35+ Hearty Dutch Oven Camping Chicken Recipes You Need to Try

Camping meals don’t have to be bland or complicated.

If you’re a fan of outdoor cooking, a Dutch oven is one of the best tools to elevate your camping experience.

This versatile piece of equipment allows you to create hearty, flavorful dishes over the campfire or on a portable stove.

Among the most popular and satisfying options for a camping meal are chicken recipes, which can be easily adapted to suit your tastes and the camping conditions.

From comfort food like chicken and dumplings to spicy dishes like Cajun chicken pasta, the possibilities are endless.

In this blog post, we’ve compiled over35 delicious Dutch oven camping chicken recipes to make your next outdoor adventure delicious and memorable.

Whether you’re looking for a one-pot meal or a dish to share with friends around the campfire, these recipes will give you plenty of options to explore.

So, grab your Dutch oven, fire up the coals, and get ready for some mouthwatering camping meals!

35+ Hearty Dutch Oven Camping Chicken Recipes You Need to Try

Cooking with a Dutch oven while camping is a fantastic way to create memorable meals in the great outdoors.

With these 35+ Dutch oven chicken recipes, you’ll have everything you need to satisfy your hunger and delight your taste buds, no matter where your camping trip takes you.

Whether you enjoy classic comfort foods, spicy dishes, or lighter, fresh meals, there’s a chicken recipe in this collection for every preference.

So, get your gear ready, start planning your meals, and prepare to enjoy some of the best campfire cooking you’ve ever had!

Dutch Oven Lemon Herb Roast Chicken

This Lemon Herb Roast Chicken is a camping favorite, combining simplicity and rich flavors. The zesty tang of lemon, combined with a blend of herbs, makes this recipe both aromatic and flavorful. Cooking it in a Dutch oven locks in the juices, ensuring the chicken is tender and succulent. It’s the perfect dish to impress your camping companions while enjoying the outdoors.

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 2 lemons, halved
• 4 garlic cloves, smashed
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 onion, quartered
• 2 cups of baby potatoes (optional)

Instructions:

1. Preheat the Dutch oven over medium heat. Add a small amount of oil and sear the chicken on all sides until golden brown.
2. Remove the chicken and set aside.
3. In the Dutch oven, layer the onion quarters and garlic cloves to form a bed for the chicken.
4. Rub the chicken with olive oil, salt, pepper, paprika, thyme, and rosemary. Place lemon halves inside the cavity.
5. Return the chicken to the Dutch oven, breast side up, and add baby potatoes around it if desired.
6. Cover with the lid and cook over a campfire or charcoal for about 1.5-2 hours, turning the Dutch oven occasionally to ensure even cooking. The chicken is done when the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving.

This Lemon Herb Roast Chicken is a delightfully easy yet gourmet option for outdoor cooking. The Dutch oven transforms simple ingredients into a dish bursting with flavor and tenderness. Serve it with a side of campfire vegetables or crusty bread for a complete, satisfying meal.

Dutch Oven BBQ Pulled Chicken

Barbecue lovers rejoice! This Dutch Oven BBQ Pulled Chicken recipe is a smoky, saucy masterpiece that’s perfect for sandwiches or as a main dish. Its slow-cooked tenderness makes it a crowd-pleaser, and it’s surprisingly simple to prepare even in the wilderness. Enjoy the flavors of home-cooked BBQ in the great outdoors.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Sandwich buns or rice (for serving)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add chicken thighs and sear for 2-3 minutes per side.
2. In a bowl, mix barbecue sauce, chicken broth, brown sugar, smoked paprika, garlic powder, and onion powder. Pour this mixture over the chicken.
3. Cover the Dutch oven and cook over low heat for 1.5-2 hours, stirring occasionally. The chicken should be tender enough to shred easily with forks.
4. Remove the chicken from the Dutch oven, shred it, and return it to the sauce. Mix well to coat the chicken in the flavorful barbecue sauce.
5. Serve hot on sandwich buns, over rice, or with campfire potatoes.

