50+ Simple and Satisfying 7-Quart Dutch Oven Recipes for Busy Cooks

A 7-quart Dutch oven is one of the most versatile kitchen tools you can own.

Whether you’re a novice cook or a seasoned chef, this heavyweight cookware offers endless possibilities for creating hearty, flavorful meals.

Perfect for everything from soups and stews to roasts and breads, the 7-quart Dutch oven is large enough to feed a crowd yet compact enough to maintain heat and moisture for rich, delicious flavors.

If you’re looking to expand your culinary horizons, this article will introduce you to over 50 mouthwatering recipes that make the most of your 7-quart Dutch oven.

From comforting casseroles to tender braised meats, there’s something for everyone in this comprehensive list.

So, grab your Dutch oven, roll up your sleeves, and get ready to create unforgettable meals that are both easy and satisfying!

50+ Simple and Satisfying 7-Quart Dutch Oven Recipes for Busy Cooks

With these 50+ 7-quart Dutch oven recipes, you’re sure to discover a new favorite dish that’s perfect for any occasion.

The versatility of this kitchen essential makes it ideal for everything from quick weeknight meals to slow-cooked weekend feasts.

Whether you’re craving a comforting stew, a cheesy casserole, or a flavorful roast, the 7-quart Dutch oven can handle it all.

The recipes featured in this guide offer a variety of options that will help you take full advantage of your Dutch oven, ensuring that every meal is cooked to perfection.

So, go ahead and experiment with these recipes, and let your Dutch oven elevate your cooking game to a whole new level!

Dutch Oven Chicken and Vegetable Stew

This hearty chicken and vegetable stew is the ultimate comfort food, ideal for feeding a crowd or making ahead for busy nights. Packed with tender chicken, seasonal vegetables, and a flavorful broth, it’s easy to prepare in a 7-quart Dutch oven. Whether you serve it with a slice of crusty bread or a side of rice, this stew will quickly become a family favorite.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into chunks
• 4 cups chicken broth
• 2 cups water
• 3 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and diced
• 2 cups celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in your 7-quart Dutch oven over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until lightly browned. Remove chicken from the pot and set aside.
2. In the same pot, add the onions, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the potatoes, chicken broth, water, thyme, rosemary, salt, and pepper. Stir to combine and bring to a boil.
4. Reduce the heat to low, return the chicken to the pot, and cover. Let the stew simmer for 45-60 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Taste and adjust seasonings as needed before serving.

This Dutch oven chicken and vegetable stew is not only comforting and flavorful but also incredibly easy to make. The 7-quart Dutch oven ensures there’s enough room for all the ingredients to meld together, creating a rich, satisfying stew. Perfect for colder months or any time you need a hearty, nutritious meal, this recipe is sure to please everyone at the table. It can also be stored for leftovers and reheated, making it a great option for meal prep or busy weeknights.

Dutch Oven Beef Stew with Red Wine and Herbs

Rich, savory, and packed with flavor, this Dutch oven beef stew features tender chunks of beef, root vegetables, and a hint of red wine to elevate the taste. Cooking in a 7-quart Dutch oven ensures the beef is perfectly braised, creating a melt-in-your-mouth texture. Serve this stew with mashed potatoes or crusty bread for a satisfying meal that is sure to impress.

Ingredients:

• 2 lbs beef stew meat, cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 1 cup red wine
• 4 cups beef broth
• 1 tbsp tomato paste
• 2 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in your 7-quart Dutch oven over medium-high heat. Add the beef cubes in batches, searing them on all sides for 4-5 minutes until browned. Remove and set aside.
2. In the same pot, add the onions and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Stir in the tomato paste and cook for 1 minute. Add the red wine, scraping the bottom of the pot to deglaze it.
4. Return the beef to the pot along with the carrots, potatoes, beef broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
5. Cover the pot, reduce the heat to low, and cook for 2-3 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and check for seasoning.
6. Remove the bay leaf, garnish with fresh parsley, and serve.

This beef stew is the perfect blend of hearty, savory, and slightly sweet flavors, thanks to the rich red wine and tender beef. The 7-quart Dutch oven is ideal for slow-cooking the beef and vegetables, creating a dish that’s full of depth and texture. Whether served on a chilly night or as a special weekend meal, this stew will undoubtedly be a favorite in your recipe rotation. It also reheats beautifully, making it an excellent choice for leftovers.

