Print

Creamy Dutch Oven Chicken and Dumplings Recipe Easy Homemade from Scratch

creamy Dutch oven chicken and dumplings - featured image
Print Recipe

A comforting and creamy chicken and dumplings recipe made entirely from scratch in a Dutch oven, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 4 bone-in, skinless chicken thighs (about 1 1/2 pounds / 700 g)
  • 1 large yellow onion, finely chopped
  • 3 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 3 garlic cloves, minced
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 cup (240 ml) whole milk or heavy cream
  • 2 tablespoons unsalted butter
  • 1/3 cup (40 g) all-purpose flour
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (125 g) all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup (120 ml) whole milk (for dumplings)
  • 2 tablespoons unsalted butter, melted (for dumplings)
  • Optional: fresh parsley, chopped (for garnish)

Instructions

  1. Rinse and pat dry the chicken thighs. Chop onion, celery, carrots, and mince garlic. This should take about 10 minutes.
  2. Heat 1 tablespoon of butter in the Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Brown chicken skin-side down for 4-5 minutes until golden, then flip and cook another 3 minutes. Remove and set aside.
  3. Lower heat to medium. Add remaining butter, then onion, celery, and carrots. Cook for about 5 minutes until softened. Add garlic and thyme and cook 1 more minute until fragrant.
  4. Sprinkle flour over the veggies and stir constantly for 2 minutes to make a roux.
  5. Gradually whisk in chicken broth, scraping any browned bits from the pot. Return chicken to the pot, cover, and simmer gently for 20-25 minutes until chicken is cooked through and tender.
  6. In a bowl, whisk together flour, baking powder, and salt for dumplings. Stir in milk and melted butter until just combined. Batter should be thick but spoonable.
  7. Remove chicken from the pot, shred with two forks, discard bones, and return shredded meat to the pot. Stir in milk or cream and adjust seasoning with salt and pepper.
  8. Drop spoonfuls of dumpling batter (about 1 tablespoon each) onto the simmering stew surface. Cover and cook for 15 minutes without lifting the lid.
  9. Once dumplings are fluffy and cooked, give everything a gentle stir. Garnish with fresh parsley if desired. Serve hot from the pot.

Notes

Do not lift the lid while dumplings are cooking to ensure they puff up properly. If sauce thickens too much before adding milk, add a splash more broth to loosen. For gluten-free, use gluten-free flour blends. For dairy-free, substitute milk and butter with plant-based alternatives. Searing chicken adds flavor and moisture. Overmixing dumpling batter can make dumplings tough.

Nutrition

Keywords: chicken and dumplings, creamy chicken stew, Dutch oven recipe, homemade dumplings, comfort food, easy chicken dinner, one pot meal

Find it online: https://junomeals.com/creamy-dutch-oven-chicken-and-dumplings-recipe-easy-homemade-from-scratch/