4 recipes using chicken — Stamppot, erwtensoep, stroopwafels — robust and comforting Dutch cooking.
These 4 dutch chicken recipes are ready in about 64 minutes on average, with 385–480 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Dutch cuisine — Stamppot, erwtensoep, stroopwafels — robust and comforting Dutch cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Dutch cooks work with chicken, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, grilling, roasting and braising.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with onion, butter, fine sea salt, garlic, parsley and brown bread. The dishes here span dutch classics ready in as little as 32 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Dutch Mountain Green Herb Salad is the highest-rated dish in this collection at 4.8★ from 11,916 ratings.
Dutch Market Lemon Herb Rice Bowl brings dutch flavor to a practical rice bowl built with chicken thighs, butter, potatoes, cheese and mustard, and a fresh parsley finish.
Dutch Mountain Green Herb Salad brings dutch flavor to a practical salad built with grilled chicken, butter, potatoes, cheese and mustard, and a fresh parsley finish.
A whole chicken rubbed with nutmeg, cloves and thyme and roasted until golden — a warmly spiced Dutch Sunday roast built on the country's classic pantry spices.
A festive Dutch holiday braise of chicken (traditionally rabbit) with prunes, orange and a warm hit of ginger.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 4 Dutch chicken recipes are ready in around 64 minutes from start to finish. The quickest, Dutch Market Lemon Herb Rice Bowl, takes about 32 minutes, while the slower-cooked dishes run up to 95 minutes.
Across this collection they range from about 385 to 480 kcal per serving, averaging 439 kcal — Dutch Market Lemon Herb Rice Bowl is the lightest option at 385 kcal.
Dutch Market Lemon Herb Rice Bowl is a great place to start — it's rated medium and comes together in about 32 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with onion, butter, fine sea salt, garlic, parsley and brown bread. Dutch kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
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