If you’re craving a cozy, comforting classic that feels like a warm hug in a bowl, then you have to try this Chicken and Dumplings with Biscuits Recipe. This dish combines tender chicken pieces simmered in a creamy, savory broth with fluffy, buttery biscuit dumplings that soak up every bit of that delicious sauce. It’s the kind of meal that makes any chilly day instantly better and the perfect way to share love through food at your next family dinner or casual gathering.
Ingredients You’ll Need
This Chicken and Dumplings with Biscuits Recipe shines because of its simple, pantry-friendly ingredients that each play a precise role. From fresh veggies to herbs and that pillowy biscuit dough, every element adds its own texture, flavor, and color to create a perfectly balanced dish.
- 2 tablespoons olive oil: For sautéing chicken and aromatics to build a rich base flavor.
- 1 pound boneless, skinless chicken breasts, cubed: The tender protein star of the dish.
- 1 small onion, diced: Adds subtle sweetness and depth.
- 2 carrots, peeled and sliced: Lends a tender texture and natural sweetness.
- 2 celery stalks, chopped: Provides freshness and a slight crunch.
- 2 cloves garlic, minced: Brings a warm, aromatic punch.
- 4 cups chicken broth: The savory and hearty liquid base that melds all the flavors.
- 1 cup heavy cream: Makes the broth luxuriously creamy and rich.
- 1 teaspoon dried thyme: Adds herbal earthiness, a key seasoning here.
- 1 teaspoon dried parsley: Brightens the broth with fresh notes.
- Salt and pepper, to taste: Essential to enhance and balance all flavors.
- 2 cups all-purpose flour: The foundation for the biscuit dumplings’ tender crumb.
- 2 teaspoons baking powder: Gives lift and fluffiness to the biscuit dough.
- 1/2 teaspoon salt: Enhances the biscuit flavor without overpowering.
- 1/2 teaspoon garlic powder (optional): For an added subtle garlicky warmth in the dumplings.
- 1/2 teaspoon dried thyme (optional): Ties the dumplings to the broth’s flavors perfectly.
- 1/4 cup unsalted butter, cold and cubed: Creates flakiness and richness in the biscuits.
- 3/4 cup whole milk (or as needed): Just enough moisture to bring the dough together perfectly.
How to Make Chicken and Dumplings with Biscuits Recipe
Step 1: Prepare the Chicken and Broth
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook for about 6 to 7 minutes until it’s browned on all sides. Browning the chicken locks in flavor and creates a great base for your broth. Once cooked, remove the chicken and set it aside temporarily so we can focus on the vegetables.
Step 2: Sauté the Vegetables
In the same pot, toss in the diced onion, carrots, and celery. These vegetables form the aromatic backbone of this dish, softening beautifully as they cook—about 4 to 5 minutes should do it. When the veggies have softened just right, add the minced garlic and cook for one more minute until you can smell that heavenly garlicky fragrance waking up the kitchen.
Step 3: Build the Creamy Broth
Pour in your chicken broth and bring it all up to a gentle simmer. To this, stir in the heavy cream, dried thyme, parsley, salt, and pepper. This combination melts into a luscious, herb-infused broth that’s comforting and rich. Let it simmer for about 10 minutes to marry all these beautiful flavors together so every spoonful feels like a warm embrace.
Step 4: Make the Biscuit Dumplings
While the broth simmers, it’s time to whip up the biscuit dough. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and optional dried thyme—this combination makes dumplings flavorful and light. Add the cold, cubed butter next. Using a pastry cutter or your fingers, quickly work the butter into the dry ingredients until the mixture looks crumbly. Then, gradually pour in the milk, stirring gently just until combined. The dough should be thick yet slightly sticky—perfect for those fluffy biscuits that’ll sit atop your broth.
Step 5: Combine and Cook
Return the cooked chicken back to the pot with your simmering broth and veggies. Using a spoon, carefully drop dollops of the biscuit dough across the surface. Be sure not to crowd the dumplings, as they need space to puff up properly. Cover the pot tightly with a lid and let everything cook on low heat for about 15 to 20 minutes. You’ll know your dumplings are done when they’re puffed up and a toothpick inserted into the center comes out clean and tender.
Step 6: Serve It Up
Once those dumplings are perfectly puffed, it’s time to ladle the chicken, broth, and dumplings into warm bowls. Serve it hot to capture that soul-soothing warmth and creamy texture in every bite.
