salad or steamed vegetables and a piece of crusty bread to soak up the delicious creamy sauce. You could also serve with buttered noodles or white rice. This is also delicious with your favorite red or white wine!
- Pat the chicken dry - Don't forget to pat the chicken dry. This helps the skin crisp up nicely during the searing process.
Kitchen Equipment
Here is some kitchen equipment you will need for this easy recipe. You can find all of these products on Amazon.
- Dutch oven - A good quality Dutch oven comes in handy for a variety of different dishes.
- Meat Thermometer - A meat thermometer is one of the best ways to ensure perfectly cooked chicken. This one is an instant thermometer that works great!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this bone-in chicken thighs recipe.
- Chicken thighs - Swap bone-in, skin-on chicken thighs for boneless, skinless thighs or chicken breasts. The cooking time will be quicker so reduce the searing time to 2-3 minutes and start checking the internal temperature around 10 minutes.
- Heavy cream - Use half-and-half, coconut cream, or a dairy free creamer for a lighter or dairy free option.
- Baby potatoes - Use regular potatoes cut into chunks or you could even try sweet potatoes.
- Basil - Swap out the fresh basil for different fresh herbs like rosemary, thyme or sage.
- Additions - Add a squeeze of fresh lemon before serving for a touch of freshness.
Frequently Asked Questions
If the sauce is not as thick as you would like, you can simmer the sauce on the stovetop after baking, allowing it to reduce to your desired consistency.
The best way to determine when chicken is done, is to use a thermometer. You need to make sure you are cooking the chicken to an internal temperature of 165°F.
Yes. You can try out chicken breasts or leg quarters. Any cut of chicken with the skin on is going to be great! Just be sure you are adjusting the cooking time and paying attention to the internal temperature.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Dutch Oven Chicken Thighs
Ingredients
- 6 bone-in, skin on chicken thighs (about 2 lbs)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup flour
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1 lb baby potatoes halved
- 2 garlic cloves minced
- 1 cup Chicken Stock
- 1 cup Heavy Cream
- Parmesan cheese for serving
- Fresh basil for serving
Instructions
- Preheat the oven to 400F.
- Pat chicken dry. Season both sides with salt and pepper, then lightly coat with flour.
- Heat a Dutch Oven over medium heat. Add butter and olive oil to the skillet. Add chicken, and cook 3-4 minutes per side, until golden brown. Remove chicken and set aside.
- Add potatoes to the Dutch oven and sauté for 5 minutes. Remove potatoes and set aside.
- Add garlic, chicken stock, and heavy cream to the skillet. Stir and bring to a simmer.
- Add chicken and potatoes to the Dutch oven. Bake, covered, for 15 minutes, then uncover and bake for another 15 minutes, until the internal temperature of the chicken reaches 165F and the sauce is thickened.
- Serve with grated parmesan cheese and fresh basil.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Leave a Reply