Evenings call for something special, and what better way to answer than with the rich, comforting flavors of chicken thighs slow-cooked to perfection in a Dutch oven? Whether you’re craving a quick weeknight dinner or a hearty meal to warm up a chilly night, our roundup of 16 delicious recipes promises to deliver. Dive in and discover your next favorite dish that’s sure to make any night cozier.
Garlic Butter Chicken Thighs with Rosemary
Here’s a dish that combines the rich flavors of garlic and butter with the aromatic touch of rosemary, perfect for a cozy dinner. Let’s dive into making these succulent Garlic Butter Chicken Thighs with Rosemary, step by step.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tbsp unsalted butter, clarified
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup chicken stock
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken thighs.
- Season the chicken thighs evenly on both sides with sea salt and freshly ground black pepper.
- Heat a large oven-proof skillet over medium heat and add the clarified butter, allowing it to melt but not brown.
- Place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Tip: Resist the urge to move the chicken too soon to ensure a perfect sear.
- Flip the chicken thighs and add the minced garlic and chopped rosemary around them, sautéing for 1 minute until fragrant.
- Pour the chicken stock into the skillet, being careful not to pour it directly over the chicken to keep the skin crispy.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist chicken.
Every bite of these chicken thighs offers a crispy skin exterior with juicy, flavorful meat underneath. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.
Honey Mustard Glazed Chicken Thighs
Delightfully simple yet bursting with flavor, this honey mustard glazed chicken thighs recipe is a perfect weeknight dinner that doesn’t skimp on taste. Follow these steps to create a dish that’s both juicy and packed with a sweet and tangy glaze.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/4 cup Dijon mustard
- 1/4 cup raw honey
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- In a small bowl, whisk together the Dijon mustard, raw honey, extra virgin olive oil, smoked paprika, sea salt, freshly ground black pepper, minced garlic, and apple cider vinegar until fully combined.
- Pat the chicken thighs dry with paper towels to ensure the glaze adheres properly.
- Brush each chicken thigh generously with the honey mustard glaze, making sure to coat both sides.
- Place the glazed chicken thighs skin-side up on a baking sheet lined with parchment paper for easy cleanup.
- Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Succulent and flavorful, these honey mustard glazed chicken thighs offer a perfect balance of sweet and tangy with a crispy skin. Serve alongside roasted vegetables or a fresh salad for a complete meal that’s sure to impress.
Creamy Tuscan Chicken Thighs
Kickstart your culinary journey with this delectable Creamy Tuscan Chicken Thighs recipe, a dish that marries the rustic charm of Tuscan cuisine with the creamy indulgence of modern cooking. Perfect for beginners, this guide will walk you through each step with precision, ensuring a flawless execution every time.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp dried Italian seasoning
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup baby spinach, tightly packed
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the dish.
- Season the chicken thighs generously with salt and pepper on both sides.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer, then reduce the heat to low.
- Stir in the Italian seasoning, sun-dried tomatoes, and baby spinach, cooking until the spinach wilts, about 2 minutes.
- Return the chicken thighs to the skillet, nestling them into the sauce. Sprinkle with Parmesan cheese.
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.
The creamy sauce, enriched with Parmesan and studded with sun-dried tomatoes, clings to the tender chicken thighs, offering a harmonious blend of textures and flavors. Serve over a bed of al dente pasta or with crusty bread to soak up every last drop of the sauce.
Spicy Cajun Chicken Thighs with Andouille Sausage
Begin by gathering your ingredients and prepping your workspace for a flavorful journey into Cajun cuisine. This dish combines the bold spices of Cajun seasoning with the smoky depth of Andouille sausage, creating a hearty meal that’s perfect for any occasion.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup Andouille sausage, sliced into 1/2-inch rounds
- 2 tbsp clarified butter
- 1 tbsp Cajun seasoning
- 1/2 cup chicken stock
- 1 tbsp fresh thyme leaves
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken thighs.
- Season the chicken thighs evenly with Cajun seasoning, ensuring each piece is thoroughly coated for maximum flavor.
