35+ Easy and Delicious 5-Quart Cast Iron Dutch Oven Recipes for Every Meal

Cast iron Dutch ovens are beloved by home cooks and professional chefs alike for their versatility, durability, and ability to retain heat.

Whether you’re making stews, baking bread, or simmering soups, a 5-quart Dutch oven is the perfect tool for the job.

It’s large enough to feed a family yet manageable enough for everyday use, making it an essential piece of cookware in your kitchen.

If you’re looking for new ways to utilize your Dutch oven, this collection of 35+ recipes will provide you with everything from hearty meals to sweet treats.

Get ready to embrace the power of cast iron cooking and elevate your culinary skills with these mouthwatering dishes!

35+ Easy and Delicious 5-Quart Cast Iron Dutch Oven Recipes for Every Meal

With so many recipes to choose from, your 5-quart Dutch oven can quickly become the star of your kitchen.

From classic comfort food like beef stew and chicken and rice to deliciously rustic bread and savory casseroles, the possibilities are endless.

Whether you’re a beginner or an experienced cook, these recipes are designed to make the most of your Dutch oven’s unique cooking capabilities.

So grab your 5-quart Dutch oven, roll up your sleeves, and start creating meals that will impress your family and friends.

Dutch Oven Beef Stew

This hearty Dutch oven beef stew is the ultimate comfort food. Packed with tender chunks of beef, carrots, potatoes, and onions, it’s cooked to perfection in a 5-quart cast iron Dutch oven, allowing the flavors to meld together and create a rich, savory broth. Ideal for chilly evenings, this dish is not only filling but also easy to prepare, making it a great option for family dinners or gatherings.

• Ingredients:
  • 2 pounds beef stew meat, cubed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 3 large carrots, peeled and sliced
  • 3 medium potatoes, peeled and cubed
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1 cup red wine (optional)
• Instructions:
  1. Preheat your 5-quart cast iron Dutch oven over medium-high heat. Add olive oil and brown the beef stew meat in batches. Remove the beef and set aside.
  2. In the same Dutch oven, add the onions and garlic. Cook for 3-4 minutes until softened.
  3. Stir in the tomato paste and cook for an additional minute to bring out its flavor.
  4. Add the browned beef back into the pot, along with the beef broth, carrots, potatoes, thyme, rosemary, salt, and pepper. Pour in red wine if using.
  5. Bring to a simmer, then reduce the heat to low. Cover the Dutch oven with its lid and let it cook for 2 hours, or until the beef is tender and the vegetables are cooked through.
  6. Taste and adjust seasoning if necessary before serving.

This Dutch oven beef stew is a fantastic way to enjoy a warming and fulfilling meal. The cast iron Dutch oven allows the beef to become incredibly tender, while the vegetables soak up all the savory flavors of the broth. It’s a great meal to prepare in advance, and the leftovers taste even better the next day, making it perfect for meal prep. Serve it with a crusty piece of bread to soak up the delicious sauce, and you’ll have a meal that the whole family will love.

Dutch Oven Chicken and Rice

Dutch oven chicken and rice is a one-pot wonder that brings together juicy chicken, perfectly cooked rice, and a medley of seasonings, all simmered together in a 5-quart cast iron Dutch oven. This dish is both easy to make and full of flavor, offering a complete meal in one pot that’s perfect for busy weeknights or meal prepping for the week ahead. The chicken stays moist and flavorful, while the rice absorbs all the rich seasonings.

• Ingredients:
  • 4 bone-in, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 lemon, cut into wedges (optional)
• Instructions:
  1. Heat olive oil in your Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, paprika, and thyme. Sear the chicken in the hot oil for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
  2. Add the diced onion and garlic to the Dutch oven. Sauté for about 5 minutes until softened and fragrant.
  3. Stir in the rice and cook for 2 minutes, allowing the rice to lightly toast.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken thighs to the pot, placing them on top of the rice.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F.
  6. Add the frozen peas during the last 5 minutes of cooking, then remove from heat. Let the dish rest for a few minutes before serving.
  7. Serve with lemon wedges for an added burst of freshness (optional).

This Dutch oven chicken and rice dish is incredibly versatile and can be customized with different vegetables or seasonings to suit your taste. The cast iron Dutch oven ensures that the rice cooks evenly and absorbs all the savory flavors from the chicken and broth, while the chicken remains moist and tender. Whether you’re cooking for a family or preparing a simple meal for yourself, this one-pot dish offers convenience, flavor, and comfort in every bite.

