30+ Mouthwatering Cast Iron Dutch Oven Chicken Recipes for Every Occasion

Cast iron Dutch ovens have long been prized for their ability to distribute heat evenly, making them the perfect tool for cooking tender, flavorful chicken dishes.

Whether you’re a seasoned home cook or just getting started with your cast iron cookware, the versatility of the Dutch oven will inspire you to create a wide range of mouthwatering chicken recipes.

From hearty stews to crispy roasted chicken, the Dutch oven ensures your meals are cooked to perfection, with rich flavors and juicy textures every time.

In this blog, we’ve gathered over 30 delicious cast iron Dutch oven chicken recipes that will elevate your cooking and bring comfort to your table.

Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a special occasion, these recipes are sure to impress.

30+ Mouthwatering Cast Iron Dutch Oven Chicken Recipes for Every Occasion

Cooking chicken in a cast iron Dutch oven not only enhances the flavors but also creates the perfect texture, with tender meat and crispy skin that’s hard to beat.

Whether you’re cooking a simple one-pot meal or experimenting with bold flavors, the Dutch oven is the ideal tool for ensuring your chicken dishes come out perfectly every time.

These 30+ cast iron Dutch oven chicken recipes are just the beginning of what you can create in your kitchen. So, dust off your Dutch oven, get creative, and enjoy the endless possibilities of chicken cooked to perfection!

Cast Iron Dutch Oven Herb-Roasted Chicken

This Herb-Roasted Chicken is a feast of flavors, combining a medley of fresh herbs, citrus, and garlic for a succulent, golden-brown bird. The cast iron Dutch oven provides even heat distribution, ensuring the chicken is crispy on the outside and juicy on the inside. This versatile dish is perfect for a cozy family dinner or a special occasion, delivering a satisfying meal with minimal effort.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, halved
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• 3 carrots, cut into chunks
• 2 onions, quartered
• 4 small potatoes, halved

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry and rub it with olive oil, minced garlic, paprika, salt, and black pepper. Stuff the cavity with lemon halves, rosemary, and thyme.
3. Heat the Dutch oven over medium heat, searing the chicken breast-side down for 3–4 minutes until golden. Flip and brown the other side.
4. Add carrots, onions, and potatoes around the chicken. Pour chicken broth into the pot.
5. Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast for 1 hour, then remove the lid and roast for an additional 30 minutes to crisp the skin.
6. Let the chicken rest for 10 minutes before carving.

This Herb-Roasted Chicken combines the convenience of one-pot cooking with gourmet results. It’s a crowd-pleaser that balances simplicity with sophistication, leaving your home filled with the comforting aroma of roasted herbs and garlic.

Cast Iron Dutch Oven Lemon Garlic Butter Chicken

Zesty and rich, this Lemon Garlic Butter Chicken is an indulgent yet balanced dish perfect for any dinner table. The tangy lemon pairs beautifully with the creamy butter and aromatic garlic, creating a mouthwatering sauce that elevates the tender chicken. Cooking this dish in a Dutch oven enhances the depth of flavor while ensuring every bite is irresistibly moist and flavorful.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons unsalted butter
• 5 garlic cloves, minced
• 1 lemon, sliced
• ½ cup chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup baby spinach

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt and pepper.
3. Heat butter in the Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden, about 4 minutes. Flip and cook for another 3 minutes. Remove and set aside.
4. Add minced garlic to the pot, sautéing for 1 minute. Stir in chicken broth, lemon slices, oregano, and red pepper flakes. Bring to a simmer.
5. Return chicken thighs to the Dutch oven, spooning some sauce over the top. Cover and bake in the oven for 25 minutes.
6. Add spinach to the pot, cover, and cook for another 5 minutes until wilted. Serve hot.

This Lemon Garlic Butter Chicken delivers restaurant-quality flavor in a simple, home-cooked meal. Its zesty and creamy sauce is a standout feature, making this dish a delightful centerpiece for any dinner occasion.