- Heat clarified butter in a large oven-safe skillet over medium-high heat until it shimmers, indicating it’s hot enough to sear the chicken.
- Place the chicken thighs skin-side down in the skillet, searing for 5 minutes or until the skin is golden brown and crispy.
- Flip the chicken thighs and add the Andouille sausage, onion, bell pepper, celery, and garlic to the skillet, sautéing for 3 minutes until the vegetables begin to soften.
- Pour in the chicken stock and sprinkle fresh thyme leaves over the mixture, bringing it to a simmer to deglaze the pan and incorporate all the flavors.
- Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
Serve this dish over a bed of creamy mashed potatoes or alongside a crisp green salad to balance the richness. The chicken thighs will be succulent and tender, with a crispy skin that’s packed with spicy Cajun flavors, while the Andouille sausage adds a smoky contrast that’s irresistible.
Braised Chicken Thighs with Mushrooms and Thyme
For a comforting yet elegant meal, braised chicken thighs with mushrooms and thyme offer a perfect balance of flavors and textures. This dish, with its tender meat and earthy mushrooms, is a testament to the magic of slow cooking.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup wild mushrooms, cleaned and sliced
- 2 tbsp clarified butter
- 1 tbsp fresh thyme leaves
- 1/2 cup dry white wine
- 1 cup chicken stock, homemade preferred
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 325°F to ensure a consistent cooking environment for braising.
- Season the chicken thighs evenly with kosher salt and freshly ground black pepper, enhancing their natural flavors.
- In a heavy-bottomed oven-proof skillet, heat clarified butter over medium-high heat until it shimmers but does not smoke.
- Place the chicken thighs skin-side down in the skillet, searing for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes. Remove and set aside.
- In the same skillet, add the sliced wild mushrooms, sautéing until they begin to soften and release their moisture, about 4 minutes.
- Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom, and reduce by half, approximately 3 minutes.
- Return the chicken thighs to the skillet, add fresh thyme leaves, and pour in chicken stock until the liquid comes halfway up the sides of the chicken.
- Cover the skillet and transfer to the preheated oven, braising for 45 minutes until the chicken is tender and cooked through.
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Perfectly braised, the chicken thighs are succulent with a rich, velvety sauce infused with the earthiness of mushrooms and the aromatic touch of thyme. Serve over a bed of creamy polenta or alongside roasted root vegetables for a hearty meal.
Lemon Herb Chicken Thighs with Potatoes
Zesty and flavorful, this dish combines the bright acidity of lemon with the earthy tones of herbs to create a comforting meal that’s perfect for any night of the week. Follow these steps to achieve perfectly cooked chicken thighs with crispy potatoes every time.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs Yukon Gold potatoes, quartered
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C) to ensure it reaches the correct temperature for crispy skin.
- In a large bowl, combine the chicken thighs, potatoes, olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper. Toss until evenly coated. Tip: Let the mixture sit for 10 minutes to marinate slightly for deeper flavor.
- Arrange the chicken and potatoes in a single layer on a rimmed baking sheet, ensuring the chicken is skin-side up. Tip: Use a parchment-lined baking sheet for easy cleanup and to prevent sticking.
- Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden brown and crispy, and the potatoes are tender when pierced with a fork. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to avoid burning.
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
Herb-infused and lemon-kissed, this dish offers a delightful contrast between the crispy chicken skin and the tender, flavorful potatoes. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s as nutritious as it is delicious.
Chicken Thighs with White Wine and Garlic
Zesty and aromatic, this dish transforms simple chicken thighs into a gourmet experience with the elegance of white wine and the punch of garlic. Perfect for a weeknight dinner that feels special, it’s a testament to how a few quality ingredients can create something truly memorable.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup dry white wine
- 4 cloves garlic, minced
- 2 tbsp clarified butter
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh thyme leaves
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the chicken is ready to roast.
- Season the chicken thighs evenly with kosher salt and freshly ground black pepper, ensuring every piece is well-coated for maximum flavor.
