Homestyle Dutch Oven Chicken and Dumplings (Print Version)

Homestyle Dutch Oven Chicken and Dumplings Recipe for a comforting meal. Tender chicken, fluffy dumplings, and a savory broth, all made in one pot.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, gluten.

# Ingredients:

→ Base Ingredients

01 - 2 lbs boneless, skinless chicken thighs
02 - 8 cups low-sodium chicken broth
03 - 2 large carrots, chopped
04 - 2 celery stalks, chopped
05 - 1 large yellow onion, chopped
06 - 1 cup whole milk
07 - 4 tablespoons unsalted butter, divided
08 - 1 tbsp olive oil

→ Thickeners & Leavening

09 - 1/2 cup all-purpose flour (for roux)
10 - 1 1/2 cups all-purpose flour (for dumplings)
11 - 2 teaspoons baking powder

→ Flavor Boosters

12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried rosemary
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

16 - 1/4 cup fresh parsley, chopped (for garnish)
17 - 1/2 cup milk (for dumplings)

# Instructions:

01 - First things first, get that Dutch oven hot with a splash of oil. Pat your chicken thighs dry—this is key for a good sear, trust me! Brown them on both sides until they're golden and gorgeous. Don't cook them through, just get that lovely color. This step builds so much flavor for our Dutch Oven Chicken and Dumplings. I always forget to season the chicken *before* searing, so don't be like me; sprinkle with salt and pepper now! Remove the chicken and set it aside; it'll go back in later.
02 - In the same pot, melt a knob of butter. Add your chopped carrots, celery, and onion. Sauté them until they're soft and fragrant, about 5-7 minutes. This is where the kitchen starts to smell absolutely incredible, honestly. Scrape up any browned bits from the bottom of the pot—that's pure flavor! Don't rush this step; those veggies need to soften up to give our Dutch Oven Chicken and Dumplings that deep, savory taste. I once burned the onions trying to rush, and let me tell you, that was an oops moment!
03 - Sprinkle the flour over the softened vegetables and stir constantly for a minute or two. You're making a roux here, which will thicken our stew. It'll smell a bit nutty. Slowly whisk in the chicken broth, making sure to get rid of any lumps—no one wants lumpy Dutch Oven Chicken and Dumplings! Then, stir in the milk and add your herbs (thyme, rosemary, bay leaf). Bring it to a gentle simmer, letting it thicken slightly. This is where the magic really starts to happen!
04 - Return the seared chicken thighs to the Dutch oven. Make sure they're submerged in the liquid. Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through and super tender. Honestly, the aroma filling your kitchen right now is probably making your stomach rumble! Once cooked, take the chicken out, let it cool a bit, then shred it with two forks. It should practically fall apart. This shredded chicken will be so tender in our Dutch Oven Chicken and Dumplings.
05 - While the chicken cools, whisk together flour, baking powder, and a pinch of salt in a bowl. Cut in some cold butter until it resembles coarse crumbs. Gradually add milk, mixing just until a shaggy dough forms. Don't overmix, or your dumplings will be tough! Drop spoonfuls of the dough directly into the simmering broth. I usually aim for about 12-15 dumplings. They'll look a little messy, but trust me, they'll puff up beautifully for our Dutch Oven Chicken and Dumplings.
06 - Once all the dumplings are in, return the shredded chicken to the pot. Cover the Dutch oven and let it simmer for another 15-20 minutes, or until the dumplings are cooked through and fluffy. They should be soft and pillowy when you poke them. Remove the bay leaf and herb sprigs. Taste and adjust seasoning—you might need more salt or pepper. Garnish with fresh parsley. The finished Dutch Oven Chicken and Dumplings should be thick, creamy, and utterly comforting, ready for a big bowl!

# Notes:

01 - Don't overcrowd the Dutch oven when searing the chicken; it won't brown properly! I learned this the hard way trying to rush.
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days; best reheated on the stovetop.
03 - Chicken breasts can substitute thighs, but they tend to dry out faster, so keep an eye on them.
04 - Serve with a fresh green salad and a crusty loaf of bread to soak up all that delicious broth.

# Equipment Needed:

01 - Dutch oven (6-quart or larger)
02 - cutting board
03 - sharp knife
04 - whisk
05 - measuring cups and spoons
06 - two forks (for shredding chicken).

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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