This Dutch Oven BBQ Pulled Chicken brings the sweet, smoky goodness of barbecue to your camping adventures. The long, slow cooking time ensures the chicken is infused with bold flavors and falls apart beautifully. Pair it with tangy slaw for a complete meal that’s sure to become a camp favorite.

Dutch Oven Chicken and Vegetable Stew

A hearty Dutch Oven Chicken and Vegetable Stew is the ultimate comfort food for camping. Packed with tender chicken, fresh vegetables, and aromatic herbs, this one-pot meal is warm, nourishing, and easy to make. It’s ideal for chilly evenings when you need something hearty to fuel your adventures.

Ingredients:

• 1 lb chicken breasts or thighs, cut into chunks
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 medium potatoes, cubed
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add chicken chunks and cook until browned on all sides. Remove and set aside.
2. Add onion, carrots, celery, and garlic to the pot, sautéing until softened.
3. Stir in potatoes, chicken broth, diced tomatoes, thyme, parsley, paprika, salt, and pepper. Return the chicken to the pot.
4. Cover the Dutch oven and simmer for 45 minutes to 1 hour, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
5. Serve hot with crusty bread or biscuits for dipping.

This Chicken and Vegetable Stew is a satisfying and wholesome meal perfect for the outdoors. The Dutch oven enhances the flavors of the fresh ingredients, creating a rich and comforting dish. It’s a go-to recipe for campers who crave a taste of home while enjoying the beauty of nature.

Dutch Oven Chicken Pot Pie

Chicken pot pie is a classic comfort dish, and this Dutch Oven version brings it to the outdoors. Creamy chicken and vegetable filling topped with a flaky, golden crust makes this recipe a camping luxury. It’s a perfect choice for feeding a group and guarantees smiles around the campfire.

Ingredients:

• 1 lb chicken breasts or thighs, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup frozen peas
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 1 sheet refrigerated pie crust

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add chicken and cook until lightly browned. Remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and garlic until tender.
3. Stir in flour and cook for 1 minute. Gradually add chicken broth, stirring constantly, to create a smooth sauce.
4. Add heavy cream, thyme, pepper, salt, and chicken. Stir in the peas.
5. Roll out the pie crust and place it over the filling, trimming any excess.
6. Cover the Dutch oven with the lid and place hot coals on top to create an oven-like environment. Cook for 25-30 minutes, until the crust is golden brown.
7. Let it rest for 5 minutes before serving.

This Dutch Oven Chicken Pot Pie is comfort food at its finest. The combination of flaky crust and creamy filling will warm your soul and fuel your adventures. It’s a must-try for anyone looking to elevate their campfire cooking game.

Dutch Oven Chicken Fajitas

Bring the zest and excitement of Tex-Mex to your campsite with these flavorful Dutch Oven Chicken Fajitas. Juicy chicken, vibrant bell peppers, and onions are perfectly seasoned and cooked to sizzling perfection. Serve with tortillas for a quick, festive meal.

Ingredients:

• 1 lb chicken breasts, sliced into strips
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon fajita seasoning
• 1 lime, juiced
• Salt and pepper to taste
• Tortillas (for serving)
• Optional toppings: sour cream, shredded cheese, guacamole, or salsa

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add chicken strips and season with fajita seasoning, salt, and pepper. Cook until golden and set aside.
2. Add the bell peppers and onions to the Dutch oven, cooking until they’re slightly charred but still crisp.
3. Return the chicken to the pot, stir everything together, and drizzle with lime juice.
4. Serve the chicken and veggies in warm tortillas with your favorite toppings.

These Dutch Oven Chicken Fajitas are quick, easy, and loaded with bold flavors. The sizzling veggies and tender chicken make this dish a campfire favorite, and everyone will love customizing their own fajitas with toppings. It’s a simple yet satisfying outdoor meal.

Dutch Oven Chicken Alfredo Pasta

Who says you can’t enjoy creamy pasta while camping? This Dutch Oven Chicken Alfredo Pasta is rich, indulgent, and surprisingly easy to prepare. The creamy garlic parmesan sauce coats tender pasta and chicken, making this dish a crowd-pleaser for both kids and adults.