Dutch Oven Baked Ziti with Sausage and Cheese

A comforting and cheesy baked ziti made in your 7-quart Dutch oven, this dish combines Italian sausage, ziti pasta, marinara sauce, and a blend of cheeses, baked to perfection. It’s an easy-to-make, one-pot meal that’s perfect for feeding a family or guests. With layers of rich flavors and melted cheese, it’s sure to be a crowd-pleaser at any gathering.

Ingredients:

• 1 lb Italian sausage (sweet or spicy), removed from casing
• 1 lb ziti pasta
• 4 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, cook the ziti pasta according to package instructions. Drain and set aside.
3. Heat olive oil in your 7-quart Dutch oven over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
4. Add the onions and garlic, cooking for another 3-4 minutes until softened.
5. Stir in the marinara sauce, ricotta cheese, basil, oregano, salt, and pepper. Let the mixture simmer for 5-10 minutes to combine the flavors.
6. Add the cooked ziti to the sauce and stir to coat the pasta evenly.
7. Layer the mozzarella and Parmesan cheeses on top of the pasta. Cover with a lid or foil and bake for 25-30 minutes, or until the cheese is bubbly and golden.
8. Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh basil or parsley.

This Dutch oven baked ziti is a comforting and satisfying dish that brings together the flavors of savory sausage, tangy marinara, and melty cheese. The 7-quart Dutch oven makes it easy to cook everything in one pot, allowing the ingredients to meld together beautifully. Perfect for family dinners, gatherings, or meal prep, this recipe is sure to become a go-to favorite. The leftovers are just as delicious, making it a great make-ahead meal that tastes even better the next day.

Dutch Oven Pulled Pork Sandwiches

These Dutch oven pulled pork sandwiches are perfect for a hearty, satisfying meal. With a blend of smoky, savory, and slightly sweet flavors, the pork is slow-cooked in a 7-quart Dutch oven until it’s so tender it falls apart with a fork. Paired with your favorite barbecue sauce and served on soft buns, this dish will be a hit at your next barbecue or family gathering.

Ingredients:

• 4-5 lbs pork shoulder or butt, bone-in or boneless
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup barbecue sauce (plus extra for serving)
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 8 soft sandwich buns
• Coleslaw (optional, for topping)

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Heat olive oil in your 7-quart Dutch oven over medium-high heat. Season the pork shoulder with salt, pepper, paprika, cumin, and garlic powder.
3. Sear the pork shoulder in the Dutch oven for 5-7 minutes on all sides until browned.
4. Remove the pork and set it aside. Add the sliced onion and garlic to the pot, cooking for 2-3 minutes until fragrant.
5. Pour in the chicken broth, barbecue sauce, apple cider vinegar, and brown sugar, stirring to combine.
6. Return the pork shoulder to the Dutch oven, covering it with the lid. Place the pot in the oven and cook for 3-4 hours, or until the pork is very tender and easily pulls apart with a fork.
7. Remove the pork from the pot and shred it with two forks. Return the shredded pork to the Dutch oven, mixing it with the sauce.
8. Serve the pulled pork on sandwich buns, topped with additional barbecue sauce and coleslaw, if desired.

This Dutch oven pulled pork is tender, juicy, and full of flavor. The 7-quart Dutch oven ensures the pork cooks evenly, soaking up all the smoky, savory, and sweet elements of the sauce. Whether you’re hosting a cookout or enjoying a casual family dinner, these pulled pork sandwiches will definitely impress. You can also make it ahead of time, as the leftovers only get better as the flavors continue to meld.

Dutch Oven Roast Chicken with Vegetables

This Dutch oven roast chicken is a classic and easy dish that produces a tender, juicy chicken with crispy skin and perfectly roasted vegetables. Cooking the chicken in a 7-quart Dutch oven locks in the flavors and moisture, while the vegetables absorb the delicious drippings. It’s a one-pot meal that feels fancy yet requires minimal effort.