- Heat clarified butter in a large oven-safe skillet over medium-high heat until it shimmers, indicating it’s hot enough to sear the chicken without burning.
- Place the chicken thighs skin-side down in the skillet, searing for 5-7 minutes until the skin is golden brown and crispy. Tip: Do not move the chicken during searing to achieve an even crust.
- Flip the chicken thighs and add minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned, to avoid bitterness.
- Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet for added depth of flavor. Tip: These bits are packed with taste, so don’t skip this step.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
- Sprinkle fresh thyme leaves over the chicken before serving to add a bright, herbal note.
Rich in flavor, the chicken thighs emerge juicy with a crispy skin, bathed in a garlicky white wine sauce that’s both light and deeply savory. Serve over a bed of creamy polenta or alongside roasted vegetables to soak up every drop of the delicious sauce.
Maple Dijon Chicken Thighs with Sweet Potatoes
You’re about to embark on a culinary journey that combines the sweetness of maple with the tang of Dijon, all nestled atop perfectly roasted chicken thighs and sweet potatoes. This dish is a harmonious blend of flavors that’s both comforting and sophisticated, ideal for a weeknight dinner that feels anything but ordinary.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
Instructions
- Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting.
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, smoked paprika, garlic powder, sea salt, and black pepper until fully combined.
- Place the chicken thighs and cubed sweet potatoes in a large mixing bowl. Pour the maple Dijon mixture over them, tossing to coat evenly. Tip: For maximum flavor, let the chicken and sweet potatoes marinate in the mixture for at least 30 minutes before roasting.
- Transfer the chicken and sweet potatoes to a baking sheet, arranging them in a single layer. Scatter the fresh thyme sprigs on top. Tip: Ensure the chicken thighs are skin-side up to achieve a crispy, golden-brown skin.
- Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender. Tip: Halfway through cooking, gently stir the sweet potatoes to promote even caramelization.
- Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Lusciously tender chicken thighs with a sticky, flavorful glaze pair beautifully with the caramelized edges of the sweet potatoes. Serve this dish over a bed of wild rice or alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.
Chicken Thighs with Olives and Lemon
Just imagine the perfect balance of tangy and savory flavors coming together in a dish that’s as easy to make as it is delicious. Chicken Thighs with Olives and Lemon is a straightforward recipe that promises a gourmet experience with minimal effort.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/2 cup pitted Kalamata olives
- 1 lemon, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup chicken stock
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Season the chicken thighs evenly with kosher salt and freshly ground black pepper on both sides.
- Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet, cooking for 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and add minced garlic, Kalamata olives, lemon slices, and fresh thyme leaves around them in the skillet.
- Pour chicken stock into the skillet, being careful not to pour it directly over the chicken to keep the skin crispy.
- Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
The chicken thighs emerge from the oven with a crispy skin and juicy interior, perfectly complemented by the briny olives and bright lemon. Serve this dish over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to impress.
One Pot Chicken Thighs with Rice and Peas
Sometimes, the best meals come together in a single pot, minimizing cleanup while maximizing flavor. This One Pot Chicken Thighs with Rice and Peas is a testament to that, offering a hearty, comforting dish perfect for any night of the week.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken stock, low-sodium
- 1/2 cup frozen peas, thawed
- 2 tbsp clarified butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt, to season
Instructions
- Preheat a large, heavy-bottomed pot over medium heat for 2 minutes. Add clarified butter, allowing it to melt and coat the bottom evenly.
- Season chicken thighs generously with salt on both sides. Place them skin-side down in the pot. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove and set aside.
- In the same pot, add diced onion. Cook for 3 minutes until translucent, stirring occasionally. Add minced garlic, smoked paprika, and ground cumin. Cook for 1 minute until fragrant.
- Add rinsed rice to the pot, stirring to coat with the onion and spice mixture. Pour in chicken stock, scraping any browned bits from the bottom of the pot for added flavor.
- Return chicken thighs to the pot, nestling them into the rice. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes without lifting the lid.
