Dutch Baked Chicken
Experience rustic comfort food at its finest with this Dutch Baked Chicken recipe, a one-pot masterpiece cooked to perfection in a Dutch oven. Succulent, golden-brown chicken thighs are nestled atop a medley of tender vegetables—carrots, celery, onions, and potatoes—and bathed in a luscious, herb-infused cream sauce. This hearty dish is elevated with aromatic thyme, bay leaves, and a touch of paprika for a rich depth of flavor. The oven-baking process locks in moisture while crisping up the skin, making it the ultimate combination of texture and taste. Ideal for cozy family dinners or Sunday gatherings, this recipe is easy to prepare, requiring just 20 minutes of hands-on time before the magic happens in the oven. Serve it straight from the Dutch oven for an impressive and fuss-free meal that’s bound to become a household favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 large yellow onion
- 3 medium carrots
- 2 stalks celery stalks
- 4 medium potatoes
- 4 cloves garlic cloves
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chicken broth
- 0.5 cup heavy cream
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels, then season both sides with salt, black pepper, and paprika.
Heat a large Dutch oven over medium-high heat and add the olive oil. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and brown the other side for another 3-4 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the Dutch oven. Once melted, add the diced onion, sliced carrots, and chopped celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to create a smooth, slightly thickened sauce. Add the heavy cream and stir to combine.
Nestle the chicken thighs back into the Dutch oven on top of the vegetables and sauce. Scatter the cubed potatoes around the chicken.
Add the thyme sprigs and bay leaves, then cover the Dutch oven with its lid.
Transfer the Dutch oven to the preheated oven and bake for 45 minutes.
After 45 minutes, remove the lid and bake for an additional 15 minutes to allow the chicken skin to crisp up slightly.
Remove from the oven, discard the thyme sprigs and bay leaves, and let the dish rest for 5 minutes before serving.
Serve the Dutch Baked Chicken hot, spooning the sauce and vegetables over the chicken.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
