10+ Dutch Oven Recipes for Easy and Delicious Home Cooking

Dutch oven recipes make whipping up a tasty meal a breeze, all in one pot. This classic cookware lets you handle everything from stews to breads without the mountain of dishes afterward.

You can use a Dutch oven to make cooking easier and more enjoyable by preparing meals that need less cleanup.

If you’re new to Dutch ovens or just love them already, there are loads of easy recipes to try. These dishes usually combine ingredients in a way that brings out bold flavors and keeps things moist.

With a Dutch oven, you’re not stuck just making soups or stews. There’s a whole world of options.

1) Classic Beef Stew

Classic beef stew really shines in a Dutch oven. You’ll slowly cook chunks of beef with carrots, potatoes, and onions.

The stew simmers in a rich broth—sometimes with a splash of red wine. Dutch ovens help everything cook evenly, so the beef turns out juicy.

Slow cooking breaks down the meat, making it melt-in-your-mouth tender. This one’s a go-to for cold days when you want something hearty.

Carrots and potatoes are the usual veggies, but feel free to mix it up. Plan on about two hours in the oven at 325°F (160°C) to get it just right.

Ingredients

• 2 pounds beef chuck, cut into chunks
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and diced
• 1 large onion, chopped
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons flour
• 2 tablespoons oil
• Salt and pepper to taste
• 2 cloves garlic, minced

Cooking Instructions

1. Preheat oven to 325°F (160°C).
2. Heat oil in Dutch oven and brown beef on all sides.
3. Remove beef, then sauté onions and garlic until soft.
4. Stir in flour, then add beef broth and wine.
5. Return beef to the pot; toss in carrots and potatoes.
6. Season with salt and pepper.
7. Cover and cook in oven for 2 hours until beef is tender.
8. Give it a stir before serving.

2) Braised Chicken Thighs

Braised chicken thighs come out juicy and packed with flavor in a Dutch oven. Start by seasoning the chicken with salt and pepper.

Brown the thighs in a bit of oil to get some color. Toss in onions, carrots, and garlic.

Pour in chicken broth and a splash of white wine (if you’re feeling fancy). Cover and let it cook slowly in the oven at 350°F (175°C).

You’ll end up with chicken that’s super tender. The veggies soak up all the goodness, making this a simple but satisfying meal.

Ingredients

• 6 chicken thighs, skin on
• Salt and pepper
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 cup chicken broth
• ½ cup white wine (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Season chicken with salt and pepper.
3. Heat oil in Dutch oven over medium. Brown chicken 3-4 minutes per side. Remove chicken.
4. Add onions, carrots, and garlic; cook about 5 minutes.
5. Put chicken back in. Pour in broth and wine.
6. Cover and bake 1 to 1½ hours until chicken is tender.

3) One-Pot Dutch Oven Pasta

If you want dinner with barely any cleanup, one-pot pasta is the way to go. You cook the pasta, sauce, and extras all together in the Dutch oven.

This saves time and lets the flavors really come together. Try sausage, tomatoes, garlic, and fresh herbs.

It cooks fast—usually 20 to 45 minutes. Top it off with cheese for a creamy finish.

You can use any pasta shape you like. The Dutch oven keeps everything moist and flavorful.

Ingredients

• 12 oz pasta (spaghetti, ziti, or your choice)
• 1 lb Italian sausage (optional)
• 4 cups crushed tomatoes or tomato sauce
• 3 cups water or broth
• 3 cloves garlic, minced
• 1 cup shredded cheese (Parmesan, mozzarella, or a mix)
• Fresh basil or parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Brown sausage in the Dutch oven over medium.
2. Add garlic and cook until fragrant.
3. Stir in pasta, tomatoes, and water or broth.
4. Bring to a boil, then lower heat and simmer, stirring often.
5. Cook until pasta is tender and sauce thickens, about 15-20 minutes.
6. Stir in cheese until melted.
7. Garnish with herbs and serve warm.

Check out this One Pot Pasta if you want more inspiration.

4) Cider Braised Pot Roast with Crispy Sage Potatoes

Cider braised pot roast is a cozy, crowd-pleasing meal. You’ll braise a beef chuck roast in apple cider for a hint of sweetness.

