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Are ready to make the best Dutch Oven Chicken and Dumplings Recipe? Well, this recipe is here for rock your socks! It’s the ultimate comfort food. A creamy broth with tender, juicy chicken, vegetables, fresh herbs, and garlic topped with melt-in-your-mouth homemade dumplings make this cozy recipe one that you’ll be making over and over again.
For more comfort food recipes, try my Chicken Pot Pie with Cheddar Bay Biscuits, Stove Top Beef Stew, and Dutch Oven Chili!
What do you need as soon as the cold weather hits? A big bowl of this creamy chicken and dumplings! It’s filled with tender chicken and fluffy dumplings that melt in your mouth.
This recipe begins with a rich broth simmered with fresh herbs, carrots, onions, and celery, creating a hearty base that feels like pure comfort. The chicken, cooked to perfection, perfectly compliments my secret ingredient – ground Italian sausage – I learned this from making my grandma’s chicken and dumplings recipe. So I had to continue the tradition.
As the dumplings cook, they puff up beautifully, absorbing all the savory goodness of the broth. A touch of cream and cream cheese balances the heartiness, adding a smooth velvety texture that is just beyond delicious!
Not to mention, this southern staple is easy peasy and can be customized to your liking. Classic comfort food that’s easy to make and tastes incredible. It’s a dish that your whole family will love.
Table of Contents
Chicken and Dumplings Ingredients
(full list of ingredients can be found in the recipe card)
- Boneless skinless chicken thighs – these are the juiciest pieces of the chicken in my opinion – perfect for chicken and dumplings. You can use chicken breasts as well, but
- Mild Italian Sausage – this is my grandma’s
- Seasonings – chicken bouillon powder, onion powder, garlic powder, smoked paprika, kosher salt, and black pepper.
- Aromatics – white onion, Celery, Carrots, fresh sage leaves, bay leaves and garlic are the base of the recipe. They build flavor and
- Flour – this is to thicken the soup so that it isn’t watery. We want a creamy, rich soup. Use cornstarch if you’re gluten free.
- Chicken broth, Half and half, and Cream Cheese – these are what make for a cream chicken soup. The chicken broth adds flavor while the half and half and cream cheese give the soup just the right amount of creaminess.
For the Dumpling Dough
- All purpose flour – to provide structure to the biscuits.
- Seasonings – herbs de Provence, garlic powder, kosher salt add flavor to the biscuits.
- Leaveners – baking powder and baking soda allow the biscuits to rise while cooking in the pot. The leaveners help the dumpling dough to rise, making them into pillowy dumplings that melt in your mouth.
- Sour cream, Melted butter, and Evaporated milk – these give th dumplings their soft and chewy texture while adding flavor and richness.
How to make Homemade Chicken and Dumplings
Step 1: Add chicken to a large bowl. Season with chicken bouillon powder, onion powder, garlic powder, smoked paprika, kosher salt, and black pepper. Mix together so that all of the seasonings coat the chicken.
Step 2: Add olive oil to a dutch oven or large pot over medium-high heat. Add chicken and cook on both sides for about 5-7 minutes per side, until golden brown and cooked all the way through.
Step 3: Remove the chicken and set aside. Add sausage and cook until no longer pink. Add diced onion, celery, and carrots to the pot. Cook for about 5-7 minutes, until softened. Add another sprinkle of salt and pepper, then add the garlic and chopped sage leaves and continue to cook for about 2 minutes, then add the flour and mix together until the flour is absorbed.
Step 4: Cut up the chicken thighs into bite sized chunks. Add to the dutch oven.
Step 5: Pour in the chicken broth, cream cheese, and half and half, stirring constantly until all of the liquid is added. Chop up the chicken and add to the broth along with the bay leaves. Bring to a boil, then simmer uncovered until the biscuits are finished (about 20-25 minutes).
Step 6: Now, make the biscuits. Combine flour, herbs de Provence, garlic powder, kosher salt, baking powder, and baking soda. Whisk together, then add sour cream, melted butter, and evaporated milk to the flour mixture. Mix until a dough forms and all of the ingredients are fully incorporated. (it’ll be a rather sticky dough)
Step 7: Spoon out 3 tbsps of the dough (or use a medium sized cookie scoop) and roll into a ball. Place onto a parchment lined and repeat until all of the dough is used.
Step 8: Place the dumplings on top of the simmering soup and cover with a lid. Cook for an addition 15-20 minutes, until the dough has puffed up. Top with fresh parsley for garnish (optional).
Tips
To save time use rotisserie chicken. I call this the shortcut version! Cut up about 1 1/2 lbs of rotisserie chicken and skip step 1 and 2 of the recipe. This is a great way to save about a good 15 minutes and doesn’t sacrifice the flavor of the recipe.
Don’t overmix the dumpling dough: When making dumplings, mix the dough just until combined, as overmixing can lead to tough, dense dumplings. For light, fluffy dumplings, gently fold the ingredients together and avoid kneading. Mix until just combined.
