Chicken and Dumplings Recipe
There’s nothing quite like a bowl of Chicken and Dumplings to wrap you up in comfort! This recipe is the culinary equivalent of a warm blanket: savory chicken stew loaded with colorful veggies and pillowy, fluffy dumplings that soak up all the flavor. Chicken and Dumplings is a dish that spans generations—a heartwarming meal that soothes, satisfies, and fills your kitchen with the kind of aroma that makes everyone wander in, spoon in hand, asking, “Is it ready yet?”
Ingredients You’ll Need
You’d be amazed at how a handful of simple ingredients can transform into such a crowd-pleasing classic. Every item here is essential, adding either richness, texture, or that signature cozy goodness Chicken and Dumplings is known for.
- Olive oil: Helps brown the chicken for extra flavor and a golden look.
- Boneless, skinless chicken thighs (1.5 lbs): Tender and flavorful, these stay moist throughout braising.
- Onion: Adds natural sweetness and builds the flavor base for the stew.
- Carrots: Bring beautiful color and slight sweetness.
- Celery: Adds a savory, aromatic depth.
- Garlic: Everything tastes better with a hint of garlic—it brings the stew to life!
- Chicken broth: The flavorful liquid gold that forms the backbone of this dish.
- Dried thyme: Offers an herby note that infuses the broth with comforting aroma.
- Bay leaf: This small leaf has a big impact, quietly boosting the overall flavor.
- Frozen peas: A pop of bright sweetness at the end for color and fresh flavor.
- Heavy cream (or half-and-half): Delivers the creamy, velvety finish everyone loves.
- Salt and pepper: The essentials that bring all the flavors together.
- All-purpose flour (for dumplings): Forms the tender base for those dreamy clouds on top.
- Baking powder: Gives the dumplings their irresistible fluffiness.
- Salt (for dumplings): A must to ensure dumplings are well seasoned.
- Milk: Brings just the right amount of moisture and richness to the dough.
- Butter, melted: Adds flavor and helps the dumplings bake up beautifully tender.
How to Make Chicken and Dumplings
Step 1: Sear the Chicken
Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season your chicken thighs generously with salt and pepper before tossing them into the pot. Take a few minutes to let them brown on all sides—it’s not just for color, it unlocks so much extra flavor for your stew. Once the chicken is beautifully golden, scoop it out and set it aside for later.
Step 2: Sauté the Aromatics
In the same pot (don’t clean it, that leftover chicken goodness is gold!), add your diced onion, sliced carrots, and celery. Sauté everything for about 5–7 minutes, stirring every so often, until the veggies soften and the onions start to turn translucent. Stir in the minced garlic and let it cook for a minute more—just enough to smell intoxicating!
Step 3: Make the Stew Base
Return the browned chicken (and any juices) to your pot with the vegetables. Pour in the chicken broth, add the dried thyme, and tuck in the bay leaf. Bring everything up to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer away for 20 minutes—the flavors will mingle and the chicken becomes extra tender.
Step 4: Whip Up the Dumpling Dough
While the stew simmers, get started on the dumplings. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the milk and melted butter just until combined (a few lumps are absolutely fine). Don’t overmix here; the magic fluffiness of Chicken and Dumplings comes from a light touch!
Step 5: Finish the Stew
After 20 minutes, fish out and discard the bay leaf. Stir in the frozen peas and pour in the heavy cream or half-and-half. The color turns dreamy and the broth thickens ever-so-slightly, making a gorgeous backdrop for our dumplings.
Step 6: Add the Dumplings
Using a tablespoon or small cookie scoop, drop dollops of dough directly onto the bubbling stew. The trick: keep them a little spaced out, and let them sit right on top—they’ll steam into fluffy perfection. Pop the lid on and simmer gently for 15 minutes—don’t peek! This part is all about the dumplings steaming into cloud-like wonders.
Step 7: Serve and Savor
After 15 minutes, lift the lid to a pot full of puffy dumplings perched atop a creamy, aromatic stew. Give the broth a taste and adjust with extra salt and pepper if needed. Ladle Chicken and Dumplings into bowls and serve piping hot—trust me, anticipation makes it taste even better!
How to Serve Chicken and Dumplings
Garnishes
Finish with a shower of freshly chopped parsley for color and a touch of freshness, or a grind of black pepper for a bit of bite. A little sprinkle of flaky sea salt right before serving can make each spoonful pop. If you have some, a hint of fresh thyme leaves is a beautiful nod to the herb-infused broth.
Side Dishes
Chicken and Dumplings is hearty enough to be a meal on its own, but a crisp, simple green salad offers a refreshing contrast. If you’re serving a crowd, warm buttermilk biscuits or cornbread keep the cozy vibe going—perfect for scooping up the last drops of that creamy broth.
Creative Ways to Present
For family dinners, serve Chicken and Dumplings in a big communal pot and let everyone help themselves—nothing says comfort food like sharing. If you’re feeling fancy, ladle it into deep bowls and top with a dollop of crème fraîche, or even serve in individual mini Dutch ovens at the table for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Dumplings stores beautifully! Transfer cooled leftovers to an airtight container and pop them in the fridge; they’ll keep well for up to 3 days. Make sure the dumplings are submerged in broth to prevent them from drying out.
Freezing
This dish freezes surprisingly well. For best texture, freeze the stew base without the dumplings, as they can get a bit soft after thawing. Let the stew cool, then freeze in individual portions. When you’re ready to serve, reheat the stew and quickly whip up a fresh batch of dumplings for topping.
Reheating
Reheat Chicken and Dumplings on the stovetop over low heat, stirring gently until heated through. If the stew seems a little thick after chilling, add a splash of broth or milk to loosen it up. Microwave reheating also works in a pinch—cover loosely and heat in short bursts, stirring between intervals.
FAQs
What’s the best chicken to use for Chicken and Dumplings?
Boneless, skinless chicken thighs are ideal for Chicken and Dumplings, as they stay juicy and pull apart beautifully when simmered. You can also use chicken breasts if you prefer a lighter touch, or even chopped rotisserie chicken for a quick shortcut.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour in the dumplings for a 1-to-1 gluten-free flour blend, and double-check that your baking powder is gluten-free. The dumplings may be a touch more delicate, but the flavor and comfort factor are just as big.
Can I add other vegetables to the stew?
Definitely. Chicken and Dumplings is customizable—try adding diced potatoes, parsnips, or corn for extra heartiness and texture. Whatever you have on hand, it’ll likely find a cozy home in this dish.
How do I know the dumplings are cooked through?
The dumplings will look puffed and dry on top, and a toothpick inserted into the center should come out clean. Resist the urge to peek while they steam, as lifting the lid can disrupt their fluffiness!
Is it possible to make Chicken and Dumplings ahead of time?
Yes—prepare the stew base in advance, refrigerate, and then make and cook the dumplings right before serving for the freshest results. This also makes it easy to scale up for entertaining or weeknight meal prep.
Final Thoughts
There’s something undeniably special about Chicken and Dumplings—whether it’s the nostalgia, the savory broth, or those tender dumplings perched on top. I hope you’ll try this recipe soon and find it just as delicious and comforting as my own family has over the years. Go ahead, gather your loved ones, and let this classic dish become your new favorite tradition!
