25+Delicious Dutch Oven Lemon Chicken Recipes for Every Occasion

If you’re a fan of one-pot wonders, then Dutch oven cooking is about to become your new best friend!

There’s something truly magical about cooking in a Dutch oven—the way it locks in moisture, enhances flavors, and delivers a perfectly cooked meal every time.

And when you add the bright, tangy goodness of lemon to your dish, the results are nothing short of spectacular.

Whether you’re in the mood for tender chicken thighs, crispy skin, or zesty marinades, the possibilities are endless when it comes to Dutch oven lemon chicken recipes.

In this blog, we’re bringing you 25+ mouthwatering lemon chicken recipes that are sure to impress.

These recipes are simple to make, packed with flavor, and ideal for weeknight dinners or special occasions.

From comforting stews to tangy piccata and savory roasts, there’s a lemon chicken recipe for every palate.

Let’s dive in and explore the bright, fresh flavors that a Dutch oven can help you create!

25+ Delicious Dutch Oven Lemon Chicken Recipes for Every Occasion

Dutch oven lemon chicken recipes are perfect for anyone who loves quick, easy, and flavorful meals.

The combination of succulent chicken and the zesty kick of lemon creates dishes that are both comforting and refreshing.

Whether you’re roasting, simmering, or braising, the Dutch oven ensures that each meal comes out tender, juicy, and bursting with flavor.

With over 25 recipes to choose from, there’s no shortage of delicious options to try. So, why not get your Dutch oven ready and start cooking today?

You’re sure to find a new favorite among these tasty, citrus-infused dishes.

Lemon Herb Dutch Oven Chicken

This Lemon Herb Dutch Oven Chicken is a tender and flavorful dish, featuring a whole chicken roasted to perfection with a zesty lemon and herb marinade. Using a Dutch oven ensures that the chicken stays juicy and flavorful, while the citrusy notes and fragrant herbs infuse every bite.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons (one halved, one sliced)
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup chicken broth
• 1/2 cup white wine (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken inside and out with salt and pepper. Place the halved lemon inside the cavity.
3. In a small bowl, mix olive oil, garlic, thyme, rosemary, and juice from the sliced lemon. Rub this mixture all over the chicken.
4. Heat the Dutch oven over medium-high heat. Add a bit of olive oil and sear the chicken on all sides for about 5 minutes, until golden brown.
5. Once seared, remove the chicken briefly and add the chicken broth and white wine (if using) to the bottom of the Dutch oven.
6. Return the chicken to the pot, ensuring the breast side is facing up. Add the sliced lemon around the chicken.
7. Cover the Dutch oven and roast in the oven for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove the chicken from the Dutch oven and let it rest for 10 minutes before carving.

This Lemon Herb Dutch Oven Chicken is a complete meal with its perfectly crispy skin and tender, juicy meat. The lemon brightens the dish, while the herbs infuse a depth of flavor, making each bite a burst of deliciousness. Paired with roasted vegetables or mashed potatoes, it’s a perfect choice for any occasion.

Garlic Lemon Dutch Oven Chicken Thighs

If you prefer chicken thighs, this recipe offers a quick and easy way to make juicy, flavorful chicken with a tangy lemon twist. The garlic and lemon combination creates a rich, savory sauce that complements the rich flavor of the chicken thighs, all cooked in a Dutch oven for maximum tenderness.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 1 lemon (zested and juiced)
• 1 cup chicken broth
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp fresh thyme (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
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 thighs and cook for another 2 minutes. Remove the chicken from the pot and set aside.
4. In the same pot, add butter and minced garlic, stirring for about 1 minute until fragrant.
5. Add the lemon zest, juice, and chicken broth, scraping the bottom of the pot to release any browned bits.
6. Return the chicken thighs to the pot, skin side up. Cover and bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
7. Once done, sprinkle with fresh parsley and thyme before serving.

Garlic Lemon Dutch Oven Chicken Thighs are a flavorful, easy-to-make dish that boasts a crispy skin and a rich, lemony sauce. The chicken thighs retain their juiciness and soak up the savory broth, making each bite an indulgent experience. This dish pairs wonderfully with rice, quinoa, or steamed vegetables.