Dutch Oven Garlic Bread

Homemade garlic bread made in a Dutch oven is a delightful twist on the classic. With a crisp, golden exterior and a soft, buttery interior, this garlic bread is infused with rich garlic butter that soaks into the bread, making it irresistible. Perfect for pairing with pasta, soups, or stews, this easy-to-make garlic bread will quickly become a staple in your cooking routine.

• Ingredients:
  • 1 loaf of French bread
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon grated Parmesan cheese (optional)
• Instructions:
  1. Preheat your oven to 375°F. While the oven heats up, prepare the garlic butter by combining the softened butter, minced garlic, parsley, salt, and pepper in a bowl. Stir until well mixed.
  2. Slice the loaf of French bread in half lengthwise, then place the halves cut side up in your 5-quart Dutch oven.
  3. Spread a generous amount of the garlic butter mixture on each half of the bread. Sprinkle grated Parmesan on top if using.
  4. Cover the Dutch oven with its lid and place it in the oven. Bake for 15-20 minutes, until the bread is golden brown and the butter has fully melted.
  5. For extra crispness, remove the lid during the last 5 minutes of baking.
  6. Once done, remove from the oven and slice into individual pieces. Serve immediately.

This Dutch oven garlic bread is a game-changer when it comes to side dishes. The bread comes out perfectly crispy on the outside, while the inside remains soft and buttery, making it a delightful addition to any meal. Whether you’re serving it with a hearty soup, pasta dish, or simply enjoying it on its own, this garlic bread will elevate your meal with its irresistible flavor. Plus, the simplicity of making it in a Dutch oven ensures a hassle-free cooking experience and maximum flavor every time.

Dutch Oven Pulled Pork

This Dutch oven pulled pork is a tender, juicy, and flavorful dish that’s perfect for a crowd or meal prepping for the week. The pork is slow-cooked in a 5-quart cast iron Dutch oven until it easily shreds, making it a great addition to sandwiches, tacos, or served with sides like coleslaw and cornbread. The slow cooking process allows all the spices and seasonings to meld together, giving the pork a deep, rich flavor that’s simply irresistible.

• Ingredients:
  • 4 pounds pork shoulder (bone-in or boneless)
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1 cup apple cider vinegar
  • 1 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
• Instructions:
  1. Preheat your oven to 300°F. Heat olive oil in a 5-quart Dutch oven over medium-high heat. Season the pork shoulder with salt, pepper, paprika, cumin, chili powder, and cayenne (if using). Sear the pork on all sides until browned, about 5-7 minutes.
  2. Remove the pork and set aside. In the same Dutch oven, add the sliced onion and garlic. Sauté for 3-4 minutes until softened.
  3. Add the apple cider vinegar, chicken broth, and brown sugar to the Dutch oven, scraping up any browned bits from the bottom of the pot.
  4. Return the pork to the Dutch oven, covering it with the liquid. Cover the Dutch oven with its lid and transfer it to the preheated oven.
  5. Cook for 3-4 hours, or until the pork is fork-tender and easily shreds. Remove the pork from the Dutch oven and shred using two forks.
  6. Return the shredded pork to the juices in the pot, stirring to combine. Serve immediately with your favorite sides.

This Dutch oven pulled pork is the epitome of comfort food and is perfect for feeding a crowd. The slow cooking process in the cast iron Dutch oven ensures the pork becomes meltingly tender while absorbing all the flavorful spices. Whether served on sandwiches, tacos, or with a side of roasted vegetables, this dish is sure to be a hit at any gathering. Leftovers can be stored and reheated for an easy meal throughout the week, making it a great option for meal prep.

Dutch Oven Vegetable Soup

A hearty and nourishing dish, this Dutch oven vegetable soup is packed with fresh, seasonal vegetables and a savory broth. The 5-quart cast iron Dutch oven allows the flavors to meld perfectly, creating a comforting and wholesome meal. This soup is versatile, allowing you to use whatever vegetables are in season or that you have on hand, making it a great go-to recipe for any time of year.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, chopped
  • 2 medium potatoes, peeled and cubed
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed and cut into pieces
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 4 cups vegetable broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup spinach or kale, chopped (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a 5-quart Dutch oven over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
  2. Add the carrots, celery, and potatoes to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the zucchini, green beans, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Stir well to combine.
  4. Bring the soup to a simmer, then reduce the heat to low. Cover the Dutch oven and cook for 25-30 minutes, or until the vegetables are tender.
  5. Add the spinach or kale (if using) and cook for an additional 5 minutes until wilted. Taste and adjust seasoning as needed.
  6. Serve hot, garnished with fresh parsley.