How to Serve Chicken and Dumplings with Biscuits Recipe
Garnishes
Sprinkling freshly chopped parsley or a pinch of cracked black pepper on top really wakes up this dish visually and flavor-wise. If you like a little heat, a dash of red pepper flakes adds a lovely touch without overpowering the gentle flavors.
Side Dishes
This hearty Chicken and Dumplings with Biscuits Recipe is quite a meal on its own, but pairing it with a crisp green salad or some steamed green beans adds a fresh contrast to the creamy, rich broth. For something more rustic, crusty bread is a fantastic way to scoop or soak up every last bit.
Creative Ways to Present
Serve this dish family-style in a large, rustic pot right on the table to invite communal warmth and sharing. For a fancier twist, a sprinkle of fresh thyme or chives right before serving instantly ups the visual appeal and adds a subtle herbal brightness that feels special.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of this Chicken and Dumplings with Biscuits Recipe in an airtight container in the refrigerator for up to 3 days. The biscuits will absorb some broth overnight, making the dish even more flavorful—just be ready to refresh as you reheat.
Freezing
This dish freezes well but be sure to freeze the chicken and broth separately from the biscuit dumplings for best texture. Store the dumplings in a freezer-safe bag or container, and thaw before reheating to avoid sogginess.
Reheating
Gently reheat leftovers on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of chicken broth or water can help loosen thickened broth and bring your meal back to that fresh-from-the-pot consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor, and they hold up wonderfully in this slow-simmered recipe.
Can I make the biscuit dumplings gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure your blend contains xanthan gum or a similar binder for the best texture.
Is there a shortcut to making the biscuit dough?
You can use ready-made biscuit dough from the store, but homemade always gives you that fresh, buttery flavor and perfect texture that really makes this recipe shine.
Can I prepare this recipe in a slow cooker?
While it’s possible, the biscuit dumplings cook best on the stovetop to achieve the right fluffiness. You can slow cook the chicken and broth part ahead, then drop in biscuit dough to finish on low heat.
How do I know when the dumplings are fully cooked?
Dumplings should be puffed up and firm to the touch. The best test is inserting a toothpick or skewer into the center — it should come out clean, indicating the dough is cooked through.
Final Thoughts
This Chicken and Dumplings with Biscuits Recipe is truly comfort food at its finest. It’s a perfect way to bring warmth, flavor, and a little bit of nostalgia to your dinner table. So whenever you want to treat yourself or someone special to a heartfelt meal, dive into this recipe and savor every spoonful of that creamy, flaky, and utterly delicious goodness.
Print
Chicken and Dumplings with Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Chicken and Dumplings recipe featuring tender chicken simmered in a creamy herb-infused broth, topped with fluffy biscuit dumplings made from scratch. This classic dish combines robust flavors of thyme and parsley with fresh vegetables, perfect for a warming family meal.
Ingredients
For the Chicken and Broth
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
For the Biscuit Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or as needed)
Instructions
- Prepare the Chicken and Broth: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook for 6-7 minutes until browned. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 4-5 minutes until softened, stirring occasionally.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Simmer Broth: Pour in chicken broth and bring to a simmer. Stir in heavy cream, dried thyme, dried parsley, salt, and pepper. Let the mixture simmer gently for 10 minutes to develop flavors.
- Make the Biscuit Dumplings: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and dried thyme. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add Milk: Gradually stir in the milk just until combined. The dough should be thick and slightly sticky without overmixing.
- Assemble the Dish: Return the cooked chicken to the pot with the broth and vegetables. Using a spoon, drop spoonfuls of the biscuit dough onto the simmering broth, spacing them out to avoid overcrowding.
- Cook Dumplings: Cover the pot with a tight-fitting lid and cook for 15-20 minutes over low heat until the dumplings puff up and a toothpick inserted into the center comes out clean.
- Serve: Ladle the chicken, broth, and dumplings into bowls and serve hot for a comforting meal.
Notes
- Do not overcrowd the dumplings when dropping them into the pot to ensure even cooking.
- Use cold butter for the biscuit dough to achieve a flaky texture.
- You can substitute whole milk with buttermilk for a tangier biscuit flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker broth, reduce the amount of chicken broth or simmer uncovered slightly before adding dumplings.
