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Creamy Dutch Oven Chicken

Bev Cooks Recipe by
(8 reviews)
Creamy Dutch Oven Chicken
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4
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Creamy Dutch Oven Chicken

Your Dutch oven has never seen a better time.


tablespoon extra-virgin olive oil
whole chicken, cut up
shallots, finely diced
cloves garlic, minced
apricots, halved and pitted
plums or nectarines, pitted and sliced
(1 pound-2 ounce) can Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
whole lemon, sliced
pinch coarse salt and freshly ground pepper


  • 1 Bring the oil to a medium-high heat in a large Dutch oven. Season the chicken pieces on both sides with salt and pepper and place them in the pot, skin side down. If you need to do this in batches, that's fine. Sear on both sides for 3 minutes each. Remove the chicken from the pot and place on a baking sheet.
  • 2 If you have a lot of fat in the pot, drain all but 2 tablespoons. Add the shallots and garlic to the pot and sauté roughly 3 minutes, or until fragrant. Add the apricots and nectarines (or plums) and sauté 1 minute.
  • 3 Nestle the chicken pieces back into the pot and pour the basil parmesan cream sauce over it. Lower the heat to medium, cover and simmer for 35 to 45 minutes, or until chicken is cooked through, tossing every 10 minutes or so.
  • 4 Arrange lemon slices over the chicken dish and garnish with fresh basil or thyme.
  • 5 Serve immediately.
See Step By Step


Creamy Dutch Oven Chicken

As prepared by Bev Cooks,

Dutch Oven. Yesssss my 5-year-old self goes there too. Ugh.

The truth of it all is, Dutch ovens seriously rule. If you don't have one, just go ahead and rethink your entire path in life thus far.

Let me just tell you why I'm in major hardcore embarrassing love with mine.

1) It's a Le Creuset, THAT I FOUND for serious cheap at an antique store. Yes, mommy.

2) It's mint green. Can't even take it.

3) Dutch ovens will do anything. They really will. They cook almost ANY food and you can use it almost ANYwhere. Oven, stove-top, grill. Done. It gives zero attitude and will deliver food so gorgeously cooked, you'll lose your stinkin' mind.

Get one. Getonegetonegetonegetone.

Let's make food in it!


Ingredients for Dutch Oven chicken recipe.

Grab a whole cut-up chicken (I actually had my butcher cut mine up. Saved me like 27 hours), some shallots, garlic, apricots, nectarines (or plums! my store was out and I was sad.), a Progresso Recipe Starters Basil Parmesan cream sauce, and a lemon. See those olives? Yeah those were just for snacking. Ignore 'em.


Sear chicken pieces in hot oil.

Heat some awl in a Dutch oven, and sear the chicken for 3 minutes on both sides.


Set chicken on a baking sheet.

Then just place it all on a baking sheet for a lil' bit. If you need to sear the chicken in batches, das fine.


Cut up the fruit.

Also, go ahead and prep your fruit while the chicken sears. For the apricots, just run your knife tip to root, and twist the fruit away from the pit. Then scoop the pit right now. Simp simp simp. For the nectarines, do the same thing, but all the way around the fruit, creating little slices. Then just pull the slices away from the pit. Done.


Saute the shallots and garlic.

Back in the pot, sauté the shallots and garlic. Never has there been a better smell, yo.


Add the fruit to the pan.

Then add the fruit! Weird, right? But oh. Oh it's good.


Pour the cream sauce into the pan.

Then pour the basil cream sauce right over everything. Mmmmmm.


Add the chicken back to the pan.

Now, nestle the chicken pieces back in the pot. Nestle nestle nestle. Lower the heat, cover and simmer everything about 45 minutes. Give her a stir once in a while.


Creamy Dutch Oven Chicken ready to eat!

Hello, baby.


Chicken cooked in a Dutch oven.

Fancy seeing you here.


Delicious creamy chicken cooked in a Dutch oven.

Why are you so delicious?

So yeah, pretty much time to Dutch oven your life. (Okay, I went there too.)


* So did you buy one yet? For more musings, visit her blog Bev Cooks and her Tablespoon profile.

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Nutrition Information 

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