50+ Mouth-Watering Dutch Oven Chicken Paleo Recipes You’ll Love

If you’re looking for delicious, nutrient-packed meals that are simple to make and adhere to a paleo lifestyle, look no further than Dutch oven chicken recipes.

The Dutch oven is a versatile cooking tool that allows you to create tender, juicy chicken with ease. Whether you prefer savory, spicy, or even slightly sweet flavors, the Dutch oven is your best friend for preparing mouth-watering, paleo-friendly dishes.

In this blog post, we’re diving into 50+ incredible Dutch oven chicken recipes, each designed to nourish your body while satisfying your taste buds.

From comforting classics like Chicken with Vegetables to adventurous options like Chicken with Coconut Milk and Lime, these recipes are perfect for weeknight dinners, meal prep, or special occasions.

So, grab your Dutch oven and get ready to cook up some delicious and wholesome paleo meals!

50+ Mouth-Watering Dutch Oven Chicken Paleo Recipes You’ll Love

With over 50 Dutch oven chicken recipes to choose from, you’re never short of ideas for delicious, wholesome meals that stick to your paleo diet.

The beauty of cooking chicken in a Dutch oven is that it locks in flavors and moisture, resulting in tender, juicy meat every time.

Whether you’re cooking for one or for the whole family, these recipes are adaptable, easy to prepare, and perfect for meal prep.

From savory chicken dishes loaded with fresh vegetables to unique flavor combinations with herbs, spices, and fruits, you’ll find something for every craving.

Embrace the paleo lifestyle with these simple yet satisfying Dutch oven chicken recipes—your taste buds will thank you!

Paleo Dutch Oven Chicken with Roasted Vegetables

This hearty and nourishing paleo Dutch oven chicken recipe combines tender chicken thighs with an array of vibrant roasted vegetables. It’s a one-pot meal that’s perfect for busy weeknights or family gatherings. The chicken is cooked to perfection, with a crispy skin and juicy interior, while the vegetables—carrots, sweet potatoes, and onions—absorb all the savory flavors, creating a balanced, satisfying dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Season the chicken thighs with salt, pepper, garlic powder, smoked paprika, and thyme.
3. Place the chicken thighs, skin side down, in the Dutch oven and cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 4-5 minutes. Remove chicken and set aside.
4. In the same Dutch oven, add the remaining tablespoon of olive oil. Add the sweet potatoes, carrots, and onion. Stir to coat with the oil and season with salt and pepper.
5. Pour in the chicken broth, return the chicken thighs to the Dutch oven, skin side up, and cover with the lid.
6. Transfer the Dutch oven to the oven and roast for 40-45 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C).
7. Garnish with fresh parsley if desired, and serve hot.

This Paleo Dutch Oven Chicken with Roasted Vegetables is an excellent way to enjoy a flavorful, balanced meal with minimal cleanup. The juicy chicken, combined with tender and slightly caramelized vegetables, creates a comforting dish that’s perfect for any occasion. Plus, it’s a great way to incorporate nutrient-dense, paleo-friendly ingredients into your diet with ease. This recipe is not only delicious but also full of wholesome ingredients that will leave you feeling satisfied and energized.

Lemon Herb Paleo Dutch Oven Chicken

Bright, zesty lemon and aromatic herbs make this paleo Dutch oven chicken recipe a refreshing and light option. It features a whole chicken cooked in a Dutch oven, resulting in tender meat with a golden, crispy skin. The fragrant herbs infuse the chicken with incredible flavor, while the lemon adds a fresh citrusy twist to every bite. It’s the perfect dish for a special family meal or when you want to impress guests with minimal effort.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 lemons, halved
• 6 garlic cloves, smashed
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup chicken broth
• Fresh rosemary and thyme sprigs for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the whole chicken with olive oil, then season generously with salt, pepper, rosemary, thyme, and the juice of one lemon.
3. Stuff the chicken cavity with the halved lemons and smashed garlic cloves.
4. Heat your Dutch oven over medium-high heat. Once hot, place the chicken breast side down and sear for about 4-5 minutes, until the skin is golden and crispy.
5. Flip the chicken so that it’s breast side up. Add chicken broth to the Dutch oven and cover with the lid.
6. Transfer the Dutch oven to the oven and roast for about 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken halfway through if desired.
7. Let the chicken rest for 10 minutes before carving. Garnish with fresh rosemary and thyme sprigs, and serve.