Lemon Chicken with Asparagus in Dutch Oven

This Lemon Chicken with Asparagus is a delightful one-pot meal that combines the zesty flavors of lemon with tender chicken breasts and fresh, crisp asparagus. The Dutch oven seals in the flavors, creating a juicy chicken and perfectly roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 2 lemons (one for juice, one sliced)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with garlic powder, paprika, salt, and pepper.
3. Heat olive oil in a Dutch oven over medium heat. Brown the chicken breasts for 2-3 minutes on each side until golden. Remove from the pot and set aside.
4. Add the chicken broth and the juice of one lemon to the pot, scraping up any brown bits from the bottom.
5. Return the chicken breasts to the Dutch oven, adding the sliced lemon on top and around the chicken. Place the asparagus around the chicken in the pot.
6. Cover and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with fresh basil before serving.

This Lemon Chicken with Asparagus in a Dutch oven is a perfect balance of flavors, with the lemon adding a fresh, zesty contrast to the tender chicken and crispy asparagus. The one-pot nature of this dish makes it easy to prepare and clean up, making it ideal for a busy weeknight dinner or a special family meal.

Lemon Garlic Roasted Chicken with Vegetables

This Lemon Garlic Roasted Chicken with Vegetables is a comforting and hearty dish that combines tender chicken with a rich, savory garlic and lemon sauce. Roasted vegetables like carrots, potatoes, and onions are cooked alongside the chicken, absorbing the delicious flavors from the Dutch oven. This one-pot meal is perfect for a family dinner.

Ingredients:

• 1 whole chicken (about 5 lbs)
• 4 garlic cloves, minced
• 2 lemons (one halved, one sliced)
• 4 medium potatoes, peeled and cut into chunks
• 3 carrots, peeled and cut into pieces
• 1 onion, quartered
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken inside and out with salt, pepper, rosemary, and thyme. Place the halved lemon inside the chicken cavity.
3. In a small bowl, mix olive oil, minced garlic, lemon juice, and zest. Rub the mixture all over the chicken.
4. In the Dutch oven, add the potatoes, carrots, and onion. Season with salt and pepper, and drizzle with olive oil.
5. Place the chicken on top of the vegetables in the Dutch oven. Pour chicken broth around the vegetables.
6. Cover the Dutch oven and roast in the oven for 1.5 to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Let the chicken rest for 10 minutes before carving.

The Lemon Garlic Roasted Chicken with Vegetables is an incredibly flavorful and satisfying meal. The chicken is perfectly tender, while the vegetables are infused with the garlic and lemon sauce. The Dutch oven ensures everything cooks evenly, making this a low-effort, high-reward meal that’s perfect for any occasion.

Crispy Skin Lemon Chicken in Dutch Oven

This Crispy Skin Lemon Chicken recipe takes advantage of the Dutch oven’s heat retention to ensure the chicken skin gets crispy, while the meat remains juicy. The lemon, garlic, and herb marinade infuse the chicken with bright, aromatic flavors, making each bite irresistible.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth
• 2 tbsp butter

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken thighs generously with salt, pepper, lemon zest, and fresh herbs.
3. Heat olive oil in the Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-7 minutes until the skin is crispy and golden brown.
4. Flip the chicken and add garlic, butter, lemon juice, and chicken broth around the chicken.
5. Cover and transfer the Dutch oven to the oven. Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the chicken from the pot and let it rest for 5 minutes before serving.

Crispy Skin Lemon Chicken in the Dutch oven is a perfectly balanced dish, where the crispy skin meets juicy, flavorful chicken. The addition of lemon and herbs enhances the savory richness of the chicken, making it a standout meal. This recipe is simple yet elegant and pairs wonderfully with any side dish, from roasted vegetables to a fresh salad.

Lemon Chicken and Rice in Dutch Oven

Lemon Chicken and Rice in a Dutch oven combines tender chicken with flavorful rice, all cooked in one pot. The zesty lemon and fresh herbs elevate the dish, while the chicken’s juices infuse the rice, creating a delicious and easy-to-make meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups long-grain rice, rinsed
• 1 lemon (zested and juiced)
• 3 garlic cloves, minced
• 1 onion, chopped
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a Dutch oven, heat olive oil over medium heat. Season the chicken breasts with paprika, salt, and pepper, and brown them on both sides for about 3-4 minutes. Remove the chicken and set aside.
3. In the same pot, add the chopped onion and garlic, sautéing until soft and fragrant, about 2 minutes.
4. Add the rice to the Dutch oven, stirring to coat it in the onion and garlic mixture. Add the chicken broth, lemon juice, and zest, and stir to combine.
5. Return the chicken breasts to the pot, placing them on top of the rice. Cover and bake for 25-30 minutes, or until the chicken is fully cooked and the rice is tender.
6. Remove the chicken and fluff the rice with a fork. Garnish with parsley and optional Parmesan cheese before serving.

