Gluten-Free Dutch Oven Chicken Thighs For Spring
A delicious and easy recipe for gluten-free chicken thighs cooked in a Dutch oven, perfect for spring.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Dutch Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup asparagus, trimmed
- 1 cup baby carrots
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your Dutch oven over medium heat.
- Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
- Add olive oil to the Dutch oven and sear the chicken thighs for about 5 minutes on each side until golden brown.
- Remove the chicken from the pot and set aside.
- Add chicken broth, asparagus, and baby carrots to the pot, stirring to combine.
- Return the chicken thighs to the pot, cover, and simmer for 30 minutes.
- Garnish with fresh parsley before serving.
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Notes
- Ensure all ingredients are gluten-free.
- Feel free to substitute vegetables based on seasonal availability.
- This dish pairs well with a side of rice or quinoa.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg