27 Delicious Dutch Oven Chicken Paleo Recipes for Every Season

Cooking paleo-friendly meals doesn’t mean sacrificing flavor, and one of the best tools for creating hearty, wholesome dishes is the dutch oven.

With its ability to retain heat and evenly cook meals, a dutch oven makes it easy to prepare tender, juicy chicken infused with rich flavors.

Whether you prefer citrusy, herbaceous, spicy, or creamy styles, there’s a dutch oven chicken recipe to suit every taste.

In this article, we’ve compiled 27 dutch oven chicken paleo recipes that are perfect for weeknight dinners, special occasions, or cozy weekend meals.

Each recipe focuses on fresh, paleo-approved ingredients while maximizing flavor and simplicity.

From creamy coconut curry to smoky paprika chicken, you’ll find inspiration to elevate your paleo cooking game.

27 Delicious Dutch Oven Chicken Paleo Recipes for Every Season

These 27 dutch oven chicken paleo recipes showcase the versatility of both the dutch oven and paleo cooking.

From comforting winter stews to bright citrus-infused meals, each recipe proves that healthy eating can also be deeply satisfying.

With these recipes in your culinary repertoire, you’ll always have a flavorful, wholesome dinner ready, no matter the season.

Pick a recipe, gather your ingredients, and let your dutch oven transform simple chicken into a gourmet paleo experience.

Dutch Oven Lemon Herb Chicken


This dish brings together the freshness of lemon, the earthy aroma of herbs, and the juiciness of chicken, all slow-cooked in a dutch oven.

The result is a tender and flavorful paleo-friendly meal that feels both rustic and refined.

Ingredients:

  • 1 whole chicken (about 3–4 pounds)
  • 2 lemons, halved
  • 6 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 cup chicken broth

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken dry with paper towels to ensure the skin becomes crisp. Rub the outside of the chicken with olive oil, salt, pepper, paprika, thyme, rosemary, and oregano.
  3. Stuff the cavity with lemon halves and garlic cloves.
  4. Place the chicken in the dutch oven and pour in the chicken broth.
  5. Cover with the lid and bake for 1 hour. Remove the lid and bake for another 30–40 minutes until the skin is golden brown and crispy.
  6. Check that the internal temperature reaches 165°F (74°C). Allow it to rest for 10 minutes before carving.

This lemon herb chicken is a wholesome paleo dinner that offers crisp skin, moist meat, and a rich flavor profile.

It pairs well with roasted vegetables or a fresh green salad.

Dutch Oven Chicken and Root Vegetable Stew

This hearty stew highlights earthy root vegetables and fall spices, simmered slowly with tender chicken.

It is warming, nutrient-dense, and perfect for a comforting paleo-friendly dinner.

Ingredients:

  • 2 pounds bone-in, skinless chicken thighs
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 1 sweet potato, cubed
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a dutch oven over medium heat. Sear chicken thighs for 4–5 minutes per side until golden brown, then remove.
  2. Add onion and garlic to the pot, cooking until fragrant. Stir in carrots, parsnips, celery, and sweet potato.
  3. Add spices: paprika, cumin, turmeric, thyme, and bay leaf. Stir well to coat vegetables.
  4. Return chicken thighs to the pot, pour in chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 45–50 minutes until the chicken is tender and the vegetables are soft.
  5. Remove bay leaf, adjust seasoning with salt and pepper, and garnish with fresh parsley.

This stew is rich, warming, and full of flavor, making it ideal for a cozy paleo meal.

The blend of root vegetables and spices ensures every bite feels grounding and nourishing.

Dutch Oven Coconut Curry Chicken


This recipe infuses chicken with the rich creaminess of coconut milk and the bold flavors of curry spices.

Cooked slowly in a dutch oven, the chicken becomes fall-apart tender, making it a satisfying paleo dish.

Ingredients:

  • 2 pounds boneless, skinless chicken thighs, cut into chunks
  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 zucchini, chopped
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • Fresh cilantro for garnish

Instructions:

  1. Heat coconut oil in a dutch oven over medium heat. Sear chicken chunks until browned on all sides, then set aside.
  2. Add onion, garlic, and ginger to the pot and sauté until fragrant.
  3. Stir in red curry paste, turmeric, coriander, and cayenne pepper, letting the spices bloom.
  4. Add bell pepper and zucchini, cooking for 5 minutes. Return chicken to the pot.
  5. Pour in coconut milk, season with salt and pepper, and stir.
  6. Cover and simmer for 40–45 minutes until the chicken is tender and the sauce has thickened.
  7. Garnish with fresh cilantro before serving.

