If you are craving a comforting bowl of pure nostalgia, this Chicken and Dumplings Recipe is exactly what you need. Combining tender, browned chicken thighs with a rich, herb-infused gravy and fluffy, melt-in-your-mouth dumplings, this dish feels like a warm hug. Every spoonful offers a perfect balance of savory flavors and heartwarming textures, making it a beloved classic that delivers satisfaction and smiles to the whole family. Once you taste this Chicken and Dumplings Recipe, it’s sure to become a staple in your cooking rotation, especially on those chilly days when comfort food truly shines.
Ingredients You’ll Need
The beauty of this Chicken and Dumplings Recipe lies in its straightforward ingredients. Each one plays a crucial role, whether it’s building the savory base, enriching the texture, or deepening the flavors. Simple pantry staples and fresh vegetables come together to create the soul of this timeless dish.
- 4 boneless, skinless chicken thighs: These provide juicy, tender meat that stays moist throughout cooking.
- 1 tablespoon olive oil: For a perfect sear on the chicken and a flavorful start to the dish.
- 1 yellow onion, diced: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: A small punch of aromatic flavor that brightens the dish.
- 2 stalks celery, diced: Contributes a subtle crunch and fresh earthy notes.
- 2 carrots, diced: Provides sweetness and vibrant color to the stew.
- ¼ cup all-purpose flour: Essential for creating the roux that thickens the gravy.
- 4 tablespoons butter: Adds richness and helps bind the roux.
- 1 teaspoon dried parsley: Offers a mild herbal flavor that complements the chicken.
- ½ teaspoon dried thyme: Gives an earthy, slightly minty note that enhances the taste complexity.
- ½ teaspoon dried rosemary: Infuses a fragrant pine-like aroma that works beautifully with poultry.
- ½ teaspoon dried sage: A classic herb for poultry dishes, adding warmth.
- ¼ teaspoon freshly cracked black pepper: Provides subtle heat and depth.
- 2 cups chicken broth: Creates the flavorful base for the gravy.
- 1 cup whole milk: Adds creaminess and softens the soup’s texture.
- ½ teaspoon salt: Enhances all the other flavors in the dish.
- 1 cup all-purpose flour (for dumplings): The main structure for the light, fluffy dumplings.
- 1 ½ teaspoons baking powder: Ensures the dumplings rise perfectly and become tender.
- 1 teaspoon dried parsley: Adds herbaceous notes to the dumplings.
- ½ teaspoon sugar: Balances flavors and aids browning during cooking.
- ½ teaspoon salt: Essential to bring the dumplings to life.
- â…› teaspoon garlic powder: Adds a subtle depth to the dumpling flavor.
- â…› teaspoon freshly cracked black pepper: A pinch of warmth in the dumplings.
- ½ cup milk: Moisturizes the dumpling dough for softness.
- 2 tablespoons butter, melted: Adds richness and a hint of buttery flavor to the dumplings.
How to Make Chicken and Dumplings Recipe
Step 1: Brown the Chicken
Kick off this recipe by heating olive oil in a deep skillet or Dutch oven over medium heat. Place the boneless chicken thighs in the hot skillet and brown them on each side. Don’t worry about cooking the chicken entirely here, just aim for a beautiful golden crust that locks in the juices and builds a flavorful base. Once browned, transfer the chicken to a clean bowl to rest for the next steps.
Step 2: Sauté the Vegetables
Using the same skillet, add diced onions and minced garlic. The goal here is to soften the onions and gently cook the garlic just until fragrant. Be sure to scrape up those tasty browned bits from the chicken, as they add serious flavor to the dish. After the onions soften, toss in the diced carrots and celery, continuing to sauté for about five minutes to combine those fresh flavors and create a colorful, aromatic start to your stew.
Step 3: Make the Roux
Next up, add the butter and flour directly into the skillet. Stir continuously until the butter melts and combines with the flour, forming a paste that coats the vegetables completely. This mixture is your roux, the thickening agent that will give your gravy its luscious texture. Cook this for about two minutes to eliminate the raw flour taste but avoid browning it too much.
Step 4: Create the Gravy
Now it’s time to add the herbs and liquids. Sprinkle in the dried parsley, thyme, rosemary, sage, salt, and pepper, then pour the chicken broth and whole milk into the skillet. Increase the heat to medium-high and stir the mixture until it comes to a gentle simmer and thickens into a velvety gravy. This is the heart and soul of your Chicken and Dumplings Recipe, so take a moment to appreciate the fragrant, comforting aroma filling your kitchen.
Step 5: Add the Chicken
Dice the browned chicken thighs into bite-sized pieces and return them to the skillet, nestling them into the rich vegetable gravy. Cover the pot with a lid and let everything simmer together. This low, gentle simmer allows the chicken to finish cooking and the flavors to meld beautifully while you prepare the dumplings.
Step 6: Make the Dumplings
In a separate bowl, combine the flour, dried parsley, sugar, salt, baking powder, garlic powder, and freshly cracked black pepper. Pour in the milk and melted butter, then stir gently just until you form a soft batter that can be scooped easily. Be careful not to over-mix, as the dumplings will be lightest and fluffiest if the batter is handled gently.
