Chicken and Dumplings Oven Baked
Cozy up to a comforting classic with this Oven-Baked Chicken and Dumplings recipe, a modern twist on a beloved Southern favorite. Featuring tender, golden-browned chicken thighs nestled in a creamy, herb-infused broth loaded with hearty vegetables, this dish is elevated further with fluffy, golden dumplings baked to perfection. Prepared in just one oven-safe skillet or Dutch oven, this recipe minimizes cleanup while maximizing flavor. Perfect for busy weeknights or weekend family dinners, this hearty meal is as satisfying as it is simple to make. Garnished with fresh parsley, it’s a warm, home-cooked dish that delivers unbeatable comfort in every bite. Keywords: chicken and dumplings, oven-baked chicken, comfort food, one-pot meal, creamy chicken recipe.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion (diced)
- 2 medium Carrots (sliced)
- 2 stalks Celery (sliced)
- 3 cloves Garlic (minced)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt (for dumplings)
- 1 cup Milk
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for 5–6 minutes until golden brown. Flip and cook for another 2 minutes. Remove the chicken and set aside.
Reduce the heat to medium. Add the butter to the skillet and melt it. Stir in the diced onion, carrots, and celery. Cook for 5–6 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring constantly.
Pour in the chicken broth, scrape the bottom of the skillet to deglaze, and bring to a simmer. Stir in the heavy cream and return the chicken thighs to the skillet, skin-side up.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 45 minutes.
While the chicken is baking, combine the flour, baking powder, and 1 teaspoon of salt in a mixing bowl. Gradually stir in the milk to form a thick batter for the dumplings.
After 45 minutes of baking, carefully remove the skillet from the oven and uncover it. Drop spoonfuls of the dumpling batter onto the hot chicken and vegetable mixture, spacing them evenly.
Return the skillet to the oven and bake uncovered for an additional 20–25 minutes, or until the dumplings are golden and cooked through.
Remove from the oven and let rest for 5–10 minutes. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
3899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.4 g | 357% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 11521 mg | 501% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 25.2 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 613 mg | 47% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3685 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