Slow cooking in the Dutch oven keeps the meat fork-tender. The crispy sage potatoes cook right alongside, soaking up all those flavors.

The sage gets crispy, adding a nice crunch. Start by seasoning and flouring the roast, then brown it for extra flavor.

Add onions, shallots, and thyme. Pour in the cider and let everything cook low and slow in the oven.

Ingredients

• 3 to 4-pound beef chuck roast
• Salt and pepper
• Flour for dusting
• 3 yellow onions, thinly sliced
• 4 shallots, halved
• 2 tablespoons fresh thyme, chopped
• 1 pound small to medium potatoes
• Fresh sage leaves
• Butter
• 2 cups apple cider

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Season roast with salt and pepper; dust with flour.
3. Brown roast in Dutch oven over high heat, then remove.
4. Add onions, shallots, and thyme; cook until soft.
5. Return roast to pot, add cider, and cover.
6. Roast in oven for 3 hours or until tender.
7. Add potatoes and sage, dot with butter, and cook until the potatoes are golden and crispy.

5) Coq au Vin

Coq au vin takes chicken to a whole new level. You’ll simmer it in red wine with mushrooms, onions, and bacon.

Start by searing the chicken until golden. Then, let it cook in the wine sauce for about 30 minutes.

Add the veggies and bacon and keep simmering until the sauce thickens. Bone-in thighs or drumsticks work best—they stay juicy.

This dish feels fancy but isn’t hard to pull off. It’s great for when you want to impress someone or just treat yourself.

Ingredients

• Bone-in chicken thighs and drumsticks
• Red wine
• Mushrooms
• Pearl onions
• Bacon
• Garlic
• Chicken broth
• Thyme
• Butter
• Salt and pepper

Cooking Instructions

1. Heat Dutch oven over medium-high.
2. Brown chicken pieces on all sides, then remove.
3. Cook bacon until crisp.
4. Add mushrooms, onions, and garlic; sauté briefly.
5. Return chicken to the pot.
6. Pour in red wine and broth; add thyme.
7. Simmer covered for about 30 minutes at 325°F (163°C).
8. Remove lid and cook 5-10 minutes to thicken sauce.
9. Season with salt and pepper before serving.

Want more details? Check out Once Upon a Chef for a great coq au vin recipe.

6) Cola-Braised Beef Short Ribs

Cola-braised beef short ribs are surprisingly delicious. The cola adds a little sweetness and helps make the meat fall-apart tender.

Brown the ribs in your Dutch oven to lock in flavor. Deglaze the pot with cola and beef broth, scraping up all the good bits.

Toss in chopped onions and your favorite seasonings. Cover and cook the ribs slowly at a low temp until soft.

Serve with creamy risotto or mashed potatoes if you want to go all out.

Ingredients

• 2 lbs beef short ribs
• 2 cans cola
• 2 cups beef broth
• 1 onion, chopped
• Salt and pepper to taste
• 1-2 tbsp oil

Cooking Instructions

1. Heat oil in Dutch oven over medium-high.
2. Brown short ribs on all sides, then set aside.
3. Sauté onion until soft.
4. Pour in cola and beef broth, scraping the bottom.
5. Return ribs to the pot, season with salt and pepper.
6. Cover and cook at 300°F (150°C) for 2.5-3 hours until tender.

7) Chicken Pot Pie with Biscuits

Chicken pot pie in a Dutch oven is pure comfort food. You get tender chicken, peas, carrots, and a creamy sauce.

Top it with flaky biscuits loaded with cheddar and thyme. The Dutch oven keeps the filling moist and the biscuits golden.

Try adding white wine or a handful of fresh herbs for extra flavor. Bake with the lid on first, then finish uncovered to brown the biscuits.

Ingredients

• Chicken breast, cooked and shredded
• Peas and carrots
• Shallots
• White wine (optional)
• Cream or milk
• Flour and butter (for thickening)
• Biscuits dough with cheddar and thyme

Cooking Instructions

1. Sauté shallots and veggies in Dutch oven.
2. Add chicken, cream, and wine; thicken with flour and butter.
3. Spread biscuit dough on top.
4. Cover and bake at 375°F (190°C) for 20 minutes.
5. Remove lid and bake another 10-12 minutes until biscuits are golden.

