One of our family’s favorite outdoor meals is Dutch Oven Chicken. It has been since I was really young. I remember my grandparents putting a big dutch oven chock full of poultry on an open fire, which turned out kind of like fried chicken!
No charcoal back then, it was all natural wood!
Between the chicken and Dutch Oven Potatoes, we came away stuffed. Those were some of my best memories I have camping with my family.
I continued cooking dutch oven chicken in my younger years as a river guide in southern Utah. We cooked chicken cordon bleu or teriyaki chicken 1-2 times/week out along the water’s edge.
Beautiful red rock scenery at sunsets while cleaning the dutch ovens is what I remember most.
Cooking Dutch Oven Chicken Now
And we still cook A LOT of dutch oven chicken with our own family. Growing up, my kids also learned to love the chicken/potato combo and really looked forward to those meals while camping.
Our horizons have expanded when it comes to recipes though, and we’ve tried many more than just the standard “dredging and butter”. We love southwestern food, so this recipe is a hit with the chilies.
Dutch Oven Cooking in Alaska
Now in Alaska, we spend a lot of time just cooking in the back yard. We’ve got our portable pit that we can move in and out of the weather, so it’s simple to put a dutch oven on to cook, even through the winter.
The nice thing about dutch oven cooking at home is if you do get rained out, just pop it in the oven! Most recipes can go both ways.
I hope you will give this a try. The cheesy, crusty goodness, mixed with the flavors of chilies and green onions meld perfectly with the hint of lemon in the sauce…heavenly. Enjoy!
Dutch Oven Chicken RecipePrint
Indoors or outdoors, this is a delicious spin on a Dutch Oven classic.
For the Chicken:
- 4–5 boneless, skinless Chicken Breasts 4-6 oz.
- 2 Egg Yolks
- 3/4 c. Milk
- 3/4 c. All-Purpose Flour
- 1 sleeve Ritz Crackers, crushed
- 2 c. shredded Cheese (your choice, I like cheddar, jack, or blend)
- 1–4-6 oz. can chopped Green Chiles
- 1–4 oz. can Mushrooms
- Salt and Pepper to taste
For the Sauce:
- 1–10 oz. can Cream of Chicken Soup
- 2 Tbsp. Butter
- 1/4 c. Milk
- 3/4 c. Sour Cream
- 1 Tbsp. Lemon Juice
For the Chicken:
- For outdoors, lite up your coals ~ 35-38 (10-12 on bottom, 24-26 on top) about 20 minutes before use; or Pre-heat oven to 400 degrees.
- Grease Dutch Oven with butter and place a thin layer of ritz crumbs in bottom.
- Season chicken breasts top and bottom with salt and pepper.
- Whisk together egg yolk and milk in shallow pan.
- Dip chicken in egg mixture, then dredge in flour, and back in egg mixture.
- Coat breast with cheese on top and bottom. (Or place thin cheese layer on over ritz crackers in bottom of Dutch Oven and on top of chicken.) Then arrange chicken in bottom of Dutch Oven.
- Cover chicken with ritz crumbs and add green chiles and mushrooms. (You can also get creative and add green onions, olives, capers, or whatever you prefer!)
- Bake for 30 minutes using method of choice above.
Prep the Sauce:
- While chicken is baking, melt butter.
- Add cream of chicken soup, milk, sour cream and lemon juice.
- Mix together and heat thoroughly.
- When baking is complete, serve chicken breasts from Dutch Oven, top with sauce and enjoy!
- This dish goes really well with rice. Often we will cook some rice in chicken broth, double the sauce recipe, and top rice with sauce as a side.
- Healthy Substitutions: Low fat cream of chicken soup and sour cream, substitute homemade bread crumbs for ritz, reduce cheese.