Hearty Dutch Oven Chicken and Dumplings, Just Like Grandma's (Print Version)

Warm up with hearty Dutch Oven Chicken and Dumplings! This recipe brings tender chicken, fluffy dumplings, and a creamy sauce for true comfort.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Chicken & Veggie Base

01 - 2 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 2 medium carrots, chopped
05 - 2 celery stalks, chopped
06 - 4 cloves garlic, minced
07 - 6 cups chicken broth

→ Flavor Builders

08 - 1 tsp dried thyme
09 - 1/2 tsp dried rosemary
10 - 1 bay leaf
11 - 1/4 cup all-purpose flour
12 - 1/2 cup heavy cream
13 - Salt and fresh black pepper to taste

→ For the Dumplings

14 - 1 1/2 cups all-purpose flour
15 - 2 tsp baking powder
16 - 1/2 tsp salt
17 - 1/4 cup cold butter, cubed
18 - 1/2 cup milk

→ Finishing Touches

19 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, get your Dutch oven nice and hot over medium-high heat with a splash of olive oil. Season your chicken thighs with salt and pepper, then sear them until they're beautifully golden brown on both sides. Don't crowd the pot, do it in batches if you need to; this is where I always get impatient and end up steaming my chicken instead of searing it, oops! Remove the chicken and set it aside. Now, toss in your chopped onion, carrots, and celery. Sauté them until they start to soften, about 5-7 minutes, scraping up all those yummy browned bits from the bottom. This step builds so much flavor, honestly.
02 - Once your veggies are tender, add the minced garlic, dried thyme, and dried rosemary. Stir them around for about a minute until you can smell that incredible aroma – don't let the garlic burn, that's a mistake I've made too many times, and it just tastes bitter. Next, sprinkle in the flour over the vegetables and stir constantly for 2-3 minutes. This creates a roux that will thicken our sauce. It should look a bit pasty; don't worry, it's supposed to. This step is where the rich base of your Dutch Oven Chicken and Dumplings really comes alive!
03 - Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add a bay leaf. Bring the mixture to a simmer, scraping up any remaining bits from the bottom of the pot. Return the seared chicken thighs to the Dutch oven, nestling them into the liquid. The smell at this point is just heavenly, honestly, it's what makes the whole house feel warm. Reduce the heat to low, cover, and let it simmer gently for about 20-25 minutes, or until the chicken is cooked through and super tender. This slow simmer is key for developing deep flavors.
04 - While the chicken simmers, let's get those dumplings ready! In a medium bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use your fingers (or a pastry blender if you're fancy) to cut the butter into the flour until it resembles coarse crumbs. Now, gradually add the milk, stirring just until a shaggy dough forms. Be careful not to overmix, or your dumplings will be tough little hockey pucks – I learned that from a disastrous batch once! This is where you want to feel that slightly sticky, yet workable dough.
05 - Once the chicken is tender, remove it from the pot and shred it into bite-sized pieces using two forks. Stir the heavy cream into the simmering sauce in the Dutch oven, then return the shredded chicken. Now, for the dumplings: drop spoonfuls of the dumpling dough directly onto the simmering stew. Don't stir them in! Just gently place them on top. Cover the Dutch oven and continue to simmer for another 15-20 minutes, or until the dumplings are puffed up and cooked through. They should look light and fluffy, honestly, like little clouds!
06 - Carefully remove the bay leaf. Give the stew a final taste and adjust the seasoning with salt and pepper if needed. Sometimes I add a tiny pinch of red pepper flakes for a little kick, but that's just me! Ladle generous portions of this comforting Dutch Oven Chicken and Dumplings into bowls, making sure everyone gets plenty of those fluffy dumplings. Garnish with fresh chopped parsley if you're feeling it. The aroma, the texture, the warmth – it's pure magic. Just try not to eat it all in one sitting, I dare you!

# Notes:

01 - Don't overcrowd your Dutch oven, or things won't brown properly; I learned that the hard way.
02 - You can prep the veggies ahead of time, but the dumplings really are best made fresh.
03 - Ran out of heavy cream once, used half-and-half, and it was okay, but definitely less rich.
04 - A sprinkle of fresh parsley at the end makes it feel extra special, like you really tried!

# Tools You'll Need:

01 - Dutch oven (5-6 quart)
02 - large spoon
03 - measuring cups and spoons
04 - cutting board
05 - knife
06 - medium bowl
07 - two forks

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 38g
Total Carbohydrate: 45g
Protein: 35g

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