This Lemon Herb Paleo Dutch Oven Chicken is a bright and flavorful dish that feels both comforting and refreshing. The crispy skin and juicy meat, paired with the aromatic herbs and citrusy lemon, create a perfect harmony of tastes. It’s an excellent choice for any gathering or weeknight dinner, offering a simple yet elegant way to prepare a whole chicken. The minimal ingredients allow the chicken’s natural flavors to shine, making it a paleo-friendly, clean-eating option that’s bound to impress.

Paleo Dutch Oven Chicken with Mushrooms and Spinach

This Paleo Dutch Oven Chicken with Mushrooms and Spinach is a savory and rich meal that showcases the earthiness of mushrooms and the freshness of spinach, balanced by the tender, flavorful chicken. It’s a perfect combination of lean protein, greens, and a medley of flavors all cooked together in one pot. The chicken cooks in a savory broth, absorbing the umami of the mushrooms while the spinach wilts into a deliciously soft texture.

Ingredients:

• 4 chicken breasts (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups mushrooms, sliced (cremini or white)
• 3 cups fresh spinach
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large Dutch oven over medium heat. Season the chicken breasts with salt, pepper, and dried oregano.
3. Place the chicken breasts in the Dutch oven, skin side down, and cook for about 5 minutes until golden brown. Flip the chicken over and cook for another 3-4 minutes. Remove the chicken and set aside.
4. In the same Dutch oven, add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and sliced mushrooms and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
5. Add the chicken broth to the pot, scraping up any browned bits from the bottom. Stir in the fresh spinach, allowing it to wilt.
6. Return the chicken breasts to the Dutch oven, placing them on top of the vegetable mixture. Cover with the lid and bake in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Serve the chicken with the mushrooms and spinach mixture.

This Paleo Dutch Oven Chicken with Mushrooms and Spinach is a deliciously rich and earthy dish that is packed with nutrients. The chicken is perfectly cooked, while the mushrooms and spinach provide a wonderful depth of flavor and texture. This recipe is ideal for anyone following a paleo diet who wants a meal that’s both hearty and healthy. It’s an easy, one-pot meal that delivers on taste and nutrition, and it will quickly become a go-to option for weeknight dinners.

Paleo Dutch Oven Chicken with Butternut Squash and Kale

This Paleo Dutch Oven Chicken with Butternut Squash and Kale is a vibrant and comforting meal that’s rich in flavor and nutrition. The tender, succulent chicken pairs beautifully with the naturally sweet and earthy butternut squash, while the kale adds a hearty green that complements the dish perfectly. It’s a one-pot wonder that’s both filling and paleo-friendly, offering a perfect balance of protein and vegetables with every bite.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 medium butternut squash, peeled and cubed
• 2 cups kale, stems removed and chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium heat. Season the chicken thighs with salt, pepper, garlic powder, cumin, and cinnamon.
3. Place the chicken in the Dutch oven, skin side down, and cook for 5-7 minutes until golden and crispy. Flip the chicken and cook for another 4-5 minutes. Remove and set aside.
4. In the same pot, add the butternut squash and cook for 4-5 minutes, stirring occasionally, until it begins to soften.
5. Pour in the chicken broth and stir in the kale. Return the chicken thighs to the pot, skin side up, and cover with the lid.
6. Transfer the Dutch oven to the oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Drizzle with apple cider vinegar (if using) and garnish with fresh parsley before serving.

This Paleo Dutch Oven Chicken with Butternut Squash and Kale is an incredible combination of flavors and textures, making it a perfect choice for those following a paleo lifestyle. The sweet and slightly nutty butternut squash pairs wonderfully with the savory chicken, while the kale adds a delightful crunch. It’s a wholesome, filling meal that’s not only satisfying but also packed with nutrients. Whether for a weeknight dinner or a special family gathering, this dish is sure to please everyone at the table.