Simmer gently and cover: Once the dumplings are added, cover the pot with a lid and let them cook on low to medium heat. This allows the dumplings to steam and expand without breaking apart. Resist the urge to lift the lid too often, as this can release the steam and prevent the dumplings from cooking evenly.
What to Serve with Chicken and Dumplings
I love to eat a big bowl of chicken and dumplings with a side of green beans and potatoes, roasted green beans, or a fresh side salad. The fresh flavors echo the herbal notes in the dumplings. In addition, roasted Brussels sprouts, brown sugar honey glazed carrots, or blanched broccoli work well to add some texture and earthiness.
For something heartier, serve with brown butter mashed potatoes and grandma’s buttermilk cornbread!
Recipe FAQs
Yes, chicken and dumplings can be frozen, making it a great option for a make-ahead meal. To freeze, allow the dish to cool completely, then transfer it into airtight containers, leaving a little space for expansion. When reheating, thaw it in the refrigerator overnight and warm gently on the stove, adding a bit of broth if needed to restore its creamy consistency.
Chicken and dumplings are done when the dumplings are fully cooked through and no longer doughy in the center. You can check by inserting a toothpick or fork into a dumpling—if it comes out clean and the texture is light and fluffy, they’re ready. Additionally, the broth should be hot and slightly thickened, indicating that the dish has fully cooked.
Chicken and dumplings is generally considered a stew because of its thick, hearty consistency and the way ingredients are simmered together. While it has some soup-like qualities, the dense broth and presence of dumplings give it a more substantial, chicken stew-like feel.
Can I use canned biscuits instead of homemade dumplings?
Yes! You can use any canned biscuits. Place the raw biscuit dough on top of the chicken soup and cover with a lid for 15-20 minutes.
More Comfort Food Recipes
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Dutch Oven Chicken and Dumplings
Equipment
- 5 Qt Dutch Oven
- Baking Sheet (optional)
- Medium Cookie Scoop (optional)
Ingredients
- 1 1/2 lbs Boneless Skinless Chicken Thighs
- 1 lb Ground Mild Italian Sausage
- 2 tsp Chicken Bouillon Powder
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1 1/2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 Onion, (diced)
- 2 Celery Stalks, (chopped)
- 2 Carrots, (chopped)
- 3 Sage Leaves, (chopped)
- 4 cloves Garlic, (diced)
- 1/4 cup All Purpose Flour
- 4 cups Chicken Broth
- 1 cup Half and Half
- 2 Bay Leaves
- 4 oz Cream Cheese
Dumplings
- 2 cups All Purpose Flour
- 1 tbsp Herbs De Provence
- 2 tsp Garlic Powder
- 1 tsp Kosher Salt
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/3 cup Sour Cream
- 2 tbsp Salted Butter, (melted)
- 3/4 cup Evaporated Milk
Instructions
- Add chicken to a large bowl. Season with chicken bouillon powder, onion powder, garlic powder, smoked paprika, kosher salt, and black pepper. Mix together so that all of the seasonings coat the chicken.
- Add olive oil to a dutch oven or large pot over medium-high heat. Add chicken and cook on both sides for about 5-7 minutes per side, until golden brown and cooked all the way through.
- Remove the chicken and set aside. Add sausage and cook until no longer pink. Add diced onion, celery, and carrots to the pot. Cook for about 5-7 minutes, until softened. Add another sprinkle of salt and pepper, then add the garlic and chopped sage leaves and continue to cook for about 2 minutes, then add the flour and mix together until the flour is absorbed.
- Cut up the chicken thighs into bite sized chunks. Add to the dutch oven.
- Pour in the chicken broth, cream cheese, and half and half, stirring constantly until all of the liquid is added. Chop up the chicken and add to the broth along with the bay leaves. Bring to a boil, then simmer uncovered until the biscuits are finished (about 20-25 minutes).
- Now, make the dumplings. Combine flour, herbs de Provence, garlic powder, kosher salt, baking powder, and baking soda. Whisk together, then add sour cream, melted butter, and evaporated milk to the flour mixture. Mix until a dough forms and all of the ingredients are fully incorporated. (it'll be a rather sticky dough)
- Spoon out 3 tbsps of the dough (or use a medium sized cookie scoop) and roll into a ball. Place onto a parchment lined and repeat until all of the dough is used.
- Place the dumplings on top of the simmering soup and cover with a lid. Cook for an addition 15-20 minutes, until the dough has puffed up. Top with fresh parsley for garnish (optional).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the BEST chicken and dumplings that we have ever had. The whole family agreed. I thought about making rice or bread to go with, but it was very satisfying on its own.
This was the BEST chicken and dumplings that we have ever had. Everyone in our family agreed. I did think about making rice or potatoes to go with, but I’m glad I didn’t. It was very satisfying on its own. Love this!!!
Thank you Lisa!
This was the most flavorful thing I’ve made all year! Those biscuits melt in your mouth like better and the soup underneath is so creamy and smooth. It’s my favorite rendition of chicken and dumplings, I’ll never be able to make any other recipe ever again. Thank you so much for this!