Dutch Oven Chicken And Dumplings Recipe

I published this recipe for Dutch Oven Chicken And Dumplings a few years ago after a particularly rainy Sunday. I wanted something that felt like a hug from the inside, a meal that could simmer away while I puttered in the kitchen. My secret? I don’t just simmer it on the stove. I finish it in the oven. If you love easy, hands-off meals, you should also try my slow cooker Hawaiian chicken for another delicious dinner option.

This stove to oven method is my favorite trick for cast iron cooking. It gives you a gentle, even heat that cooks the dumplings to fluffy perfection without any risk of a scorched bottom. It turns a simple soup into a rustic dinner that feels like a special occasion, even on a weeknight.

It’s the ultimate one pot recipe. Everything—the tender chicken, the creamy broth, the pillowy dumplings—happens right in that one beautiful pot. It’s a family meal that brings everyone to the table, guaranteed.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6 people

Why This Recipe is So Special

What makes this dish stand out is that oven finish. Most recipes have you drop the dumplings into the simmering soup and cover it on the stovetop.

That works, but it can sometimes lead to uneven cooking or a broth that boils too hard. By sliding the whole pot into a hot oven, the heat surrounds it.

The dumplings steam and bake at the same time. They puff up beautifully, cook through evenly, and the broth thickens just right. It’s a game-changer for texture. For another fantastic baked chicken dish that the whole family loves, check out my crispy panko parmesan chicken.

The Full Ingredient List

Gathering everything is part of the fun. I love the simplicity of these ingredients—they’re mostly pantry staples that come together into something magical.

• 2 tbsp olive oil
• 1.5 lbs boneless, skinless chicken thighs
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup frozen peas
• 1/2 cup heavy cream or whole milk
• Salt and black pepper to taste
• For the Dumplings:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1/4 cup unsalted butter, melted

My Step-by-Step Method

Follow these steps and you’ll have a perfect pot of comfort. I’ve made this so many times, and this order never fails me.

Recipe

Dutch Oven Chicken And Dumplings Recipe

Make Dutch Oven Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 20 min | Cook: 50 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 2 tbsp olive oil
• 1.5 lbs boneless, skinless chicken thighs
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup frozen peas
• 1/2 cup heavy cream or whole milk
• Salt and black pepper to taste
• For the Dumplings:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1/4 cup unsalted butter, melted

My Step-by-Step Method

1

Preheat your oven to 375°F (190°C).

2

Pat the chicken thighs dry and season well with salt and pepper.

3

Heat the olive oil in your large Dutch oven over medium-high heat. Brown the chicken on both sides, about 5-6 minutes per side. You don’t need to cook it through. Remove it to a plate.

4

In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes until they start to soften.

5

Add the garlic and cook for 1 more minute until fragrant.

6

Sprinkle the 1/3 cup flour over the veggies. Stir constantly for 2 minutes to cook the raw flour taste out. This is your thickener!

7

Slowly pour in the chicken broth while scraping the bottom of the pot. Add the thyme and bay leaves.

8

Bring the soup to a simmer. Chop or shred the partially cooked chicken and add it back to the pot. Let it simmer for 10 minutes.

9

While the soup simmers, make the dumpling dough. Whisk the flour, baking powder, and salt in a bowl. In another bowl, mix the melted butter and milk. Pour the wet into the dry and stir until just combined. Don’t overmix!

10

Stir the frozen peas and cream into the soup. Taste and add more salt and pepper if needed.

11

Drop large spoonfuls of the dumpling dough (about the size of a golf ball) directly onto the surface of the simmering soup. You should get about 8-10 dumplings.

12

Immediately cover the pot with its lid and carefully transfer it to the preheated oven.

13

Bake for 20 minutes. Then, remove the lid and bake for 5-10 more minutes until the dumplings are golden and cooked through.

14

Let it cool for 5 minutes before serving. The soup will be very hot!

Notes

Enjoy your homemade Dutch Oven Chicken And Dumplings Recipe!

