Just make sure it’s large enough to hold all the ingredients without spilling over because you’ll need to cover it tightly with foil. I used a dutch oven for this meal, but you can also use a large baking/casserole dish if you prefer. Note: This post contains affiliate links for products on Amazon. If you don’t have a similar dish, you can use an oven proof deep skillet or a Dutch oven.Savory Dutch Oven Balsamic Chicken And Vegetables are a fall and winter favorite!

For this recipe, I like to use a cast iron 3.6 Qt casserole dish, so everything cooks evenly and doesn’t burn.

Make sure that your chicken skin doesn’t touch the liquid.

I like to cook the onions longer until they are caramelized, so when they cook in the oven, they just melt, creating delicious flavor and aroma.

Put the pan back to the oven for another 10 minutes to warm up the peas and crisp up the chicken skin. Add ½ cup frozen peas and push it into the liquid. Take the pan from the oven and remove the lid. NOTE: Make sure that the chicken now sits on top of the carrots and potatoes and the top skin doesn’t touch the liquid.Ĭover with the lid and return to the oven for another 30 minutes or until the potatoes are soft. Add diced potatoes and push them into the liquid. Then take the pot from the oven and remove the lid. Add fresh thyme and bay leaves, cover with the lid, and bake for about 35 minutes. Place the browned chicken on top of the carrots, so the skin is NOT submerged into the liquid. Mix everything and scrape the burned bits from the bottom of the pan.Īdd 2 roughly chopped carrots and merge them into the liquid and bring it to simmer. Then add 4 cups chicken stock, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Sprinkle 3 tbsp all-purpose flour and stir for a minute. Add 2 cloves of minced garlic and stir for 30 seconds to release the aroma. NOTE: At this point, we don’t need to cook the chicken through, as it will be baked in the oven with other ingredients.Īdd 1 sliced onion to the pot and cook it for about 10 minutes or until it’s caramelized. When done, transfer to a plate and set aside. Brown them for about 5 minutes each side or until it gets a golden crust. When the oil is hot, add 4 chicken thighs skin down.

Preheat a large pot with heavy bottom over a medium/high heat and add 2 tablespoons olive oil. So much flavor! The veggies and the meat are so tender, they will melt in your mouth! Plus, cooking it slowly in the oven helps to develop deep rich flavors.This recipe is really forgiving and perfect for beginner cooks! The oven will do all the magic!

So, there is nothing better that cooking the whole dinner in one pot! No one wants to clean a mound of dishes after cooking. The only difference is it’s made with chicken thighs instead of beef tips, which makes it lighter and healthier.Īlso, check out my Healthy Chicken Dinner Ideas for more inspiration! Why you will love it Similar to my Dutch Oven Beef Stewand Instant Pot Beef Stew, this recipe is packed with tender vegetables and flavorful thick gravy. It’s super easy to make in one pot and quite comforting during these cold winter days! This Dutch Oven Chicken Stew is my new favorite recipe which we put on our weekly rotation. It will be a perfect comfort meal for a cold night! This hearty easy Dutch Oven Chicken Stew recipe is out of this world! Slowly cooked in the oven, it’s made with tender vegetables and juicy chicken thighs, smothered in thick gravy. Jump to Recipe Jump to Video Print Recipe

Dutch oven chicken breast recipes