Cast Iron Dutch Oven BBQ Pulled Chicken

For a comfort food classic with a smoky twist, this BBQ Pulled Chicken recipe is your go-to. The chicken is slow-cooked in a tangy barbecue sauce, allowing it to absorb all the sweet and savory flavors. The Dutch oven’s sealed environment ensures that the chicken stays juicy, making it perfect for sliders, tacos, or a standalone dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup barbecue sauce
• ½ cup chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in the Dutch oven over medium heat. Sear chicken breasts for 3 minutes on each side until lightly browned.
3. In a bowl, mix barbecue sauce, chicken broth, apple cider vinegar, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
4. Pour the sauce mixture over the chicken in the Dutch oven. Cover and bake in the oven for 1 hour.
5. Remove chicken and shred with two forks. Return the shredded chicken to the pot, mixing it with the sauce. Simmer for 10 minutes over low heat to thicken.
6. Serve on buns, in tacos, or with your favorite side dishes.

This BBQ Pulled Chicken recipe brings together the deep flavors of barbecue with the convenience of Dutch oven cooking. Its versatility allows you to enjoy it in various ways, making it a favorite for family meals and gatherings alike.

Cast Iron Dutch Oven Chicken and Rice Casserole

This Chicken and Rice Casserole is a hearty, comforting dish that combines tender chicken, perfectly cooked rice, and a medley of vegetables. Made in a Dutch oven, this one-pot wonder ensures easy cleanup while delivering a meal packed with flavor and nutrients. It’s a timeless recipe that satisfies the whole family.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup diced carrots
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium heat. Sear chicken thighs skin-side down for 4 minutes until golden. Remove and set aside.
3. Add onions, carrots, and garlic to the pot, cooking until softened, about 3 minutes. Stir in the rice, thyme, and paprika.
4. Pour in chicken broth, then nestle the chicken thighs back into the pot. Bring to a simmer.
5. Cover the Dutch oven and transfer to the oven. Bake for 35 minutes.
6. Add peas to the pot, stir gently, and cook for an additional 5 minutes. Serve hot.

This Chicken and Rice Casserole offers a comforting balance of textures and flavors in every bite. It’s an easy, satisfying dish that makes dinner time both enjoyable and stress-free.

Cast Iron Dutch Oven Chicken Stew

Nothing warms the soul quite like a hearty Chicken Stew, and the Dutch oven makes this classic dish even better. With tender chicken, flavorful vegetables, and a savory broth, this stew is the ultimate comfort food. Its slow cooking process locks in flavor and creates a meal perfect for cold nights or family gatherings.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 4 cups chicken broth
• 3 medium potatoes, diced
• 2 carrots, sliced
• 1 cup diced celery
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sear chicken pieces until browned, about 5 minutes. Remove and set aside.
2. Add onions, carrots, celery, and garlic to the pot. Cook until softened, about 3 minutes.
3. Stir in tomato paste, rosemary, thyme, and bay leaf. Add the chicken broth and bring to a simmer.
4. Return chicken to the pot and add potatoes. Cover and simmer on low heat for 45 minutes, stirring occasionally.
5. Adjust seasoning with salt and pepper, remove the bay leaf, and serve hot with crusty bread.

This Chicken Stew is a hearty, flavorful dish that’s easy to make and even easier to love. Its combination of tender chicken and rich, savory broth is sure to make it a staple in your home.

Cast Iron Dutch Oven Honey Mustard Glazed Chicken

For a dish that balances sweetness and tanginess, try this Honey Mustard Glazed Chicken. The Dutch oven ensures even cooking and enhances the flavors as the sauce thickens into a delicious glaze. This recipe is perfect for a quick, satisfying meal that’s full of character and easy to pair with sides.

Ingredients:

• 4 chicken drumsticks
• 4 chicken thighs
• 2 tablespoons olive oil
• ¼ cup Dijon mustard
• 3 tablespoons honey
• 1 tablespoon whole-grain mustard
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium heat. Sear chicken pieces until golden brown, about 4 minutes per side. Remove and set aside.
3. In a bowl, mix Dijon mustard, honey, whole-grain mustard, soy sauce, garlic powder, paprika, salt, and pepper.
4. Return the chicken to the Dutch oven and pour the honey mustard mixture over it, ensuring all pieces are coated.
5. Cover and bake in the oven for 25 minutes. Remove the lid and bake for an additional 15 minutes to thicken the glaze.
6. Serve with rice or roasted vegetables.