This coconut curry chicken is creamy, spicy, and deeply satisfying.

It’s an excellent paleo-friendly recipe that pairs beautifully with cauliflower rice or sautéed greens.

Dutch Oven Garlic Mushroom Chicken


This recipe highlights the deep umami of mushrooms paired with tender chicken, all slowly braised in a rich garlic sauce.

The flavors are earthy, comforting, and completely paleo-friendly, making it a perfect weeknight or weekend meal.

Ingredients:

  • 2 pounds bone-in chicken thighs or drumsticks
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 6 garlic cloves, minced
  • 3 cups mushrooms, sliced (cremini or button)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 cup chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Heat olive oil in a dutch oven over medium heat. Sear chicken until golden brown on all sides, then remove and set aside.
  2. In the same pot, sauté onion and garlic until fragrant. Add mushrooms and cook until they release their juices.
  3. Season with salt, pepper, thyme, and paprika. Stir well.
  4. Return chicken to the pot, pour in chicken broth, and cover with a lid.
  5. Bake in the oven at 375°F (190°C) for 45 minutes, or simmer on the stovetop for 40 minutes until chicken is fully cooked.
  6. Garnish with fresh parsley before serving.

This garlic mushroom chicken delivers hearty flavors and melt-in-your-mouth tenderness.

It pairs wonderfully with roasted vegetables or cauliflower mash for a complete paleo dinner.

Dutch Oven Moroccan Spiced Chicken


This dish draws on the warm, aromatic spices of Moroccan cuisine.

Chicken is braised with spices, vegetables, and broth to create a vibrant, flavorful meal that feels exotic yet simple to prepare.

Ingredients:

  • 2 pounds chicken drumsticks or thighs
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 cups chicken broth
  • Fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a dutch oven. Brown chicken pieces on all sides, then remove.
  2. Sauté onion and garlic until soft. Add carrots, bell pepper, and zucchini, cooking for 5 minutes.
  3. Stir in cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Allow spices to bloom in the oil.
  4. Return chicken to the pot and pour in chicken broth. Bring to a simmer.
  5. Cover with the lid and cook in the oven at 375°F (190°C) for 50 minutes until chicken is tender and vegetables are infused with spice.
  6. Garnish with fresh cilantro before serving.

This Moroccan spiced chicken is bold, aromatic, and nourishing.

The combination of warming spices makes it a perfect paleo-friendly meal that feels both comforting and adventurous.

Dutch Oven Tomato Basil Chicken


This recipe is light yet flavorful, focusing on the sweetness of tomatoes and the freshness of basil.

It creates a bright and savory chicken dish that is satisfying while remaining fully paleo.

Ingredients:

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 2 cups cherry tomatoes, halved
  • 1 can (14 oz) crushed tomatoes (no added sugar)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup chicken broth
  • Fresh basil leaves for garnish

Instructions:

  1. Heat olive oil in a dutch oven. Sear chicken on both sides until golden, then remove and set aside.
  2. Sauté onion and garlic until softened. Add cherry tomatoes and cook until they begin to burst.
  3. Stir in crushed tomatoes, oregano, dried basil, salt, and pepper. Pour in chicken broth and mix well.
  4. Return chicken to the pot, cover, and let simmer on the stovetop for 35–40 minutes until chicken is tender and sauce has thickened.
  5. Garnish with fresh basil leaves before serving.

This tomato basil chicken is fragrant, savory, and light, making it perfect for a paleo-friendly dinner.

It pairs well with zucchini noodles or roasted vegetables for a balanced meal.

Dutch Oven Smoky Paprika Chicken


This dish celebrates the bold, rustic flavor of smoked paprika, balanced with garlic and onion, creating a deeply savory and satisfying paleo-friendly chicken meal.

The dutch oven seals in flavor, making the meat tender while infusing it with rich smokiness.