Ingredients:

• 1 whole chicken (4-5 lbs), giblets removed
• 4 tbsp olive oil
• 2 tsp dried thyme
• 1 tsp rosemary
• 1 tsp garlic powder
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 large onion, quartered
• 4 medium potatoes, peeled and cut into wedges
• 3 large carrots, peeled and cut into chunks
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and season it generously with salt, pepper, thyme, rosemary, and garlic powder. Rub 2 tbsp of olive oil all over the chicken, making sure to get the seasoning under the skin.
3. Stuff the cavity of the chicken with the lemon halves and smashed garlic cloves.
4. In your 7-quart Dutch oven, heat the remaining 2 tbsp of olive oil over medium-high heat. Add the chicken to the pot and sear it on all sides for 5-7 minutes, until golden brown.
5. Remove the chicken briefly and add the onions, potatoes, and carrots to the pot. Place the chicken back on top of the vegetables.
6. Cover the Dutch oven with the lid and roast in the oven for 1 hour. After 1 hour, remove the lid and continue roasting for an additional 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
7. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.

This Dutch oven roast chicken with vegetables is a timeless, comforting dish that combines a perfectly roasted bird with flavorful vegetables. The 7-quart Dutch oven creates the perfect environment for roasting, ensuring the chicken is tender and juicy while the vegetables are infused with savory goodness. It’s the ideal dinner for any occasion, from a weeknight meal to a special Sunday dinner with family. Plus, it makes excellent leftovers for sandwiches or soups.

Dutch Oven Vegetarian Chili

This hearty and flavorful vegetarian chili is packed with beans, vegetables, and a medley of spices, making it a filling and nutritious dish that everyone will love. The slow-cooking process in the 7-quart Dutch oven allows the flavors to meld beautifully, creating a rich and satisfying chili. It’s perfect for a chilly evening or as a hearty, plant-based option for a crowd.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers, chopped
• 1 zucchini, chopped
• 1 cup corn kernels (fresh or frozen)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro, for garnish
• Shredded cheese or sour cream (optional for topping)

Instructions:

1. Heat olive oil in your 7-quart Dutch oven over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the bell peppers, zucchini, and corn, cooking for an additional 5-7 minutes until the vegetables begin to soften.
3. Stir in the black beans, kidney beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
4. Reduce the heat to low and cover the Dutch oven. Let the chili simmer for 30-45 minutes, stirring occasionally, until the flavors are well combined and the vegetables are tender.
5. Stir in the lime juice and adjust the seasoning as needed.
6. Serve the chili hot, garnished with fresh cilantro and optional toppings like shredded cheese or sour cream.

This vegetarian chili is a comforting, flavorful dish that’s packed with nutrients and perfect for those who enjoy a plant-based meal. The 7-quart Dutch oven ensures the ingredients cook evenly, with the beans and vegetables soaking up the rich tomato and spice flavors. It’s a versatile dish that can be served with rice, cornbread, or eaten on its own. Whether you’re hosting a family dinner or meal prepping for the week, this chili is sure to be a hit. Plus, it’s easy to make in advance and tastes even better the next day!

Dutch Oven Beef Stew

A classic comfort food, this Dutch oven beef stew is rich and hearty with tender chunks of beef, potatoes, carrots, and onions simmered in a savory broth. The slow cooking process in a 7-quart Dutch oven ensures that all the flavors meld together, resulting in a deeply flavorful stew. It’s the perfect meal for a cozy night in, especially during the colder months.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 3 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in your 7-quart Dutch oven over medium-high heat. Add the beef stew meat in batches and brown on all sides, about 5-7 minutes per batch. Remove the beef and set aside.
2. In the same Dutch oven, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Add the tomato paste and cook for another minute, stirring to coat the onions and garlic.
4. Return the beef to the Dutch oven, then pour in the beef broth and red wine (if using). Stir in the thyme, bay leaves, salt, and pepper.
5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is tender.
6. Add the carrots and potatoes to the stew, and continue cooking for another 30-45 minutes, until the vegetables are soft.
7. If you want a thicker stew, mix 1 tbsp of flour with a little water to create a slurry, then stir it into the stew during the last 10 minutes of cooking.
8. Remove the bay leaves and garnish the stew with chopped parsley before serving.

This Dutch oven beef stew is the ultimate comfort food, perfect for a family dinner or a weekend meal. The slow simmering process in the 7-quart Dutch oven allows the beef to become incredibly tender while the vegetables soak up the rich flavors of the broth. It’s a one-pot meal that’s easy to prepare and full of hearty ingredients. Serve it with crusty bread or over mashed potatoes for a complete meal that everyone will love. Leftovers are just as delicious, making this stew perfect for meal prep!

