50+ Delicious Camp Dutch Oven Chicken Recipes for Every Camper

Cooking over an open fire while camping is an experience like no other, and using a camp Dutch oven takes your outdoor meals to the next level.

Whether you’re looking for comfort food or something with a little more flavor and flair, chicken is the perfect versatile ingredient for Dutch oven recipes.

From savory stews and spicy dishes to tender roasts and sweet-sauced specialties, the possibilities are endless when it comes to camp Dutch oven chicken recipes.

In this blog article, we’ve gathered 50+ mouthwatering camp Dutch oven chicken recipes to inspire your next outdoor adventure.

Each recipe is designed to be simple, flavorful, and perfect for cooking in your trusty Dutch oven, ensuring you’ll enjoy a delicious meal no matter where you are.

Get ready to discover hearty, easy-to-make recipes that will become a staple on your next camping trip.

Whether you’re an experienced outdoor cook or a beginner, you’ll find something you’ll love in this collection of Dutch oven chicken meals.

50+ Delicious Camp Dutch Oven Chicken Recipes for Every Camper

Cooking with a camp Dutch oven is an essential skill for any camping enthusiast, and chicken is one of the most adaptable and tasty proteins to work with.

With these 50+ camp Dutch oven chicken recipes, you’ll never run out of ideas for your next outdoor feast.

Whether you’re craving comfort food or want to experiment with bold, exciting flavors, these recipes are sure to deliver.

The best part is, you don’t have to be a professional chef to create a meal that everyone will enjoy.

All you need is your Dutch oven, a campfire, and a few simple ingredients to make the most of your outdoor cooking experience.

So grab your Dutch oven, head into the great outdoors, and let these recipes take your camp cooking to new heights.

Camp Dutch Oven Lemon Herb Chicken

A delightful and zesty dish, this lemon herb chicken is perfect for camping adventures. With its juicy, tender chicken infused with fresh herbs and citrus flavors, it’s a satisfying meal that pairs beautifully with vegetables or crusty bread.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 lemons (1 sliced, 1 juiced)
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme (or 1 tbsp fresh thyme)
• 1 tsp dried rosemary (or 1 tbsp fresh rosemary)
• 1 cup chicken broth
• 1/2 cup baby carrots (optional)
• 1/2 cup green beans (optional)

Instructions:

1. Heat the camp Dutch oven over medium heat. Add olive oil and allow it to warm.
2. Season the chicken thighs with salt, pepper, thyme, and rosemary.
3. Place the chicken thighs skin-side down into the Dutch oven and sear for 5-7 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same Dutch oven, sauté the garlic for about 1 minute until fragrant.
5. Add chicken broth and lemon juice, scraping up any browned bits from the bottom.
6. Return the chicken to the Dutch oven. Layer lemon slices on top of the chicken. Add carrots and green beans if desired.
7. Cover and cook over low heat for 30-35 minutes or until the chicken reaches an internal temperature of 165°F.
8. Serve hot with your choice of side.

This recipe’s combination of herbs and lemon creates a refreshing and hearty dish. The broth keeps the chicken juicy, making it a crowd-pleaser during outdoor adventures.

Camp Dutch Oven Barbecue Chicken

Rich and smoky, this barbecue chicken is a favorite among campers. The slow cooking in the Dutch oven ensures tender, flavor-packed chicken perfect for sharing.

Ingredients:

• 4 chicken drumsticks
• 1/2 cup barbecue sauce (your favorite)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp olive oil
• 1/4 cup water

Instructions:

1. Preheat the camp Dutch oven over medium heat and add olive oil.
2. Rub the chicken drumsticks with smoked paprika, garlic powder, and onion powder.
3. Sear the drumsticks in the Dutch oven for 5 minutes on each side until browned. Remove and set aside.
4. Mix barbecue sauce, brown sugar, and water in a small bowl.
5. Return the chicken to the Dutch oven and pour the barbecue sauce mixture over it.
6. Cover the Dutch oven and cook over low heat for 25-30 minutes, basting occasionally with the sauce.
7. Serve with cornbread or coleslaw for a complete meal.

