Dutch Oven Chicken Thighs

5 from 1 vote

Easy, Delicious and oh so versatile! These Dutch Oven Chicken Thighs will have your family begging for this recipe every week and you'll be so glad to have it in your pocket. Great for company too!

Prep Time10

Cook Time8

Total Time8 10

Course: main

Cuisine: American

Keyword: dutch oven chicken thighs

Servings: servings

Calories: 540kcal

Author: Wendi Spraker

Cost: $12

Equipment

1 dutch oven
1 oven

Ingredients

1 tbs oil
3 lbs chicken thighs boneless skinless
2 cups chicken broth
2 packets ranch dressing seasoning
1 packet chicken gravy mccormicks brand
16 oz mushrooms sliced, fresh

Instructions

Preheat the oven to 170
On the stovetop, heat the oil in the dutch oven over high heat until hot and shimmering. Add the chicken thighs to the oil one at a time and sear on each side until brown. Do this by allowing the chicken to cook on one side until it releases from the bottom, this make take a minute or more. If some sticks, don't worry about it. Once a piece of chicken is seared, remove it to a plate. The chicken should not be cooked through, just browned on the outside.
Once all of the chicken is seared, remove the dutch oven from the heat and add all of the chicken and the juices from the plate to the dutch oven.
In a bowl, mix 2 cups of broth together with the ranch seasoning packets and the chicken gravy, mix well and pour over the chicken. Add the rest of the broth to the dutch oven. Place the lid on the dutch oven and put it in the oven in the center.
Cook the chicken for 6 hours at 170. Remove from the oven and add the sliced mushrooms to the dutch oven and replace the lid. No need to try to stir them in. Return the dutch oven to the center of the oven. Cook for another 2 hours.
Remove the dutch oven from the oven and remove the lid, Gently stir the chicken and mushrooms together. Serve hot.

Video

Notes

I note in the recipe to sear the chicken breasts in the dutch oven before cooking, it adds flavor. If you don't feel confident about that or it seems like too much trouble, you can skip that step and your dish will still turn out fine.
Some of you will have a near heart attack about adding three packets of flavor to your dish. Honestly, that is where most of the flavor comes from, it's necessary for this recipe. If that isn't your thing, you might want to find another recipe.
This dish is endlessly versatile for serving options, once you make this once, you'll find a million uses for both the chicken and the broth it creates.
We love mushrooms at my house, but maybe you don't. If you don't, leave them off. Your final dish will still be delicious. If you want to add some color, I suggest carrots slices added the last 2 hours of cooking.
DO NOT add the veggies at the beginning or they will completely disintegrate by the time the dish is done. That said, if you are cooking for children who won't touch a vegetable, maybe that is the answer. They will still be in there, just not visible as a whole thing.

SUBSTITUTIONS

Chicken Thighs - you could always use bone in thighs or a boneless skinless breast for this recipe. I've eaten a similar dish where gizzards were added in and honestly, you wouldn't know that the gizzards were anything different than the thighs.

Packets - I don't have a substitution for these because honestly, that is where all the flavor is coming from.

Mushrooms - if mushrooms aren't your thing, leave them out. You could always add in a different veggie like carrots if you prefer.

Broth - You could use water combined with broth concentrate or bouillon if you prefer.

Nutrition