Dutch Oven Chicken Thighs with Crispy Brussels Sprouts

Everyone who has tried these Dutch oven chicken thighs has loved them. After testing the recipe I brought the leftovers to a friend’s house and even her two-year-old happily ate the chicken, quinoa, and Brussels sprouts — yes, even the sprouts. This dish is that good.

Make this Dutch oven chicken thighs with Brussels sprouts and watch how quickly people come to the table.

Favorite Dutch Oven Chicken Thighs

One-pot meals are a win for busy weeknights: they require less cleanup, are easy to prepare, and deliver great flavor. I use a Dutch oven regularly because it functions as both a heavy pot for stovetop cooking and a casserole for oven finishes. This recipe takes advantage of both methods — searing the chicken on the stovetop and finishing in the oven with vegetables and quinoa for a complete meal.

What is so special about a Dutch oven?

Dutch ovens are typically made of cast iron and often feature an enameled finish. They hold and distribute heat evenly, making them excellent for searing meat at high temperatures and for slow, even oven cooking. That even heat helps the chicken cook through while the quinoa absorbs the flavors from the pan.

Great Jones

The Dutchess

This style of enameled cast iron Dutch oven is sturdy, attractive, and versatile. A 6–7 quart size works well for family meals like this one.

What You Need for these Chicken Thighs

This dish balances savory spice, aromatic garlic and onion, a touch of acidity from wine, and the hearty texture of quinoa and Brussels sprouts. Below are the main components and why they matter.

Chicken

• Chicken thighs: Use 1.5 to 2 lbs. of bone-in chicken thighs (about 5–6 medium thighs). Bone-in thighs stay moist and get tender when baked.
• Chicken seasoning: A blend of granulated garlic, brown sugar, dried thyme, kosher salt, black pepper, and dried lemon peel creates a savory-sweet crust when seared.
• Butter or oil: Used for searing the thighs; butter adds rich flavor while oil provides a higher smoke point. Either works well.

Other key ingredients

• White wine: Deglazes the pan and adds depth; you can substitute additional broth if you prefer not to cook with wine.
• Onion and garlic: Build a savory base that complements the chicken and Brussels sprouts.
• Brussels sprouts: Halved Brussels sprouts hold their shape and become caramelized without getting mushy.
• Quinoa: Adds texture and protein and soaks up the pan sauce as it cooks.
• Chicken broth: Use regular (not low-sodium) broth so you won’t need to add much extra salt.
• Tomato paste: A small amount deepens the savory flavor of the broth.

Easy Instructions

Scroll to the ingredients and instructions sections below for the full details and exact measurements.

1. Preheat and season: Preheat the oven to 400ºF. Combine granulated garlic, brown sugar, dried thyme, kosher salt, black pepper, and dried lemon peel in a small bowl. Pat the chicken thighs dry with paper towels and trim any excess fat, then rub each thigh with the seasoning mixture.
2. Sear the chicken: Heat a large Dutch oven over medium-high heat and add butter or oil. When the fat is hot and shimmering, place the thighs skin-side down and sear for 2–3 minutes per side until browned. Transfer the seared thighs to a plate and set aside.
3. Deglaze and sauté: Pour in the white wine to deglaze the pot, scraping up browned bits from the bottom. Add chopped onion and minced garlic and sauté for 3–4 minutes until softened.
4. Add the sprouts: Stir in halved Brussels sprouts and sauté another 1–2 minutes to combine flavors.
5. Mix the cooking liquid: Whisk together chicken broth, tomato paste, salt, and pepper until smooth. Stir in fresh thyme sprigs and uncooked quinoa, then pour the mixture into the Dutch oven and toss with the vegetables.
6. Assemble and bake: Nestle the seared chicken thighs on top of the Brussels sprouts and quinoa. Cover the Dutch oven and bake at 400ºF for 20–25 minutes.
7. Finish uncovered: Remove the lid and bake an additional 5 minutes to crisp the skin and finish cooking. Chicken is done when it reaches an internal temperature of 165ºF and the quinoa is tender.
8. Rest and serve: Let the dish rest a few minutes before serving so the juices settle. Serve family-style straight from the Dutch oven or plated alongside a simple green salad if desired.

Storage

Allow the chicken and grains to cool completely, then transfer to an airtight container. Store in the refrigerator for 3–5 days. Reheat gently in the oven or microwave until warmed through. Leftovers also freeze well for longer storage; thaw in the refrigerator before reheating.