Sunday, February 25, 2018

Mediterranean-style Layered Chicken in the Dutch Oven

This dish was inspired by a lot of Italian and Mediterranean flavors. The layering of the the ingredients helps to keep the flavors a bit more distinct, whereas they would be more blended if they cooked as a stew or casserole. It’s an easy to make one-pot meal, with meat, veggies, and dairy all mixed in. If you serve it with some bread sticks, you have your grain/starch right there. It was way yummy!

When I did this for my family, I sauteed some yellow and zucchini squash slices in another dutch oven as a tasty side dish.

Mediterranean-style Layered Chicken

12” Shallow Dutch oven
10 coals below
16-18 coals above

10” shallow Dutch oven
10-12 coals below

  • 2 lbs boneless, skinless chicken breast
  • Salt
  • Pepper
  • Paprika

  • 3x 14 oz cans diced tomatoes
  • Oregano
  • Parsley
  • basil
  • Salt
  • Pepper
  • Garlic powder
  • Cayenne (just a little)
  • Lemon juice



  • 1 lb ricotta
  • 1/2 cup parmesan
  • 2 medium Onions



  • 2x 14 oz cans Artichoke hearts
  • 2x 14 oz cans olives
  • Fresh Parsley
  • Green onions
  • 16 oz grated mozzarella



While the coals were getting hot, I started by prepping the food for the layers.  I began by blotting the thawed chicken breasts dry, then cutting them into 1” cubes. I seasoned the cubes with the salt, pepper and paprika, which is my go-to meat seasoning.

Then, I made the tomato mix by opening up the cans of diced tomatoes and adding in all of the seasonings in the second set of ingredients. I was pretty liberal with the flavorings, except for the cayenne, and I tasted all along the way, just to make sure that the balance of seasonings was good. Next, I mixed the ricotta and the parmesan cheeses. I actually added some feta in, too, because we had some. After that, I sliced the onions (in circles).

The last prep step was to assemble the layers in the Dutch oven. I started by spreading about a third of the tomato mix over the bottom of the Dutch oven. Then, I added these layers, in order, assembling upward:


  • Artichoke hearts (drained)
  • Olives (drained)
  • Chicken cubes
  • Cheese mix
  • Onion slices
  • The rest of the tomato mix
  • Minced fresh parsley/green onions
  • And finally, a layer of shredded mozarella


Here are some pics:






Once it was all assembled, it was just a matter of putting it on the coals and baking it for about 45 minutes. I kept some fresh coals going in the chimney and replenished the coals on the oven about every 15-20 minutes.

While it was baking (in fact, when it was almost done), I put the 10” Dutch oven on the coals, with a little olive oil in it. I sliced a couple of zucchini and yellow squashes each, and tossed them into the heated oil to sautee with a little salt and pepper. I only cooked them for about 10 minutes or so, just long enough to get hot and a little soft, but still be crispy.

Then, it was ready to serve!




Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including MarkHansenMusic.com and his MoBoy blog.

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