This Dutch oven vegetable soup is both satisfying and nourishing, with a perfect balance of flavors. The slow simmering process in the cast iron Dutch oven ensures that all the vegetables are tender and infused with the rich broth. It’s a great way to use up seasonal vegetables or leftovers, and it’s easily adaptable to suit your preferences. Serve it with crusty bread or a grilled cheese sandwich for a comforting meal that’s full of nutrition and flavor.

Dutch Oven Cornbread

This Dutch oven cornbread is a quick and easy recipe that results in a golden, slightly sweet bread with a moist, crumbly texture. Perfect for serving alongside soups, stews, or chili, this cornbread bakes evenly in a 5-quart cast iron Dutch oven, creating a crispy, buttery crust while keeping the inside soft and tender. It’s a great addition to any meal and can be customized by adding ingredients like cheese, jalapeños, or herbs.

• Ingredients:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 cup shredded cheddar cheese (optional)
  • 1/4 cup chopped jalapeños (optional)
• Instructions:
  1. Preheat your oven to 375°F. Grease the inside of your 5-quart Dutch oven with butter or cooking spray.
  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, eggs, melted butter, and vegetable oil.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in the shredded cheese and chopped jalapeños.
  5. Pour the batter into the prepared Dutch oven, spreading it evenly.
  6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool for a few minutes before slicing and serving.

This Dutch oven cornbread is a classic side dish that’s easy to make and absolutely delicious. The crispy edges and soft, moist interior make it a perfect companion to any hearty meal, especially chili, soup, or barbecue. The versatility of the recipe allows you to customize the flavor with cheese, spices, or even fresh herbs, making it a great base for experimentation. Whether you’re cooking for a crowd or simply enjoying a cozy meal at home, this cornbread will always be a hit.

Dutch Oven Beef Stew

This rich and comforting Dutch oven beef stew is the perfect dish for chilly evenings. The beef is seared until browned, then slow-cooked with hearty vegetables, herbs, and a flavorful broth. The Dutch oven retains heat well, ensuring the stew is cooked to perfection with tender meat and vegetables. The result is a savory, satisfying meal that is ideal for cozying up with during the colder months.

• Ingredients:
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 3 medium potatoes, peeled and cut into cubes
  • 1 cup celery, chopped
  • 1 cup frozen peas
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons flour (optional, for thickening)
• Instructions:
  1. Heat olive oil in a 5-quart Dutch oven over medium-high heat. Brown the beef stew meat in batches, ensuring each piece gets a good sear on all sides. Remove the meat and set it aside.
  2. Add the chopped onion and garlic to the Dutch oven and cook for 3-4 minutes, until softened.
  3. Stir in the tomato paste, and cook for an additional minute.
  4. Return the beef to the Dutch oven and add the carrots, potatoes, and celery. Pour in the beef broth and red wine (if using), then add the thyme, bay leaf, salt, and pepper.
  5. Bring to a boil, then reduce the heat to low. Cover the Dutch oven and simmer for 2 hours, stirring occasionally, until the beef and vegetables are tender.
  6. For a thicker stew, mix the flour with a little water to create a slurry, then stir it into the stew and simmer for another 5-10 minutes until thickened.
  7. Stir in the peas and cook for an additional 5 minutes. Taste and adjust seasoning as needed before serving.

This Dutch oven beef stew is a hearty, filling dish that’s perfect for satisfying your hunger on a cold day. The tender beef and vegetables cooked in rich broth are full of deep flavors, and the slow simmering in the Dutch oven ensures that every bite is packed with deliciousness. Serve it with crusty bread for a complete, comforting meal. Whether you’re enjoying it with family or preparing it in advance for meal prep, this stew is sure to become a go-to favorite.