Dutch Oven Baked Ziti

This Dutch oven baked ziti is a cheesy, comforting dish that combines pasta, marinara sauce, and three kinds of cheese, all baked to perfection in your 7-quart Dutch oven. It’s an easy, family-friendly meal that is full of flavor and perfect for feeding a crowd. With its creamy sauce and gooey cheese, this baked ziti is sure to become a weeknight favorite.

Ingredients:

• 1 lb ziti pasta
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to the package instructions, drain, and set aside.
3. In your 7-quart Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
4. Add the garlic and cook for another minute until fragrant. Stir in the crushed tomatoes, tomato sauce, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10-15 minutes to allow the flavors to blend.
5. In a separate bowl, mix the ricotta cheese with half of the mozzarella and half of the Parmesan. Add the cooked ziti to the sauce, stirring to coat the pasta.
6. Transfer half of the pasta mixture into the Dutch oven, then top with the ricotta mixture. Add the remaining pasta on top.
7. Sprinkle the remaining mozzarella and Parmesan over the top of the ziti.
8. Cover with the Dutch oven lid and bake for 20-25 minutes. Remove the lid and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
9. Garnish with fresh basil before serving.

This Dutch oven baked ziti is the ultimate comfort food for pasta lovers. The 7-quart Dutch oven ensures everything cooks evenly and that the cheese melts perfectly, creating a creamy and cheesy dish that’s satisfying and delicious. It’s a great option for a family meal, and it also makes for great leftovers. Whether you’re serving it for a weeknight dinner or for a gathering, this baked ziti is sure to be a hit. Pair it with a simple salad and garlic bread for the perfect Italian-inspired meal.

Dutch Oven Lemon Garlic Chicken Thighs

These Dutch oven lemon garlic chicken thighs are bursting with flavor from a zesty lemon marinade, garlic, and fresh herbs. Cooking the chicken in the 7-quart Dutch oven allows the skin to crisp up while keeping the meat juicy and tender. This dish is a perfect balance of citrusy, savory, and aromatic flavors, ideal for a weeknight dinner or a special occasion.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the lemon juice and zest, minced garlic, thyme, rosemary, salt, and pepper. Add the chicken thighs to the bowl and toss to coat. Let the chicken marinate for at least 30 minutes (or up to 2 hours in the fridge).
3. Heat olive oil in your 7-quart Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear for 5-7 minutes until the skin is golden brown and crispy.
4. Flip the chicken over and add the chicken broth to the Dutch oven.
5. Cover the pot with the lid and transfer it to the preheated oven. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the lid and continue to bake for an additional 5-10 minutes to allow the skin to crisp up even more.
7. Remove the chicken from the Dutch oven and garnish with fresh parsley before serving.

These Dutch oven lemon garlic chicken thighs are a bright and flavorful dish that’s both easy to prepare and impressive enough for a special meal. The 7-quart Dutch oven ensures the chicken stays juicy and tender, while the crispy skin adds a delicious texture. The fresh lemon and garlic create a zesty, aromatic sauce that pairs beautifully with the chicken. Serve with roasted vegetables, rice, or a fresh salad for a well-rounded meal that everyone will love. This recipe is a great go-to for a quick dinner that feels indulgent.

Dutch Oven Pulled Pork

This Dutch oven pulled pork recipe is the perfect combination of tender, flavorful pork and a savory, tangy sauce. Cooking the pork low and slow in your 7-quart Dutch oven ensures it becomes melt-in-your-mouth tender, making it ideal for sandwiches, tacos, or served with classic sides like coleslaw and baked beans. With simple ingredients and minimal prep, this recipe delivers a big, bold flavor that everyone will love.

Ingredients:

• 3-4 lb pork shoulder (also called pork butt)
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup apple cider vinegar
• 1 cup barbecue sauce (your choice)
• 1/2 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Heat olive oil in your 7-quart Dutch oven over medium-high heat. Season the pork shoulder with salt, pepper, smoked paprika, chili powder, and cumin. Brown the pork on all sides, about 3-4 minutes per side. Remove the pork and set it aside.
3. Add the chopped onion and minced garlic to the Dutch oven and sauté for 2-3 minutes until softened.
4. Pour in the apple cider vinegar, chicken broth, and barbecue sauce. Stir to combine.
5. Return the pork shoulder to the pot, nestling it into the sauce. Cover with the Dutch oven lid and transfer to the oven.
6. Bake for 3.5 to 4 hours, or until the pork is tender and easily shreds with a fork.
7. Once done, remove the pork from the Dutch oven and shred it using two forks. Return the shredded pork to the pot and stir to combine with the sauce.
8. Taste and adjust seasoning if needed. Serve on buns with coleslaw or alongside your favorite sides.