Ingredients:

• 1 lb chicken breasts, cubed
• 2 tablespoons olive oil
• 4 cups chicken broth
• 2 cups heavy cream
• 1 lb fettuccine pasta, broken in half
• 4 garlic cloves, minced
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Optional: parsley for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add chicken cubes, season with salt, pepper, and Italian seasoning, and cook until browned. Remove and set aside.
2. Add garlic to the pot and sauté until fragrant.
3. Pour in chicken broth and heavy cream, bringing it to a simmer. Add the fettuccine and stir to coat.
4. Cover and cook for 15-20 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens.
5. Stir in the cooked chicken and Parmesan cheese. Cook for 2-3 more minutes until the cheese is melted and the chicken is heated through.
6. Garnish with parsley before serving.

This Dutch Oven Chicken Alfredo Pasta is a luxurious meal perfect for campers looking for a little indulgence. Its creamy, cheesy sauce and tender chicken will have everyone coming back for seconds. It’s a camping recipe you’ll want to make again and again.

Dutch Oven Chicken and Rice Casserole

This Dutch Oven Chicken and Rice Casserole is the perfect one-pot meal for campers. It’s hearty, flavorful, and easy to prepare with simple ingredients. The rice absorbs all the savory flavors from the chicken and seasonings, making each bite comforting and satisfying. It’s a great dish for those who want a filling meal without a lot of effort.

Ingredients:

• 1 lb chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Salt to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add chicken pieces, season with salt, pepper, thyme, and paprika, and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft.
3. Stir in rice, ensuring it is coated with the oil and seasonings.
4. Pour in chicken broth and return the chicken to the pot. Stir to combine.
5. Bring to a simmer, cover, and cook over low heat for about 25-30 minutes, or until the rice is tender and the liquid is absorbed.
6. Stir in frozen peas and cook for an additional 5 minutes.
7. Serve hot with a side of crusty bread or a simple salad.

This Chicken and Rice Casserole is an incredibly easy and flavorful dish for your camping trip. The rice is perfectly cooked in the savory broth, and the chicken adds protein and richness to each bite. It’s a go-to recipe for anyone looking for a filling, one-pot meal that’s sure to please a crowd.

Dutch Oven Spicy Chicken Stew

If you love bold, spicy flavors, this Dutch Oven Spicy Chicken Stew is perfect for your next camping adventure. Packed with chicken, beans, and hearty vegetables, it’s simmered in a spicy, flavorful broth that’s both comforting and invigorating. This dish is ideal for chilly evenings when you need something warm and filling.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 can black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra spice)
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion, bell pepper, and garlic until softened.
3. Add chicken broth, diced tomatoes, black beans, chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Stir well to combine.
4. Return the chicken to the pot and bring the mixture to a simmer. Cover and cook for 30-40 minutes, stirring occasionally, until the chicken is cooked through and the stew thickens.
5. Stir in lime juice and adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro.

This Spicy Chicken Stew is perfect for anyone who enjoys a little heat in their meals. The combination of tender chicken, beans, and a rich, flavorful broth makes it the ideal dish for a chilly camping night. With a hint of lime and cilantro, it’s both refreshing and satisfying. It’s a great recipe to spice up your outdoor cooking experience.

Dutch Oven Mediterranean Chicken

Bring the bright, fresh flavors of the Mediterranean to your campsite with this Dutch Oven Mediterranean Chicken recipe. Tender chicken, olives, tomatoes, and aromatic herbs are slow-cooked to create a dish that’s as flavorful as it is easy. Served with couscous or rice, this is a light yet satisfying meal to enjoy under the stars.

Ingredients:

• 1 lb chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)
• Couscous or rice (for serving)

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add the chicken thighs, skin side down, and cook until golden brown. Flip and cook the other side for a few more minutes.
2. Remove chicken and set aside. Add the onion and garlic to the Dutch oven, cooking until softened.
3. Stir in diced tomatoes, olives, sun-dried tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.
4. Return the chicken to the pot, skin side up, and add lemon slices on top. Cover and cook over low heat for 40-45 minutes, until the chicken is fully cooked and tender.
5. Serve the Mediterranean chicken over couscous or rice, garnished with fresh parsley.

