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chicken and dumplings recipe

The Best Cozy Chicken and Dumplings Recipe

  • Author: The Cabin Diary



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.