Want more ideas? Try Dutch Oven Chicken Pot Pie Recipe.

8) Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo is a Dutch oven classic. Start with a dark roux made from flour and oil for that deep, rich flavor.

Cook up the Cajun “holy trinity”—onions, bell peppers, and celery. Add sliced smoked sausage and browned chicken thighs.

Simmer everything with stock until the flavors come together. This stew is hearty and always a crowd-pleaser.

Serve over rice for a meal that’ll warm you right up.

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 pound smoked sausage, sliced
• 6 boneless, skinless chicken thighs
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 6 cups chicken stock
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Cooked white rice, for serving

Cooking Instructions

1. Get your 12-inch Dutch oven hot over medium heat.
2. Whisk the flour and oil together right in the pot to make a roux.
3. Keep stirring until it turns dark brown—don’t rush it.
4. Toss in the chopped onion, bell pepper, celery, and garlic.
5. Let those soften up, stirring now and then.
6. Add the sausage and chicken.
7. Brown everything nicely.
8. Pour in the chicken stock.
9. Sprinkle in salt, black pepper, and cayenne.
10. Stir it all together.
11. Let it simmer, uncovered, for about 45 minutes.
12. Give it a stir every so often.
13. Taste and tweak the seasoning if you want.
14. Spoon the gumbo over hot rice and enjoy.

If you’re curious for more tips, check out this Cajun Chicken and Sausage Gumbo recipe.

9) Rustic Chicken and Dumplings

Rustic Chicken and Dumplings just feels like home, doesn’t it? You can pull this off in a Dutch oven without much fuss.

Start by browning seasoned chicken pieces in melted butter. The smell alone is worth it.

Pour in the broth and toss in fresh sage and thyme. Let everything come to a gentle boil.

Once it’s simmering, drop spoonfuls of dumpling dough into the pot. The dumplings puff up and soak up all that flavor.

If you want, add carrots or celery for extra heartiness. The Dutch oven does a great job keeping the chicken juicy and the dumplings soft.

Ingredients

• Chicken pieces
• Butter
• Chicken broth
• Fresh sage
• Fresh thyme
• Salt and pepper
• Dumpling dough
• Carrots (optional)
• Celery (optional)

Cooking Instructions

1. Melt butter in your Dutch oven over medium-high heat.
2. Season the chicken, then brown it skin-side down.
3. Pour in the broth, add sage, thyme, salt, and pepper.
4. Bring it all to a boil.
5. Lower the heat to medium-low and cover.
6. Drop in spoonfuls of dumpling dough.
7. Cover and cook for 15-20 minutes, until dumplings are fluffy.
8. If you’re using carrots or celery, toss them in and cook until they’re soft.
9. Serve it up warm—maybe with a little extra pepper on top.

10) One-Pot Za’atar Chicken and Rice

This one-pot za’atar chicken and rice is honestly one of those dishes that’s both easy and surprisingly flavorful. The za’atar spice blend brings a warm, earthy kick to the chicken.

You’ll cook the chicken thighs and rice together in the Dutch oven. That way, the flavors really get a chance to mingle.

The chicken comes out with crispy skin. Meanwhile, the rice soaks up all those spices and juices—seriously good.

You only need a handful of ingredients and just one pot. Less cleanup is always a win in my book.

Perfect for a weeknight dinner, or really any time you want something comforting without a lot of fuss.

Ingredients:

• 4 to 6 bone-in, skin-on chicken thighs
• 2 tablespoons za’atar
• 1 ½ cups long-grain rice
• 1 large onion, chopped
• 3 tablespoons olive oil
• 2 ½ cups chicken broth
• Salt and pepper

Cooking Instructions:

1. Heat the olive oil in your Dutch oven over medium heat.
2. Season the chicken with salt, pepper, and za’atar. Sear it skin-side down until it gets crispy.
3. Take the chicken out and cook the chopped onion until it’s soft.
4. Add the rice and stir so it gets coated with oil and spices.
5. Pour in the chicken broth, then put the chicken pieces on top.
6. Cover and cook at 350°F (175°C) for 35 to 40 minutes, until the chicken is done and the rice is tender.
7. Let it rest for about 5 minutes before serving.

If you want more details, check out the full recipe at One Pot Za’atar Chicken and Rice Recipe – NYT Cooking.