Rustic Dutch Oven Chicken and Dumplings: A Heartwarming Meal (Print Version)

Hearty Dutch Oven Chicken and Dumplings recipe. Tender chicken, fluffy dumplings, savory broth. Pure comfort, an easy one-pot meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Chicken & Veggie Base

01 - Boneless, Skinless Chicken Thighs (1.5 lbs)
02 - Olive Oil (2 tbsp)
03 - Yellow Onion (1 large, chopped)
04 - Carrots (2 medium, chopped)
05 - Celery (2 stalks, chopped)
06 - Garlic (4 cloves, minced)

→ Flavor Boosters

07 - Chicken Broth (6 cups, low sodium)
08 - Dried Thyme (1 tsp)
09 - Bay Leaf (1)
10 - Salt & Black Pepper (to taste)

→ Dumpling Dough

11 - All-Purpose Flour (1.5 cups)
12 - Baking Powder (1 tbsp)
13 - Salt (1/2 tsp)
14 - Unsalted Butter (4 tbsp, cold, cut into cubes)
15 - Milk (3/4 cup, whole milk)

→ Finishing Touches

16 - Fresh Parsley (1/4 cup, chopped)

# Instructions:

01 - First things first, get your Dutch oven nice and hot over medium-high heat with a glug of olive oil. Sear those chicken thighs until they’re golden brown on both sides, about 3-4 minutes per side. You’re not trying to cook them through yet, just build up some amazing flavor. Pull them out and set them aside. This step is where all that fond (the browned bits at the bottom) starts to form, which is pure gold for your sauce, honestly.
02 - Reduce the heat to medium. Toss in your chopped onion, carrots, and celery. Let them soften up for about 5-7 minutes, stirring occasionally. You want them tender, but not mushy. Then, add the minced garlic and cook for another minute until it smells fragrant – oh, that smell! This is where the kitchen starts to smell like pure comfort, and I always take a deep breath, knowing good things are coming.
03 - Pour in the chicken broth and scrape up all those lovely browned bits from the bottom of the Dutch oven with a wooden spoon. That’s flavor town right there! Stir in the dried thyme, bay leaf, a good pinch of salt, and some fresh black pepper. Bring it to a gentle simmer. This is where the magic begins to happen, the broth starts to develop its depth. I usually taste it here and adjust the seasoning a bit.
04 - Return the seared chicken thighs to the Dutch oven, making sure they’re mostly submerged in the broth. Cover the pot and let it simmer for about 15-20 minutes, or until the chicken is cooked through and super tender. Once it’s done, take the chicken out, shred it with two forks, and set it aside. This is always a little messy for me, but so worth it!
05 - While the chicken is simmering, get your dumplings ready. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter with a pastry blender or your fingertips until it resembles coarse crumbs. Now, gradually add the milk, stirring just until the dough comes together. Don’t overmix! A few lumps are totally fine. I learned that the hard way – overmixing makes tough dumplings, oops!
06 - Bring the broth back to a gentle simmer. Drop spoonfuls of the dumpling dough directly into the simmering liquid. Cover the Dutch oven tightly and let them cook for about 15-20 minutes without peeking! Seriously, no peeking, it traps the steam they need to get fluffy. Once they’re puffy and cooked through, stir the shredded chicken back into the pot. Garnish with fresh parsley. The aroma at this point is just incredible!

# Notes:

01 - Don't overcrowd your Dutch oven when searing the chicken; work in batches if needed for a good brown.
02 - For truly tender dumplings, use cold butter and don't overmix the dough – just combine until just moistened.
03 - Resist the urge to lift the lid while the dumplings are cooking; that trapped steam is their secret to fluffiness.
04 - Adding a splash of buttermilk to your dumpling dough can make them extra tender and give a subtle tang.

# Equipment Needed:

01 - Dutch Oven (5-7 quart)
02 - Cutting Board
03 - Sharp Knife
04 - Measuring Cups & Spoons
05 - Whisk
06 - Pastry Blender (optional)
07 - Two Forks

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g

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