If you’re craving a comforting, hearty meal that feels like a warm hug from the inside, this Dutch Oven Chicken and Dumplings Recipe is your new best friend. It combines tender pieces of chicken with fluffy, pillowy dumplings all swimming in a rich, flavorful broth bursting with vegetables and herbs. This recipe is an absolute game-changer for cozy dinners, effortlessly blending simplicity with spectacular taste and texture, making every spoonful downright irresistible.
Ingredients You’ll Need
This recipe shines because of its straightforward yet essential ingredients, each adding something special to the pot. From fresh vegetables to aromatic herbs and creamy half and half, every element plays a role in creating that perfect balance of flavor, texture, and inviting color.
- Olive oil: Perfect for searing the chicken to lock in flavor and create that golden crust.
- Boneless, skinless chicken breasts or thighs: Your tender protein base providing juicy, meaty goodness.
- Salt & pepper: Simple seasoning that enhances every ingredient in the dish.
- Butter: Adds richness to the veggies and the dumplings, making everything more luscious.
- Yellow onion: Provides a sweet, savory foundation for the broth.
- Carrots: Bring natural sweetness and vibrant color.
- Celery: Adds a subtle earthiness and crunch in the stew base.
- Garlic: Infuses warm, aromatic depth to the whole dish.
- All-purpose flour: The thickening magic for the stew and the base for dumplings.
- Low-sodium chicken broth: Builds a flavorful, comforting liquid foundation—use extra if you want a thinner stew.
- Half and half: Adds a velvety creaminess that rounds out the broth beautifully.
- Worcestershire sauce: Provides a subtle tangy umami boost.
- Dijon mustard: Gives a gentle kick of sharpness to balance the richness.
- Frozen peas: Bright bursts of sweetness and beautiful green contrast.
- Onion powder, dried thyme, parsley, rosemary, ground sage: A herby symphony to elevate the stew’s flavor profile.
- Baking powder: Essential for light, fluffy dumplings that puff up perfectly.
- Garlic powder and onion powder: Season the dumplings subtly but effectively.
- Sour cream and cold milk: Make the dumplings tender and moist without being heavy.
- Refrigerated biscuit dough: An optional shortcut for extra fluffy dumplings, adding convenience without sacrificing yum.
- Chopped parsley: A fresh, bright garnish to finish the dish beautifully.
How to Make Dutch Oven Chicken and Dumplings Recipe
Step 1: Sear the chicken
Begin by heating olive oil in your Dutch oven over medium-high heat. Season the chicken generously with salt and pepper, then sear it for about 3 to 4 minutes on each side until it develops a gorgeous golden crust. Don’t worry about cooking through at this stage because the chicken will finish cooking in the stew. Transfer the chicken to a plate and set it aside.
Step 2: Build the flavor base
Lower the heat to medium and melt butter in the same pot you seared the chicken in—this way, you capture all those beautiful browned bits stuck to the bottom. Toss in diced onion, carrots, and celery, cooking for 5 to 6 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds, careful not to burn it. Then sprinkle the flour evenly over the vegetables, stirring well to coat everything.
Step 3: Simmer the stew
Keep stirring constantly for 1 to 2 minutes to cook out the raw flour taste and form a thick base. It might look a little pasty but that’s perfectly normal. Slowly whisk in the chicken broth bit by bit, scraping the bottom of the pot to release all those delicious browned bits—this is the heart of your flavor. Add half and half, Worcestershire sauce, Dijon mustard, and the dried herbs and seasonings. Bring the mixture to a gentle simmer, letting the flavors meld together beautifully.
Step 4: Shred the chicken
While your stew simmers, shred the seared chicken into bite-sized pieces using two forks. Add the shredded chicken and any juices back into the pot along with the frozen peas. Stir gently to combine, and if the stew looks too thick, add more broth to reach your preferred consistency.
Step 5: Make the dumplings
In a medium bowl, whisk together flour, baking powder, garlic powder, onion powder, salt, and sugar. Stir in cold sour cream, cold milk, and melted butter, mixing gently with a fork until just combined—resist the urge to overmix as you want tender dumplings, not tough ones! Using a cookie scoop or large spoon, drop 1½-inch mounds of dough evenly spaced onto the surface of the simmering stew.
Step 6: Cook the dumplings
Cover the Dutch oven with a tight-fitting lid and let the dumplings steam without lifting the lid for 15 minutes. This steam’s magic will puff them up perfectly while cooking them through.
Step 7: Check and finish
After 15 minutes, test a dumpling with a toothpick; it should come out clean. If needed, cover and cook 2 to 3 more minutes. Once done, gently stir the stew once to combine everything, being careful not to break up those fluffy dumplings. Taste and adjust seasoning with salt and pepper. Serve piping hot, topped with chopped parsley for a fresh touch.
How to Serve Dutch Oven Chicken and Dumplings Recipe
Garnishes
Chopped fresh parsley is the classic way to finish this dish, adding a pop of green and a hint of brightness that beautifully cuts through the creamy stew. For an extra cozy touch, a sprinkle of freshly ground black pepper or a tiny drizzle of melted butter can elevate the presentation and taste.
Side Dishes
This rich and filling dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to balance the creamy heaviness. Roasted seasonal vegetables or steamed green beans dressed in a bit of garlic and olive oil also complement perfectly without competing with the main attraction.