- After 20 minutes, remove the lid and scatter thawed peas over the top. Cover and let sit off the heat for 5 minutes to allow the peas to warm through and the rice to steam.
- Fluff the rice gently with a fork, mixing in the peas. Serve immediately, ensuring each plate gets a piece of chicken and a generous portion of rice.
Unbelievably tender chicken thighs rest atop fluffy, aromatic rice, with sweet peas adding a pop of color and freshness. For an extra touch, garnish with chopped parsley or a squeeze of lemon to brighten the dish.
Chicken Thighs with Caramelized Onions and Apples
This delightful dish combines the savory depth of chicken thighs with the sweet complexity of caramelized onions and apples, creating a harmonious balance that’s perfect for any season. Today, we’ll guide you through each step to ensure your culinary success.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons clarified butter
- 2 large yellow onions, thinly sliced
- 2 firm apples, cored and sliced into 1/4-inch wedges
- 1 tablespoon fresh thyme leaves
- 1/2 cup dry white wine
- 1 cup chicken stock
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken thighs later.
- Season the chicken thighs generously with salt and pepper on both sides.
- In a large oven-safe skillet, heat the clarified butter over medium heat until shimmering.
- Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes, then remove from the skillet and set aside.
- In the same skillet, add the thinly sliced onions and a pinch of salt. Cook over medium-low heat, stirring occasionally, for 15 minutes until deeply caramelized.
- Add the apple wedges and thyme leaves to the skillet, cooking for an additional 5 minutes until the apples begin to soften.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet, and reduce by half, about 2 minutes.
- Return the chicken thighs to the skillet, skin-side up, and add the chicken stock. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through.
- Remove from the oven and let rest for 5 minutes before serving.
Kitchen tip: For an extra layer of flavor, deglaze the skillet with a splash of apple cider vinegar before adding the wine. The finished dish offers a succulent texture from the chicken, complemented by the sweet and tangy onions and apples. Serve atop a bed of creamy polenta or with a side of roasted root vegetables for a complete meal.
Smoky Paprika Chicken Thighs with Chickpeas
Ready to elevate your weeknight dinner with minimal effort? This smoky paprika chicken thighs with chickpeas dish combines bold flavors and simple techniques for a meal that’s both rustic and refined.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp extra virgin olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup chicken stock
- 1 tbsp apple cider vinegar
- Salt, to season
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix smoked paprika, ground cumin, and 1 tbsp of olive oil to form a paste.
- Rub the spice paste evenly over the chicken thighs, ensuring each piece is well coated.
- Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5 minutes until the skin is golden and crispy.
- Flip the chicken thighs and add the sliced onion and minced garlic to the skillet. Cook for 2 minutes until the onions begin to soften.
- Add the chickpeas, chicken stock, and apple cider vinegar to the skillet, stirring gently to combine.
- Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the chickpeas are tender.
- Remove from the oven and let rest for 5 minutes before serving.
Creating a crispy skin on the chicken thighs is key for texture contrast. The smoky paprika infuses the dish with a deep, aromatic flavor that pairs beautifully with the creamy chickpeas. Serve this dish over a bed of quinoa or with a side of roasted vegetables for a complete meal.
Chicken Thighs with Spinach and Feta
On a bustling weeknight, nothing beats the simplicity and flavor of a well-prepared dish that brings together the richness of chicken thighs with the freshness of spinach and the tang of feta. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups fresh spinach, tightly packed
- 1/2 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the chicken is ready to bake.
- Season the chicken thighs evenly on both sides with kosher salt, black pepper, garlic powder, and crushed red pepper flakes for a flavorful crust.
- Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes, to properly sear the chicken.
- Place the chicken thighs skin-side down in the skillet and cook undisturbed for 5-7 minutes, until the skin is golden brown and crispy.
- Flip the chicken thighs and add the fresh spinach around them, allowing it to wilt slightly from the heat, about 2 minutes.
- Sprinkle the crumbled feta cheese over the spinach and transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is slightly melted.