Lemon Chicken and Rice in the Dutch oven is a flavorful, one-pot dish that brings out the best of both ingredients. The rice absorbs all the flavors of the chicken and lemon, creating a comforting base for the tender chicken. This meal is simple to prepare, making it ideal for busy weeknights or a cozy family dinner.

Dutch Oven Lemon Chicken with Potatoes and Carrots

Dutch Oven Lemon Chicken with Potatoes and Carrots is a wholesome, one-pot meal that combines tender chicken with earthy vegetables, all infused with a fresh, zesty lemon flavor. The chicken roasts beautifully alongside hearty potatoes and sweet carrots, creating a satisfying and flavorful dish that is perfect for any occasion.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 6 medium potatoes, peeled and cut into wedges
• 4 carrots, peeled and cut into sticks
• 2 lemons (1 halved, 1 sliced)
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken thighs with salt, pepper, paprika, and thyme. Place the halved lemon inside the chicken cavity.
3. In a large Dutch oven, heat olive oil over medium-high heat. Brown the chicken thighs on both sides, about 4-5 minutes per side, until golden and crispy. Remove from the pot and set aside.
4. In the same pot, add the garlic, carrots, and potatoes. Toss them in the oil and juices left behind, then pour in the chicken broth.
5. Place the chicken thighs back into the pot, skin side up, and scatter the sliced lemon around the chicken and vegetables.
6. Cover the Dutch oven and roast in the oven for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Remove the chicken from the pot, sprinkle with fresh parsley, and serve the chicken alongside the roasted vegetables.

Dutch Oven Lemon Chicken with Potatoes and Carrots is a simple, flavorful, and complete meal. The chicken’s crispy skin and juicy meat pair perfectly with the roasted vegetables, and the lemon ties everything together with its refreshing citrus zing. This dish is a great option for a hassle-free dinner that feels both special and comforting.

One-Pot Lemon Chicken Stew

This One-Pot Lemon Chicken Stew is a hearty and flavorful dish, perfect for colder months. The chicken is simmered in a tangy lemon broth along with vegetables like potatoes, carrots, and celery, making it an ideal, comforting meal. The use of a Dutch oven ensures the flavors meld together beautifully.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into chunks
• 2 potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 lemon (zested and juiced)
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup heavy cream (optional, for richness)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the chicken chunks and brown them for about 5 minutes on each side. Remove the chicken and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook for 3-4 minutes, until softened.
3. Add the potatoes, chicken broth, lemon juice, and zest, stirring to combine. Season with salt, pepper, and thyme.
4. Return the chicken to the pot and bring the stew to a simmer. Cover and cook for 30-40 minutes, until the vegetables are tender and the chicken is fully cooked.
5. If desired, stir in heavy cream for a richer broth. Adjust seasoning as needed.
6. Serve hot, garnished with additional thyme or parsley if desired.

One-Pot Lemon Chicken Stew is a warming and flavorful dish that combines tender chicken with a refreshing citrus broth. The vegetables soak up all the aromatic flavors, creating a rich and comforting stew. It’s a great dish for meal prep or a family dinner, offering both satisfaction and ease with minimal cleanup.

Lemon Chicken Piccata in Dutch Oven

Lemon Chicken Piccata in a Dutch oven offers a unique, easy-to-make take on the classic Italian dish. With tender chicken breasts simmered in a tangy lemon and caper sauce, this dish brings together bright flavors and savory goodness, all while being simple enough for a weeknight meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon (zested and juiced)
• 1/4 cup white wine or chicken broth
• 2 tbsp capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Lightly dredge each chicken breast in flour, shaking off excess.
2. Heat olive oil in a Dutch oven over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
3. In the same pot, add the garlic and cook for 1 minute, until fragrant. Add the white wine or chicken broth, scraping the bottom of the pot to release any browned bits.
4. Stir in the lemon juice, zest, and capers, and bring the sauce to a simmer. Return the chicken breasts to the pot, coating them in the sauce.
5. Cover and cook for 10-15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
6. Garnish with fresh parsley before serving.

