Dutch Oven Chicken and Dumplings
Cozy up with this creamy chicken and dumplings recipe made in a Dutch oven! Tender chicken, fluffy dumplings, and a rich, savory broth come together for the ultimate comfort food that’s perfect for any night of the week.
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
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.
Nutrition
Calories: 543kcal, Carbohydrates: 49g, Protein: 34g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 163mg, Sodium: 2157mg, Potassium: 644mg, Fiber: 2g, Sugar: 8g, Vitamin A: 884IU, Vitamin C: 3mg, Calcium: 299mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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