This Mediterranean Chicken is an easy yet vibrant recipe for outdoor cooking. The combination of olives, tomatoes, and aromatic herbs creates a rich, flavorful dish that will transport you to the Mediterranean coast. It’s a lighter, healthier option that’s perfect for a satisfying camping meal.

Dutch Oven Chicken Chili

This hearty Dutch Oven Chicken Chili is the ultimate comfort food for camping. Packed with tender chicken, beans, and spices, it offers a warm, flavorful meal that’s both satisfying and easy to make. The chili’s blend of spices and chicken creates a rich, savory base that’s perfect for chilly nights by the campfire.

Ingredients:

• 1 lb chicken breasts, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 can white beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Tortilla chips or cornbread (for serving)

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until softened.
3. Add diced tomatoes, white beans, kidney beans, chicken broth, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
4. Return the chicken to the pot and bring the mixture to a simmer. Cover and cook for 30-40 minutes, stirring occasionally.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with cilantro, and enjoy with tortilla chips or cornbread.

This Dutch Oven Chicken Chili is a hearty, spicy dish that’s perfect for camping. It’s easy to prepare and full of rich, warming flavors that will keep you satisfied on cool evenings. Pair it with cornbread or tortilla chips for a complete and filling meal. This recipe is guaranteed to be a campfire favorite!

Dutch Oven Chicken and Dumplings

For a truly cozy camping meal, try this Dutch Oven Chicken and Dumplings. Tender chicken and vegetables simmered in a rich broth are topped with fluffy, savory dumplings. This dish offers the ultimate comfort, bringing a taste of home cooking to your outdoor adventure.

Ingredients:

• 1 lb chicken breasts or thighs, cut into chunks
• 2 tablespoons butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon parsley
• Salt and pepper to taste
• 1 cup heavy cream
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup milk
• 3 tablespoons butter, melted

Instructions:

1. Heat butter in the Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and garlic until softened.
3. Add chicken broth, thyme, parsley, salt, and pepper. Stir well and bring to a simmer.
4. Return the chicken to the pot, then add the heavy cream and let the mixture simmer for 10 minutes.
5. In a separate bowl, combine flour, baking powder, salt, garlic powder, milk, and melted butter to form the dumpling batter.
6. Drop spoonfuls of the batter over the chicken and broth mixture. Cover and cook for 15-20 minutes until the dumplings are fluffy and cooked through.
7. Serve hot and enjoy!

This Dutch Oven Chicken and Dumplings recipe is the perfect way to enjoy a hearty, comforting meal while camping. The chicken is tender, the broth is flavorful, and the dumplings are soft and fluffy, making this dish a complete, satisfying meal. It’s an excellent choice for those chilly nights around the campfire.

Dutch Oven Cajun Chicken Pasta

Bring a taste of the bayou to your campsite with this Dutch Oven Cajun Chicken Pasta. This dish is packed with bold flavors—juicy chicken, smoky sausage, and a spicy Cajun seasoning blend—tossed with pasta in a creamy sauce. It’s a one-pot wonder that’s both rich and satisfying, perfect for a hearty dinner in the great outdoors.

Ingredients:

• 1 lb chicken breasts, cubed
• 1/2 lb smoked sausage, sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1 cup heavy cream
• 12 oz penne or rigatoni pasta
• 1 cup shredded Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add chicken and sausage and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until softened.
3. Add Cajun seasoning, paprika, thyme, salt, and pepper. Stir to coat the vegetables in the spices.
4. Pour in chicken broth and heavy cream, bringing the mixture to a simmer. Add pasta and cook according to package instructions, about 10-12 minutes, stirring occasionally.
5. When the pasta is cooked, stir in the cooked chicken and sausage.
6. Remove from heat, stir in Parmesan cheese, and garnish with fresh parsley.

This Dutch Oven Cajun Chicken Pasta brings bold flavors and creamy goodness to your camping menu. It’s a spicy, savory dish that’s perfect for satisfying hungry campers after a day of adventure. With its smoky sausage and creamy sauce, this dish is sure to become a favorite for anyone looking for a flavorful and filling meal outdoors.