Ingredients:

  • 2 pounds chicken drumsticks or thighs
  • 3 tablespoons olive oil
  • 1 large onion, sliced
  • 5 garlic cloves, minced
  • 2 red bell peppers, sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon regular paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 cup chicken broth
  • 1 tablespoon fresh parsley, chopped

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken pieces until golden brown, then remove.
  2. Sauté onion, garlic, and bell peppers until softened.
  3. Stir in smoked paprika, regular paprika, oregano, salt, and pepper, allowing the spices to bloom.
  4. Add chicken back into the pot, pour in chicken broth, and cover.
  5. Cook in the oven at 375°F (190°C) for 45 minutes, or simmer on the stovetop until chicken is fully tender.
  6. Garnish with parsley before serving.

Smoky paprika chicken offers deep, comforting flavors with just the right amount of spice.

It’s a paleo-friendly recipe that pairs beautifully with roasted cauliflower or sautéed greens.

Dutch Oven Mediterranean Olive Chicken


This recipe draws inspiration from Mediterranean cuisine, featuring olives, tomatoes, and herbs.

The dutch oven gently braises the chicken, creating a dish that is tangy, savory, and paleo-approved.

Ingredients:

  • 2 pounds bone-in chicken thighs
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes (no sugar added)
  • 1 cup kalamata olives, pitted
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a dutch oven. Brown chicken on both sides, then set aside.
  2. Add onion and garlic to the pot and sauté until softened.
  3. Stir in diced tomatoes, olives, oregano, basil, salt, and pepper.
  4. Return chicken to the pot and pour in chicken broth. Stir gently to combine.
  5. Cover and cook in the oven at 375°F (190°C) for 50 minutes until chicken is tender and infused with Mediterranean flavors.
  6. Garnish with parsley before serving.

This Mediterranean olive chicken is fresh, tangy, and full of herbaceous flavor.

It’s a paleo-friendly dish that pairs perfectly with roasted zucchini or cauliflower rice.

Dutch Oven Honey Mustard Chicken


This recipe balances the natural sweetness of honey with the tanginess of mustard, creating a luscious glaze that clings to tender chicken.

Made paleo-friendly with clean ingredients, it’s both simple and delicious.

Ingredients:

  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • ¼ cup raw honey
  • 3 tablespoons Dijon mustard (paleo-approved, no added sugar)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ cup chicken broth
  • Fresh thyme for garnish

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken thighs until golden, then remove.
  2. Add onion and garlic to the pot and sauté until fragrant.
  3. Stir in honey, Dijon mustard, paprika, salt, and pepper. Mix well to form a sauce.
  4. Return chicken to the pot, pour in chicken broth, and coat well with the sauce.
  5. Cover and cook in the oven at 375°F (190°C) for 35–40 minutes until chicken is tender and coated in the glaze.
  6. Garnish with fresh thyme before serving.

Honey mustard chicken is sweet, tangy, and savory all at once.

It’s an easy paleo-friendly recipe that pairs wonderfully with roasted carrots, broccoli, or a simple green salad.

Dutch Oven Autumn Harvest Chicken


This recipe is built for the cooler months, featuring a mix of root vegetables, apples, and warming spices.

The dutch oven creates a tender, flavorful chicken dish that captures the essence of fall while staying true to paleo principles.

Ingredients:

  • 2 pounds bone-in chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 apple, sliced (firm variety like Honeycrisp)
  • 3 garlic cloves, minced
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth

Instructions:

  1. Preheat oven to 375°F (190°C). Heat olive oil in a dutch oven and sear chicken until golden, then remove.
  2. Sauté onion and garlic until fragrant, then add carrots, parsnip, and apple slices.
  3. Sprinkle in cinnamon, nutmeg, thyme, salt, and pepper. Stir to coat vegetables.
  4. Return chicken to the pot, pour in chicken broth, and cover with a lid.
  5. Cook for 50 minutes in the oven until chicken is tender and vegetables are soft.
  6. Let rest for a few minutes before serving.

This autumn harvest chicken is hearty and aromatic, combining savory chicken with the gentle sweetness of apples and root vegetables.

It makes for a warming paleo dinner perfect for chilly evenings.

Dutch Oven Lemon Garlic Chicken with Asparagus


Bright and refreshing, this dish balances zesty lemon and garlic with tender chicken and crisp asparagus.

The dutch oven ensures everything cooks evenly, making this a perfect paleo spring-inspired meal.

Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • Juice and zest of 2 lemons
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 cup chicken broth
  • 1 bunch asparagus, trimmed and cut into halves
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken breasts until lightly browned, then remove.
  2. Add garlic and sauté for 1–2 minutes. Stir in lemon juice, lemon zest, oregano, salt, and pepper.
  3. Pour in chicken broth and bring to a simmer. Return chicken to the pot.
  4. Cover and bake at 375°F (190°C) for 30 minutes.
  5. Add asparagus, cover again, and cook for an additional 10–12 minutes until chicken is cooked through and asparagus is tender-crisp.
  6. Garnish with parsley before serving.

Lemon garlic chicken with asparagus is light, vibrant, and satisfying.

It’s a paleo dish that’s perfect when you want a refreshing meal that still feels comforting.

Dutch Oven Spicy Chili Lime Chicken


This recipe packs bold flavor with chili, lime, and garlic, creating a zesty dish that’s both spicy and tangy.

The dutch oven locks in the juices, giving you a paleo-friendly meal that excites the taste buds.

Ingredients:

  • 2 pounds chicken thighs or drumsticks
  • 3 tablespoons olive oil
  • Juice and zest of 2 limes
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper (adjust for heat)
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • Fresh cilantro for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). In a small bowl, mix lime juice, zest, garlic, chili powder, cayenne, paprika, salt, and pepper.
  2. Rub the marinade over the chicken pieces and let sit for 15 minutes.
  3. Heat olive oil in a dutch oven and sear the chicken until golden brown.
  4. Pour chicken broth into the pot, cover, and place in the oven. Bake for 40–45 minutes until chicken is tender and infused with flavor.
  5. Garnish with fresh cilantro and an extra squeeze of lime before serving.

Spicy chili lime chicken is bold, zesty, and energizing.

It’s an easy paleo-friendly recipe that pairs perfectly with grilled vegetables or cauliflower rice.

Dutch Oven Rustic Chicken and Cabbage


This rustic recipe highlights the simple yet satisfying pairing of chicken and cabbage.

Slowly braised in a dutch oven, the chicken becomes tender and flavorful while the cabbage soaks up all the savory juices, making it a hearty paleo meal.

Ingredients:

  • 2 pounds chicken thighs (bone-in, skin-on preferred)
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • ½ head green cabbage, sliced into wedges
  • 2 carrots, sliced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 cup chicken broth

Instructions:

  1. Heat olive oil in a dutch oven. Sear chicken thighs until golden, then set aside.
  2. Add onion and garlic to the pot and sauté until soft.
  3. Place cabbage wedges and carrots in the pot, seasoning with salt, pepper, paprika, and thyme.
  4. Return chicken to the pot, pour in chicken broth, and cover with the lid.
  5. Bake at 375°F (190°C) for 50 minutes until chicken is tender and cabbage is caramelized and soft.
  6. Serve hot with the flavorful braising liquid spooned over the top.

This rustic chicken and cabbage dish is warming, wholesome, and nourishing.

It’s the perfect paleo comfort food for a family dinner.

Dutch Oven Creamy Coconut Chicken Stew


This recipe delivers a creamy yet dairy-free paleo stew, using coconut milk as the base.

Loaded with chicken, vegetables, and herbs, it’s both comforting and nutrient-dense.

Ingredients:

  • 2 pounds boneless, skinless chicken thighs, cut into chunks
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • Fresh cilantro for garnish

Instructions:

  1. Heat coconut oil in a dutch oven and sear chicken chunks until browned, then remove.
  2. Sauté onion, garlic, and carrots until softened. Add zucchini and bell pepper.
  3. Stir in turmeric, ginger, salt, and pepper, cooking until fragrant.
  4. Return chicken to the pot and pour in coconut milk and chicken broth. Stir well.
  5. Cover and simmer on low for 40 minutes until chicken is tender and stew is creamy.
  6. Garnish with fresh cilantro before serving.

This creamy coconut chicken stew is rich, comforting, and paleo-friendly.

It’s a dish that feels indulgent but is still wholesome and nourishing.

Dutch Oven Chicken with Sweet Potatoes and Kale


This dish brings together protein-rich chicken, nutrient-packed kale, and naturally sweet potatoes for a balanced, earthy, and filling paleo dinner.

The dutch oven ensures every bite is tender and infused with flavor.