This barbecue chicken is ideal for camping as it delivers bold flavors with minimal effort. Its smoky, sweet glaze will have everyone asking for seconds.

Camp Dutch Oven Chicken Pot Pie

This comforting chicken pot pie combines the creaminess of a classic recipe with the rustic charm of campfire cooking. It’s a wholesome one-pot meal that warms the soul.

Ingredients:

• 2 chicken breasts, diced
• 2 tbsp butter
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1 cup biscuit dough (store-bought or homemade)

Instructions:

1. Preheat the camp Dutch oven over medium heat and melt butter.
2. Sauté onion, carrots, and celery until softened (about 5 minutes).
3. Add diced chicken and cook until no longer pink.
4. Stir in chicken broth, heavy cream, salt, pepper, parsley, and thyme. Let simmer for 5-7 minutes.
5. Drop spoonfuls of biscuit dough on top of the chicken mixture.
6. Cover the Dutch oven and cook over low heat for 20-25 minutes, or until the biscuits are golden and cooked through.
7. Serve warm.

This pot pie is a hearty and satisfying meal, blending creamy textures and savory flavors with the added charm of campfire cooking. The biscuit topping makes it both fun and filling for a perfect outdoor dinner.

Camp Dutch Oven Garlic Butter Chicken

Rich and buttery, this garlic-infused chicken dish is a campfire classic. The golden-brown chicken paired with a flavorful sauce makes it perfect for dipping bread or serving over rice.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 4 tbsp unsalted butter
• 6 garlic cloves, minced
• 1/4 cup chicken broth
• 1/4 cup white wine (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the Dutch oven over medium heat. Melt 2 tbsp of butter.
2. Season the chicken thighs with salt, pepper, and paprika.
3. Sear the chicken in the Dutch oven for 4-5 minutes on each side until golden brown. Remove and set aside.
4. Lower the heat and add the remaining butter. Sauté the minced garlic for 1-2 minutes until fragrant.
5. Deglaze the pot with chicken broth and white wine, scraping up any browned bits from the bottom.
6. Return the chicken to the Dutch oven, spooning the garlic butter sauce over it.
7. Cover and cook over low heat for 30-35 minutes, or until the chicken is cooked through.
8. Garnish with parsley and serve.

This dish’s buttery garlic sauce is both indulgent and versatile, elevating a simple chicken recipe to a gourmet-level meal that feels luxurious even outdoors.

Camp Dutch Oven Chicken Fajitas

Bursting with Tex-Mex flavors, these chicken fajitas are a vibrant and easy-to-make meal for your camping trips. With tender chicken and sautéed vegetables, they’re ideal for a crowd.

Ingredients:

• 2 chicken breasts, sliced into thin strips
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 tbsp olive oil
• 1 tbsp fajita seasoning (store-bought or homemade)
• 1/4 tsp cayenne pepper (optional)
• 1 lime, juiced
• Tortillas, for serving
• Optional toppings: shredded cheese, sour cream, guacamole

Instructions:

1. Heat the Dutch oven over medium heat. Add olive oil.
2. Toss the chicken strips with fajita seasoning and cayenne pepper.
3. Cook the chicken in the Dutch oven for 5-6 minutes until lightly browned. Remove and set aside.
4. Add bell peppers and onion to the Dutch oven and sauté until softened (about 5 minutes).
5. Return the chicken to the Dutch oven and stir everything together. Squeeze lime juice over the top.
6. Serve hot with warm tortillas and your choice of toppings.

These chicken fajitas are a crowd-pleaser with their bold flavors and customizable toppings. They bring a taste of fiesta to your campfire setting.

Camp Dutch Oven Creamy Chicken and Rice

This creamy chicken and rice recipe is a comforting one-pot meal perfect for the outdoors. The tender chicken and flavorful rice make it a wholesome, filling option for hungry campers.

