This dutch oven chicken thighs recipe is packed with bold flavor while still using simple, everyday ingredients. Tender boneless skinless chicken thighs are seared until golden, then slowly braised in salsa, broth, onion, and spices until perfectly shreddable. It’s one of those easy dinner recipes that works for tacos, bowls, burritos, or meal prep throughout the week.
Why You’ll Love This Recipe
- Tender, flavorful chicken made with simple ingredients
- An easy one-pot meal with minimal cleanup. We have several one pot chicken recipes such as our one pan chicken thighs and rice.
- Rich, smoky flavor from chipotle salsa and spices
- Perfect for tacos, burrito bowls, rice bowls, and more. Try it with our Chipotle copycat cilantro lime rice and our how to cook canned black beans recipe.
- Great for meal prep and leftovers throughout the week
- Made in a large dutch oven for easy stovetop braising
- One of those versatile chicken recipes you’ll make again and again
Looking for other dutch oven recipes? Try our delicious dutch oven chili recipe.
Ingredient Notes
This dutch oven chicken thighs recipe uses pantry staples and flexible ingredients for an easy, flavorful dinner.
- Chicken thighs - Boneless skinless chicken thighs stay tender and juicy during braising. You can also use bone-in chicken thighs, but the cooking time may need to increase slightly.
- Chipotle salsa - Adds smoky flavor and creates the base of the braising sauce. Choose a mild or spicy salsa depending on your preferred heat level. We love using chipotle salsa in our crispy oven-baked chicken tacos too.
- Chicken broth - Use regular chicken broth or chicken bone broth for extra richness and protein. Chicken stock would work too.
- Seasonings - Smoked paprika, cumin, garlic powder, and onion powder create deep flavor without needing a long ingredient list.
- Hot sauce - The Valentina adds a little bit of extra spice, but can easily be omitted.
See the recipe card below for a complete list of ingredients and measurements for this delicious comfort food.
Recipe Tips & Variations
- Pat the chicken dry - Use a paper towel to remove excess moisture to get a good sear to develop on the boneless chicken thighs.
- Don’t overcrowd the pot - Cook the chicken in batches if needed so a golden brown crust forms instead of steaming.
- Scrape the pot well - Stir and scrape up the browned bits from the bottom of the pot for the most flavor.
- Braise low and slow - Gentle simmering creates tender chicken and rich sauce.
- Adjust the spice - Add more or less hot sauce depending on your preferred heat level.
- Make it a complete meal - Serve with brown rice, wild rice, roasted vegetables, or a simple side salad.
- Switch the protein - This also works with boneless chicken breasts, though thighs give the best texture and flavor.
How to Make Braised Dutch Oven Chicken Thighs
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a large dutch oven over medium-high heat.
Once hot, add the chicken thighs in a single layer and sear for 3–4 minutes per side, until deeply golden brown. Work in batches if needed to avoid overcrowding.
Step 2: Reduce the heat to medium heat. Add the diced onion, smoked paprika, cumin, garlic powder, onion powder, oregano, broth, salsa, and optional hot sauce to the pot with the chicken.
Stir well, scraping up the brown bits from the bottom of the pan for extra flavor.
Bring the mixture to a gentle simmer, then reduce heat to low and cover with a lid.
Let the chicken braise for 30–40 minutes, or until the chicken is tender and easily shreds. The chicken should reach an internal temperature of 165°F.
Step 3: Remove the lid and shred the chicken directly in the pot using two forks. Stir to coat the chicken in the flavorful sauce.
Serve warm in tacos, burrito bowls, rice bowls, or with your favorite sides.
Dutch Oven Chicken Thighs FAQs
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth if needed to loosen the sauce. This chicken also freezes well for future meals.
Yes! Let the chicken cool completely, then store it in an airtight container or freezer-safe bag with the sauce to help keep the chicken moist. Freeze for up to 2–3 months. For best results, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave with a splash of chicken broth if needed.
This chicken is delicious served with brown rice, wild rice, roasted vegetables, tortillas, or a simple side salad. It also works well in tacos, burrito bowls, and quesadillas.
Absolutely. Bone-in chicken thighs work well in this recipe and adds great flavor to the braising liquid. You may need to increase the cooking time slightly to ensure the chicken reaches an internal temperature of 165°F.
This braised chicken thighs recipe is gluten free and dairy free.
Other Chicken Thighs Recipes
If you make this dutch oven chicken thighs recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Dutch Oven Chicken Thighs (One-Pot Stovetop Recipe)
Ingredients
- Salt and pepper for seasoning the chicken
- 1-2 tablespoons avocado oil or olive oil
- 2 pounds boneless skinless chicken thighs
- 1 medium white onion, diced
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¾ cup chicken bone broth or chicken broth
- 1, 16-ounce jar of chipotle salsa
- 1 tablespoon Valentina hot sauce, optional for spice
Instructions
- Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
- Heat the avocado oil in a large dutch oven over medium-high heat.
- Once hot, add the chicken thighs in a single layer and sear for 3–4 minutes per side, until deeply golden brown. Work in batches if needed to avoid overcrowding.
- Reduce the heat to medium heat. Add the diced onion, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, broth, salsa, and optional hot sauce to the pot with the chicken.
- Stir well, scraping up the brown bits from the bottom of the pan for extra flavor.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover with a lid.
- Let the chicken braise for 30–40 minutes, or until the chicken is tender and easily shreds. The chicken should reach an internal temperature of 165°F.
- Remove the lid and shred the chicken directly in the pot using two forks. Stir to coat the chicken in the flavorful sauce.
- Serve warm in tacos, burrito bowls, rice bowls, or with your favorite sides.
Notes
- Save time/prep ahead:
- Prep the onion ahead and measure out the spices ahead of time.
- Make a double batch - This recipe is excellent for meal prep and freezes well.
- Use pre-made salsa - A quality jarred salsa keeps this recipe simple while adding tons of flavor.
- Shred directly in the pot - Saves dishes and keeps the chicken coated in sauce.
- Repurpose leftovers - Use leftover chicken in tacos, burritos, quesadillas, rice bowls, or salads throughout the week.
- This braised chicken thighs recipe is gluten free and dairy free.
- The recipe can be found on My Fitness Pal by searching "BWB Dutch Oven Chicken Thighs." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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