Hearty Dutch Oven Chicken and Dumplings for Comfort (Print Version)

Dutch Oven Chicken and Dumplings, a rustic, warming meal. Tender chicken and fluffy dumplings in a rich broth, perfect for a cozy night. My family's favorite!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Hearty Base

01 - 2 lbs bone-in, skin-on chicken thighs
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 2 carrots, chopped
06 - 2 celery stalks, chopped
07 - 1 large yellow onion, chopped
08 - 4 cloves garlic, minced
09 - 6 cups low-sodium chicken broth

→ Dumpling Essentials

10 - 2 cups all-purpose flour
11 - 1 tbsp baking powder
12 - ½ tsp salt
13 - ¾ cup whole milk

→ Finishing Touch

14 - ¼ cup fresh parsley, chopped

# Instructions:

01 - Okay, first things first, get that Dutch oven nice and hot over medium-high heat. Add a splash of olive oil, then carefully place your seasoned chicken thighs, skin-side down. You want a really good, deep golden-brown sear here, honestly, it builds so much flavor for your Dutch Oven Chicken and Dumplings. This is where I always get impatient, but trust me, let it go for about 5-7 minutes without moving it. Flip 'em and sear the other side for a couple more minutes. Remove the chicken to a plate, leaving all those delicious browned bits in the pot.
02 - Reduce the heat to medium. Toss in your chopped carrots, celery, and onion. Scrape up all those browned bits from the bottom of the Dutch oven with your spoon – that's called fond, and it's pure gold for flavor. Sauté for about 5-7 minutes until the veggies start to soften and the onion becomes translucent. The kitchen should be smelling amazing right about now, making you excited for your Dutch Oven Chicken and Dumplings!
03 - Stir in your minced garlic and cook for just a minute until fragrant – don't let it burn, that's a mistake I've made more times than I care to admit! Sprinkle in the flour and stir it around for another minute or two, letting it cook out that raw flour taste. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring it to a gentle simmer, scraping any remaining bits from the bottom. This is the heart of your Dutch Oven Chicken and Dumplings.
04 - Carefully return the seared chicken thighs to the Dutch oven, nestling them into the simmering broth. Make sure they're mostly submerged. Bring it back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes. This allows the chicken to cook through and become super tender, while the flavors of your Dutch Oven Chicken and Dumplings meld beautifully. You'll smell it permeating the whole house!
05 - While the chicken simmers, let's make those glorious dumplings! In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Pour in the milk and stir with a spoon until just combined. The dough will be a bit sticky and shaggy, and honestly, that's exactly what you want. Don't overmix, or they'll be tough – I learned that the hard way, many times!
06 - Uncover the Dutch oven. Using two spoons, drop spoonfuls of the dumpling dough directly onto the simmering chicken and broth. Don't overcrowd them! Cover the pot again and let the dumplings cook for 15-20 minutes without lifting the lid. This is crucial for them to steam and get perfectly fluffy. The aroma when you finally lift that lid... pure magic! Stir in the fresh parsley, taste, and adjust seasonings. Your Dutch Oven Chicken and Dumplings are ready!

# Notes:

01 - Don't overcrowd your Dutch oven when searing the chicken; it won't brown properly, and you'll miss out on flavor.
02 - For truly fluffy dumplings, mix the dough just until combined and resist the urge to peek under the lid while they're steaming.
03 - A good quality chicken broth makes all the difference here, honestly; it's the backbone of your Dutch Oven Chicken and Dumplings.
04 - A splash of heavy cream at the end can make the broth extra rich, if you're feeling a little fancy.

# Equipment Needed:

01 - Dutch oven (5-7 quart)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - stirring spoon

# Nutrition (Per Serving):

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

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