Description
Indulge in a bowl of Dutch oven chicken and dumplings filled with rich flavors, tender chicken, and fluffy dumplings, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 4 tablespoons butter
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced (optional: bell peppers)
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1½ cups half and half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ cup frozen peas
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
- Salt and black pepper, to taste
- 2 cups all-purpose flour (for dumplings)
- 1 tablespoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon salt
- 1 teaspoon sugar
- ⅔ cup cold sour cream
- ⅓ cup cold milk
- 3 tablespoons butter, melted
- 1 can refrigerated biscuit dough (16.3 oz)
- Chopped parsley, for garnish
Instructions
- In a Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper; cook for about 5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
- In the same pot, melt the butter. Add diced onion, carrots, and celery; sauté for 5-7 minutes until tender. Add minced garlic and cook for an additional minute, until fragrant.
- Stir in flour to coat the vegetables, then gradually pour in the chicken broth while stirring continuously. Add the half-and-half, Worcestershire sauce, Dijon mustard, peas, onion powder, thyme, parsley, rosemary, sage, and pepper; stir until well combined.
- Return the browned chicken to the pot, cover, and let everything simmer for about 20 minutes or until the chicken is cooked through.
- While the chicken simmers, prepare the dumplings. In a separate bowl, mix flour, baking powder, garlic powder, onion powder, salt, and sugar. Stir in the sour cream, milk, and melted butter until just combined. Do not overmix.
- Drop spoonfuls of the dumpling batter onto the chicken mixture, cover the pot, and simmer for an additional 15 minutes or until the dumplings have puffed up and cooked through.
- Serve in bowls, garnished with freshly chopped parsley for a burst of color and flavor.
Notes
Customize the recipe by adding your favorite vegetables or adjusting spices. For a vegan version, substitute chicken with chickpeas or tofu, and use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg