If you’re craving something that feels like a warm hug on a chilly day, let me introduce you to my favorite comfort food: the Chicken and Dumplings Recipe. This recipe is the kind that fills your kitchen with amazing aromas and fills your soul with satisfaction. Tender pieces of chicken swimming in a rich, herb-infused gravy are topped with fluffy, melt-in-your-mouth dumplings that soak up all the flavor. It’s deceptively simple but packs so much cozy goodness in every bite, making it a go-to meal for family dinners or when you just want to treat yourself.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Chicken and Dumplings Recipe. Each element plays a unique role—from the hearty chicken thighs that provide juicy richness to the fresh vegetables that add texture and brightness. The combination of dried herbs adds a lovely aromatic depth, while the dumplings give this dish its iconic soft, pillowy finish.
- 4 boneless, skinless chicken thighs: These give the recipe a juicy, tender base with plenty of flavor.
- 1 tablespoon olive oil: Helps to brown the chicken nicely and adds a subtle fruity taste.
- 1 yellow onion, diced: Adds sweetness and a slight crunch after sautéing.
- 2 cloves garlic, minced: Provides essential savory warmth.
- 2 stalks celery, diced: Brings a fresh, slightly earthy crispness.
- 2 carrots, diced: Adds color and natural sweetness.
- ¼ cup all-purpose flour: Used to create the velvety roux that thickens the gravy.
- 4 tablespoons butter: Brings richness and helps bind the roux.
- 1 teaspoon dried parsley: Offers a bright, herby flavor.
- ½ teaspoon dried thyme: Delivers subtle woodsy notes.
- ½ teaspoon dried rosemary: Adds a fragrant pine-like aroma.
- ½ teaspoon dried sage: Lends a warm, earthy depth.
- ¼ teaspoon freshly cracked black pepper: Gives just enough bite to wake up flavors.
- 2 cups chicken broth: The savory liquid base that ties everything together.
- 1 cup whole milk: Adds creaminess and balances spices.
- ½ teaspoon salt: Enhances all the other flavors beautifully.
- 1 cup all-purpose flour: Key for the fluffy dumpling batter.
- 1 ½ teaspoons baking powder: Helps the dumplings rise perfectly.
- 1 teaspoon dried parsley: Continues the herb theme in the dumplings.
- ½ teaspoon sugar: Balances savory and brings out golden color.
- ½ teaspoon salt: For seasoning the dumplings just right.
- â…› teaspoon garlic powder: Adds subtle garlic flavor without overpowering.
- â…› teaspoon freshly cracked black pepper: Adds a hint of spice in the dumplings.
- ½ cup milk: Keeps the batter moist and tender.
- 2 tablespoons butter, melted: Enriches the dumpling dough for soft texture.
How to Make Chicken and Dumplings Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a deep skillet or Dutch oven over medium heat. Once it’s hot and shimmering, add the chicken thighs. Brown them on each side until they develop that beautiful golden crust. Don’t worry about cooking them through at this point; the goal here is to seal in juices and build flavor. Then, transfer the chicken to a clean bowl and set aside. This initial browning adds the first layer of deliciousness to your Chicken and Dumplings Recipe.
Step 2: Sauté the Vegetables
In the same skillet, toss in the diced onion and minced garlic. Sauté these until the onions soften and become translucent, stirring often and scraping up those tasty browned bits left from the chicken. These bits are pure flavor! Next, add the diced carrot and celery and cook for around five more minutes until everything is tender but still vibrant. This vegetable medley brings body, color, and subtle sweetness that balance the dish wonderfully.
Step 3: Make the Roux
Time to add the butter and flour to the skillet. Stir constantly as the butter melts, creating a thick paste that coats the vegetables—the roux. Keep mixing for about two minutes to cook out the raw flour taste and to develop a slightly nutty aroma. This step is essential to get that signature creamy, luscious gravy in the finished dish.
Step 4: Make the Gravy
Pour in the chicken broth and whole milk, then sprinkle in your dried parsley, thyme, rosemary, sage, salt, and pepper. Turn the heat up to medium-high and stir as the mixture heats. Slowly, it will thicken into a rich, savory gravy that is the foundation for the Chicken and Dumplings Recipe. The herbs mix together perfectly, making the kitchen smell absolutely irresistible.
Step 5: Add the Chicken Back In
Dice the partially cooked chicken into bite-sized pieces and return them to the skillet. Give everything a gentle stir to combine. Place a lid on the skillet and allow the chicken to simmer gently in the gravy over medium heat. This step lets the flavors meld and the chicken finish cooking, making it tender without drying out.
Step 6: Make the Dumplings
While the chicken simmers, prepare the dumplings. In a medium bowl, whisk together the flour, parsley, sugar, salt, baking powder, garlic powder, and black pepper. Pour in the milk and melted butter, then stir just until the batter comes together. Be careful not to over-mix—the perfect dumplings are soft and tender, not tough.
Step 7: Add the Dumplings and Cook
Remove the lid and drop the dumpling batter onto the surface of the simmering gravy in generous 2-tablespoon dollops. You should get about 12 dumplings. Replace the lid, making sure the gravy maintains a gentle simmer. Let it cook for 15 minutes without lifting the lid or stirring; this is the secret for dumplings that puff up beautifully and cook evenly. When done, the dumplings will be fluffy on top and cooked through in the center—pure comfort heaven!
How to Serve Chicken and Dumplings Recipe
Garnishes
To give your Chicken and Dumplings Recipe an extra touch of freshness and color, sprinkle chopped fresh parsley over the top right before serving. A few cracks of black pepper also add a nice finishing spark to each bowl. If you love a little zing, a squeeze of fresh lemon juice can brighten up the creamy richness beautifully.