This Honey Mustard Glazed Chicken combines rich, tangy flavors with a hint of sweetness for a delightful dish. Whether served on a busy weeknight or as part of a larger spread, it’s a crowd-pleaser that’s sure to earn rave reviews.

Cast Iron Dutch Oven Chicken and Vegetable Bake

This Chicken and Vegetable Bake is a delicious, all-in-one meal that combines succulent chicken, roasted vegetables, and a rich, savory broth. Perfect for busy weeknights or Sunday dinners, it’s easy to prepare and requires minimal ingredients. The Dutch oven ensures the chicken stays moist while the vegetables develop deep, roasted flavors, making it a wholesome, comforting dish for the entire family.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups baby potatoes, halved
• 1 cup carrots, cut into sticks
• 1 cup Brussels sprouts, halved
• 1 small red onion, sliced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in the Dutch oven over medium-high heat. Sear the chicken breasts on both sides until browned, about 3 minutes per side. Remove the chicken and set aside.
3. In the same pot, add garlic, carrots, potatoes, Brussels sprouts, and red onion. Sprinkle with oregano, garlic powder, paprika, salt, and pepper, and toss to coat.
4. Pour in the chicken broth and return the chicken breasts to the Dutch oven.
5. Cover the pot and bake for 30–35 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh parsley before serving.

This Chicken and Vegetable Bake is the ultimate comfort meal, offering a complete dinner in one pot. The blend of tender chicken and perfectly roasted vegetables creates a well-rounded dish that’s simple to make and full of flavor. It’s a healthy and satisfying option that’s sure to become a family favorite.

Cast Iron Dutch Oven Chicken Parmesan

Chicken Parmesan in a Dutch oven is the ultimate comfort food with a twist. This dish combines crispy, golden-brown breaded chicken cutlets with rich marinara sauce and melted mozzarella cheese, all cooked in the Dutch oven for an extra layer of flavor. It’s the perfect recipe for a weeknight dinner or special occasion when you crave Italian flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, oregano, and garlic powder. Dredge the chicken in flour, dip into the beaten eggs, and then coat with breadcrumbs.
3. Heat olive oil in the Dutch oven over medium-high heat. Sear the breaded chicken cutlets for about 3–4 minutes on each side until golden brown. Remove and set aside.
4. Pour marinara sauce into the Dutch oven, then place the chicken on top. Spoon some sauce over each piece of chicken, then sprinkle with mozzarella and Parmesan cheeses.
5. Cover the Dutch oven and bake for 20–25 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This Chicken Parmesan cooked in a Dutch oven offers the perfect balance of crispy chicken, tangy marinara, and melted cheese. The Dutch oven ensures even cooking and keeps everything juicy, making this a go-to recipe for Italian food lovers. It’s easy to make, yet indulgent enough for a special meal.

Cast Iron Dutch Oven Spicy Chicken and Quinoa

Packed with protein and flavor, this Spicy Chicken and Quinoa dish is a nutritious, one-pot meal that’s perfect for those who want a healthy dinner without sacrificing taste. The quinoa absorbs the savory spices and chicken broth, while the tender chicken breasts add depth to the dish. The Dutch oven helps meld all the ingredients together, creating a vibrant, satisfying meal that is sure to impress.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium-high heat. Season chicken breasts with salt, pepper, cumin, chili powder, paprika, and cayenne. Sear chicken on both sides for 3–4 minutes until browned. Remove the chicken and set aside.
3. In the same Dutch oven, add onion, bell peppers, and garlic. Sauté until softened, about 5 minutes.
4. Stir in quinoa and chicken broth, then return the chicken breasts to the pot, nestling them into the quinoa mixture.
5. Cover and bake for 25–30 minutes, or until the quinoa is cooked and the chicken reaches an internal temperature of 165°F (75°C).
6. Garnish with fresh cilantro before serving.

This Spicy Chicken and Quinoa is a healthy and flavorful dish that combines the heartiness of chicken with the lightness of quinoa. The spices bring a satisfying heat, while the Dutch oven ensures all ingredients cook together, creating a deeply flavorful one-pot meal. It’s a great option for those looking to enjoy a nutritious dinner with minimal effort.

