Dutch Oven Chicken Thighs
Looking for a hearty meal that’s both easy to prepare and bursting with flavor? This Dutch Oven Chicken Thighs recipe is exactly what you need! Perfect for busy weeknights or cozy family dinners, this dish combines the tenderness of chicken thighs with a rich, creamy sauce that will leave everyone asking for seconds.
The magic begins with searing the chicken thighs to golden perfection in a Dutch oven. This step not only enhances the flavor but also locks in the juices, ensuring that each bite is succulent and delicious. Once the chicken is perfectly browned, it’s nestled in a creamy mixture of cream of mushroom soup and chicken broth, creating a savory sauce that perfectly complements the chicken.
Seasoned with simple yet flavorful spices like garlic powder, onion powder, and paprika, this dish is a wonderful balance of comforting and satisfying flavors. The creamy mushroom sauce adds a delightful richness that pairs beautifully with rice, mashed potatoes, or crusty bread, making it easy to soak up every last drop.
What’s more, this recipe requires minimal prep time and only a handful of ingredients, making it an ideal choice for those hectic evenings when you want a home-cooked meal without the fuss. Simply sear, simmer, and bake—it’s that easy!
Once it’s done, the aroma that fills your kitchen will have everyone eagerly gathering around the table. Serve it up with your favorite sides, and enjoy a warm, comforting meal that brings the family together. This Dutch Oven Chicken Thighs recipe is sure to become a staple in your household, offering a delicious and satisfying dinner option any night of the week. Enjoy the comforting goodness!
Dutch Oven Chicken Thighs
Equipment
- Dutch oven
- Cutting board
- Measuring cups and spoons
- whisk or spoon
- tongs or spatula
- oven mitts
- serving spoon
Ingredients
- 4-6 Chicken thighs Bone in, Skin on or boneless
- 10.5 oz Can of cream of mushroom soup
- 1 cup Chicken broth
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1/2 tsp Dried thyme
- 1/2 tsp Black pepper
- salt to taste
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Sear the chicken thighs skin-side down (if using skin-on) for about 4-5 minutes until browned. Flip and sear the other side for another 3-4 minutes. Remove from the pot and set aside.
- In the same Dutch oven, whisk together the cream of mushroom soup and chicken broth until well combined. Scrape any browned bits from the bottom for added flavor.
- Return the seared chicken thighs to the pot, nestling them into the soup mixture. Ensure they are mostly submerged in the sauce.
- Cover the Dutch oven with a lid and transfer it to the preheated oven.
- Bake for about 45 minutes to 1 hour, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired. Serve hot, ideally over rice or with crusty bread to soak up the delicious sauce.