Side Dishes
This dish is a meal in itself but pairs beautifully with a crisp green salad tossed in a light vinaigrette to cut through the richness. Steamed green beans or roasted Brussels sprouts add a wonderful textural contrast. For bread lovers, warm crusty rolls or buttery cornbread are your perfect sidekicks to mop up every last drop of that irresistible gravy.
Creative Ways to Present
Serve this Chicken and Dumplings Recipe in rustic bowls for that cozy, homey vibe. Or for a fun twist, try layering it in clear glass jars for a charming presentation at potlucks or family gatherings. You can even make mini versions in ramekins for individual servings that feel extra special. Adding a sprinkle of crispy fried onions on top brings a delicious crunch that contrasts beautifully with the dumplings.
Make Ahead and Storage
Storing Leftovers
Chicken and Dumplings Recipe leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. The dumplings will soak up more liquid over time and become denser, but reheated gently, they remain comforting and tasty with little effort.
Freezing
If you’d like to freeze extras, allow the dish to cool completely. Store in freezer-safe containers leaving some room for expansion. Frozen Chicken and Dumplings Recipe can last up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and to warm evenly. Adding a splash of chicken broth or milk helps restore the creamy consistency if the dish has thickened too much during storage. Avoid using too high heat to keep the dumplings tender.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, but keep in mind that chicken breasts can dry out more easily. Cut them into chunks and watch your cooking time carefully so they stay juicy. Thighs are preferred for extra flavor and tenderness in this Chicken and Dumplings Recipe.
What if I don’t have all the dried herbs?
No worries! The dried herbs layer lovely flavor, but if you’re missing one or two, just use what you have or substitute with fresh herbs in smaller amounts. Thyme and parsley are the most essential for that classic taste.
Can I make the dumplings gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. The texture might be slightly different but still delicious. Just ensure your baking powder is gluten-free too!
What’s the best way to check if the dumplings are done?
The dumplings should have doubled in size and feel fluffy and soft on top. You can gently press one with a fork to check that the center is cooked through—no raw dough should remain.
Can I prepare this recipe in a slow cooker?
You can adapt the recipe for slow cooking by browning the chicken and sautéing veggies first, then combining everything in the slow cooker with broth and milk (hold off on dumplings). Add dumplings about 30 minutes before serving to avoid overcooking.
Final Thoughts
This Chicken and Dumplings Recipe is the ultimate feel-good meal that really delivers on comfort and flavor. It’s one of those dishes you’ll find yourself dreaming about once it’s gone, and one you’ll be excited to share with everyone you love. Give it a try when you want something easy but deeply satisfying—warm up your kitchen and your heart at the same time!
Print
Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A comforting classic Chicken and Dumplings recipe featuring tender browned chicken simmered in a savory herb-infused gravy with fluffy homemade dumplings. This dish combines a rich roux-based gravy with fresh vegetables and aromatic herbs, perfect for a hearty family meal any day of the week.
Ingredients
Chicken and Gravy
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- ¼ cup all-purpose flour
- 4 tablespoons butter
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon freshly cracked black pepper
- 2 cups chicken broth
- 1 cup whole milk
- ½ teaspoon salt
Dumplings
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon dried parsley
- ½ teaspoon sugar
- ½ teaspoon salt
- â…› teaspoon garlic powder
- â…› teaspoon freshly cracked black pepper
- ½ cup milk
- 2 tablespoons butter, melted
Instructions
- Brown Chicken: Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown them on each side until very golden. The chicken does not need to be cooked through at this point. Transfer the partially cooked chicken to a clean bowl.
- Sauté Vegetables: In the same skillet, add diced onion and minced garlic. Sauté over medium heat until the onions have softened, scraping the browned bits from the bottom of the pan to incorporate flavor. Add diced carrots and celery, and continue to sauté for about five more minutes until vegetables begin to soften.
- Make Roux: Add the butter and flour to the skillet, stirring continuously until the butter melts and the flour forms a paste coating the vegetables. Cook and stir this mixture for about two minutes to eliminate raw flour taste.
- Make Gravy: Stir in dried parsley, thyme, rosemary, sage, salt, freshly cracked black pepper, chicken broth, and whole milk. Increase heat to medium-high and cook while stirring until the gravy comes to a simmer and thickens.
- Add Chicken: Dice the browned chicken thighs into bite-sized pieces and return them to the skillet with the vegetable gravy. Cover with a lid and simmer over medium heat to cook the chicken thoroughly and allow flavors to meld while preparing the dumplings.
- Make Dumplings: In a bowl, combine all-purpose flour, baking powder, dried parsley, sugar, salt, garlic powder, and freshly cracked black pepper. Pour in the milk and melted butter, stirring gently just until a soft, scoopable batter forms. Avoid overmixing to keep dumplings light and tender.
- Add Dumplings: Remove the lid from the skillet and drop the dumpling batter onto the surface of the simmering gravy in about 2 tablespoon dollops, aiming for approximately 12 dumplings.
- Cook Dumplings: Make sure the gravy continues simmering, cover again with the lid, and allow the dumplings to cook for 15 minutes undisturbed. The dumplings will double in size and become fluffy and cooked through. Serve the dish hot for a satisfying meal.
Notes
- Do not over-stir the dumpling batter to ensure fluffy texture.
- Maintaining a simmer is crucial for cooking the dumplings properly; avoid boiling as it can break them apart.
- Brown chicken well for deeper flavor in the gravy.
- Use a deep skillet or Dutch oven for even cooking and sufficient space for dumplings to expand.
- If preferred, leftover cooked chicken can be used, but add it later in the cooking process to avoid overcooking.