Paleo Dutch Oven Chicken with Bacon and Brussels Sprouts

For a rich and savory meal, this Paleo Dutch Oven Chicken with Bacon and Brussels Sprouts is an excellent choice. The crispy bacon adds a smoky depth of flavor to the dish, while the Brussels sprouts caramelize perfectly in the Dutch oven, absorbing the flavors of the chicken and bacon. This easy, one-pot meal is packed with protein, healthy fats, and vegetables, making it both a satisfying and paleo-compliant dish.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 6 slices of bacon, chopped
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat a large Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Remove bacon and set aside, leaving the rendered bacon fat in the Dutch oven.
3. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Place the chicken in the Dutch oven, skin side down, and cook for 5-7 minutes, until the skin is golden brown. Flip the chicken and cook for another 3-4 minutes.
4. Add the Brussels sprouts to the pot, stirring to coat them in the bacon fat. Pour in the chicken broth and return the bacon to the pot.
5. Cover the Dutch oven with the lid and transfer it to the oven. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and caramelized.
6. Garnish with fresh thyme and serve hot.

This Paleo Dutch Oven Chicken with Bacon and Brussels Sprouts is a flavor-packed, satisfying meal that’s perfect for anyone following a paleo diet. The combination of crispy bacon, tender chicken, and caramelized Brussels sprouts makes for a dish that’s both comforting and rich in nutrients. The smoky bacon enhances the dish, giving it a depth of flavor that’s sure to please your taste buds. Easy to prepare and full of paleo-friendly ingredients, this dish will quickly become a family favorite.

Paleo Dutch Oven Chicken with Cauliflower Rice and Avocado

This Paleo Dutch Oven Chicken with Cauliflower Rice and Avocado is a light yet filling meal that’s perfect for anyone looking for a low-carb, paleo-friendly option. The chicken is cooked to perfection in the Dutch oven, while the cauliflower rice adds a healthy, grain-free alternative to traditional rice. Topped with creamy avocado, this dish is refreshing, satisfying, and a great choice for those who want a nutritious, one-pot meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 head of cauliflower, grated into rice-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 ripe avocados, sliced
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium heat. Season the chicken breasts with salt, pepper, cumin, and garlic powder.
3. Add the chicken to the Dutch oven and cook for 5-6 minutes on each side until golden brown. Remove the chicken and set aside.
4. In the same pot, add the grated cauliflower and sauté for 3-4 minutes, until it begins to soften. Season with salt and pepper.
5. Return the chicken breasts to the Dutch oven, placing them on top of the cauliflower rice. Cover with the lid and cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Once done, remove from the oven and top with sliced avocado and a drizzle of lime juice.
7. Garnish with fresh cilantro and serve.

This Paleo Dutch Oven Chicken with Cauliflower Rice and Avocado is the perfect combination of light and satisfying, offering a great alternative to traditional grain-based meals. The cauliflower rice provides a low-carb base, while the avocado adds a creamy texture and rich flavor. The tender, well-seasoned chicken ties everything together, making this dish a complete and nutritious meal. Whether you’re looking to reduce carbs or simply want a fresh, healthy dish, this recipe is a winner that’s easy to make and packed with flavor.

Paleo Dutch Oven Chicken with Zucchini and Tomatoes

This Paleo Dutch Oven Chicken with Zucchini and Tomatoes is a bright and flavorful dish that’s perfect for a light yet satisfying meal. The chicken is tender and juicy, while the zucchini and tomatoes provide a refreshing contrast, absorbing all the savory flavors of the chicken. This dish is full of fresh, wholesome ingredients and can easily be made in one pot, making it ideal for a weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 zucchinis, sliced into rounds
• 2 cups cherry tomatoes, halved
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium heat. Season the chicken thighs with salt, pepper, basil, and oregano.
3. Add the chicken thighs, skin side down, and cook for 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 3-4 minutes. Remove the chicken and set aside.
4. In the same pot, add the sliced onion and garlic. Sauté for 2-3 minutes until softened. Add the zucchini and cherry tomatoes, and stir to combine.
5. Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the Dutch oven, skin side up.
6. Cover with the lid and transfer the Dutch oven to the oven. Roast for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
7. Garnish with fresh basil before serving.

This Paleo Dutch Oven Chicken with Zucchini and Tomatoes is a wonderfully fresh and healthy dish, making it perfect for a clean-eating lifestyle. The combination of juicy chicken, tender zucchini, and sweet tomatoes creates a delicious harmony of flavors. It’s a simple yet satisfying meal that’s easy to prepare and full of vitamins and antioxidants. Whether you’re cooking for yourself or a group, this dish will be a crowd-pleaser that’s both nutritious and delicious.