Creative Ways to Present
Serve Dutch Oven Chicken and Dumplings Recipe directly from your beautiful Dutch oven at the table for a rustic and inviting feel. Alternatively, scoop it into shallow bowls and garnish with fresh herbs for an elegant, restaurant-worthy presentation. For a fun twist, add a little shredded sharp cheddar on top of the dumplings right before serving.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further overnight, making for an even richer taste the next day.
Freezing
This dish freezes surprisingly well, though dumplings can change texture slightly. For best results, freeze the stew and dumplings separately if possible. Use freezer-safe containers or bags and freeze for up to 3 months.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water to loosen the stew if it thickens too much. Avoid microwave reheating if possible, as it can toughen the dumplings.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this Dutch Oven Chicken and Dumplings Recipe, offering richer flavor and extra juiciness. Just adjust cooking times slightly if they are very thick.
Is it okay to use refrigerated biscuit dough for the dumplings?
Yes, refrigerated biscuit dough is a fantastic shortcut for super fluffy dumplings with less fuss. Feel free to substitute it for the homemade dumpling dough in this recipe for convenience without compromising texture.
Can I make this recipe dairy-free?
To make it dairy-free, swap butter with a plant-based alternative and use a dairy-free milk and cream substitute. The stew will still be delicious, though the texture may be slightly thinner.
How can I adjust the recipe for thicker or thinner stew?
If you prefer a thicker stew, reduce the amount of broth slightly or add an extra sprinkle of flour when cooking the vegetables. For a thinner stew, simply add more chicken broth or water during simmering until you reach your desired consistency.
What can I do if my dumplings aren’t cooked through?
If after the cooking time your dumplings are still doughy inside, cover the pot again and let them simmer for another 2 to 3 minutes. Make sure the lid stays on tightly to trap enough steam for cooking.
Final Thoughts
There’s nothing quite like the satisfaction of diving into a steaming bowl of home-cooked goodness, and this Dutch Oven Chicken and Dumplings Recipe hits all the right notes. It’s cozy, comforting, and downright delicious—perfect for any night you want a special meal without fuss. Give it a try and watch this become a family favorite you’ll turn to over and over again.
Print
Dutch Oven Chicken and Dumplings Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings (about 1.5 cups each)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This comforting Dutch Oven Chicken and Dumplings recipe features tender seared chicken simmered in a creamy, flavorful vegetable broth, topped with fluffy, soft dumplings cooked to perfection. A classic hearty meal perfect for cozy dinners, combining rich herbs, peas, and a luscious sauce made with half and half.
Ingredients
Chicken and Stew Base
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken breasts or chicken thighs
- Salt & pepper, to taste
- 4 tablespoons butter
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth (plus more if sauce thickens)
- 1½ cups half and half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ cup frozen peas
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
- Salt and black pepper, to taste
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon salt
- 1 teaspoon sugar
- â…” cup cold sour cream
- â…“ cup cold milk
- 3 tablespoons butter, melted
- 1 (16.3-oz) can refrigerated biscuit dough
To Serve
- Chopped parsley (optional)
Instructions
- Sear the chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then sear each side for 3–4 minutes until golden. The chicken does not need to be cooked through at this stage as it will finish cooking in the stew. Transfer the chicken to a plate and set aside.
- Build the flavor base: Reduce heat to medium. Melt butter in the same Dutch oven, then add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables are tender and fragrant. Add minced garlic and cook an additional 30 seconds without burning. Sprinkle the ¼ cup flour evenly over the vegetables to start thickening the stew.
- Simmer: Stir the flour and vegetables constantly for 1–2 minutes to cook out the raw flour taste and develop the thickener. Slowly whisk in the chicken broth, scraping up the flavorful browned bits from the pot’s bottom. Add half and half, Worcestershire sauce, Dijon mustard, onion powder, thyme, parsley, rosemary, sage, and salt and black pepper to taste. Bring the stew to a gentle simmer.
- Shred the chicken: While the stew simmers, shred the chicken into bite-sized pieces. Add the shredded chicken and any accumulated juices back into the pot along with the frozen peas. Stir gently. If the stew appears too thick, add a splash more broth to adjust consistency.
- Make the dumplings: In a medium bowl, whisk together the all-purpose flour, baking powder, garlic powder, onion powder, salt, and sugar for the dumplings. Add cold sour cream, cold milk, and melted butter. Stir gently with a fork until just combined; the dough will be thick and sticky. Avoid overmixing for tender dumplings.
- Drop dumplings into stew: Using a cookie scoop or large spoon, drop about 1½-inch mounds of dumpling dough evenly spaced onto the simmering stew surface. They will puff up as they cook.
- Cook the dumplings: Cover the Dutch oven with a tight-fitting lid and let steam the dumplings for 15 minutes without lifting the lid. The steam cooks the dumplings to light, fluffy perfection.
- Check and finish: After 15 minutes, test a dumpling with a toothpick; it should come out clean if cooked through. If not, cover and cook for 2–3 more minutes. Gently stir the stew once to combine, being careful not to break up the dumplings. Taste and adjust seasoning as needed. Serve hot garnished with chopped parsley if desired.
Notes
- Use chicken thighs instead of breasts for extra flavor and juiciness.
- Adjust broth quantity as needed to achieve your preferred stew thickness.
- Do not overmix dumpling dough to keep them tender.
- Keep the lid closed while cooking dumplings to retain steam and ensure even cooking.
- You can substitute half and half with whole milk for a lighter version.
- Adding chicken bouillon to the broth enhances the flavor but is optional.
- Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