Did You Make This?

Leave a review and tag us on social media!

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken thighs dry and season well with salt and pepper.
3. Heat the olive oil in your large Dutch oven over medium-high heat. Brown the chicken on both sides, about 5-6 minutes per side. You don’t need to cook it through. Remove it to a plate.
4. In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes until they start to soften.
5. Add the garlic and cook for 1 more minute until fragrant.
6. Sprinkle the 1/3 cup flour over the veggies. Stir constantly for 2 minutes to cook the raw flour taste out. This is your thickener!
7. Slowly pour in the chicken broth while scraping the bottom of the pot. Add the thyme and bay leaves.
8. Bring the soup to a simmer. Chop or shred the partially cooked chicken and add it back to the pot. Let it simmer for 10 minutes.
9. While the soup simmers, make the dumpling dough. Whisk the flour, baking powder, and salt in a bowl. In another bowl, mix the melted butter and milk. Pour the wet into the dry and stir until just combined. Don’t overmix!
10. Stir the frozen peas and cream into the soup. Taste and add more salt and pepper if needed.
11. Drop large spoonfuls of the dumpling dough (about the size of a golf ball) directly onto the surface of the simmering soup. You should get about 8-10 dumplings.
12. Immediately cover the pot with its lid and carefully transfer it to the preheated oven.
13. Bake for 20 minutes. Then, remove the lid and bake for 5-10 more minutes until the dumplings are golden and cooked through.
14. Let it cool for 5 minutes before serving. The soup will be very hot!

My Top Tips for Success

• Use a light hand with the dumpling dough. Lumps are good! Overmixing makes them tough.
• Don’t peek when the pot is in the oven! That burst of steam is what cooks the dumplings perfectly.
• Chicken thighs are my go-to for flavor and they stay juicy, but you can use a rotisserie chicken to save time. Just add the shredded meat at the end with the peas.
• If your soup seems too thick after baking, thin it out with a little extra warm broth when you serve it.

Common Mistakes to Avoid

We all make little errors. Here’s how to steer clear of the common ones with this recipe.

• Boiling the soup after adding the dumplings. You want a gentle simmer before it goes in the oven. A rolling boil can break apart the dumplings.
• Making the dumplings too big. They will expand as they cook! Golf ball size is ideal so they cook through in the center.
• Forgetting to remove the bay leaves before serving. It’s an easy step to miss, but no one wants to find one in their bowl!

NUTRITION INFORMATION

• Calories: ~520 kcal
• Carbohydrates: 52g
• Protein: 32g
• Fat: 21g
• Saturated Fat: 9g
• Fiber: 4g
• Sugar: 7g

*Please note: This is an estimate generated from an online calculator. For precise dietary needs, calculate with your exact ingredients.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe without a Dutch oven?

You can! Use any heavy, oven-safe pot with a tight-fitting lid. If you don’t have an oven-safe pot, you can cook the dumplings on the stovetop. Keep the soup at a low simmer, cover the pot, and cook for 15-20 minutes without lifting the lid.

My dumplings are doughy in the middle. What happened?

This usually means they needed more time. Next time, make sure your dumplings are no bigger than a golf ball. Also, try the “toothpick test” like you would for muffins. A toothpick inserted into the center of a dumpling should come out clean.

Can I prepare any part of this ahead of time?

Absolutely. You can make the entire soup base (through step 8) up to 2 days ahead. Store it in the fridge. When you’re ready to eat, reheat the soup to a simmer, then proceed with making the dumpling dough and baking.

Leave a Reply! (I’d Love to Hear From You!)

There you have it—my heartwarming, one-pot wonder. This recipe has saved so many of my busy evenings and filled my home with the best smells.

Did you try the oven method? Did your family go back for seconds? I read every single comment and love hearing your stories and seeing your photos. Tell me all about your experience in the comments below, and if you loved it, give it a 5-star rating! For more easy and satisfying dinners, my oven-baked crispy panko chicken is always a hit.

Happy cooking, friends!