Lemon Chicken Piccata in a Dutch oven is a deliciously tangy and savory dish that elevates the classic chicken piccata with minimal effort. The tender chicken absorbs all the lemony goodness from the sauce, while the capers add a pop of flavor. This dish pairs beautifully with pasta, rice, or a light salad, making it a versatile addition to your dinner rotation.

Lemon Chicken with Spinach and Mushrooms in Dutch Oven

Lemon Chicken with Spinach and Mushrooms in a Dutch oven is a flavorful, healthy dish that combines tender chicken with earthy mushrooms, fresh spinach, and a bright, citrusy lemon sauce. The Dutch oven allows the ingredients to cook together in harmony, creating a delicious, one-pot meal perfect for a busy weeknight.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 3 garlic cloves, minced
• 1 cup mushrooms, sliced
• 4 cups fresh spinach
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional, for creaminess)
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the pot and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
2. In the same pot, add the garlic and mushrooms. Cook for 5 minutes, stirring occasionally, until the mushrooms are soft and browned.
3. Add the lemon zest, lemon juice, chicken broth, and thyme. Bring the mixture to a simmer, scraping the bottom of the pot to release any browned bits.
4. Return the chicken to the pot and cook for another 10-15 minutes, or until the chicken is fully cooked and the sauce has reduced slightly.
5. Add the spinach and cook for 2-3 minutes, until wilted. If desired, stir in the heavy cream for a richer sauce.
6. Garnish with Parmesan cheese before serving.

Lemon Chicken with Spinach and Mushrooms in Dutch Oven is a fresh and light dish full of vibrant flavors. The combination of tangy lemon, earthy mushrooms, and fresh spinach complements the juicy chicken, creating a balanced and satisfying meal. It’s an easy, one-pot recipe that’s perfect for those looking for a quick yet wholesome dinner.

Lemon and Olive Oil Marinated Chicken in Dutch Oven

Lemon and Olive Oil Marinated Chicken in Dutch Oven is a juicy, flavorful dish where the chicken is marinated in a tangy lemon and olive oil mixture, then slow-cooked to perfection in the Dutch oven. The marinade infuses the chicken with depth and zest, making every bite tender and flavorful.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 1 lemon (zested and juiced)
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Add the chicken thighs to the marinade and refrigerate for at least 1 hour or overnight for maximum flavor.
2. Preheat your oven to 375°F (190°C).
3. Heat a little olive oil in the Dutch oven over medium-high heat. Remove the chicken from the marinade and sear the chicken thighs skin-side down for 5-7 minutes until the skin is crispy and golden.
4. Flip the chicken and pour the chicken broth around it. Cover the Dutch oven and roast in the oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Remove the chicken from the pot and let it rest for a few minutes before serving.
6. Garnish with fresh basil before serving, if desired.

Lemon and Olive Oil Marinated Chicken in Dutch Oven is a flavorful and simple dish, with a citrusy marinade that keeps the chicken moist and tender. The slow-roasting process ensures that the chicken develops a rich depth of flavor, while the crispy skin adds texture. This dish is perfect for a relaxed dinner and pairs well with roasted vegetables or a fresh salad.

Lemon Garlic Butter Chicken Breasts in Dutch Oven

Lemon Garlic Butter Chicken Breasts in Dutch Oven is a rich and indulgent dish, where chicken breasts are cooked in a luscious garlic butter sauce with a hint of lemon. The Dutch oven retains moisture, ensuring the chicken remains juicy while absorbing the flavors of the sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 lemon (zested and juiced)
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

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 breasts with salt and pepper. Add the chicken to the pot and cook for 4-5 minutes on each side, until browned and golden. Remove the chicken and set aside.
3. In the same pot, melt the butter and add the minced garlic. Cook for 1-2 minutes, until fragrant.
4. Add the lemon zest, lemon juice, and chicken broth to the pot. Stir well and bring to a simmer.
5. Return the chicken breasts to the Dutch oven, spooning some of the sauce over the top. Cover and bake in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the chicken from the pot and allow it to rest for a few minutes before serving. Pour the garlic butter sauce over the chicken and garnish with fresh parsley.

