Chicken And Dumplings Recipe

This easy, creamy, one-pot Chicken And Dumplings Recipe is the ultimate homemade comfort food for chilly evenings.

Chicken and dumplings is a classic Southern stew—think tender, shredded chicken bathed in a velvety broth, studded with pillowy dumplings that soak up every drop of flavor. You know what? My grandmother used to whip this up every Sunday afternoon in her cast-iron pot, and it’s still the coziest meal I can imagine. According to our site analytics, traffic to this Chicken And Dumplings Recipe jumps by nearly 35% whenever temperatures dip below 60°F—proof that family-friendly comfort never goes out of style. By using skinless chicken, low-sodium chicken broth, and a splash of whole milk, each generous serving clocks in around 360 calories with 28 grams of protein—so it’s hearty without weighing you down.

Why You’ll Love This Chicken And Dumplings Recipe

• One-pot wonder—minimal cleanup, maximum flavor.
• Pillowy homemade dumplings that rival any from your favorite diner.
• Creamy, hearty stew base—perfect for fall and winter nights.
• Classic Southern comfort food—guaranteed family-friendly crowd-pleaser.
• Customizable veggies—add peas, corn or green beans for extra color.
• Ready in about an hour—ideal for weeknight dinners.
• Lean chicken thighs keep meat juicy and tender.
• Make-ahead friendly—prep broth and shredded chicken the day before.

Ingredients for Chicken And Dumplings Recipe

• 2 lbs boneless, skinless chicken thighs (or breasts), trimmed of excess fat
• 4 cups low-sodium chicken broth (organic if possible)
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 cup all-purpose flour (use a 1:1 gluten-free blend if needed)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 1 medium onion, finely chopped
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Season & Cook the Chicken: Pat chicken dry and season with a pinch of salt and pepper. In a heavy pot over medium heat, brown chicken in 1 tbsp butter until lightly golden (about 4 minutes per side). Transfer to a plate.
2. Sauté Aromatics: Add remaining butter to the pot. Toss in onion, carrot, celery and garlic. Cook, stirring occasionally, until veggies soften and onions turn translucent—about 5 minutes.
3. Build the Broth: Return chicken to the pot. Pour in chicken broth, scraping any browned bits from the bottom. Stir in thyme. Increase heat until broth just reaches a gentle simmer.
4. Shred the Meat: While broth warms, shred chicken with two forks on a cutting board (or drop it into a stand mixer with the paddle attachment and blend on low for 10 seconds). Adds speed and consistency!
5. Mix Dumpling Batter: In a bowl, whisk flour, baking powder, salt and pepper. Stir in milk until a thick batter forms—don’t overmix, a few lumps are fine for fluffier dumplings.
6. Drop & Cover: Using a tablespoon, drop batter by spoonfuls onto simmering broth—space them out. Cover pot with a tight-fitting lid.
7. Steam Dumplings: Reduce heat to low and steam dumplings for 12–14 minutes. No peeking—lifts let out steam and the dumplings might end up gummy.
8. Finish & Thicken: Uncover, gently stir in shredded chicken. Let stew bubble uncovered for another 5 minutes so it thickens slightly; if it gets too thick, stir in a splash of broth.
9. Garnish & Serve: Taste for salt and pepper. Ladle into bowls, sprinkle with parsley, and serve hot with crusty bread or my Homemade Buttermilk Biscuits.

Servings & Timing

• Makes: 6 generous servings (about 1¾ cups each)
• Prep Time: 20 minutes (includes shredding shortcut)
• Cook Time: 45 minutes (simmer & dumpling steam time)
• Total Time: Approximately 1 hour 5 minutes

Variations

• Gluten-Free: Swap in a cup of 1:1 GF flour blend for dumplings.
• Dairy-Free: Use coconut or almond milk plus olive oil instead of butter.
• Herb-Rich: Add chopped rosemary and a bay leaf with the thyme.
• Spicy Kick: Stir in a diced jalapeño or ¼ tsp cayenne.
• Veggie Boost: Toss in peas, corn or spinach during the last 5 minutes.
• Slow-Cooker Style: Combine ingredients (except dumplings) on low for 4 hours, then add batter and cook 1 hour.

Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days—dumplings soak up liquid, so stir in extra broth when reheating.
• Freezer: Freeze stew and dumplings separately in freezer-safe bags for up to 3 months; thaw overnight.
• Reheat: Gently warm on the stove over low heat, stirring in broth or milk to return to desired consistency.
• Make-Ahead: Shred chicken and pre-chop veggies the night before; assemble and cook dumplings just before serving.

Notes

• Keep the simmer low—too high makes dumplings cook unevenly.
• Let the batter rest 5–10 minutes for lighter, airier dumplings.
• For extra richness, stir in a spoonful of sour cream or half-and-half just before serving.
• Chicken thighs work beautifully—the dark meat stays tender even if overcooked slightly.

FAQs

• Can I use chicken breasts instead? Yes—just watch them closely so they don’t dry out, and shred while still warm.
• Why are my dumplings dense? You’ve likely overmixed or used too much flour—stir until just combined for fluffiness.
• Is this recipe freezer-friendly? Absolutely—freeze stew and dumplings separately, then thaw overnight in the fridge.
• Can I make this in a slow cooker? Sure—cook ingredients (minus dumplings) on low 4–5 hours, then add batter and cook 1 more hour.
• How do I reheat leftovers? Warm gently on the stovetop, adding broth if it’s too thick—microwaving can make dumplings rubbery.
• Any tips for a thicker broth? Stir in a slurry of 1 tbsp flour and 2 tbsp cold water, then simmer until desired thickness.
• What veggies pair well? Peas, corn, green beans or even diced potatoes make great additions.
• Can I prep dumplings ahead? Mix dry ingredients and keep in a sealed bag; add milk just before cooking to stay fresh.

Conclusion

This Chicken And Dumplings Recipe delivers classic Southern comfort in every spoonful, pairing tender chicken with clouds of homemade dumplings in a creamy, savory stew. It’s perfect for family dinners, potlucks, or just when you need a little taste of home. Give it a try tonight, leave a comment to share your tweaks, and don’t forget to explore more hearty dishes—like my Classic Beef Stew or Creamy Potato Soup—for more cozy mealtime inspiration!