What’s better than a cozy chicken dinner? This recipe for Dutch oven chicken and dumplings is loaded with veggies, fresh herbs, and fluffy homemade dumplings for a simple, savory meal. Make this recipe for dinner parties, family dinners, or chilly winter nights. It’s the absolute best!

A white plate of Dutch oven chicken and dumplings on a beige counter next to thyme, glasses of white wine, and a beige linen.

I know that comfort food isn’t always the sexiest. But truth be told, my date night vibe lately has been snuggling up on the couch with a cozy dinner and a good bottle of wine.

I mean, there’s nothing like a low-key “I love you” in the form of short rib beef bourguignon, braised pork ragù with gnocchi, or a true classic, chicken and dumplings. If it can be eaten out of a pasta bowl over candlelight (or let’s be honest, the light of the TV), it fits the bill for date night at home.

And this recipe is definitely a must-make when you can’t be bothered to brave the cold in the name of a romantic night out. With tender chicken, a handful of fresh herbs, and airy dumplings, you’re all set for a snuggly night in. Let’s make it!

The best comfort food

This stew is based off of my grandma’s recipe that my family has been making for as long as I can remember. Like many grandma recipes, the original is handwritten on an oil-stained, dog-eared card and it’s not so much a recipe as it is a guideline. In this version, I added some fresh herbs and veggies to elevate this dish even more while still keeping it true to its roots.

  • This recipe is simple and straight-forward to make, even for beginners.
  • The soup comes together in one pot & simmers on the stove.
  • The dumplings are light and beyond fluffy! Never dense or ‘bready’.
  • Make this stew for dinner parties or cozy Sunday nights. It’s always a crowd-pleaser!

The ingredients

White bowls of chicken thighs, peas, carrots, celery, onions, chicken broth, butter, flour, herbs, oil, salt, an egg, and buttermilk on a white counter.

Chicken stew

  • Chicken – for the best flavor and texture, I like chicken thighs. Make sure they are boneless and skinless for easy dicing.
  • Salt & pepper – I recommend Morton’s Kosher salt and freshly-ground black pepper.
  • Neutral oil – to sear the chicken, you will want a neutral oil with a high smoke-point. Vegetable, canola, & avocado oil all work.
  • Butter – unsalted butter will add flavor and make up half of the roux (a.k.a. the thickening agent in this recipe).
  • Mirepoix – a.k.a. shallots, carrots, and celery! Mirepoix is a classic veggie mix that’s added to many soup and stew recipes for flavor and texture.
  • Garlic – fresh garlic adds flavor and depth to the soup.
  • Herbs – I like a combination of rosemary and thyme. It’s a classic with chicken!
  • Flour – when the flour mixes with the butter, it will create a ‘roux’. This is what will thicken the soup.
  • Chicken broth – use a good-quality, low-sodium chicken broth so you can control the salt level.
  • Half-and-half – for a little creaminess, I like half-and-half! It’s not too thick but adds just enough richness.
  • Chicken bouillon – for an even deeper chicken flavor, I always add extra bouillon to the broth. My favorite is Better Than Bouillon!
  • Bay leaf – I always add a bay leaf to soups for an earthy, herbal flavor.
  • Peas – frozen peas will add extra texture and just a hint of sweetness.

Homemade dumplings

  • Flour – all-purpose flour will make up the base of the dumplings.
  • Baking powder – this will act as the leavening agent which makes the dumplings rise.
  • Salt & pepper – you will want a bit of Kosher salt and black pepper for seasoning.
  • Garlic powder – this is optional but I like adding a dash of garlic powder for even more flavor!
  • Buttermilk – for a little tang, we’ll use buttermilk to loosen the dough. If you don’t have buttermilk, you can use 1 cup of whole milk + 1 Tablespoon of white or apple cider vinegar.
  • Eggs – a whole egg will make the dumplings tender and help bind the batter.
  • Butter – melted butter adds richness and moisture to the dumplings.
  • Chives – fresh chives add a hint of freshness to complement the rest of the flavors in the stew.

Ingredient variations

  • Chicken – if you’re not a fan of dark meat, boneless skinless chicken breasts work great too!
  • Veggies – feel free to use any veggies you like. Mushrooms, onions, or leeks would be delicious.
  • Herbs – you can also try fresh parsley, sage, dill, or even tarragon.
  • Gluten-free – replace the flour with a 1-to-1 gluten-free flour replacement like Cup4Cup.
  • Biscuit shortcut – in a pinch, a biscuit mix (like Bisquick) will work.