This Dutch oven pulled pork recipe is the epitome of comfort food, with tender, flavorful meat that can be served in so many ways. The slow cooking process in your 7-quart Dutch oven locks in moisture, making the pork juicy and packed with flavor. It’s perfect for feeding a crowd or meal prepping for the week. The tangy barbecue sauce adds an extra layer of flavor that complements the smoky spices. Whether served as sandwiches, tacos, or with classic sides, this dish will quickly become a family favorite.

Dutch Oven Chicken and Rice

Dutch oven chicken and rice is a one-pot meal that combines tender chicken, savory rice, and aromatic seasonings all cooked together in your 7-quart Dutch oven. The chicken infuses the rice with flavor as it simmers, making it a comforting, filling dish that’s easy to prepare and perfect for a family dinner or weeknight meal. This recipe is a great way to use simple ingredients to create a hearty, flavorful meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup frozen peas (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in your 7-quart Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, and paprika. Add the chicken to the Dutch oven, skin-side down, and brown for 4-5 minutes per side. Remove the chicken and set aside.
2. In the same Dutch oven, add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the rice to the Dutch oven, stirring to coat the rice with the oil and onions. Cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the chicken broth and white wine (if using). Stir in the thyme and adjust seasoning with salt and pepper. Bring the mixture to a boil.
5. Return the chicken thighs to the Dutch oven, skin-side up. Cover with the lid and reduce the heat to low. Let simmer for 25-30 minutes, until the chicken is fully cooked and the rice has absorbed the liquid.
6. If using, add the frozen peas during the last 5 minutes of cooking.
7. Remove the chicken from the Dutch oven, fluff the rice with a fork, and garnish with fresh parsley before serving.

This Dutch oven chicken and rice recipe is an easy, one-pot meal that packs a punch of flavor. The chicken thighs are succulent and full of flavor, while the rice absorbs all the delicious seasoning and broth. It’s a great weeknight dinner that requires minimal effort but delivers a satisfying and complete meal. You can easily customize the dish by adding vegetables or adjusting the spices to your taste. This recipe is perfect for busy nights when you want a comforting, wholesome meal without a lot of cleanup.

Dutch Oven Vegetarian Chili

This hearty vegetarian chili cooked in a 7-quart Dutch oven is packed with beans, vegetables, and rich spices, making it a flavorful, filling meal. It’s the perfect dish for a cozy evening or a crowd-pleasing option at gatherings. The slow simmering process ensures the chili develops a deep, robust flavor, and it’s ideal for vegetarians and meat-lovers alike. Serve with cornbread for a comforting meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Shredded cheese or sour cream (optional)

Instructions:

1. Heat olive oil in your 7-quart Dutch oven over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 5-6 minutes until the vegetables are softened.
2. Add the zucchini and cook for an additional 2-3 minutes.
3. Stir in the diced tomatoes, beans, corn, and vegetable broth. Add the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, allowing the flavors to develop and the chili to thicken.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro and optional toppings like shredded cheese or sour cream.

This Dutch oven vegetarian chili is a warm, comforting dish that’s both nutritious and satisfying. The beans and vegetables create a hearty base, while the rich spices give the chili a depth of flavor. The slow cooking process in the 7-quart Dutch oven allows all the ingredients to meld together, resulting in a deliciously comforting meal. This chili is perfect for meal prep, and it’s great for leftovers too. Whether served on its own or with a side of cornbread, this vegetarian chili will please everyone at the table.