Ingredients:

  • 2 pounds chicken drumsticks or thighs
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 medium sweet potatoes, cubed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth

Instructions:

  1. Heat olive oil in a dutch oven. Sear chicken pieces until golden brown, then remove.
  2. Add onion and garlic to the pot and cook until soft. Stir in sweet potatoes and season with paprika, oregano, salt, and pepper.
  3. Return chicken to the pot and pour in chicken broth. Cover and cook in the oven at 375°F (190°C) for 45 minutes.
  4. Add kale in the last 10 minutes of cooking, allowing it to wilt and blend with the flavors.
  5. Serve warm with the juices spooned over the chicken and vegetables.

This chicken with sweet potatoes and kale is hearty, nutritious, and perfectly paleo.

It’s an ideal dish for a filling dinner that doesn’t compromise on flavor.

Dutch Oven Balsamic Glazed Chicken


This dish uses the deep, tangy flavor of balsamic vinegar combined with herbs and garlic to create a glossy glaze that coats the chicken beautifully.

The dutch oven helps the chicken stay juicy while the sauce reduces into something rich and delicious, all while staying paleo-friendly.

Ingredients:

  • 2 pounds chicken thighs or drumsticks
  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, minced
  • ½ cup balsamic vinegar
  • ¼ cup raw honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • Fresh basil for garnish

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken on both sides until golden, then remove.
  2. Add onion and garlic to the pot and sauté until softened.
  3. Stir in balsamic vinegar, honey, oregano, thyme, salt, and pepper. Let the mixture simmer for 3 minutes.
  4. Return chicken to the pot and pour in chicken broth. Stir to coat the chicken in the glaze.
  5. Cover and bake at 375°F (190°C) for 40–45 minutes until chicken is tender and the sauce has thickened.
  6. Garnish with fresh basil before serving.

Balsamic glazed chicken is elegant and flavorful, making it a perfect paleo-friendly meal for both weeknight dinners and special occasions.

Dutch Oven Herb and Garlic Chicken with Brussels Sprouts


This recipe combines roasted Brussels sprouts with tender chicken, infused with a medley of herbs and garlic.

The dutch oven allows the flavors to blend together into a savory, comforting dish.

Ingredients:

  • 2 pounds chicken thighs, skin-on
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 onion, sliced
  • 3 cups Brussels sprouts, halved
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken until crispy on the outside, then set aside.
  2. Add onion and garlic to the pot, sautéing until fragrant.
  3. Stir in Brussels sprouts, rosemary, thyme, sage, salt, and pepper. Cook for 5 minutes.
  4. Return chicken to the pot, pour in chicken broth, and cover.
  5. Bake at 375°F (190°C) for 50 minutes until chicken is tender and Brussels sprouts are caramelized.
  6. Serve hot with the juices spooned over the chicken and vegetables.

This herb and garlic chicken with Brussels sprouts is a hearty paleo-friendly meal that’s packed with earthy flavors and feels both rustic and wholesome.

Dutch Oven Ginger Lime Chicken with Vegetables


This recipe is fresh and zesty, featuring ginger and lime as the stars.

The dutch oven creates tender chicken surrounded by a vibrant mix of vegetables, making it a lively and refreshing paleo dish.

Ingredients:

  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 1 red bell pepper, sliced
  • 1 zucchini, chopped
  • 1 carrot, sliced
  • Juice and zest of 2 limes
  • 1 tablespoon fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • Fresh cilantro for garnish

Instructions:

  1. Heat coconut oil in a dutch oven and sear chicken until browned, then set aside.
  2. Add onion, garlic, and ginger to the pot and sauté until fragrant.
  3. Stir in bell pepper, zucchini, and carrot, seasoning with salt and pepper.
  4. Return chicken to the pot and pour in lime juice, zest, and chicken broth. Stir to combine.
  5. Cover and bake at 375°F (190°C) for 40 minutes until chicken is tender and vegetables are cooked through.
  6. Garnish with fresh cilantro before serving.

Ginger lime chicken with vegetables is refreshing, tangy, and packed with nutrients.

It’s a light yet satisfying paleo-friendly dish perfect for any season.

Dutch Oven Braised Chicken with Carrots and Turnips


This hearty dish is slow-braised until the chicken is tender and the root vegetables are infused with savory juices.

It’s rustic, nourishing, and a true paleo comfort food perfect for colder evenings.

