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
Scale
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.
