Chicken and Dumplings is the ultimate comfort food, with tender chicken in a rich, herby broth topped with fluffy dumplings. This one-pot meal is surprisingly simple to make from scratch and fills your home with a savory aroma. It’s a rustic, hearty classic that feels like a warm hug.
Nothing beats a great Chicken and Dumplings. Whether you're a fan of Chicken Recipes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Chicken and Dumplings
Ultimate comfort: Cozy, savory broth with tender chicken and pillowy dumplings.
Surprisingly simple: Straightforward process with rich flavor from pantry staples.
Incredibly versatile: Adapt with leftover chicken or extra veggies.
Fantastic leftovers: Flavors meld and dumplings soak up more broth overnight.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs (or a whole chicken, about 1.5-2 kg)
- 2 tbsp olive oil or unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 120 ml dry white wine (optional, but recommended)
- 2 litres good-quality chicken stock
- 2 bay leaves
- 1 tsp dried thyme (or 3-4 fresh sprigs)
- Salt and freshly ground black pepper to taste
- For the Dumplings:
- 250 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 120 g cold unsalted butter, grated
- 240 ml buttermilk (well-shaken)
- 2 tbsp fresh parsley, chopped
Tools: A large, heavy-bottomed pot or Dutch oven (at least 6 quarts), a mixing bowl, and a ladle.
Notes: Use good, rich chicken stock as the base. Cold butter is non-negotiable for flaky dumplings.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 45 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 55 minutes | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken? The bones and skin add an incredible depth of flavor to the broth that you just can’t get from boneless, skinless breasts. It creates a richer, more gelatinous base that makes the dish feel truly authentic.
- Is the white wine really necessary? Honestly, it adds a lovely layer of acidity that brightens the whole dish and balances the richness. If you prefer to skip it, just add an extra splash of chicken stock—it’ll still be delicious.
- Don’t have buttermilk? No problem! You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it to the 240 ml line with regular milk. Let it sit for 5-10 minutes until it curdles slightly.
- The secret to fluffy dumplings. The trick is to handle the dough as little as possible. Overmixing will make them tough. A few dry streaks of flour are totally fine—they’ll cook out in the steam.
How to Make Chicken and Dumplings
Step 1: Brown the Chicken. Pat your chicken thighs completely dry with paper towels—this is crucial for getting a good sear. Heat the olive oil or butter in your large pot over medium-high heat. Season the chicken generously with salt and pepper. Place the thighs in the pot, skin-side down, and cook for 5-7 minutes without moving them, until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. You’re not cooking them through, just building flavor. Remove the chicken to a plate and set aside.
Step 2: Sauté the Aromatics. Reduce the heat to medium. You should have a lovely layer of rendered chicken fat in the pot—that’s liquid gold! Add the diced onion, carrots, and celery (this is your mirepoix). Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. You’ll notice the most wonderful smell filling your kitchen. Add the minced garlic and cook for just one more minute until fragrant.
Step 3: Deglaze and Build the Broth. If you’re using the white wine, pour it in now. Use your wooden spoon to scrape up all those browned bits from the bottom of the pot—that’s where so much flavor lives. Let the wine bubble and reduce by about half, which should take 2-3 minutes. Now, pour in the chicken stock, add the bay leaves and thyme, and give everything a good stir. Bring the broth to a gentle simmer.
Step 4: Simmer the Chicken. Carefully return the seared chicken thighs (and any accumulated juices from the plate) back into the simmering broth. Reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes. The chicken is done when it’s cooked through and tender enough to shred easily with a fork.
Step 5: Prepare the Dumpling Dough. While the chicken is simmering, make your dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using the large holes of a box grater, grate the cold butter directly into the flour mixture. This is a fantastic hack for incorporating the butter evenly without overworking the dough. Toss the grated butter in the flour. Pour in the buttermilk and add the chopped parsley. Use a fork to stir until the dough is just combined. It will be a bit shaggy and sticky—that’s perfect. Set it aside while you prepare for the next step.
Step 6: Shred the Chicken and Thicken the Broth. After the chicken has simmered, use tongs to remove it from the pot and place it on a cutting board. Once it’s cool enough to handle, shred the meat, discarding the skin and bones. While you’re doing that, let the broth continue to simmer uncovered—this will help it reduce and concentrate in flavor slightly. You can skim off any excess fat from the surface if you like, but I usually leave a bit for richness.
