Dutch Oven BBQ Chicken

BBQ pulled chicken sandwich with coleslaw and pickled jalapenos.

5 from 2 votes

These Dutch Oven BBQ Chicken breasts are baked until juicy, pulled, and then tossed in a savory BBQ sauce. It's perfect served on sandwiches!

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: dutch oven pulled chicken, dutch oven chicken breasts, pulled BBQ chicken

Servings:

Calories: 274kcal

Author: Christine Rooney

Equipment

Cast Iron Dutch Oven oven safe

Ingredients

2 split chicken breasts equals 2 ½ - 3 lbs.
2 Tbsp. olive oil
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. smoked paprika or regular paprika
1 tsp. Italian seasoning
½ tsp. kosher salt
½ tsp. pepper
¾ cup BBQ sauce
¼ cup tomato sauce
1 tsp. Worcestershire sauce
1 tsp. Sriracha

US Customary - Metric

Instructions

Heat oven to 400 degrees Fahrenheit.
Remove the skin from two bone in (also known as split) chicken breasts.
Sprinkle ¼ tsp. each of kosher salt and pepper on each side of the chicken breasts.
Place an oven-safe Dutch oven on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the pan. Once the oil is heated (the chicken should sizzle as it hits the pan), place the chicken (skin-side down) in the Dutch oven.
Sauté the chicken for 5 minutes on the first side. Flip and sauté for another 5 minutes on the second side.
Sprinkle 1 tsp. each of garlic and onion powder, and ½ tsp. each of smoked paprika (or regular paprika) and Italian seasoning over the chicken. Sauté for 1 minute.
Flip the chicken and sprinkle another 1 tsp. each of garlic and onion powder and ½ tsp. each of smoked paprika and Italian seasoning over the second side. Sauté for another minute.
Pour ¼ cup low sodium chicken broth into the Dutch oven. Place the lid on the pan and then place it in the oven.
Cook for 28-30 minutes, making sure to check the thickest part of the chicken using a food thermometer to see if it has fully cooked. (Feel free to cook longer if necessary).
Remove the chicken from the Dutch oven, set aside, and allow to rest. Place the Dutch oven (along with all the cooking juices) back on the stove top.
After the chicken has rested for five minutes, pull it apart using two forks. Remove all of the meat from the bones, so that none of the bones end up in the final dish.
To the Dutch oven, add ¾ cup BBQ sauce, ¼ cup tomato sauce, and 1 tsp. each Worcestershire sauce and Sriracha hot sauce. Stir all of these ingredients together and simmer for 5 minutes over medium heat, stirring occasionally. The sauce should reduce a bit as it cooks.
Add the pulled chicken back into the Dutch oven and toss until completely coated in the BBQ sauce.
To Serve: Serve the BBQ chicken any way you like, or add it to some toasted gluten free buns or bread (or any buns if not gluten free) along with some coleslaw and pickled jalapenos (optional).

Notes

Nutrition information does not include buns, coleslaw, or pickled jalapenos.

The chicken may be enjoyed without the BBQ sauce and added to any of your favorite recipes. Alternately, it can be tossed in the BBQ sauce and used any way you like.

Nutrition