Ingredients:

• 2 chicken thighs, diced
• 1 cup long-grain rice
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Heat the Dutch oven over medium heat. Add olive oil.
2. Sauté onion and garlic until fragrant (about 2 minutes).
3. Add diced chicken and cook until browned on all sides (5-7 minutes).
4. Stir in rice, chicken broth, heavy cream, salt, pepper, and paprika.
5. Cover and cook over low heat for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
6. Stir in cheddar cheese, if using, and serve warm.

This creamy chicken and rice dish is an excellent choice for cold evenings around the campfire. Its rich, savory flavors and creamy texture provide a satisfying end to a day of outdoor adventures.

Camp Dutch Oven Honey Mustard Chicken

Sweet and tangy with a touch of spice, this honey mustard chicken cooked in a camp Dutch oven is a flavorful dish that’s simple yet packed with mouthwatering flavor. It pairs wonderfully with roasted vegetables or rice for a satisfying outdoor meal.

Ingredients:

• 4 chicken breasts (boneless, skinless)
• 3 tbsp honey
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup chicken broth

Instructions:

1. Preheat the Dutch oven over medium heat and add olive oil.
2. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, garlic powder, salt, pepper, and thyme.
3. Coat the chicken breasts with the honey mustard mixture, making sure they’re fully covered.
4. Place the chicken in the Dutch oven and sear for 5-6 minutes on each side until golden brown.
5. Pour chicken broth around the chicken and cover the Dutch oven.
6. Reduce heat to low and cook for 20-25 minutes until the chicken is cooked through (internal temperature should reach 165°F).
7. Serve the chicken with the sauce poured over the top.

This honey mustard chicken is perfectly balanced with a sweet, tangy, and savory flavor profile. It’s easy to prepare yet feels indulgent, making it ideal for a delicious and satisfying meal while camping.

Camp Dutch Oven Chicken and Vegetable Stew

This hearty chicken and vegetable stew is a warm, comforting dish perfect for chilly evenings around the campfire. Packed with tender chicken and a variety of fresh vegetables, it’s both filling and nutritious.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 medium potatoes, diced
• 2 carrots, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions:

1. Heat the Dutch oven over medium heat. Add a little olive oil or butter.
2. Season the chicken thighs with salt and pepper, then sear them in the Dutch oven for 5-6 minutes per side until browned. Remove and set aside.
3. Add onion, carrots, celery, and garlic to the pot. Sauté for 4-5 minutes until softened.
4. Add the diced potatoes, diced tomatoes, chicken broth, thyme, rosemary, and bay leaf. Stir to combine.
5. Return the chicken to the Dutch oven, skin-side up. Bring to a simmer, cover, and reduce heat.
6. Cook for 45-50 minutes, or until the chicken is fully cooked and the vegetables are tender.
7. Remove the bay leaf and serve hot.

This chicken and vegetable stew is a fantastic, wholesome meal that’s full of flavor and easy to prepare. The slow cooking process makes the chicken incredibly tender while allowing the flavors to meld together beautifully.

Camp Dutch Oven Teriyaki Chicken

Sweet and savory, this teriyaki chicken is a perfect dish to cook while camping. The homemade teriyaki sauce adds a deep, rich flavor to the chicken, making it a delicious and satisfying option for any outdoor meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 2 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch (optional, for thicker sauce)
• 2 tbsp water
• 1 tbsp sesame seeds (optional)
• 2 green onions, chopped (optional)

Instructions:

1. In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger.
2. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the sauce thickens slightly (about 5-7 minutes). If a thicker sauce is desired, dissolve the cornstarch in water and add it to the sauce. Stir and cook for another 2-3 minutes.
3. Preheat the Dutch oven over medium heat and add a little oil.
4. Season the chicken breasts with salt and pepper, then sear them in the Dutch oven for 3-4 minutes on each side until browned.
5. Pour the teriyaki sauce over the chicken, cover the Dutch oven, and reduce the heat to low.
6. Simmer for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
7. Garnish with sesame seeds and chopped green onions. Serve with steamed rice or sautéed vegetables.