Cast Iron Dutch Oven Lemon Herb Chicken with Asparagus

This Lemon Herb Chicken with Asparagus is a light yet satisfying dish that pairs perfectly cooked chicken with vibrant asparagus. The zesty lemon and aromatic herbs bring freshness to every bite, making it a perfect choice for a spring or summer meal. The Dutch oven helps infuse the chicken with flavor while ensuring it remains tender and juicy throughout the cooking process.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed
• 1 lemon (zested and juiced)
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• ½ cup chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in the Dutch oven over medium heat. Season the chicken thighs with salt, pepper, and half of the rosemary and thyme. Sear the chicken on both sides for 4–5 minutes until golden brown. Remove and set aside.
3. In the same pot, add garlic, lemon zest, and Dijon mustard. Stir for 1–2 minutes, then add chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot.
4. Return the chicken to the Dutch oven. Add the asparagus around the chicken and sprinkle with the remaining herbs.
5. Cover and bake for 25–30 minutes, or until the chicken is fully cooked and the asparagus is tender.
6. Serve the chicken and asparagus, drizzling with the lemony pan sauce.

This Lemon Herb Chicken with Asparagus is a fresh and vibrant dish that’s perfect for any season. The bright lemony flavor and fragrant herbs elevate the chicken and asparagus, while the Dutch oven keeps everything perfectly cooked. It’s a quick, easy, and healthy meal that’s bursting with flavor.

Cast Iron Dutch Oven BBQ Chicken and Cornbread Skillet

This BBQ Chicken and Cornbread Skillet is a fun and delicious combination of two beloved comfort foods. Tender, smoky BBQ chicken is paired with a fluffy, slightly sweet cornbread topping, all cooked together in the Dutch oven. The result is a comforting, satisfying meal that’s ideal for a family dinner or casual gathering. The Dutch oven ensures everything cooks evenly, infusing the chicken with flavor and allowing the cornbread to bake to a perfect golden-brown finish.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 cup BBQ sauce
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 large egg
• 1 cup milk
• 1/4 cup butter, melted
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium heat. Brown the chicken thighs on both sides, about 3–4 minutes per side.
3. Pour BBQ sauce over the chicken and toss to coat. Cover the Dutch oven and bake for 25 minutes.
4. In a bowl, whisk together cornmeal, flour, baking powder, sugar, and salt. Add egg, milk, and melted butter, mixing until combined. Stir in shredded cheddar cheese if using.
5. After 25 minutes, remove the Dutch oven and pour the cornbread mixture over the chicken, spreading it evenly.
6. Return to the oven and bake for an additional 20–25 minutes, or until the cornbread is golden and cooked through.
7. Let it rest for a few minutes before serving.

This BBQ Chicken and Cornbread Skillet is a fun, delicious twist on two classic comfort foods. The combination of smoky BBQ chicken with soft, sweet cornbread creates a hearty, satisfying meal. The Dutch oven helps meld the flavors, making it a perfect dish for family dinners or gatherings.

Cast Iron Dutch Oven Garlic Parmesan Chicken Wings

These Garlic Parmesan Chicken Wings are a mouthwatering appetizer or main dish that combines crispy, golden wings with a rich garlic butter and Parmesan sauce. Made in a Dutch oven, the chicken wings cook evenly, becoming crispy on the outside while remaining tender on the inside. The garlic Parmesan sauce adds a burst of flavor, making these wings an irresistible treat for any occasion.

Ingredients:

• 10-12 chicken wings, tips removed and wings separated
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the chicken wings with olive oil, salt, pepper, and garlic powder. Place the wings in the Dutch oven in a single layer.
3. Roast the wings in the oven for 25–30 minutes, or until crispy and golden brown.
4. While the wings cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Remove from heat and stir in Parmesan cheese and fresh parsley.
5. Once the wings are done, pour the garlic Parmesan sauce over the wings and toss to coat.
6. Serve immediately, garnished with extra parsley and Parmesan if desired.

These Garlic Parmesan Chicken Wings are a deliciously savory treat that’s perfect for a party or as a savory main dish. The crispy wings paired with the rich garlic Parmesan sauce make each bite irresistible. The Dutch oven ensures the wings cook evenly, resulting in a perfectly crispy exterior and juicy interior. Whether for a casual meal or a special gathering, these wings will be a hit.