Paleo Dutch Oven Chicken with Sweet Potatoes and Apples

This Paleo Dutch Oven Chicken with Sweet Potatoes and Apples combines the natural sweetness of apples and sweet potatoes with savory, perfectly cooked chicken. The dish is both comforting and nourishing, with the chicken absorbing the subtle sweetness of the apples while the sweet potatoes become tender and flavorful. This is a great fall-inspired dish that offers a balance of protein, complex carbs, and healthy fats, all made in a single pot.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 2 large sweet potatoes, peeled and cubed
• 2 apples, cored and sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium heat. Season the chicken breasts with salt, pepper, cinnamon, and nutmeg.
3. Add the chicken breasts to the Dutch oven and cook for 5-7 minutes on each side, until the skin is golden brown. Remove the chicken and set aside.
4. Add the cubed sweet potatoes and sliced apples to the pot. Stir to coat in the oil and season with a little salt and pepper.
5. Pour in the chicken broth and stir in the fresh rosemary. Place the chicken breasts back in the Dutch oven, skin side up, on top of the sweet potatoes and apples.
6. Cover with the lid and transfer to the oven. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with fresh parsley and serve.

This Paleo Dutch Oven Chicken with Sweet Potatoes and Apples is a deliciously unique and comforting dish that brings together savory and sweet elements. The chicken is perfectly juicy, while the sweet potatoes and apples provide a naturally sweet and hearty base. The addition of cinnamon and nutmeg gives the dish a warm, cozy flavor, making it perfect for cooler months. It’s an easy, flavorful one-pot meal that is both satisfying and nutritious, making it ideal for a wholesome paleo dinner.

Paleo Dutch Oven Chicken with Spinach, Artichokes, and Olives

This Paleo Dutch Oven Chicken with Spinach, Artichokes, and Olives is a Mediterranean-inspired dish that combines savory, tender chicken with the bold flavors of artichokes, spinach, and olives. The chicken soaks up the rich, tangy flavors of the vegetables, creating a dish that is full of flavor and very satisfying. This recipe is ideal for a paleo diet, as it’s rich in healthy fats, protein, and vegetables, all cooked in a single Dutch oven.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 cups fresh spinach, chopped
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium heat. Season the chicken thighs with salt, pepper, oregano, and basil.
3. Add the chicken thighs, skin side down, and cook for 5-7 minutes until the skin is crispy and golden. Flip the chicken and cook for another 3-4 minutes. Remove the chicken and set aside.
4. In the same pot, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the artichokes, spinach, and olives. Cook for 3-4 minutes until the spinach is wilted.
5. Pour in the chicken broth and stir to combine. Return the chicken thighs to the Dutch oven, skin side up.
6. Cover the Dutch oven and transfer to the oven. Roast for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
7. Drizzle with lemon juice and garnish with fresh parsley before serving.

This Paleo Dutch Oven Chicken with Spinach, Artichokes, and Olives is a flavorful, Mediterranean-inspired dish that’s perfect for a nutrient-dense meal. The savory chicken pairs wonderfully with the rich, tangy artichokes and olives, while the spinach adds a touch of freshness. The combination of these ingredients creates a dish that’s both hearty and vibrant, offering a variety of textures and tastes in every bite. It’s an easy-to-make, one-pot meal that’s ideal for those on a paleo diet or anyone looking for a healthy, flavorful dinner option.

Paleo Dutch Oven Chicken with Roasted Garlic and Carrots

This Paleo Dutch Oven Chicken with Roasted Garlic and Carrots is a delicious and simple recipe that packs rich flavor. The tender chicken is perfectly complemented by the sweet, caramelized carrots and the aromatic roasted garlic. Cooking everything in one pot ensures that all the flavors meld together beautifully, creating a savory, comforting meal with minimal effort. It’s a great choice for anyone looking for a balanced, paleo-friendly dish full of wholesome ingredients.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1 head of garlic, separated into cloves but unpeeled
• 4 large carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon rosemary, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with salt, pepper, thyme, and rosemary.
3. Add the chicken breasts, skin side down, and sear for 5-7 minutes until the skin is golden brown. Flip and cook for another 3-4 minutes. Remove the chicken from the Dutch oven and set aside.
4. In the same pot, add the garlic cloves and carrots. Toss them in the olive oil and season with salt and pepper.
5. Pour in the chicken broth and stir to combine. Return the chicken breasts to the pot, skin side up.
6. Cover with the lid and transfer the Dutch oven to the oven. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender.
7. Squeeze the roasted garlic out of its skins and mash it with a fork. Serve the garlic mashed with the chicken and carrots.