This teriyaki chicken is a flavorful and easy meal that requires minimal ingredients yet delivers maximum flavor. It’s the perfect dish for outdoor cooking, combining the richness of homemade teriyaki sauce with tender, juicy chicken.

Camp Dutch Oven Cajun Chicken

This Cajun chicken recipe brings bold, spicy flavors to your camping meals. With a perfect blend of smoky and zesty Cajun seasonings, it’s an exciting dish that will spice up any outdoor dinner.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup diced tomatoes
• 1 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Preheat the Dutch oven over medium heat. Add olive oil and heat until shimmering.
2. Rub the chicken thighs with Cajun seasoning, smoked paprika, salt, and pepper.
3. Sear the chicken thighs in the Dutch oven for 5-6 minutes per side until browned. Remove and set aside.
4. Add the onion, bell peppers, and garlic to the pot. Sauté for 4-5 minutes until softened.
5. Stir in chicken broth and diced tomatoes, scraping any browned bits from the bottom of the pot.
6. Return the chicken to the Dutch oven and cover. Reduce the heat to low and cook for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Serve the chicken with the sauce from the Dutch oven, alongside rice or crusty bread for a complete meal.

This Cajun chicken is packed with flavor from the seasoning and vegetables, making it a satisfying, spicy dish for your next camping trip. The simmering broth adds depth, making every bite deliciously rich.

Camp Dutch Oven Chicken Cacciatore

A classic Italian dish, this chicken cacciatore is hearty and full of savory flavors. The tender chicken cooked with tomatoes, olives, and herbs creates a rustic, satisfying meal for the campsite.

Ingredients:

• 4 bone-in chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup dry white wine (optional)
• 1/4 cup black olives, pitted and sliced
• 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat the Dutch oven over medium heat and add olive oil.
2. Season the chicken thighs with salt and pepper, then brown them in the Dutch oven for 5-7 minutes per side. Remove and set aside.
3. Add onion and garlic to the pot, sautéing for 3-4 minutes until softened.
4. Pour in the diced tomatoes, white wine (if using), olives, oregano, and basil. Stir to combine.
5. Return the chicken to the Dutch oven, skin-side up.
6. Cover and cook over low heat for 30-35 minutes, or until the chicken is fully cooked and tender.
7. Garnish with fresh parsley before serving. This dish pairs wonderfully with pasta or polenta.

This chicken cacciatore is a rich, flavorful dish that brings the taste of Italy to your campfire. The combination of olives, herbs, and tomatoes creates a complex, comforting sauce that complements the tender chicken.

Camp Dutch Oven Spicy Peanut Chicken

If you’re looking for something a little different, this spicy peanut chicken brings a nutty, bold flavor to the table. The rich peanut sauce and a kick of heat will make this a standout dish for your next camping trip.

Ingredients:

• 4 chicken breasts (boneless, skinless)
• 2 tbsp peanut butter (smooth or crunchy)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp sriracha sauce (or to taste)
• 1/4 cup chicken broth
• 1 garlic clove, minced
• 1 tbsp sesame oil
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Preheat the Dutch oven over medium heat and add sesame oil.
2. Season the chicken breasts with salt and pepper, then sear them in the Dutch oven for 4-5 minutes per side until golden brown. Remove and set aside.
3. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and chicken broth until smooth.
4. Pour the peanut sauce into the Dutch oven, stirring to combine with any browned bits.
5. Return the chicken to the Dutch oven, coating it with the sauce.
6. Cover and cook over low heat for 20-25 minutes until the chicken is fully cooked.
7. Garnish with chopped cilantro and serve with rice or noodles.