Dutch Oven Chicken and Rice

This one-pot Dutch oven chicken and rice is a flavorful, easy-to-make meal that brings together perfectly seasoned chicken and tender rice cooked together in a savory broth. The 5-quart cast iron Dutch oven ensures that the chicken is juicy and the rice is fluffy, absorbing all the flavors. This dish is perfect for a weeknight dinner and can be customized with your choice of vegetables or spices.

• Ingredients:
  • 4 bone-in chicken thighs (or breasts)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon turmeric (optional)
  • Salt and pepper to taste
  • 1/2 cup frozen peas (optional)
  • 1/4 cup fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat your oven to 375°F. Heat olive oil in a 5-quart Dutch oven over medium-high heat.
  2. Season the chicken thighs with paprika, thyme, turmeric, salt, and pepper. Sear the chicken in the Dutch oven until browned on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
  3. In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes until softened.
  4. Stir in the rice and cook for another 2-3 minutes, allowing it to lightly toast and absorb some of the flavors.
  5. Add the chicken broth, stir well, and return the chicken to the pot, skin-side up. Bring the broth to a boil, then reduce the heat to low.
  6. Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
  7. If desired, stir in the frozen peas during the last 5 minutes of baking. Garnish with fresh parsley before serving.

This Dutch oven chicken and rice dish is a one-pot wonder that delivers big on flavor with minimal effort. The chicken is juicy and tender, while the rice absorbs all the aromatic seasonings and broth, creating a comforting, satisfying meal. It’s versatile enough to add in your favorite veggies or spices, making it perfect for any occasion. With just one pot to clean, this recipe is both convenient and delicious, making it an ideal choice for busy weeknights.

Dutch Oven Baked Ziti

Dutch oven baked ziti is a classic Italian comfort food that combines pasta, marinara sauce, ricotta cheese, and melted mozzarella in a one-pot dish. The cast iron Dutch oven ensures the dish bakes evenly, creating a crispy, golden top while keeping the pasta underneath moist and cheesy. This dish is perfect for a family dinner or serving guests and can be easily customized with your choice of vegetables or proteins.

• Ingredients:
  • 1 pound ziti pasta (or penne)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)
• Instructions:
  1. Preheat the oven to 375°F. Cook the ziti pasta according to package instructions, draining and setting it aside.
  2. Heat olive oil in a 5-quart Dutch oven over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
  3. Stir in the crushed tomatoes, basil, oregano, salt, pepper, and red pepper flakes (if using). Simmer the sauce for 10-15 minutes, allowing the flavors to combine.
  4. In a large bowl, mix the cooked ziti with the ricotta cheese, 1 cup of mozzarella cheese, and half of the Parmesan cheese.
  5. Add the pasta mixture to the Dutch oven, stirring to combine with the marinara sauce. Top with the remaining mozzarella and Parmesan cheese.
  6. Cover the Dutch oven with its lid and bake for 20 minutes. Remove the lid and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  7. Garnish with fresh basil before serving.

Dutch oven baked ziti is a comforting, cheesy dish that’s easy to prepare and perfect for feeding a crowd. The combination of rich marinara sauce, creamy ricotta, and melted mozzarella creates layers of flavor that everyone will love. Whether served as a main dish with a side of garlic bread or as a potluck favorite, this baked ziti is sure to be a hit. It’s also a great dish to make ahead, as it stores well in the fridge for a couple of days, making leftovers just as delicious.

Dutch Oven Pulled Pork

Dutch oven pulled pork is a perfect comfort food that’s easy to make and bursting with flavor. The pork is slow-cooked until it’s fall-apart tender, then shredded and tossed in a tangy BBQ sauce. Using a 5-quart Dutch oven ensures even heat distribution, making it an ideal tool for cooking the pork low and slow. This recipe is perfect for sandwiches, tacos, or served with your favorite side dishes.

• Ingredients:
  • 4 pounds pork shoulder (also known as pork butt)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup apple cider vinegar
  • 1 cup BBQ sauce (your favorite variety)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 300°F. Heat olive oil in a 5-quart Dutch oven over medium-high heat.
  2. Season the pork shoulder with smoked paprika, cumin, chili powder, salt, and pepper. Sear the pork in the Dutch oven until browned on all sides, about 5-7 minutes.
  3. Remove the pork and set it aside. Add the chopped onion and garlic to the Dutch oven, cooking for 3-4 minutes until softened.
  4. Add the chicken broth, apple cider vinegar, and brown sugar to the Dutch oven, stirring to combine. Return the pork to the pot and cover with the lid.
  5. Place the Dutch oven in the oven and cook for 3-4 hours, or until the pork is fork-tender and can be easily shredded.
  6. Remove the pork from the Dutch oven and shred it using two forks. Return the shredded pork to the Dutch oven, add BBQ sauce, and stir to combine.
  7. Serve the pulled pork on buns for sandwiches, in tacos, or with your favorite sides.

