These Dutch Oven Chicken Thighs are seasoned with delicious spices, seared, and then cooked with quinoa and Brussels sprouts for a healthy one-pot meal.
Favorite Dutch Oven Chicken Thighs
One-pot meals are seriously the best. There’s less to clean up and one-pot meals are ALWAYS easier to prepare.
We use our Dutch oven weekly in our house because it doubles as both a pot and a casserole dish. You can use it on the stovetop or in the oven (or both…like this recipe!).
These Dutch Oven Chicken Thighs are first seared on the stovetop and then finished off in the oven with Brussels sprouts, garlic, and quinoa to make a complete one-pot meal.
What is so special about a Dutch oven?
Dutch ovens are made out of cast iron and they are great for searing meat at high temperatures. They’re also great for cooking things in the oven because they distribute heat evenly.
This is hands-down our favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
What You Need
Talk about an explosion of flavor! From the chicken seasoning, to the garlic, to the onion, to the butter, these Dutch oven chicken thighs come out tasting so delicious.
- Chicken thighs: you need 1.5 to 2 lbs. bone-in chicken thighs. We love bone in thighs because they come out so tender.
- Chicken seasoning: the chicken seasoning for these thighs is flavor-packed and made with: garlic, brown sugar, thyme, salt, pepper, and dried lemon peel.
- Butter: the butter is used to sear the chicken thighs before baking. Butter adds fabulous flavor and just the right amount of fat.
Have our chicken seasoning on hand? Use about 2 tablespoons of that instead of the listed spices.
- White wine: need to deglaze your pot? White wine is the perfect thing to do so. Can’t do wine? Just swap it for more broth.
- Onion and Garlic: these are two of my favorite things and they really help create a wonderful flavor base for these Dutch oven chicken thighs.
- Brussels sprouts: Brussels sprouts cook perfectly alongside these thighs. They’re hearty, so they won’t get mushy.
- Quinoa: quinoa adds protein and great texture to round out this dish.
- Chicken broth: make sure to use normal chicken broth (instead of low sodium) or you will likely need to add more salt.
- Tomato paste: a touch of tomato paste really helps give some depth to this recipe.
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
- Prep Chicken Thighs: use a piece of paper towel to remove moisture from your thighs. Trim any excess skin and fat.
- Season and Sear Chicken: generously seasoning the chicken thighs with the chicken seasoning. Then, heat butter over medium/high heat in your Dutch oven. Sear chicken thighs in the butter for
- Deglaze and Cook Brussels: deglaze Dutch oven with white wine and then cook onion, garlic, and Brussels sprouts.
- Add All Ingredients: Meanwhile, combine broth, tomato paste, salt and pepper. Then, add that mixture along with the uncooked quinoa to the Brussels sprouts and mix to combine. Place seared chicken thighs on top of Brussels sprouts.
- Bake: Place the lid on your Dutch oven and bake at 400ºF for 20-25 minutes. Then, uncover and bake for an additional 5 minutes or until the internal temperature of the chicken thighs reaches 165ºF.
Let chicken thighs cool completely and then transfer the meal into an airtight container. Store in the fridge for up to 3-5 days.
Dutch Oven Chicken Thighs
- 1.5 to 2 lbs. bone-in chicken thighs ~6 medium thighs
- 2 teaspoons granulated garlic
- 1 teaspoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1.5 teaspoon pepper
- 1 teaspoon dried lemon peel
- 3 tablespoons butter or olive oil
- 1/2 cup dry white wine
- 1/2 large white onion chopped
- 1 tablespoon minced garlic
- 1- lb. Brussel sprouts halved
- 1/2 cup uncooked quinoa
- 1.5 cups chicken broth or beef broth
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5-8 sprigs of fresh thyme
- Preheat the oven to 400ºF.
- Mix the granulated garlic, brown sugar, dried thyme, salt, pepper, and dried lemon peel in a small bowl. Mix well and set aside.
- Remove moisture from the chicken thighs by patting them with a paper towel. Use a pair of kitchen sheers to trim any excess fat and skin.
- Sprinkle the chicken thighs with the dried spice mixture. Be sure each chicken thigh is coated in the spices.
- Heat a large Dutch oven over medium/high heat. Add butter. When the butter is melted and starting to bubble, add the chicken thighs to the Dutch oven skin-side down. Sear the chicken thighs for 2-3 minutes on each side. Be sure the chicken skin is browned. Remove from the Dutch oven and set the chicken aside.
- Deglaze the pot with white wine and scrape the brown bits from the bottom of the Dutch oven with a spatula. Add the onion and minced garlic to the Dutch oven and sauté for 3-4 minutes.
- Next, add the Brussels sprouts to the Dutch oven and mix. Sauté for an additional 2 minutes.
- While the Brussels sprouts are cooking, mix the broth, tomato paste, salt, and pepper into a large Pyrex container. Whisk until all the ingredients are combined.
- Finally, add the fresh thyme and uncooked quinoa to the Brussels sprouts and pour the broth mixture into the Dutch oven. Toss everything together.
- Place the seared chicken thighs on top of the Brussels sprouts and put the lid on your Dutch oven. Bake at 400ºF for 20-25 minutes.
- Uncover the Dutch oven and bake for an additional 5 minutes to brown the chicken skin.
- When the internal temperature of the chicken reaches 165ºF and the quinoa is cooked, remove the chicken from the oven.