This Paleo Dutch Oven Chicken with Roasted Garlic and Carrots is a simple yet flavorful meal that’s perfect for any occasion. The roasted garlic adds a sweet, mild depth to the dish, and the caramelized carrots bring out a natural sweetness that balances the savory chicken. This one-pot wonder is easy to prepare, packed with nutrients, and ideal for anyone looking for a wholesome paleo meal. It’s comforting and delicious, with a rich flavor profile that feels like a homemade meal that everyone will enjoy.

Paleo Dutch Oven Chicken with Asparagus and Mushrooms

This Paleo Dutch Oven Chicken with Asparagus and Mushrooms is a light and nutritious dish that combines tender chicken with earthy mushrooms and crisp asparagus. The Dutch oven creates a perfect cooking environment, infusing the chicken with the natural flavors of the vegetables. It’s a well-rounded meal with plenty of healthy fats, protein, and fiber, ideal for anyone looking to stick to a paleo diet while enjoying a fresh and savory dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups mushrooms, sliced (cremini or button mushrooms)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tablespoon lemon juice (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, and thyme.
3. Add the chicken thighs to the pot, skin side down, and cook for 5-7 minutes until the skin is crispy and golden. Flip the chicken over and cook for another 3-4 minutes. Remove the chicken and set aside.
4. In the same pot, add the sliced mushrooms and cook for 4-5 minutes, until they release their moisture and begin to brown.
5. Add the asparagus to the pot and cook for an additional 3-4 minutes until slightly tender. Pour in the chicken broth and bring to a simmer.
6. Return the chicken thighs to the pot, skin side up, and cover with the lid.
7. Transfer the Dutch oven to the oven and roast for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
8. Drizzle with lemon juice (if using) before serving.

This Paleo Dutch Oven Chicken with Asparagus and Mushrooms is an easy, one-pot meal that delivers on flavor and nutrition. The tender chicken is paired perfectly with the earthy mushrooms and crisp asparagus, making for a light yet satisfying dish. It’s ideal for anyone following a paleo diet or anyone looking for a healthy, delicious meal that can be prepared in less than an hour. Whether you’re looking for a quick dinner or a meal to impress, this recipe is a winner every time.

Paleo Dutch Oven Chicken with Pomegranate and Pecans

This Paleo Dutch Oven Chicken with Pomegranate and Pecans is an elegant dish that combines the rich flavors of roasted chicken with the sweet-tart burst of pomegranate and the crunch of toasted pecans. The pomegranate provides a juicy contrast to the savory chicken, while the pecans add a lovely texture and a nutty richness. It’s a perfect dish for special occasions or when you want to treat yourself to something a little extra while keeping it paleo-friendly.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup pomegranate seeds
• 1/4 cup pecans, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, cinnamon, and cumin.
3. Add the chicken to the Dutch oven, skin side down, and cook for 5-7 minutes until golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
4. In the same pot, pour in the chicken broth and stir to deglaze the bottom, scraping up any browned bits.
5. Return the chicken thighs to the Dutch oven, skin side up, and cover with the lid. Transfer the Dutch oven to the oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. While the chicken is roasting, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
7. Once the chicken is done, remove it from the oven and sprinkle with toasted pecans and pomegranate seeds. Garnish with fresh parsley if desired, and serve.

This Paleo Dutch Oven Chicken with Pomegranate and Pecans is a show-stopping dish that brings together the savory richness of chicken with the sweet and tangy pop of pomegranate and the crunch of pecans. It’s a unique and flavorful way to enjoy chicken, with the added benefit of healthy fats and antioxidants. Perfect for a festive occasion or just when you want to enjoy something special, this dish is both visually striking and incredibly delicious. It’s a great paleo-friendly meal that will surely impress your guests and satisfy your palate.