Cast Iron Dutch Oven Chicken Pot Pie

This Chicken Pot Pie made in a Dutch oven is a comforting and hearty dish that combines tender chicken, creamy vegetables, and a flaky crust all in one pot. The Dutch oven provides even heat distribution, ensuring the filling stays rich and creamy while the crust becomes perfectly golden and crisp. It’s the ultimate dish for cold weather, offering a warm, satisfying meal for the entire family.

Ingredients:

• 4 boneless, skinless chicken breasts, cooked and shredded
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 package refrigerated pie crusts (or homemade)
• 1 egg, beaten (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a Dutch oven, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5–7 minutes until the vegetables soften.
3. Stir in the flour, thyme, salt, and pepper, cooking for another minute.
4. Slowly pour in the chicken broth and heavy cream, stirring constantly. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
5. Add the shredded chicken and peas to the mixture, stirring until evenly combined. Remove from heat.
6. Roll out one pie crust and place it over the top of the chicken mixture in the Dutch oven, trimming the edges to fit. Brush the crust with the beaten egg.
7. Bake for 25–30 minutes or until the crust is golden brown and crispy.
8. Let it rest for 5 minutes before serving.

This Chicken Pot Pie is a classic comfort food made even better in a Dutch oven. The creamy filling and flaky crust are a perfect match, and the Dutch oven ensures even cooking for a satisfying, hearty meal. It’s the ideal dish for feeding a crowd or enjoying a cozy dinner at home.

Cast Iron Dutch Oven Cajun Chicken and Rice

This Cajun Chicken and Rice is a flavorful, one-pot meal that combines spicy Cajun-seasoned chicken with seasoned rice, all cooked together in a Dutch oven. The result is a bold and aromatic dish where the chicken’s smoky heat infuses the rice, making each bite a deliciously spiced experience. It’s perfect for a weeknight dinner or when you’re craving bold, Southern-inspired flavors.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 ½ cups long-grain rice
• 3 cups chicken broth
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with Cajun seasoning, paprika, thyme, salt, and pepper. Brown the chicken on both sides, about 4–5 minutes per side. Remove the chicken and set aside.
3. In the same Dutch oven, add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
4. Stir in the rice, chicken broth, diced tomatoes, and salt and pepper. Return the chicken to the Dutch oven, nestling it into the rice mixture.
5. Cover and bake for 30–35 minutes, or until the chicken is fully cooked and the rice is tender.
6. Garnish with fresh parsley and serve.

This Cajun Chicken and Rice is a flavorful, comforting dish that’s full of vibrant spices and rich textures. The one-pot method makes it easy to prepare, while the Dutch oven ensures that the chicken and rice cook evenly, resulting in a dish that’s perfectly seasoned and satisfying. It’s ideal for anyone looking to add a bit of Southern flair to their dinner routine.

Cast Iron Dutch Oven Chicken and Spinach Risotto

This Chicken and Spinach Risotto is a creamy, savory dish that combines tender chicken, vibrant spinach, and the classic risotto texture. The Dutch oven helps create the perfect consistency, where the rice absorbs the rich flavors of the broth and chicken, while the spinach adds a fresh, earthy touch. This is a comforting and hearty meal, perfect for a cozy dinner at home.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 cup dry white wine (optional)
• 2 cups fresh spinach, chopped
• ½ cup Parmesan cheese, grated
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium heat. Season the chicken breasts with salt and pepper and brown on both sides, about 5–7 minutes per side. Remove the chicken and set aside.
3. In the same Dutch oven, sauté the onion and garlic until softened, about 5 minutes.
4. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine (if using), stirring to absorb the liquid. Gradually add the chicken broth, one ladle at a time, stirring constantly until the rice absorbs the liquid.
6. Once the rice is cooked and creamy, stir in the spinach and Parmesan cheese. Season with salt and pepper.
7. Slice the chicken and place it on top of the risotto. Garnish with fresh basil before serving.

This Chicken and Spinach Risotto is a rich and creamy dish that’s full of comforting flavors. The Dutch oven ensures the rice becomes perfectly tender, while the addition of spinach adds a pop of color and freshness. This dish is a great way to enjoy a classic risotto with the added benefit of lean chicken, making it a balanced, satisfying meal.

Note: More recipes are coming soon!