This Chicken and Dumplings recipe filled with chunks of tender chicken in a rich, creamy broth with fluffy dumplings is the ultimate comfort food.
There are a few foods that I start to crave when the warmth of summer starts to give way to the cooler temperatures of fall. Roast Chicken with chicken gravy, chicken noodle soup, pot roast, and, of course, Chicken and Dumplings!
If I were to put them in any specific order, I think that chicken and dumplings would be at the top of the list.
Quicker Chicken And Dumplings
Traditionally, this dish is made by poaching a whole chicken, straining the broth, allowing the chicken to cool enough so that you can pull the cooked meat off the bone and shred it, and then continuing to assemble the dish. If I am feeling particularly ambitious, this is how I make it. But generally, I don’t have that kind of time.
So, when I want to get chicken and dumplings on the table in under an hour, I use this recipe.
Rather than poaching a whole chicken I choose either boneless, skinless chicken thighs or breasts and cut them into 1-inch pieces. Then I brown the chicken which helps to develop a nice rich flavor in the broth.
I use a good quality low-sodium chicken broth to further develop the flavor. If you’re not sure which one to use, Serious Eats has done a taste test of several commercial brands and has some suggestions in this article.
For one more flavor component, I like to add a little white wine. This is completely optional, but I feel like it really rounds out the flavor of the broth.
I know that there are those who believe that dumplings should be more pasta-like and I respect that. But I grew up eating light and airy dumplings so that’s what I have included in this recipe. I’ve even been known to add them to my chicken stew for a little change.
This recipe never fails to warm me from the inside out no matter how chilly the weather turns. I hope it does the same for you.
Want to make an even easier version with refrigerated biscuit dough? Try my Instant Pot Chicken and Dumplings recipe to make this classic in a different way.
Chicken and Dumplings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This Chicken and Dumplings recipe filled with chunks of tender chicken in a rich, creamy broth with fluffy dumplings is the ultimate comfort food.
Ingredients
- 2 lbs. boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 Tbsp. olive oil, divided
- 1 medium yellow onion, chopped
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh rosemary
- 1/4 cup all-purpose flour
- 2 Tbsp. unsalted butter
- 6 cups low or no sodium chicken stock
- 1/2 cup white wine (optional)
- 3/4 cup heavy cream
Dumplings
- 1 and 1/2 cups all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/3 cup milk
- 1 Tbsp. unsalted butter, melted
- 1/4 cup chopped parsley, for serving
Instructions
- Season the chicken with salt and pepper.
- Heat a Dutch oven or large pot over medium-high heat, and add 2 tablespoons of the oil. Working in batches, brown the chicken on all sides. Remove from pan.
- Add the remaining 2 tablespoons of oil to the Dutch oven. Add onions, carrots, and celery. Sauté until the onion becomes translucent, 5 – 7 minutes. Add the garlic, thyme, and rosemary. Cook for another minute.
- Add the flour and butter, stirring until the butter has melted completely and the flour has been distributed.
- Gradually add the stock, stirring constantly.
- Add the wine and cream. Return the chicken to the pan. Bring to a boil. Reduce the heat, and simmer for 15 – 20 minutes.
- To make the dumplings, in a large bowl, whisk together the flour, baking powder, and salt.
- Pour the milk and butter into the flour mixture and stir until just combined. Don’t over mix.
- Drop spoonfuls of the dumpling mixture on to the top of the gently simmering stew. Cover and cook until a toothpick inserted in the center of the dumplings comes out clean, about 12 – 15 minutes.
- Garnish with parsley and serve hot.