Paleo Dutch Oven Chicken with Broccoli and Lemon Butter

This Paleo Dutch Oven Chicken with Broccoli and Lemon Butter is a simple, yet flavorful dish that combines the richness of chicken with the freshness of broccoli and the zesty punch of lemon. The lemon butter sauce brings out the natural flavors of the chicken while adding a touch of luxury to the dish. It’s a well-balanced meal that is quick to prepare, making it perfect for a weeknight dinner or a comforting meal on a busy day.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 1/4 cup ghee or clarified butter
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with salt, pepper, and thyme.
3. Add the chicken breasts, skin side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes. Remove the chicken and set aside.
4. In the same Dutch oven, melt the ghee over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Stir in the chicken broth, lemon juice, and zest, bringing the mixture to a simmer.
6. Add the broccoli florets to the pot and season with salt and pepper. Place the chicken breasts back in the pot, skin side up.
7. Cover and transfer to the oven. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender.
8. Garnish with fresh parsley before serving.

This Paleo Dutch Oven Chicken with Broccoli and Lemon Butter is a bright and delicious meal that offers a refreshing twist on traditional chicken dishes. The tangy lemon butter sauce enhances the flavor of the chicken, while the broccoli provides a healthy, fiber-rich side. With its simple ingredients and easy preparation, this dish is perfect for anyone following a paleo diet or anyone looking for a wholesome, low-effort dinner. It’s light, flavorful, and satisfying, making it an ideal go-to meal for busy nights or special occasions.

Paleo Dutch Oven Chicken with Spinach and Sun-Dried Tomatoes

This Paleo Dutch Oven Chicken with Spinach and Sun-Dried Tomatoes is a flavorful, hearty dish that combines tender chicken with nutrient-packed spinach and the intense, tangy flavor of sun-dried tomatoes. The dish is rich in healthy fats and protein, while the tomatoes provide a burst of umami that elevates the whole meal. It’s a perfect option for anyone on a paleo diet who’s looking for a delicious and nutritious dinner that’s packed with vibrant flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, sliced
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, and oregano.
3. Add the chicken thighs, skin side down, and cook for 5-7 minutes until golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove and set aside.
4. In the same Dutch oven, add the sliced onion and sauté for 3-4 minutes until softened.
5. Stir in the sun-dried tomatoes and spinach, cooking for an additional 2-3 minutes until the spinach wilts.
6. Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the pot, skin side up.
7. Cover and transfer the Dutch oven to the oven. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Drizzle with balsamic vinegar (if using) and serve hot.

This Paleo Dutch Oven Chicken with Spinach and Sun-Dried Tomatoes is an easy, flavorful meal that’s perfect for any occasion. The combination of tender chicken, vibrant spinach, and sweet, tangy sun-dried tomatoes creates a rich, satisfying dish that is both comforting and healthy. It’s full of nutrients and packed with Mediterranean-inspired flavors. Whether you’re following a paleo diet or simply craving a wholesome, flavorful meal, this recipe offers an easy way to enjoy a well-rounded dinner in one pot.

Paleo Dutch Oven Chicken with Cabbage and Apples

This Paleo Dutch Oven Chicken with Cabbage and Apples is a hearty, savory dish with a touch of sweetness from the apples. The chicken is juicy and tender, while the cabbage caramelizes and the apples provide a subtle sweetness that balances the savory flavors. This dish is perfect for a nourishing, one-pot meal that is both paleo-friendly and full of comforting flavors—ideal for cozy dinners and fall-inspired meals.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 small head of cabbage, shredded
• 2 apples, cored and sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tablespoon apple cider vinegar (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, cinnamon, and nutmeg.
3. Add the chicken thighs to the Dutch oven, skin side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove and set aside.
4. In the same pot, add the shredded cabbage and apple slices. Stir to combine and season with salt and pepper.
5. Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the pot, skin side up.
6. Cover and transfer to the oven. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Drizzle with apple cider vinegar (if using) and serve hot.

This Paleo Dutch Oven Chicken with Cabbage and Apples is a warming, flavorful dish that’s perfect for fall and winter. The sweetness of the apples pairs beautifully with the savory, tender chicken, while the cabbage becomes wonderfully caramelized and soft. This dish is easy to prepare, nutrient-packed, and ideal for anyone following a paleo diet. It’s a satisfying meal that will fill you up and leave you feeling nourished and comforted. The combination of flavors makes this one-pot meal a go-to for your weekly dinner rotation.

Note: More recipes are coming soon!