The creamy peanut sauce in this dish is balanced with a bit of spice, making it a rich and exciting meal for the campfire. It’s the perfect way to enjoy bold flavors while cooking outdoors.

Camp Dutch Oven Lemon Herb Chicken

Light and fresh with a burst of citrus, this lemon herb chicken is a perfect meal for those who enjoy a flavorful but refreshing dish while camping. The lemon adds brightness while the herbs infuse the chicken with savory depth.

Ingredients:

• 4 chicken breasts (boneless, skinless)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the Dutch oven over medium heat and add olive oil.
2. In a bowl, combine lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
3. Coat the chicken breasts with the lemon herb mixture, ensuring they’re fully covered.
4. Sear the chicken in the Dutch oven for 4-5 minutes per side until golden brown. Remove and set aside.
5. Pour chicken broth into the pot, scraping any browned bits from the bottom of the pot.
6. Return the chicken to the Dutch oven, cover, and cook over low heat for 20-25 minutes, or until the chicken is cooked through.
7. Garnish with fresh parsley and serve with your favorite side, such as roasted potatoes or rice.

This lemon herb chicken is perfect for a light, healthy meal in the outdoors. The citrusy kick paired with the savory herbs makes for a wonderfully balanced dish that is both aromatic and delicious.

Camp Dutch Oven Barbecue Chicken

Rich, smoky, and full of flavor, this barbecue chicken recipe is a crowd-pleaser for any camping trip. The combination of tangy barbecue sauce and tender chicken creates a dish that feels like summer around the campfire.

Ingredients:

• 4 bone-in chicken thighs
• 1 cup barbecue sauce (store-bought or homemade)
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar
• 1/2 cup chicken broth

Instructions:

1. Preheat the Dutch oven over medium heat and add olive oil.
2. Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper.
3. Sear the chicken in the Dutch oven for 4-5 minutes on each side until golden brown. Remove and set aside.
4. In a small bowl, combine barbecue sauce, apple cider vinegar, and chicken broth. Stir to combine.
5. Pour the sauce mixture into the Dutch oven, scraping up any browned bits from the bottom.
6. Return the chicken to the Dutch oven and coat it with the sauce.
7. Cover and simmer over low heat for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Serve the chicken with extra barbecue sauce on the side, and pair with grilled vegetables or cornbread for a perfect meal.

Barbecue chicken is a campfire classic, and this version is as easy to make as it is flavorful. The smoky, tangy sauce will be the highlight of your meal, and the tender chicken is sure to satisfy everyone at the campsite.

Camp Dutch Oven Chicken and Sausage Jambalaya

This flavorful and hearty one-pot meal is perfect for those craving the bold and rich flavors of New Orleans-style cooking while camping. The combination of chicken, sausage, and a mix of spices delivers a satisfying meal that feels like a celebration.

Ingredients:

• 2 chicken breasts (boneless, skinless), diced
• 2 sausage links (andouille or smoked sausage), sliced
• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp paprika
• 1 tsp cayenne pepper (optional, for more heat)
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the Dutch oven over medium heat and add olive oil.
2. Brown the diced chicken and sausage slices in the Dutch oven for about 5-6 minutes until cooked through and slightly browned. Remove and set aside.
3. Add the onion, bell pepper, celery, and garlic to the pot and sauté for 3-4 minutes until softened.
4. Stir in the rice, diced tomatoes (with juices), chicken broth, paprika, cayenne pepper (if using), thyme, bay leaf, salt, and pepper.
5. Return the chicken and sausage to the Dutch oven, stirring to combine.
6. Bring the mixture to a simmer, then cover and reduce heat. Cook for 30-35 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove the bay leaf, fluff the jambalaya with a fork, and serve hot.

This jambalaya brings all the spicy, smoky goodness of Creole cooking to your campsite. It’s a one-pot wonder that’s both filling and bursting with flavor, making it a perfect choice for a group meal around the fire.

Note: More recipes​ are coming soon!