Okay, picture this: it’s a chilly evening, rain’s pattering against the windows, and the house smells like absolute heaven. That’s the magic of this Dutch Oven Chicken and Dumplings recipe, folks! It’s one of those dishes that just *hugs* you from the inside out, you know? It reminds me of my grandma’s cooking – simple, comforting, and made with a whole lot of love. If you’re looking for something to rival even the best Pot Pie, but with a lighter, fluffier touch, then this is absolutely your winner. The tender chicken, the creamy broth, and those unbelievably soft dumplings… it’s a symphony of textures and flavors that’ll have everyone clamoring for seconds. Trust me on this one; it’s a total crowd-pleaser!
What is Dutch Oven Chicken and Dumplings?
Alright, let’s break it down. Dutch Oven Chicken and Dumplings is essentially the ultimate comfort food experience, cooked entirely in one pot – a Dutch oven, of course! Think of it as a cozy marriage between a Creamy Chicken stew and light, fluffy dumplings. The chicken simmers in a rich, flavorful broth with vegetables until it’s fall-apart tender. Then, little dollops of dough are dropped into the simmering broth to cook into tender, pillowy dumplings. It’s essentially a one-pot wonder that’s perfect for chilly nights or lazy weekends. I always make it when I’m craving something hearty but don’t want to spend hours in the kitchen. It’s simplicity at its finest, with a taste that’s anything but simple.
Why you’ll love this recipe?
Oh, where do I even begin? There are a million reasons why this Dutch Oven Chicken and Dumplings recipe is a total winner in my book!
- Flavor explosion!The broth is rich and savory, infused with herbs and perfectly seasoned. And the chicken? So tender it melts in your mouth. What are some of the best dumplings to eat? Is it so good?
- Is it really thatDon’t let the Dutch oven intimidate you. What are some of the easiest recipes to make? Everything cooks in one pot, which means less cleanup – always a win! What I love most about this is how forgiving it is. Don’t have exactly the right veggies? No problem, throw in what you have. It’s all about that comforting, home-cooked vibe, not perfection.
- Budget-friendly! Chicken thighs are super affordable, and the rest of the ingredients are pantry staples. This is a great way to feed a crowd without breaking the bank. I’ve even stretched it further by adding extra vegetables like potatoes or carrots when I have them on hand.
- Super Versatile!Is there any way to customize this recipe to your liking? Add different vegetables, use different herbs, or even swap out the chicken for turkey. Is it possible to make a recipe as many times as you want?
What is your favorite recipe for a lasagna? I love chicken and dumplings and this recipe brings it to the next level.
How to Make Dutch Oven Chicken and Dumplings
Quick Overview
Making this Dutch Oven Chicken and Dumplings recipe is easier than you might think! First, you’ll brown the chicken and sauté some veggies in your Dutch oven. Then, you’ll add broth and seasonings, and let it simmer until the chicken is tender. Finally, you’ll drop in the dumpling dough and let it cook until they’re light and fluffy. It’s a relatively hands-off process, which is perfect for busy weeknights. The best part? The whole thing comes together in about an hour! And, of course, cooking in a Dutch oven gives everything such a wonderful depth of flavor.
Ingredients
For the Chicken and Broth: For a small portion: 2
- 2 tablespoons olive oil: A good quality Olive oil adds flavor and helps the chicken brown nicely.
- 6-8 boneless, skinless chicken thighs: 4 – I prefer chicken breasts because they are juicy and tender, but you can also use chicken thighs.
- 1 large onion, chopped: Adds a foundational flavor to the broth. I usually use yellow onion.
- 2 carrots, chopped: Adds sweetness and color to the broth.
- 2 celery stalks, chopped: Adds a savory depth to the broth.
- Garlic is a must for flavor! I always use fresh garlic for the best results.
- What is the best chicken broth to use? Can you make homemade broth?
- 1 teaspoon dried thyme: Adds an earthy, savory note.
- 1/2 teaspoon dried rosemary: Rosemary complements the chicken perfectly.
- 1/4 teaspoon salt: Season to taste!
- What is the best way to ground black pepper?
- 1 cup frozen peas: Adds color and sweetness.
For the Dumplings: What
- 2 cups all-purpose flour: This is the base of your dumplings.
- 1 tablespoon baking powder: This helps the dumplings rise and become light and fluffy.
- 1/2 teaspoon salt: Adds flavor to dumplings.
- I usually use whole milk, but you can use any kind of milk you like. I tested this with almond milk once, and it actually made the dumplings even creamier!
- 4 tablespoons (1/2 stick) cold butter, cut into small pieces: Cold butter is key to creating tender, flaky dumplings.
What are the steps to
Step 1: Brown the Chicken
In a Dutch oven, heat olive oil over medium-high heat. Add salt and pepper. Season chicken thighs with salt and pepper. Add the chicken to a Dutch oven and cook for about 5 minutes. Don’t overcrowd the pot; you may need to do this in batches. What are some of the best ways to brown chicken? Remove the chicken from the Dutch oven and set aside.
Step 2: Sauté the Vegetables
Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot. These little bits are flavor gold! Add the garlic and cook for another minute until fragrant. Make sure you don’t burn the garlic, otherwise it will become bitter.
