The second the first leaf hits the ground, I am in the mood for comfort food. My chicken and dumplings recipe is one of our family favorites. There’s something remarkable about a filling, warm dish simmering on the stove.
This recipe uses drop dumplings to create a traditional chicken and dumplings dish. It’s deceivingly simple to cook from scratch, and this meal is proof.
A decadent blend of spices paired with pillowy dumplings..what could be better? It’s easy to make, and your house will smell incredible as it cooks. Plus, this recipe makes a lot, so you may even have lunch for the next day!
Chicken and Dumpling Recipe Hacks
This dish is simple, but a few chef’s tricks take it up a notch. Here are a few things I do to make the best chicken and dumplings ever.
- Mix your dumpling dough until everything is just combined. Overmixing the dough can overdevelop the gluten, leading to tough dumplings.
- Adding a little turmeric to your mixture adds a gorgeous yellow tone and a hint of exotic flavor.
- If you want to take this recipe up a level, make your own bone broth from leftover chicken carcasses. It has so much flavor, and it’s full of immune-boosting nutrients.
- Don’t oversteam your dumplings. If you overcook your dumplings, they’ll end up hard as a rock! 15-20 minutes is the sweet spot.
- If you don’t have half-and-half on hand, you can use a mixture of cream and milk.
- Some people love adding cornmeal to their dumplings. If you want more texture, add ¼ cup of finely ground cornmeal to your dry ingredients.
- You can use frozen veggies in place of fresh ones. This is an easy hack that saves so much time in the kitchen!
- I use a cookie dough scoop to create equal-sized dumplings. This tool makes it so easy to lower them into the broth.
The Best Chicken and Dumplings Ingredients
This recipe uses cozy spices and common kitchen ingredients. You probably have most of these things in your kitchen already! If not, here’s what to add to your shopping list.
Chicken. Many recipes call for an entire chicken, but I’ve found method matters more than the cut. The chicken and dumplings pictured feature boneless, skinless chicken breasts. When seared, they have a fantastic flavor.
You can use whatever boneless chicken you have on hand. I’ve even used leftover shredded chicken in a pinch with excellent results.
Fats. I use a mixture of healthy fats to sear the chicken and saute the veggies. Olive oil creates a golden crust on the chicken and has a fantastic flavor. Plus, it has a high smoking point, so you don’t fog up the kitchen.
Butter seeps into the veggies, making them tender but not too mushy. I always use salted butter, but you can use unsalted as well.
Veggies. Onion, carrots, and celery are my go-to’s. This combination is comforting and has a mild taste that pairs well with the other ingredients.
Feel free to experiment and use whatever you have in your fridge. Other great options include chopped broccoli, green beans, peas, potatoes, zucchini, cauliflower, and corn.
Spices. A warm blend of spices takes this recipe from good to great. Thyme and sage are classic spices that go great with chicken. Turmeric gives the chicken and dumplings a unique twist without altering the basic flavor profile.
Broth. My top recommendation is chicken broth, but you can use vegetable broth, too. Some people prefer robust broth; in that case, add a cube of chicken bouillon.
Half and half. I lightened up my chicken and dumplings recipe by using half and half instead of cream. Combining broth and half and half creates a base that’s not overly thick but not watery.
Be sure to check out my recipe notes to learn how to make a thicker broth base.
Dumpling batter. These simple dumplings are made of flour, baking powder, half and half, salt, sugar, and chopped parsley.
I love the brightness the chopped parsley gives the dumplings. It makes the dish look aesthetically pleasing and gives it a hint of herbal goodness with every bite.
How to Make Cozy Chicken and Dumplings
This recipe is perfect for those snowy days at home. I’m convinced that cozy recipes are crucial to surviving cabin fever! Here’s how to make my chicken and dumplings.
Step One: Sear the Chicken
In a large dutch oven, place 2 tablespoons of olive oil. Let the oil warm over medium-low heat. In the meantime, season the chicken with salt and pepper to taste.
Once the oil is hot, carefully lay the chicken in the pot and sear for 2-3 minutes on each side or until each side is browned.
Remove from the pot, and set aside.
Step Two: Saute the Veggies
Melt the butter in the same pot and add the onion, carrots, garlic, and diced celery. Sprinkle ground thyme, turmeric, and sage over the top. Mix to combine.
Saute until soft, about 5-7 minutes.
Step Three: Add Broth
Put the chicken back in the pot, and add 1 ½ cups half-and-half and broth. Bring to a boil.
If you want a thicker soup, remove ¼ cup broth from the pot and add 2 tablespoons flour or cornstarch. Whisk until cloudy, then pour back into the pot. If you want a thinner mixture, keep it as is.
Step Four: Make the Dumpling Dough
Mix the flour, baking powder, salt, and sugar in a large bowl until well combined.
Then, add the remaining half-and-half and parsley. Gently fold to mix. Do not over-mix!
Step Five: Steam the Dumplings and Serve
Add your dumplings to the boiling broth and cover them with a bit of broth. Cover and simmer for 15 minutes.
Allow to cool for at least 10 minutes before eating. Enjoy.
I like serving this chicken and dumplings recipe with a side salad, but it is fantastic on its own. What are your favorite cozy recipes? Let us know in the comments!Print
1- 1 ½ lbs boneless skinless chicken (breasts, tenderloins, thighs)
2 tablespoons extra-virgin olive oil
½ teaspoon salt, plus more to taste
Ground black pepper, to taste
2 tablespoons butter
1 medium onion, diced
1 cup carrots, diced
2 cloves minced garlic
1 ½ cup celery, diced
½ teaspoon thyme
¼ teaspoon turmeric
½ teaspoon sage
1-quart chicken broth
3 cups half-and-half
2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
3 tablespoons fresh parsley, chopped
- In a large dutch oven, place 2 tablespoons of olive oil. Let the oil warm over medium-low heat. In the meantime, season the chicken with salt and pepper to taste.
- Once the oil is hot, carefully lay the chicken in the pot and sear for 2-3 minutes on each side or until each side is browned.
- Remove from the pot, and set aside.
- Melt the butter in the same pot and add the onion, carrots, garlic, and diced celery.
- Sprinkle ground thyme, turmeric, and sage over the top. Mix to combine.
- Saute until soft, about 5-7 minutes.
- Put the chicken back in the pot, and add 1 ½ cups half-and-half and broth. Bring to a boil.
- If you want a thicker stew, remove ¼ cup broth from the pot and add 2 tablespoons flour or cornstarch. Whisk until cloudy, then pour back into the pot. If you want a thinner mixture, keep it as is.
- Mix the flour, baking powder, salt, and sugar in a large bowl until well combined.
- Then, add the remaining half-and-half and parsley. Gently fold to mix. Do not over-mix!
- Add your dumplings to the boiling broth and cover them with a bit of broth. Cover and simmer for 15 minutes.
- Allow cooling for at least 10 minutes before eating. Enjoy.