Pro tip

I like to use chicken thighs in this recipe, because after the chicken is seared, it leaves behind little brown bits (a.k.a. fond). When I was in culinary school, I learned that this is the secret to really good soups & stews. When the fond is scraped up with the chicken broth, it adds so much flavor! But of course, if you’re short on time, rotisserie chicken is a great shortcut.

How to make this recipe

Three steps to searing chicken. In photo 1, a white plate of chicken with salt and pepper is on a white counter. In photo 2, the chicken is searing in a pot. In photo 3, the chicken is chopped on a cutting board.

Sear the chicken

  1. Start by patting the chicken dry. Season both sides of the chicken with a generous amount of salt and pepper.
  2. Then, heat the oil in a Dutch oven over medium-high heat. Once the oil is very hot and shimmering, sear the chicken until it’s golden-brown, about 3-4 minutes per side.
  3. Let the chicken rest for about 5 minutes. Then, chop the chicken into bite-sized pieces. At this point, the centers will still be raw, but no worries! The chicken will finish cooking later.

Quick tip

While you’re searing the chicken, don’t move it around too much. You want all of those gorgeous brown bits on the bottom! Let the chicken sear for 3-4 minutes undisturbed. Once the chicken is fully seared, it will easily release from the pan. If the chicken is sticking to the pot, give it more time.

Six steps to making soup. In photo 1, carrots, celery, and shallots is cooking in a pot. In photo 2, the veggies have garlic and herbs in them. In photo 3, the veggies are topped with flour. In photo 4, the pot has chicken broth and cream in it. In photo 5, the soup has chicken and a bay leaf. In photo 6, the soup has peas in it.

Make the soup

  1. Return the Dutch oven to the heat and add the butter. Once it’s melted, sauté the shallots, celery, and carrots until the veggies are softened and starting to brown a bit on the edges.
  2. Then, add the garlic, rosemary, and thyme. Cook for about 1 minute, until it smells fragrant.
  3. Stir in the flour and sauté for 1 minute to cook off the raw flour taste.
  4. Slowly stir in the chicken stock and half-and-half until the soup is smooth.
  5. Next, add the bouillon, bay leaf, and the chicken with any leftover juices. Bring the soup to a gentle simmer for about 30 minutes.
  6. After 30 minutes, add the peas and stir well to combine.
Six steps to making Dutch oven chicken and dumplings. In photo 1, a white bowl has flour and baking powder. In photo 2, the flour is whisked. In photo 3, the flour has buttermilk, an egg, butter, and chives. In photo 4, the batter is whisked. In photo 6, the batter is spooned into a Dutch oven with chicken soup. In photo 6, the dumplings are cooked through.

Simmer the dumplings

  1. While the soup simmers, make the dumplings. Start by whisking together the flour, baking powder, salt, pepper, and garlic powder.
  2. Then, add the buttermilk, egg, butter, and chives. Whisk just until the batter comes together. Spoon the dumpling batter into the chicken soup.
  3. Cover the pot and simmer for 10 minutes. Then, uncover the pot and simmer for 10 more minutes until the dumplings are cooked through. Sprinkle the soup with more chives and enjoy!

Pro tip

Don’t over-mix the batter! Otherwise, the dumplings will come out dense and bready instead of light and fluffy. You want to mix the batter just until there are no more streaks of flour. A few lumps are ok!

The secret to fluffy dumplings

This is a trick I learned from my grandma’s recipe! For dumplings that are super fluffy, gently simmer the soup covered for 10 minutes. Don’t let it come to a boil or the soup could burn!

After 10 minutes, uncover the pot and simmer the soup for another 10 minutes (or until an inserted toothpick comes out clean). I’m not sure what the science is behind this tip but it works every single time.

Side dish + serving ideas

This soup is by far one of my go-tos when I need something cozy and comforting. But with fresh herbs and homemade dumplings, it’s also elegant enough for a casual dinner party or family dinner. If you’re wondering what goes with chicken and dumplings, these are some of my favorites!

A brown plate of Dutch oven chicken and dumplings on a tan counter next to thyme, a beige linen, and glasses of white wine.

Storing, make-ahead, & reheating

To store leftovers, spoon the soup into an airtight container. Then, refrigerate the chicken and dumplings for up to 4 days.