Dutch oven pulled pork is the ultimate dish for any gathering or weeknight meal. The slow-cooked pork is incredibly tender, and the combination of savory and tangy flavors in the sauce is irresistible. This recipe can be used for sandwiches, wraps, tacos, or even a hearty salad topping. Whether you’re feeding a crowd or meal prepping for the week, this pulled pork is sure to satisfy.

Dutch Oven Cornbread

Dutch oven cornbread is an easy, quick bread recipe that delivers a crunchy, golden crust with a soft, fluffy interior. The cast iron Dutch oven is perfect for baking cornbread because it retains heat well, ensuring a uniform texture and even browning. This cornbread is a great side dish for stews, soups, or BBQ meals, and it can be flavored with cheese, jalapeños, or herbs for added flair.

• Ingredients:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese (optional)
• Instructions:
  1. Preheat your oven to 400°F. Grease the inside of your 5-quart Dutch oven with butter or cooking spray.
  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and milk.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. If using, fold in the shredded cheddar cheese.
  5. Pour the batter into the greased Dutch oven and spread it evenly.
  6. Place the Dutch oven in the oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool for a few minutes before serving.

This Dutch oven cornbread is a must-try side for any meal that could use a bit of warmth and texture. The cast iron Dutch oven ensures that the cornbread comes out with a crisp, crunchy crust and a soft, tender interior. It’s perfect for soaking up gravies, chili, or any stew. You can also play around with different add-ins like jalapeños, herbs, or bacon bits to customize it to your taste.

Dutch Oven Chicken Alfredo Pasta

Dutch oven chicken Alfredo pasta combines the creamy richness of Alfredo sauce with tender chicken and pasta for a satisfying one-pot meal. The Dutch oven keeps the dish evenly heated, ensuring a creamy, perfectly cooked pasta. This recipe is great for weeknight dinners and can be made in under an hour, making it a quick and delicious meal the whole family will love.

• Ingredients:
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 pound penne pasta
  • 4 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon dried basil
  • Fresh parsley, chopped for garnish
• Instructions:
  1. Heat olive oil in a 5-quart Dutch oven over medium-high heat. Season the chicken breasts with garlic powder, salt, and pepper. Cook the chicken for 6-8 minutes per side, or until fully cooked and golden brown. Remove the chicken and set aside to rest.
  2. In the same Dutch oven, add the heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  3. Stir in the grated Parmesan cheese and mozzarella cheese, cooking until the cheese has melted and the sauce is smooth. Add the butter and dried basil, stirring to combine.
  4. Meanwhile, cook the penne pasta in a separate pot according to package instructions, then drain.
  5. Slice the cooked chicken into strips and add it back to the Dutch oven, along with the cooked pasta. Stir to combine everything and coat the pasta in the creamy sauce.
  6. Simmer for 5-10 minutes to heat through, then garnish with fresh parsley before serving.

This Dutch oven chicken Alfredo pasta is a creamy, comforting meal that’s easy to prepare and packed with flavor. The creamy sauce envelops the tender pasta and chicken, creating a dish that’s rich but not overwhelming. It’s a great weeknight dinner that can be ready in under an hour, making it ideal for busy evenings when you want something indulgent and satisfying without a lot of fuss. Serve it with a side salad or garlic bread for a complete meal.

Dutch Oven Beef Stew

Dutch oven beef stew is a classic, hearty dish that’s perfect for a cozy dinner. The long, slow simmer in a 5-quart Dutch oven allows the beef to become tender, and the vegetables absorb all the delicious flavors. This one-pot meal is filled with juicy chunks of beef, carrots, potatoes, onions, and a rich, savory broth. It’s a great recipe for cooler weather or when you need a filling meal for a crowd.