Ingredients:

  • 2 pounds bone-in chicken thighs
  • 3 tablespoons olive oil
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 3 carrots, chopped
  • 2 turnips, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 cups chicken broth

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken until golden brown, then remove.
  2. Add onion and garlic to the pot, sautéing until soft.
  3. Stir in carrots and turnips, seasoning with thyme, paprika, salt, and pepper.
  4. Return chicken to the pot, pour in chicken broth, and bring to a simmer.
  5. Cover and cook at 350°F (175°C) for 1 hour until chicken and vegetables are tender.
  6. Serve warm with the braising liquid spooned over the top.

Braised chicken with carrots and turnips is simple, flavorful, and deeply satisfying.

This paleo dish is perfect for cozy family dinners.

Dutch Oven Chicken and Cauliflower Curry Stew


This dish blends tender chicken with cauliflower and warming curry spices, simmered in a rich sauce.

It’s paleo-friendly, creamy, and bursting with flavor.

Ingredients:

  • 2 pounds boneless, skinless chicken thighs, cut into chunks
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 head cauliflower, cut into florets
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • Fresh cilantro for garnish

Instructions:

  1. Heat coconut oil in a dutch oven and sear chicken until browned, then remove.
  2. Add onion, garlic, and ginger, cooking until fragrant.
  3. Stir in curry powder and turmeric, letting the spices bloom.
  4. Add cauliflower, coconut milk, and chicken broth, stirring well.
  5. Return chicken to the pot, cover, and simmer for 45 minutes until tender.
  6. Garnish with cilantro before serving.

Chicken and cauliflower curry stew is creamy, aromatic, and warming

It’s a perfect paleo recipe for when you crave something rich and full of spice.

Dutch Oven Chicken with Fennel and Olives


This Mediterranean-inspired braise combines the subtle sweetness of fennel with the briny depth of olives.

Slowly cooked in a dutch oven, the flavors meld together into a paleo dish that feels both rustic and elegant.

Ingredients:

  • 2 pounds chicken thighs, skin-on
  • 3 tablespoons olive oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 fennel bulb, sliced thinly
  • 1 cup kalamata olives, pitted
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 ½ cups chicken broth
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken until golden brown, then remove.
  2. Add onion, garlic, and fennel to the pot, cooking until softened.
  3. Stir in oregano, thyme, salt, and pepper. Add olives and chicken broth.
  4. Return chicken to the pot, cover, and braise in the oven at 350°F (175°C) for 1 hour until chicken is fall-apart tender.
  5. Garnish with parsley before serving.

Chicken with fennel and olives offers a delicious blend of sweet, savory, and briny notes.

This paleo-friendly dish feels light yet deeply satisfying, making it a perfect dinner centerpiece.

Dutch Oven Garlic Rosemary Chicken with Butternut Squash


This recipe pairs tender chicken with sweet butternut squash and the aromatic flavors of garlic and rosemary.

Slow-cooked in a dutch oven, the dish is hearty, fragrant, and fully paleo-friendly.

Ingredients:

  • 2 pounds chicken thighs or drumsticks
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 3 cups butternut squash, cubed
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth

Instructions:

  1. Preheat oven to 375°F (190°C). Heat olive oil in a dutch oven and sear chicken until golden brown, then remove.
  2. Sauté onion and garlic until fragrant. Add butternut squash and season with rosemary, thyme, salt, and pepper.
  3. Return chicken to the pot, pour in chicken broth, and stir to combine.
  4. Cover and bake for 45–50 minutes until chicken is cooked through and squash is tender.
  5. Serve hot, spooning the pan juices over the chicken and squash.

Garlic rosemary chicken with butternut squash is sweet, savory, and aromatic.

It’s a perfect paleo-friendly comfort meal for fall or winter evenings.

Dutch Oven Spicy Tomato Basil Chicken


This vibrant dish features a spicy tomato sauce infused with garlic and fresh basil.

The dutch oven allows the chicken to absorb all the bold flavors, creating a paleo-friendly meal that’s full of warmth and zest.

Ingredients:

  • 2 pounds chicken thighs, skinless
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes (no added sugar)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • ¼ cup fresh basil, chopped

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken until lightly browned. Remove and set aside.
  2. Sauté onion and garlic until soft. Stir in crushed tomatoes, red pepper flakes, oregano, salt, and pepper.
  3. Return chicken to the pot and pour in chicken broth. Mix gently to coat the chicken in sauce.
  4. Cover and bake at 375°F (190°C) for 40–45 minutes until chicken is cooked through.
  5. Stir in fresh basil before serving.

