Top 10 Dutch Oven Chicken Recipes


Hearty and happy meals are made with love and care. It is served with only the best kitchen oven and delicious recipes that you will always crave. Pretty sure with the use of your Dutch oven in the kitchen you will be inspired to cook these top 10 chicken recipes for your family and other special occasions. Pots are made to its perfection to cook the chicken at its best and topped with other ingredients that you will enjoy. So, what’s cooking for tonight’s supper? Here are the best chicken recipes that you can try such as chicken pasta, chicken casserole, chicken breast, baked chicken and much more.

Crunchy chicken baked recipe- this serves up to 4 to 6 people.

Ingredients: 1 large egg, 1 tbsp. Of milk, one can have French-fried onions be crushed, ¾ cup of grated Parmesan cheese, one tsp. Paprika and salt, ¼ cup of bread crumbs and butter, one broiler or fryer chicken (that is about 3 to 4 pounds).

Directions: the first bowl- whisk egg and milk. The second bowl- combine dry ingredients such as the bread crumbs, cheese, onion, salt and pepper, paprika. After which, dip the chicken into the first bowl or to the egg mixture and roll it to the second bowl where you have the mixture of other ingredients or in the onion mixture too.

Drizzle the butter in a plain grease (13×9 inches baking dish), place the mixed chicken and baked for about 350 degrees Celsius, uncovered for about 50 to 60 minutes or until juice is seen clear.

Pot pies golden chicken- this makes 12 servings.

Ingredients: 4 cups cooked chicken in cubes, 4 cups thawed, hashed brown potatoes (make sure its frozen and cubed), one package frozen mixed of vegetables, thawed, one can of undiluted condensed chicken cream and cream of onion soup, 1 cup of milk and sour cream, 2 tbsp. All-Purpose flour, ½ tsp. Salt and pepper, ¼ tsp. Garlic powder and one package of a refrigerated pastry pie.

Directions: Preheat Dutch oven to 400 degrees Celsius. In a large bowl, mix all of the 11 ingredients mentioned above accordingly. Then divide it into a 9-inch deep-dish pie plates. With each pasty pie, fill in the mixed ingredients and make sure that you are filling it nicely thus trim sides to make sure that it is well fitted.

Dutch oven: bake everything for about 30 to 40 minutes until it is golden brown in color. In case you are rolling pastry pies ahead of time, be sure to store it in the freezer, not more than three months. Do not thaw but rather preheat oven at about 425, then cover the pie with foil loosely and bake for 30 minutes. After which, reduce the heat to about 350 degrees, remove the foil and bake it for 50 to 55 minutes until it is golden brown.

Red potatoes and chicken recipes- this makes four

Ingredients: 3 tbsp. Of all-purpose flour, four skinless, boneless chicken breast in halves, 2 tbsp. Olive oil, 4 mediums wedged cut red potatoes, 2 cups of baby carrots, fresh and halved lengthwise, 4 ounces of mushroom stems, drained, 4 cans of green chilies cut into halves, a can of condensed cream of soup, undiluted, ¼ cup of 2% milk, ½ tsp chicken seasoning, ¼ tsp of salt and dried crushed rosemary and pepper.

Directions: in a resalable plastic bag, place the flour and add the chicken one at a time then shake until it is coated. After which, put it in a large skillet and cook it till it’s brown. Meanwhile, in slow cooker pot, place the following ingredients potato, chilies, and mushroom. In a smaller bowl, mix the remaining ingredients and then pour the soup mixture over the vegetables.

Dutch oven: Transfer the chicken that you have prepared in the slow cooker and top it with the remaining soup after that cover it and cook in a low 3 ½ to 4 hours or until it reaches the reading of 170 degrees.

Chicken rosemary butter sauce- 4 servings

Ingredients: 4 boneless, skinless chicken breast, 4 tbsp. Butter, ½ cup of white wine or chicken broth and heavy whip cream, 1tbsp. Minced rosemary.

Directions: cook it in a large skillet over a medium heat then cook the chicken in1 tbsp. Butter for about 4 to 5 minutes, remove and keep it warm.

Dutch oven: Add the chicken broth or wine to the pot, constantly stir until the brown bits from the pan is loosen then add the cream and boil. Reduce the heat and then stir until it is slightly thickened. Stir the rosemary and butter until it is well blended.

Fried chicken potluck recipe- 12 servings.

Ingredients: 1 ½ cup of AFP, ½ cup cornmeal, ¼ cup of cornstarch and water, three tsp. Salt, 2tsp, paprika, one tsp. Oregano, pepper, rubbed sage, two large eggs, ¼ cup water, two fryer chickens and oil for frying.

Directions: in the large sealable plastic bag, place all dry ingredients together with egg and water then dip the chicken and coat it. Do this in a few times. Then in your electric skillet, fry the chicken for 3 to 5 minutes until it is golden crispy.

Dutch oven: bake and uncovered at 350 degrees for 20 to 30 minutes until the juice is clear.

Bruschetta chicken recipe- 4 servings.

Ingredients: ½ cup of APF and egg (substitute), ¼ cup of bread crumbs and parmesan cheese, 1 tbsp. Butter, melted and olive oil, two tomatoes, seeded, and chopped, 3tbsp. Minced basil, fresh, 1/4tsp. Pepper and 4 ounces of boneless, skinless chicken breast halves.

Directions: Preheat: 375 degrees. The first bowl- mix flour and egg, dip the chicken into the egg mixture. The second bowl- mix bread crumbs, cheese, and butter. Roll the mixed chicken to the second bowl.

Dutch over: cover the pot with foil and bake it for 20 minutes then after uncovering it and bake it for another 10 minutes. Meanwhile, you can toss up the tomatoes with all its other ingredients left and bake if for 5 to 10 minutes.

Coconut curried chicken- 4 servings

Ingredients: 3tbsp. Butter, melted, 1 cup preserved apricot and sweetened, shredded coconut and 6 ounces each of boneless, skinless chicken breast.

Directions: the first bowl- place the butter. Second bowl- coconut and curry powder. Dip the chicken into the mixture.

Dutch oven: sprinkle the chicken with salt and bake, uncovered for about 350 degrees for 35 minutes.

Chicken maple mustard- 6 servings.

Ingredients: 6 skinless, boneless chicken breast in halves, ½ cup of maple syrup, 1/3 cup of ground stone mustard, 2tbsp. Cooking tapioca and brown rice (hot cooked)

Directions: place the chicken in a slow cooker in a three quartz. In a smaller bowl, mix ingredients such as the syrup, tapioca, and mustard. Pour the chicken and cover to cook for about 3 to 4 hours. This is best served with rice.

Chicken wings glazed with maple- 6 to 8 servings.

Ingredients: 3 lbs. of chicken, 1 cup syrup(maple), 2/3 cup of chili sauce, ½ cup chopped onion, 2tbsp. Mustard, 2tsp. Worcestershire sauce and ½ tsp red pepper flakes crushed.

Directions: Cut the chicken into sections into three and discard the tip of the wings. In a resalable plastic bag, combine all ingredients. Set it aside for refrigeration and basting. Add the chicken to marinade and seal bag for coating of the chicken. After 4 hours, discard the marinade. Grill the chicken and cover for 12 to 16 minutes and turn it occasionally.

Chicken wings glazed- 24 servings

Ingredients: 2 ½ chicken wings, ½ cup BBQ sauce, ½ cup of honey and ½ cup soy sauce.

Directions: Cut the chicken into three major sections and do not forget to discard the tip of the chicken wings. In a baking dish, combine all the BBQ, honey and soy sauce and bake, uncovered at 350 degrees for about 50 to 60 minutes.

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