Dutch Oven Chicken Thighs

Dutch Oven Chicken Thighs are an incredibly easy-to-make weeknight dinner! These chicken thighs are cooked with potatoes and made with an irresistible creamy dijon pan sauce!

Course Main Course

Cuisine American, French-American, French-Inspired

Keyword Dutch Oven Chicken Thighs

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 548kcal

Ingredients

1.5-2 lb chicken thighs about 6, bone-in chicken thighs
1 tsp EACH garlic powder, Italian seasoning, and onion powder
½ tsp EACH salt and pepper
2 tbsp olive oil or any neutral-tasting oil, as needed
1 lb baby gold potatoes halved*
½ cup white cooking wine or any dry white wine
½ cup heavy cream
2 tbsp butter
3 cloves garlic smashed
2 tbsp dijon mustard
1 rosemary sprig (optional)

Instructions

Season the chicken thighs with garlic powder, Italian seasoning, onion powder, salt and pepper on both sides.
Drizzle olive oil into a dutch oven over medium-high heat and sear the chicken thighs on each side for 3-5 minutes.
Remove them from the pan.
Add another drizzle of olive oil (if you need it) and sauté your halved potatoes for 3-5 minutes.
Remove them from the pan.
Deglaze the pan with white wine and scrape up the brown bits. Turn the heat off.
Whisk in the heavy cream, butter, garlic and dijon mustard until it’s combined (the dutch oven should be warm enough to melt the butter, stir it until the butter is melted). Add the rosemary sprig.
Return the chicken and potatoes to the pan.
Bake, covered, at 425 degrees F for 20 minutes. Then, uncover and bake for another 10-15 minutes, or until the internal temperature of the chicken thighs reaches 165 degrees F.

Notes

Notes: instead of halved petite potatoes, you can use 5 potatoes cut into 1-inch cubes

Nutrition