You can also make this recipe in advance! Start by making the soup and letting it cool to room temperature. Cover and refrigerate for up to 4 days. When you’re ready to serve, gently heat the soup over medium-low heat, stirring often, until it comes to a gentle simmer. Whisk up the dumpling batter and simmer the dumplings according to recipe directions.

To reheat leftovers, you can either microwave small portions for 1-2 minutes until hot. Or, spoon leftovers into a saucepan, cover, and gently reheat over medium heat, stirring often, until it’s hot.

Quick tip

Like many soups and stews, I actually think these chicken and dumplings taste better the next day after the flavors have had time to meld. If you can swing it, I would recommend making the soup the day before and adding dumplings right before serving! (More details above.)

Helpful tools

Pro tip

To make sure the dumplings come out fluffy every time, it’s important to use a scale to measure the ingredients. If you don’t have a scale, then use the fluff-spoon-level method for the flour. Start by whisking the flour until it’s fluffy. Then, spoon the fluffed flour into a measuring cup and level it off without packing the flour in.

Two white plates and a Dutch oven with chicken and dumplings on a beige counter next to thyme, a beige linen, and white wine.

Tips & tricks

  • For the best flavor, use fresh rosemary, thyme, and chives. In a pinch, dried herbs will work but fresh definitely tastes so much better!
  • This recipe is the perfect solution for leftovers. Use leftover roasted chicken, shredded chicken, or even turkey.
  • For a soupier consistency, add 1 more cup of chicken broth. If you prefer a thicker stew, use 3 cups of chicken broth or add a bit more flour to thicken the broth.
  • For even dumplings, I recommend using a scoop. You can use either a cookie scoop or cupcake scoop depending on the size of the dumplings you want. If you use a smaller scoop, start checking for doneness around 15-16 minutes.

Recipe FAQs

Can I use refrigerated biscuits instead of dumplings?

I personally haven’t tried using refrigerated biscuits for the dumplings, so I can’t really say. But, if you’re looking for a shortcut, you can always replace the homemade biscuits with a baking mix like Bisquick.

Can I make the dumplings gluten free?

Yes! Just replace the all-purpose flour with a 1-to-1 gluten-free flour replacement. I’ve had the best luck with Cup4Cup.

How can I thicken the soup more?

If you prefer a stew consistency, reduce the chicken broth to 3 cups instead of 4 cups. Or, you can increase the flour in the soup to 1/2 cup which will thicken it even more.

Can you freeze chicken and dumplings?

I would not recommend freezing this soup. Because it has dairy, it will separate when it defrosts. But, you can make it up to 4 days in advance!

A white plate of Dutch oven chicken and dumplings next to thyme, a beige linen, glasses of white wine, and a green Dutch oven on a beige counter.

More cozy mains

Cacio e Pepe Pizza
French Shallot Soup with Gruyère Croutons
Turkey Pot Pie with Puff Pastry
Creamy Tuscan Chicken and Orzo Skillet
Apple Pork Chops with Bourbon & Sage
White Lasagna with Pesto & Pancetta
Pot Roast with Red Wine & Shallots
Beef Stroganoff with Shallots & Brandy

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!


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Dutch Oven Chicken and Dumplings

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
What's better than a cozy chicken dinner? This recipe for Dutch oven chicken and dumplings is loaded with veggies, fresh herbs, and fluffy homemade dumplings for a simple, savory meal. Make this recipe for dinner parties, family dinners, or chilly winter nights. It's the absolute best!

Ingredients

Chicken Soup

  • 2 pounds boneless, skinless chicken thighs (900 grams)
  • Kosher salt and freshly-ground black pepper, to taste
  • 1 Tablespoon neutral oil (14 grams)
  • 1/4 cup unsalted butter (57 grams)
  • 2 large shallots, diced (1 cup / 100 grams)
  • 4 celery stalks, diced (3/4 cup / 100 grams)
  • 5 large carrots, peeled and thinly sliced (1 1/2 cups / 230 grams)
  • 4 large garlic cloves, minced (1 Tablespoon)
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/3 cup all-purpose flour (40 grams)
  • 4 cups low-sodium chicken broth (960 milliliters)
  • 1 cup half-and-half (240 milliliters)
  • 1 teaspoon chicken bouillon (I recommend Better Than Bouillon)
  • 1 bay leaf
  • 1/2 cup frozen peas (85 grams)

