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Boneless Skinless Chicken Thighs In Dutch Oven

Tender, juicy chicken thighs simmered in a rich, aromatic broth, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup carrots sliced
  • 1 cup green beans trimmed

Equipment

  • Large Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

  1. Heat the olive oil in the Dutch oven over medium-high heat.
  2. Sear the chicken thighs in the pot until they are golden brown.
  3. Add the diced onion and minced garlic, cooking until fragrant.
  4. Pour in the chicken broth and scrape any brown bits from the bottom.
  5. Stir in the dried thyme and rosemary, along with salt and pepper to taste.
  6. Add the sliced carrots and trimmed green beans to the pot.
  7. Place the seared chicken thighs back into the pot.
  8. Cover the Dutch oven and reduce the heat to low.
  9. Cook for about 45 minutes until the chicken is cooked through.
  10. Serve the chicken and vegetables with a spoonful of the rich sauce over the top.

Notes

For extra flavor, marinate the chicken thighs in your favorite spices for a few hours before cooking.