Step 7: Add and Cook the Dumplings
Remove the lid from the skillet and drop spoonfuls of dumpling batter onto the surface of the simmering gravy, aiming for about twelve dumplings in total. Replace the lid and let the dumplings simmer for 15 minutes, keeping the heat low but steady enough to maintain a gentle bubble. By the end, your dumplings will have doubled in size and be tender and fluffy inside — an absolute dream come true.
How to Serve Chicken and Dumplings Recipe
Garnishes
While the dish is delicious on its own, fresh garnishes can elevate it to a memorable meal. Sprinkle chopped fresh parsley or chives on top for a burst of color and fresh herbal brightness that contrasts beautifully with the creamy gravy. A small drizzle of melted butter adds extra richness if you’re feeling indulgent.
Side Dishes
This Chicken and Dumplings Recipe is so hearty it can often stand alone, but pairing it with simple sides like a crisp green salad or steamed vegetables adds freshness and balance. Soft dinner rolls or crusty bread are perfect for sopping up every bit of that luscious gravy, completing a satisfying and balanced home-cooked feast.
Creative Ways to Present
For a cozy family meal, serve the stew in rustic bowls that keep the warmth in. If you’re aiming to impress guests, try plating the chicken and dumplings alongside a light grain like couscous or rice to soak up the flavors. You can also bulk up the recipe by adding peas or green beans right before adding the dumplings for a pop of color and extra nutrition.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Dumplings Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen with time, so the next-day serving can taste even better. Just be gentle when reheating to preserve the texture of the dumplings as much as possible.
Freezing
If you want to save portions for a busy weeknight, Chicken and Dumplings can be frozen. Transfer cooled leftovers to a freezer-safe container, leaving a little space for expansion, and freeze for up to 2 months. Keep in mind the dumplings may become slightly softer after freezing but will still be delicious and comforting.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or milk if the gravy seems too thick. Avoid microwaving directly from frozen, as this can make the dumplings doughy. Slow warming keeps the texture tender and ensures every bite feels fresh and inviting.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine, but thighs tend to stay juicier and more flavorful throughout the simmering process. If using breasts, watch the cooking time closely to avoid drying out the chicken.
Is there a way to make the dumplings gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure, but the texture might be slightly different. Be sure to test your brand as results vary.
Can I make this recipe in a slow cooker?
Absolutely! Brown the chicken and sauté the veggies on the stove first, then transfer everything to a slow cooker. Add the liquids and let it cook on low for 4-5 hours. Add the dumplings in the last 30 minutes to finish cooking.
What herbs can I substitute if I don’t have the dried ones on hand?
Fresh herbs like parsley, thyme, and sage can be used in place of dried — use about three times the amount by volume. Rosemary can be omitted if unavailable but adds a lovely hint of pine flavor.
Can I make the dumplings ahead of time?
It’s best to make and drop the dumplings directly into the simmering gravy for optimal fluffiness. Pre-made batter tends to activate the baking powder too early if left sitting.
Final Thoughts
There is truly nothing like homemade comfort food to warm the soul, and this Chicken and Dumplings Recipe delivers that in every bite. With its aromatic herbs, creamy gravy, and light dumplings, it’s a perfect meal to share and savor. Give it a try soon, and you’ll find yourself reaching for this classic dish time and time again when you want something irresistibly cozy.
Print
Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic Chicken and Dumplings recipe features tender browned chicken thighs simmered in a rich, herby gravy loaded with sautéed vegetables. Fluffy, soft dumplings made from a simple batter are cooked right on top, absorbing the savory flavors for a comforting, hearty meal perfect for any occasion.
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 olive oil in a deep skillet or Dutch oven over medium heat. Add chicken thighs and brown thoroughly on each side until deeply golden but not fully cooked. Remove and transfer to a bowl.
- Sauté Vegetables: In the same skillet, add diced onion and minced garlic, sautéing over medium heat until onions soften and browned bits lift from the pan. Add diced carrots and celery and continue cooking for about 5 minutes more.
- Make Roux: Stir in butter and flour, cooking and stirring until the butter melts and forms a paste coating the vegetables. Cook for an additional 2 minutes to remove raw flour taste.
- Make Gravy: Add dried parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and whole milk. Increase heat to medium-high and simmer while stirring until the mixture thickens into a smooth gravy.
- Add Chicken: Dice the browned chicken thighs and return them to the skillet with the vegetables and gravy. Cover and let simmer over medium heat while preparing the dumpling batter.
- Make Dumplings: In a bowl, combine flour, baking powder, dried parsley, sugar, salt, garlic powder, and pepper. Stir in milk and melted butter until a soft batter forms; do not overmix.
- Add Dumplings: Remove lid from skillet. Drop dumpling batter in 2-tablespoon dollops evenly over the surface of the simmering gravy. Expect about 12 dumplings.
- Cook Dumplings: Cover skillet again and let dumplings simmer over medium heat for 15 minutes without lifting the lid. Dumplings will double in size and become fluffy and fully cooked. Serve hot.
Notes
- Use boneless, skinless chicken thighs for the juiciest, most flavorful results.
- Do not over-stir the dumpling batter to keep it light and tender.
- Keep the gravy simmering gently while cooking dumplings to ensure perfect texture.
- For thicker gravy, simmer a bit longer before adding chicken.
- Fresh herbs can be substituted for dried using about three times the amount.
