Dutch Oven Chicken Thighs
This Dutch Oven Chicken Thighs recipe features tender chicken thighs simmered in a creamy mushroom sauce, creating a comforting and flavorful one-pot meal perfect for family dinners.
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.