Step 7: Cook the Dumplings. Return the shredded chicken to the pot. Now, using two spoons or a small cookie scoop, drop tablespoon-sized portions of the dumpling dough directly onto the surface of the simmering broth. You should get about 12-14 dumplings. Do not stir them in! They need to steam on top of the liquid. Cover the pot tightly with a lid, reduce the heat to a low simmer, and cook for 15 minutes. Do not peek for at least the first 12 minutes—you need to keep that steam trapped inside to cook the dumplings properly.
Step 8: Final Touches and Serve. After 15 minutes, the dumplings should be puffed up and cooked through. To test, you can insert a toothpick into the center of one—it should come out clean. Taste the broth and adjust the seasoning with more salt and pepper if needed. Ladle the Chicken and Dumplings into deep bowls, making sure each serving gets plenty of broth, chicken, veggies, and a couple of those heavenly dumplings. Serve immediately while it’s piping hot.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Not recommended; dumplings become mushy when thawed.
- Reviving: Reheat gently on stove, adding a splash of broth to loosen.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the stew perfectly, balancing out the meal.
- Buttery steamed green beans or roasted broccoli — A bright, simple vegetable side adds a nice textural contrast and makes the plate feel even more complete.
- Crusty, warm bread or flaky biscuits — For the ultimate carb-lover’s experience, you can’t go wrong with extra bread for sopping up every last drop of that delicious broth.
Drinks
- A crisp, unoaked Chardonnay or a dry Riesling — The bright acidity and slight minerality in these wines cleanse the palate between bites of the rich, herby stew.
- A light-bodied pale ale or lager — The subtle bitterness and carbonation are a fantastic counterpoint to the creamy, savory flavors in the bowl.
- Sparkling water with a lemon wedge — Sometimes, a simple, bubbly non-alcoholic option is all you need to refresh your taste buds.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced fruit and cold cream are a classic, comforting follow-up that feels just right after such a hearty meal.
- Lemon bars or a citrusy posset — The sharp, zesty flavor of lemon provides a bright, clean finish that feels light and refreshing.
- Simple shortbread cookies — A buttery, not-too-sweet cookie is the perfect little nibble with a cup of tea or coffee to end the evening on a cozy note.
Top Mistakes to Avoid
- Mistake: Boiling the broth after adding the dumplings. A rolling boil will cause the dumplings to break apart and become gummy. You want a gentle, steady simmer to cook them through with steam.
- Mistake: Overmixing the dumpling dough. This develops the gluten and results in tough, dense dumplings instead of light and fluffy ones. Mix until the ingredients are just combined, and then stop.
- Mistake: Peeking under the lid while the dumplings steam. I know it’s tempting, but lifting the lid lets out all the precious steam that’s cooking the tops of the dumplings. Trust the process and wait the full 15 minutes.
- Mistake: Not seasoning the broth adequately at the end. The dumplings will absorb a lot of the salt, so your broth might taste a bit bland once they’re cooked. Always do a final taste and adjust the seasoning right before serving.
Expert Tips
- Tip: Use an ice cream scoop for perfect dumplings. A small (tablespoon-sized) trigger-release ice cream scoop makes portioning the dumpling dough incredibly easy and ensures they’re all the same size, so they cook evenly.
- Tip: Let the shredded chicken rest. After you shred the chicken, let it sit in a bowl with a couple of spoonfuls of the hot broth poured over it. This keeps it moist and flavorful while you prepare the dumplings.
- Tip: Add a splash of cream for extra richness. If you’re feeling indulgent, stir in 60-120 ml of heavy cream or half-and-half into the broth right before adding the dumplings. It creates a velvety, luxurious texture.
- Tip: Make it ahead. You can make the chicken and broth base a day in advance. Let it cool, store it in the fridge, and then gently reheat it to a simmer before adding your freshly made dumpling dough. This is a huge time-saver for entertaining.
FAQs
Can I use boneless, skinless chicken breast?
You absolutely can, but you’ll sacrifice some flavor and tenderness. The broth won’t be as rich without the bones and skin, and breast meat can easily become dry if overcooked. If you do use breast, brown it quickly and then simmer for only 15-20 minutes, just until cooked through, to keep it from getting tough.