Dutch Oven BBQ Chicken

For a smoky, tangy twist on traditional chicken, try this Dutch Oven BBQ Chicken recipe. The chicken is slow-cooked in a rich BBQ sauce, becoming tender and flavorful. Whether you’re serving it with grilled corn, baked potatoes, or a simple salad, this easy camping recipe will leave everyone asking for seconds.

Ingredients:

• 1 lb chicken thighs or breasts
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups BBQ sauce (your favorite brand)
• 1 cup chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro or parsley (for garnish)
• Optional: cornbread or grilled veggies for serving

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add chicken pieces and cook for 3-4 minutes on each side until lightly browned.
2. Remove the chicken and set it aside. In the same pot, sauté onion and garlic until softened.
3. Stir in BBQ sauce, chicken broth, smoked paprika, onion powder, salt, and pepper. Bring the mixture to a simmer.
4. Return the chicken to the Dutch oven, making sure it’s coated with the BBQ sauce.
5. Cover and cook for 45 minutes to 1 hour, until the chicken is fully cooked and tender. You can add a few coals on top for extra heat.
6. Garnish with fresh cilantro or parsley, and serve with cornbread or grilled veggies.

This Dutch Oven BBQ Chicken is smoky, tender, and packed with flavor. It’s a simple yet indulgent meal that’s perfect for the campsite. The BBQ sauce gives the chicken a rich, tangy kick, and the slow cooking ensures that each bite is juicy and tender. It’s an ideal recipe for feeding a crowd after a long day of outdoor fun.

Dutch Oven Lemon Herb Chicken

If you’re craving something light and fresh, this Dutch Oven Lemon Herb Chicken is a perfect choice. The zesty lemon and fragrant herbs infuse the chicken with bright, refreshing flavors. It’s an easy and elegant meal that’s perfect for a relaxing evening by the campfire.

Ingredients:

• 1 lb chicken breasts or thighs
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add the chicken and cook for 3-4 minutes on each side until golden brown.
2. Remove the chicken and set aside. Add garlic to the pot and sauté for 1-2 minutes until fragrant.
3. Stir in the lemon zest, lemon juice, thyme, rosemary, salt, and pepper.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
5. Return the chicken to the Dutch oven and cover. Cook for 20-25 minutes, until the chicken is cooked through and tender.
6. Garnish with fresh parsley and serve.

This Lemon Herb Chicken is light yet packed with flavor. The bright citrus and fragrant herbs bring a refreshing taste to the chicken, making it the perfect dish for a warm day outdoors. It’s simple, easy to make, and offers a nice alternative to heavier meals. Pair it with a side of rice or vegetables for a complete meal.

Dutch Oven Chicken Marsala

This Dutch Oven Chicken Marsala combines tender chicken with a rich, savory mushroom and wine sauce, making it a perfect dinner to enjoy outdoors. The depth of flavor from the Marsala wine and earthy mushrooms pairs wonderfully with the chicken, creating a dish that’s both sophisticated and hearty.

Ingredients:

• 1 lb chicken breasts, pounded thin
• 2 tablespoons olive oil
• 1/2 cup flour
• Salt and pepper to taste
• 1 cup Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons butter
• Fresh parsley (for garnish)

Instructions:

1. Season chicken breasts with salt and pepper, then dredge them in flour.
2. Heat olive oil in the Dutch oven over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown. Remove and set aside.
3. In the same pot, add butter and sauté mushrooms and garlic until softened.
4. Pour in Marsala wine, scraping up any browned bits from the pot. Add chicken broth and bring to a simmer.
5. Return the chicken to the pot, then cover and cook for 20-25 minutes until the chicken is tender.
6. Stir in heavy cream and cook for 5 minutes until the sauce thickens.
7. Garnish with fresh parsley and serve over pasta, rice, or mashed potatoes.

Dutch Oven Chicken Marsala is an elegant and flavorful dish that’s surprisingly easy to make while camping. The rich Marsala wine sauce with savory mushrooms and tender chicken is a crowd-pleasing combination. It’s the perfect recipe for a special camping occasion or when you want to impress fellow campers with something sophisticated yet simple to prepare.

Note: More recipes are coming soon