Homemade Dumplings

  • 2 cups all-purpose flour (240 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • Freshly-ground black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1 cup buttermilk (240 milliliters)
  • 1 large egg, lightly whisked
  • 1/4 cup unsalted butter, melted (57 grams)
  • 2 Tablespoons chopped fresh chives, plus more for sprinkling (6 grams)

Equipment

Instructions 

Sear the chicken

  • Using paper towels, pat the chicken thighs dry. Season both sides generously with Kosher salt and freshly-ground black pepper.
  • Next, heat the oil over medium-high heat in a large Dutch oven. Once it's very hot and shimmering, sear the chicken until it's golden-brown, about 3-4 minutes. Flip the chicken and sear the other side until golden-brown, another 3-4 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes. Then, chop the chicken into bite-size pieces. (It will still be raw in the center, but it will finish cooking in the soup.)

Make the soup

  • Return the Dutch oven to the stove over medium-high heat. Melt the butter in the Dutch oven. Then, add the shallots, celery, carrots, and a big pinch of Kosher salt. Sauté the veggies until they're slightly softened and starting to brown on the edges.
  • Add the garlic, rosemary, and thyme. Cook for 30-60 seconds until the mixture is fragrant. Then, add the flour and sauté for 1 more minute to cook off the raw flour taste.
  • Slowly stir in the chicken broth and half-and-half, scraping up any brown bits on the bottom of the pan. Then, stir in the chopped chicken and any leftover juices. Add the chicken bouillon and bay leaf. Bring the soup to a gentle simmer. Simmer for 20-30 minutes, until the chicken is very tender and the broth has thickened slightly.
  • Taste the soup and add more salt and pepper, if needed. Right before adding the dumplings, stir the frozen peas into the soup.

Simmer the dumplings

  • While the soup simmers, make the dumpling batter. Add the flour, baking powder, salt, pepper, and garlic powder to a large mixing bowl. Whisk to combine.
  • Make a well in the center of the flour mixture. Add the buttermilk, egg, melted butter, and chives. Stir just until the batter is combined and there are no more streaks of flour.
  • Using a cupcake scoop, drop the batter in concentric circles on top of the simmering chicken soup. Cover the pot and gently simmer the soup for 10 minutes. Then, remove the lid and simmer the soup, uncovered, for another 10 minutes or until an inserted toothpick comes out clean. Sprinkle the dumplings with more chopped chives. Enjoy!

Notes

While you’re searing the chicken, don’t move it around too much. Once the chicken is fully seared, it will easily release from the pan. If the chicken is sticking to the pot, give it more time.
I like to use chicken thighs in this recipe, because after the chicken is seared, it leaves behind little brown bits (a.k.a. fond). When the fond is scraped up with the chicken broth, it adds so much flavor! But of course, if you’re short on time, rotisserie chicken is a great shortcut.
For the best flavor, use fresh rosemary, thyme, and chives. In a pinch, dried herbs will work but fresh definitely tastes so much better!
This recipe is the perfect solution for leftovers. Use leftover roasted chicken, shredded chicken, or even turkey.
For a soupier consistency, add 1 more cup of chicken broth. If you prefer a thicker stew, use 3 cups of chicken broth or add a bit more flour to thicken the broth.
To make sure the dumplings come out fluffy every time, it’s important to use a scale to measure the ingredients. If you don’t have a scale, then use the fluff-spoon-level method for the flour. Start by whisking the flour until it’s fluffy. Then, spoon the fluffed flour into a measuring cup and level it off without packing the flour in.
Don’t over-mix the batter! Otherwise, the dumplings will come out dense and bready instead of light and fluffy. You want to mix the batter just until there are no more streaks of flour. A few lumps are ok!
For even dumplings, I recommend using a scoop. You can use either a cookie scoop or cupcake scoop depending on the size of the dumplings you want. If you use a smaller scoop, start checking for doneness around 15-16 minutes.
Cuisine: American
Course: Main Course
Serving: 1serving, Calories: 633kcal, Carbohydrates: 55.3g, Protein: 40.2g, Fat: 26.9g, Saturated Fat: 13.1g, Cholesterol: 173mg, Sodium: 290mg, Potassium: 1228mg, Fiber: 4g, Sugar: 5.7g, Calcium: 240mg, Iron: 4mg
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xo Sara Lynn

Song of the day – Rivers and Roads by The Head And The Heart