Rich in flavors and textures, this dish offers the perfect balance between the crispy chicken skin, tender meat, wilted spinach, and creamy feta. Serve it straight from the skillet for a rustic presentation or plate it over a bed of quinoa for an extra protein boost.
Balsamic Glazed Chicken Thighs with Figs
Ready to elevate your weeknight dinner with a dish that balances sweet and savory flavors effortlessly? This Balsamic Glazed Chicken Thighs with Figs recipe is a perfect blend of simplicity and sophistication, ideal for those looking to impress with minimal fuss.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp extra virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 6 fresh figs, halved
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Season the chicken thighs evenly with sea salt and freshly ground black pepper.
- Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet, cooking for 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and cook for an additional 3 minutes to lightly brown the other side.
- Remove the chicken from the skillet and set aside on a plate, keeping the skillet on the heat.
- In the same skillet, add minced garlic, sautéing for 30 seconds until fragrant.
- Whisk in balsamic vinegar, honey, and Dijon mustard, bringing the mixture to a simmer for 2 minutes to slightly thicken.
- Return the chicken thighs to the skillet, spooning the glaze over them, and scatter the halved figs around the chicken.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Accompanied by the caramelized figs and a rich balsamic glaze, this dish offers a delightful contrast of textures and flavors. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s as visually appealing as it is delicious.
Chicken Thighs with Sundried Tomatoes and Basil
For a dish that combines simplicity with sophistication, this recipe transforms humble chicken thighs into a vibrant meal with the rich flavors of sundried tomatoes and fresh basil.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/4 cup sundried tomatoes in oil, drained and thinly sliced
- 1/4 cup fresh basil leaves, chiffonade
- 2 tbsp clarified butter
- 1/2 cup dry white wine
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs evenly with sea salt, black pepper, and garlic powder.
- Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and add the sundried tomatoes and white wine to the skillet. Tip: Deglaze the pan by scraping up any browned bits with a wooden spoon for added flavor.
- Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes. Tip: Resting allows the juices to redistribute, ensuring moist meat.
- Sprinkle the chiffonade basil over the chicken before serving. Tip: Adding basil at the end preserves its vibrant color and fresh flavor.
Chicken thighs emerge from the oven succulent and infused with the tangy sweetness of sundried tomatoes, balanced by the aromatic freshness of basil. Serve atop a bed of creamy polenta or alongside roasted vegetables for a complete meal.
Coconut Curry Chicken Thighs with Jasmine Rice
Every home cook deserves a dish that’s both comforting and exotic, and this Coconut Curry Chicken Thighs with Jasmine Rice recipe is just that. It’s a harmonious blend of creamy coconut milk, aromatic spices, and tender chicken, served over fluffy jasmine rice for a meal that’s as satisfying to make as it is to eat.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 cup jasmine rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp clarified butter
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 cup chicken stock
- 1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs evenly with sea salt and black pepper.
- Heat clarified butter in a large, oven-safe skillet over medium-high heat until shimmering.
- Add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes. Remove and set aside.
- In the same skillet, add ginger and garlic, sautéing for 1 minute until fragrant.
- Stir in curry powder and turmeric, cooking for 30 seconds to toast the spices.
- Pour in coconut milk and chicken stock, scraping up any browned bits from the bottom of the skillet.
- Return the chicken thighs to the skillet, skin-side up, and bring the liquid to a simmer.
- Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken bakes, cook the jasmine rice according to package instructions.
- Once done, let the chicken rest for 5 minutes before serving.
- Serve the chicken and sauce over the jasmine rice, garnished with fresh cilantro.
Unbelievably tender, the chicken thighs are enveloped in a rich, velvety sauce that’s perfectly balanced with the floral notes of jasmine rice. For an extra touch of elegance, serve with a side of steamed vegetables or a crisp, green salad.
Conclusion
Craving comfort? This roundup of 16 delicious chicken thigh Dutch oven recipes is your ticket to cozy nights filled with flavorful meals. Whether you’re in the mood for something hearty, spicy, or sweet, there’s a dish here to satisfy. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!