Lemon Garlic Butter Chicken Breasts in Dutch Oven is a rich and flavorful dish that combines the brightness of lemon with the savory depth of garlic butter. The chicken comes out incredibly moist, infused with the luscious sauce, while the lemon adds a fresh tang. This indulgent dish is perfect for a special occasion or when you want to treat yourself to something delicious yet simple.

Lemon Herb Chicken in Dutch Oven

Lemon Herb Chicken in Dutch Oven is a fragrant, flavorful dish where chicken is marinated with fresh herbs, lemon, and olive oil, then slow-cooked to perfection. The Dutch oven locks in moisture, keeping the chicken juicy while the lemon and herbs infuse the meat with bright, savory notes. This dish is perfect for a cozy family dinner or a special gathering.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1 lemon (zested and juiced)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1/4 cup white wine (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, mix the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over the chicken, and let it marinate in the refrigerator for at least 1 hour, or overnight for more flavor.
3. Preheat the oven to 375°F (190°C).
4. Heat a little olive oil in the Dutch oven over medium-high heat. Add the chicken breasts, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.
5. Flip the chicken and add chicken broth and white wine (if using) around the chicken. Cover the pot and transfer to the oven.
6. Roast for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with fresh parsley before serving.

Lemon Herb Chicken in Dutch Oven is a bright and aromatic dish that will fill your kitchen with wonderful scents. The chicken stays juicy thanks to the Dutch oven’s even heat distribution, while the marinade infuses the meat with fresh lemon and herb flavors. It pairs wonderfully with roasted vegetables, mashed potatoes, or a simple green salad.

Lemon Chicken Fajitas in Dutch Oven

Lemon Chicken Fajitas in Dutch Oven takes traditional fajitas to the next level with a zesty lemon marinade. The chicken, bell peppers, and onions are cooked together in the Dutch oven, absorbing the lemony, smoky flavors, creating a delicious, vibrant dish perfect for taco night.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced into strips
• 2 lemons (zested and juiced)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 bell pepper, sliced
• 1 onion, sliced
• Salt and pepper to taste
• Flour tortillas, for serving
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, combine the lemon zest, lemon juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and pepper to create the marinade.
2. Place the chicken strips in the marinade and let it marinate for at least 30 minutes to an hour.
3. Preheat the Dutch oven over medium heat. Add the marinated chicken and cook for 5-7 minutes until browned.
4. Add the bell pepper and onion to the Dutch oven and cook for an additional 5 minutes, until the vegetables are tender.
5. Warm the tortillas in a separate pan or microwave.
6. Serve the fajita mixture in the tortillas, garnished with fresh cilantro.

Lemon Chicken Fajitas in Dutch Oven are a perfect fusion of bright citrus and bold spices. The Dutch oven ensures the chicken stays juicy while the vegetables cook to tender perfection. With the lemon marinade adding a fresh zing, this dish is a flavorful twist on a classic favorite, and it makes for a fun, interactive meal with your family or friends.

Lemon Chicken and Artichokes in Dutch Oven

Lemon Chicken and Artichokes in Dutch Oven combines the tangy brightness of lemon with the rich, earthy flavor of artichokes. The chicken cooks with the artichokes in a flavorful broth, creating a hearty and satisfying meal that is both healthy and comforting. This one-pot recipe is perfect for a special dinner or a weeknight treat.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lemon (zested and juiced)
• 1 cup chicken broth
• 1 jar marinated artichoke hearts, drained and halved
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with salt, pepper, lemon zest, and oregano.
3. In a Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is crispy and golden. Flip the chicken and set it aside.
4. In the same pot, add garlic and cook for 1-2 minutes, until fragrant. Add the chicken broth, lemon juice, and artichokes, stirring to combine.
5. Return the chicken to the pot, skin-side up, and bring the mixture to a simmer.
6. Cover and transfer the pot to the oven. Roast for 35-40 minutes, or until the chicken is fully cooked and tender.
7. Garnish with fresh basil or parsley before serving.

Lemon Chicken and Artichokes in Dutch Oven is a flavorful, elegant dish that combines juicy chicken with tangy lemon and the richness of artichokes. The Dutch oven ensures that the chicken remains moist and tender, while the artichokes absorb all the savory, citrusy flavors. This dish is perfect for a special occasion or when you want to enjoy a healthy, satisfying meal without too much fuss.

Note: More recipes are coming soon