Dutch Oven Beef Stew

Dutch oven beef stew is a rich, savory dish filled with tender beef, root vegetables, and a flavorful broth. Cooking in a 7-quart Dutch oven ensures that the beef becomes melt-in-your-mouth tender, and the vegetables soak up all the delicious flavors. This comforting stew is perfect for chilly nights and makes for a hearty meal that can be enjoyed by the whole family. It’s a great recipe for meal prep or a special Sunday dinner.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in your 7-quart Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper. Brown the beef in batches, making sure each piece is well-seared on all sides. Remove the beef and set aside.
2. In the same Dutch oven, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
3. Sprinkle the flour over the onions and garlic, stirring to form a roux. Cook for 1 minute to eliminate the raw flour taste.
4. Slowly add the red wine (if using), stirring to deglaze the pot and lift any flavorful bits stuck to the bottom.
5. Add the beef broth, Worcestershire sauce, thyme, rosemary, and more salt and pepper. Stir to combine.
6. Return the beef to the pot along with the carrots and potatoes. Stir to combine.
7. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Dutch oven beef stew is a classic, comforting dish that’s perfect for feeding a crowd or enjoying on a cozy evening. The long, slow cooking process in your 7-quart Dutch oven allows the flavors to meld together, creating a deeply savory stew with tender beef and vegetables. This dish is ideal for meal prep, as the flavors continue to improve with time. Serve it with crusty bread or over mashed potatoes for an even heartier meal. Whether enjoyed on a cold winter night or for a family gathering, this beef stew will become a staple in your kitchen.

Dutch Oven Baked Ziti

This Dutch oven baked ziti is a delicious one-pot pasta dish that combines pasta, marinara sauce, ricotta cheese, and melted mozzarella, all baked together to create a comforting, cheesy casserole. With your 7-quart Dutch oven, you can easily make a generous batch for a family dinner or party. This dish is full of flavor and the perfect balance of cheesy goodness, making it a crowd-pleasing choice.

Ingredients:

• 1 lb ziti pasta
• 2 tbsp olive oil
• 1 lb Italian sausage, crumbled (optional for meat lovers)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook the ziti pasta according to the package directions until al dente, then drain and set aside.
3. In your 7-quart Dutch oven, heat olive oil over medium heat. If using, add the crumbled Italian sausage and cook until browned. Remove the sausage and set aside.
4. In the same Dutch oven, sauté the chopped onion and minced garlic for 2-3 minutes, until softened.
5. Stir in the marinara sauce, ricotta cheese, and half of the shredded mozzarella. Add the dried basil, oregano, salt, and pepper. Mix until the cheese is melted and the sauce is well combined.
6. Add the cooked ziti pasta to the sauce mixture, stirring to coat the pasta evenly.
7. Top with the remaining mozzarella cheese and grated Parmesan.
8. Cover with the Dutch oven lid and bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
9. Garnish with fresh basil before serving.

Dutch oven baked ziti is an easy, cheesy, and satisfying meal perfect for any occasion. The combination of ricotta, mozzarella, and marinara sauce creates a creamy, flavorful dish that everyone will enjoy. Cooking it in your 7-quart Dutch oven ensures the pasta absorbs all the savory sauce while the cheeses melt into one perfect layer of goodness. Whether served for a weeknight family dinner or as part of a larger meal for guests, this baked ziti is sure to be a hit every time.

Dutch Oven Chicken Parmesan

Dutch oven chicken Parmesan is a simplified, one-pot version of the classic Italian dish, featuring crispy, breaded chicken cutlets topped with marinara sauce and melted cheese. This recipe brings the same delicious flavors as traditional chicken Parmesan but cuts down on the hassle of frying. The 7-quart Dutch oven allows you to cook the chicken perfectly while keeping it moist and tender, creating a satisfying meal with minimal mess.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in beaten eggs, and then coat with a mixture of breadcrumbs and Parmesan cheese.
3. Heat olive oil in your 7-quart Dutch oven over medium-high heat. Cook the breaded chicken breasts for 4-5 minutes on each side until golden and crispy. Remove the chicken and set aside.
4. Pour the marinara sauce into the Dutch oven. Return the chicken breasts to the pot, placing them on top of the sauce.
5. Sprinkle shredded mozzarella over the chicken and cover the Dutch oven with the lid.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Dutch oven chicken Parmesan is a simple, yet flavorful dish that combines the best of crispy chicken and melty cheese, all in one pot. The Dutch oven ensures the chicken remains juicy while the breadcrumbs stay crisp. The marinara sauce adds the perfect amount of tang and depth to the dish. It’s a great weeknight dinner option when you want something quick but impressive. Serve it with pasta, garlic bread, or a salad for a complete meal that everyone will love.

Note: More recipes are coming soon!