Spicy tomato basil chicken is tangy, savory, and slightly spicy, perfect for a paleo-friendly dinner with depth of flavor.

Serve with roasted vegetables or cauliflower rice.

Dutch Oven Citrus Ginger Chicken

This dish combines the brightness of citrus with the warmth of ginger for a refreshing yet comforting paleo chicken meal.

The dutch oven locks in moisture, ensuring tender, flavorful meat.

Ingredients:

  • 2 pounds chicken thighs or drumsticks
  • 2 tablespoons coconut oil
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 tablespoon fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon turmeric
  • 1 cup chicken broth
  • Fresh cilantro for garnish

Instructions:

  1. Heat coconut oil in a dutch oven and sear chicken until golden brown, then remove.
  2. Add garlic and ginger to the pot and sauté until fragrant.
  3. Layer orange and lemon slices in the pot, season with salt, pepper, and turmeric. Return chicken on top.
  4. Pour in chicken broth, cover, and bake at 375°F (190°C) for 40–45 minutes until chicken is tender and infused with citrus and ginger flavors.
  5. Garnish with fresh cilantro before serving.

Citrus ginger chicken is bright, aromatic, and tender. It’s a paleo-friendly dish that’s perfect for a refreshing yet hearty dinner.

Dutch Oven Coconut Lime Chicken with Spinach

This tropical-inspired recipe combines creamy coconut milk, zesty lime, and tender chicken, balanced with fresh spinach for a light yet satisfying paleo meal.

The dutch oven locks in all the flavors, creating a fragrant and rich dish.

Ingredients:

  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (13.5 oz) full-fat coconut milk
  • Juice and zest of 2 limes
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 4 cups fresh spinach
  • Fresh cilantro for garnish

Instructions:

  1. Heat coconut oil in a dutch oven and sear chicken until lightly browned, then remove.
  2. Sauté onion, garlic, and ginger until fragrant.
  3. Stir in coconut milk, lime juice, zest, salt, and pepper. Return chicken to the pot.
  4. Cover and simmer on low for 35–40 minutes until chicken is tender.
  5. Add spinach in the last 5 minutes of cooking to wilt. Garnish with fresh cilantro before serving.

Coconut lime chicken with spinach is creamy, tangy, and aromatic.

It’s a fresh and comforting paleo-friendly dish perfect for any season.

Dutch Oven Paprika Chicken with Mushrooms and Leeks

This dish highlights earthy mushrooms and sweet leeks alongside tender chicken, all enhanced with smoky paprika.

Slow-cooked in a dutch oven, it’s a savory, comforting paleo meal.

Ingredients:

  • 2 pounds chicken thighs or drumsticks
  • 2 tablespoons olive oil
  • 1 leek, cleaned and sliced
  • 3 garlic cloves, minced
  • 2 cups mushrooms, sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup chicken broth
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken until golden, then remove.
  2. Sauté leek, garlic, and mushrooms until softened.
  3. Stir in smoked paprika, thyme, salt, and pepper. Return chicken to the pot.
  4. Pour in chicken broth, cover, and bake at 375°F (190°C) for 45–50 minutes until chicken is tender.
  5. Garnish with parsley before serving.

Paprika chicken with mushrooms and leeks is hearty and aromatic.

It’s a perfect paleo-friendly meal for a cozy dinner.

Dutch Oven Spiced Orange Chicken with Carrots

This recipe blends the sweet and tangy flavors of orange with warming spices and tender chicken.

Carrots add natural sweetness, making the dish balanced and fully paleo-friendly.

Ingredients:

  • 2 pounds chicken thighs, skin-on
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Juice and zest of 2 oranges
  • 2 cups carrots, sliced
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a dutch oven and sear chicken until golden brown, then remove.
  2. Sauté onion and garlic until fragrant. Add carrots and stir in ginger, cinnamon, salt, and pepper.
  3. Return chicken to the pot and pour in orange juice, zest, and chicken broth.
  4. Cover and bake at 375°F (190°C) for 45 minutes until chicken is tender and carrots are soft.
  5. Garnish with parsley before serving.

Spiced orange chicken with carrots is aromatic, sweet, and savory.

This paleo-friendly dish is perfect for a vibrant, comforting meal.