• Ingredients:
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 3 medium carrots, peeled and sliced
  • 3 medium potatoes, peeled and diced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon cornstarch (optional for thickening)
• Instructions:
  1. Heat the olive oil in a 5-quart Dutch oven over medium-high heat. Brown the beef in batches, seasoning with salt and pepper. Remove the beef and set aside.
  2. In the same Dutch oven, add the onions and garlic, cooking until softened, about 3 minutes.
  3. Stir in the tomato paste and cook for another minute. Then add the beef broth, red wine (if using), carrots, potatoes, thyme, and bay leaf. Bring to a simmer.
  4. Return the beef to the pot, cover, and reduce heat to low. Let it simmer for 2 to 2 1/2 hours, or until the beef is tender.
  5. If you prefer a thicker stew, combine the cornstarch with 2 tablespoons of water and stir it into the stew. Cook for an additional 5 minutes until thickened.
  6. Remove the bay leaf before serving.

Dutch oven beef stew is the ultimate comfort food. The slow cooking process makes the beef melt-in-your-mouth tender, and the vegetables soak up all the rich, savory broth. This recipe is perfect for a family dinner, and the leftovers are even better the next day. It’s an easy, all-in-one meal that is perfect for colder months or when you’re craving a warm, filling dish.

Dutch Oven Chicken and Rice

Dutch oven chicken and rice is a simple yet flavorful one-pot meal that combines tender chicken with perfectly cooked rice. The Dutch oven locks in moisture, making the chicken juicy and the rice fluffy. This dish is versatile—add vegetables or spices to customize it to your taste. It’s an excellent choice for a busy weeknight when you want something satisfying and easy to make.

• Ingredients:
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups long-grain rice
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup frozen peas (optional)
  • Fresh parsley for garnish
• Instructions:
  1. Preheat your oven to 375°F. Heat olive oil in a 5-quart Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, thyme, paprika, and cumin. Brown the chicken thighs for 4-5 minutes per side until golden. Remove and set aside.
  2. In the same Dutch oven, add the chopped onion and garlic, cooking until softened, about 3 minutes.
  3. Add the rice to the Dutch oven and stir for 1-2 minutes to lightly toast it.
  4. Pour in the chicken broth and return the chicken thighs to the pot, skin-side up. Bring the liquid to a simmer.
  5. Cover the Dutch oven with its lid and place it in the preheated oven. Bake for 35-40 minutes, or until the rice is cooked and the chicken is fully cooked through.
  6. If using, stir in the frozen peas in the last 5 minutes of cooking.
  7. Garnish with fresh parsley before serving.

Dutch oven chicken and rice is the perfect meal for any occasion. The chicken comes out tender and juicy, while the rice soaks up all the flavorful broth. The beauty of this dish is in its simplicity—just a few ingredients transform into a rich, hearty meal. Plus, it’s a one-pot wonder, making cleanup a breeze. Add some extra veggies for variety, or customize the seasoning to make it your own!

Dutch Oven Vegetable Soup

Dutch oven vegetable soup is a wholesome, nutritious meal that’s perfect for a light lunch or dinner. The slow-cooking process in the Dutch oven allows the vegetables to meld together into a flavorful, comforting broth. Packed with a variety of vegetables, beans, and herbs, this soup is both hearty and healthy. It’s a great recipe for anyone looking to enjoy a warm, satisfying meal without too many ingredients.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup fresh spinach, chopped (optional)
• Instructions:
  1. Heat olive oil in a 5-quart Dutch oven over medium heat. Add the chopped onion and garlic, cooking for about 3 minutes until softened.
  2. Add the carrots, celery, zucchini, and green beans. Cook for another 5 minutes, stirring occasionally.
  3. Stir in the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, and bay leaf. Bring the soup to a simmer.
  4. Cover and simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
  5. If using, stir in the chopped spinach and cook for an additional 5 minutes until wilted.
  6. Season with salt and pepper to taste before serving.

Dutch oven vegetable soup is a comforting, flavorful meal that’s perfect for any time of year. The variety of vegetables creates a satisfying texture, while the broth is rich and aromatic. Whether you’re looking for a healthy meal or a light dish to accompany your main course, this vegetable soup is sure to please. It’s easy to make, budget-friendly, and can be customized with your favorite vegetables or herbs. Plus, it’s a great way to get in a healthy serving of vegetables!

Note: More recipes are coming soon!