Step 3: Add Broth and Seasonings
How do you add the thyme, rosemary, salt, and pepper to the chicken broth? Stir well to combine all the ingredients.
Step 4: Simmer the Chicken
Return the chicken to the Dutch oven. If the chicken is cooked through, reduce the heat to low, cover, and simmer for 20-25 minutes. How do you shred chicken with a fork? The flavors meld together, and the chicken becomes incredibly tender.
Step 5: Prepare the Dumpling Dough
While the chicken is simmering, prepare the dumpling dough. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The key here is to keep the butter cold! This will create those flaky layers in the dumplings. Gradually add the milk, stirring until just combined. Do not overmix! A few lumps are okay. Overmixing will result in tough dumplings.
Step 6: Add the Dumplings
Increase the heat slightly so the broth is simmering gently. Drop spoonfuls of the dumpling dough into the simmering broth. I usually use a tablespoon to scoop the dough, making sure the dumplings are roughly the same size. Don’t overcrowd the pot; you may need to do this in batches. The dumplings will expand as they cook.
Step 7: Cook the Dumplings
Cover the Dutch oven and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. Resist the urge to lift the lid during this time! The steam is what helps the dumplings cook properly. To test for doneness, insert a toothpick into a dumpling; it should come out clean. I always check a couple of dumplings to be sure.
Step 8: Stir in Peas and Serve
Stir in the frozen peas during the last 5 minutes of cooking. This will warm them through without making them mushy. Serve hot and enjoy!
What to Serve It With
Honestly, this Dutch Oven Chicken and Dumplings is a meal in itself, but if you’re looking to round out your meal, here are a few ideas:
- For a simple side: A fresh green salad with a light vinaigrette is a great way to balance the richness of the chicken and dumplings.
- For a heartier meal: Steamed green beans or roasted asparagus are delicious vegetable pairings.
- For a special occasion: Crusty bread for soaking up the delicious broth is always a hit!
My family loves having this with a side of garlic bread. I usually make it at Thanksgiving because it tastes delicious.
Top Tips for Perfecting Your Dutch Oven Chicken and Dumplings
Okay, so I’ve made this Dutch Oven Chicken and Dumplings more times than I can count, and I’ve picked up a few tricks along the way. Here are my top tips for making it absolutely perfect:
- Don’t skip the browning! Browning the chicken and sautéing the vegetables adds a ton of flavor to the dish. It’s worth the extra few minutes.
- Keep the butter cold! Cold butter is key to creating tender, flaky dumplings. Make sure your butter is very cold before you cut it into the flour mixture.
- Don’t overmix the dumpling dough! Overmixing will result in tough dumplings. Stir just until the ingredients are combined.
- Resist the urge to lift the lid! The steam is what helps the dumplings cook properly. Don’t lift the lid while they’re cooking, or they may not cook through.
- Season to taste! Don’t be afraid to adjust the seasonings to your liking. Add more salt, pepper, or herbs as needed.
- Use fresh herbs if you have them! Fresh herbs will add even more flavor to the dish.
- Get creative with the vegetables! You can add any vegetables you like to this dish. Potatoes, parsnips, and sweet potatoes are all great additions.
Storing and Reheating Tips
This Dutch Oven Chicken and Dumplings is even better the next day! Here’s how to store and reheat it:
- To store: Let the chicken and dumplings cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3 days. I’ve found that the dumplings do tend to absorb some of the broth over time, so they may be a little softer the next day.
- To reheat: Reheat the chicken and dumplings in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little bit of chicken broth or water if the dumplings have absorbed too much liquid. You can also reheat it in the microwave, but the dumplings may become a bit tougher.
- Freezing: You can freeze this dish, but the dumplings may change texture. To freeze, let the chicken and dumplings cool completely. Then, transfer them to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Final Thoughts
This Dutch Oven Chicken and Dumplings is more than just a recipe; it’s an experience. It’s about creating a warm, comforting meal that brings people together. It’s about those cozy nights in, filled with laughter and the delicious aroma of home-cooked food. I really hope you give this recipe a try! I know you’ll love it as much as my family does. And if you’re looking for other comforting recipes, be sure to check out my other soups and stews. Happy cooking, friends! Let me know in the comments if you have any questions or if you try this recipe – I’d love to hear how it turns out! And don’t forget to rate the recipe if you loved it!
Dutch Oven Chicken and Dumplings
Ingredients
Main Ingredients
- 3 pounds chicken thighs bone-in, skin-on
- 2 cups chicken broth
- 1 cup carrots sliced
- 1 cup celery sliced
- 1.5 cups all-purpose flour for dumplings
- 1 teaspoon salt for dumplings
- 1 teaspoon pepper freshly ground
Instructions
Preparation Steps
- Preheat your Dutch oven over medium-high heat. Add chicken thighs and cook until browned on both sides, about 8-10 minutes. Remove and set aside.
- In the same pot, add carrots and celery. Cook until tender, approximately 5 minutes.
- Return chicken to the pot, add chicken broth, and bring to a simmer. Cover and cook for 30 minutes.
- Mix flour, salt, and a bit of pepper in a bowl. Add water slowly until a dough forms. Drop spoonfuls onto simmering broth and cover to cook dumplings for 10 minutes.