Why are my dumplings gummy or dense?
This is almost always due to overmixing the dough or cooking them at too high a temperature. Remember, the dumpling dough should be mixed just until the flour is moistened—lumps are okay! And they need a gentle steam, not a violent boil, to become light and airy. Also, make sure your baking powder is fresh, as it loses its potency over time.
Can I make this recipe in a slow cooker?
Yes, with a couple of adjustments. Cook the chicken and broth on low for 6-7 hours or high for 3-4 hours. Then, shred the chicken, return it to the pot, and turn the slow cooker to high. Drop the dumpling dough on top, cover, and cook for another 45-60 minutes without peeking. The texture of the dumplings will be a bit different, but it’s still a great hands-off method.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb the broth, so it will become much thicker. To reheat, gently warm it in a pot on the stove over low heat, adding a splash of extra chicken stock or water to loosen it back up to your desired consistency. I don’t recommend freezing, as the dumplings can become mushy upon thawing.
Can I add other vegetables to the stew?
Of course! This is a very adaptable recipe. Peas, corn, or chopped green beans are lovely additions. If you’re using frozen veggies, stir them in during the last 5 minutes of cooking, right before you add the dumplings, so they don’t get mushy. You could also add diced potatoes with the carrots and celery for a even heartier version.
Chicken And Dumplings
Learn how to make classic Chicken and Dumplings from scratch. This easy one-pot recipe delivers tender chicken, rich broth, and fluffy dumplings. Get the recipe now!
Ingredients
For the Stew:
-
1.5 kg bone-in, skin-on chicken thighs (or a whole chicken, about 1.5-2 kg)
-
2 tbsp olive oil or unsalted butter
-
1 large yellow onion (diced)
-
3 medium carrots (peeled and sliced into rounds)
-
3 celery stalks (diced)
-
3 cloves garlic (minced)
-
120 ml dry white wine (optional, but recommended)
-
2 litres good-quality chicken stock
-
2 bay leaves
-
1 tsp dried thyme (or 3-4 fresh sprigs)
-
Salt and freshly ground black pepper (to taste)
For the Dumplings:
-
250 g all-purpose flour
-
2 tsp baking powder
-
0.5 tsp baking soda
-
1 tsp salt
-
120 g cold unsalted butter (grated)
-
240 ml buttermilk (well-shaken)
-
2 tbsp fresh parsley (chopped)
Instructions
-
Pat your chicken thighs completely dry with paper towels—this is crucial for getting a good sear. Heat the olive oil or butter in your large pot over medium-high heat. Season the chicken generously with salt and pepper. Place the thighs in the pot, skin-side down, and cook for 5-7 minutes without moving them, until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. You’re not cooking them through, just building flavor. Remove the chicken to a plate and set aside.01
-
Reduce the heat to medium. You should have a lovely layer of rendered chicken fat in the pot—that’s liquid gold! Add the diced onion, carrots, and celery (this is your mirepoix). Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. You’ll notice the most wonderful smell filling your kitchen. Add the minced garlic and cook for just one more minute until fragrant.02
-
If you're using the white wine, pour it in now. Use your wooden spoon to scrape up all those browned bits from the bottom of the pot—that’s where so much flavor lives. Let the wine bubble and reduce by about half, which should take 2-3 minutes. Now, pour in the chicken stock, add the bay leaves and thyme, and give everything a good stir. Bring the broth to a gentle simmer.03
-
Carefully return the seared chicken thighs (and any accumulated juices from the plate) back into the simmering broth. Reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes. The chicken is done when it’s cooked through and tender enough to shred easily with a fork.04
-
While the chicken is simmering, make your dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using the large holes of a box grater, grate the cold butter directly into the flour mixture. This is a fantastic hack for incorporating the butter evenly without overworking the dough. Toss the grated butter in the flour. Pour in the buttermilk and add the chopped parsley. Use a fork to stir until the dough is just combined. It will be a bit shaggy and sticky—that’s perfect. Set it aside while you prepare for the next step.05
-
After the chicken has simmered, use tongs to remove it from the pot and place it on a cutting board. Once it's cool enough to handle, shred the meat, discarding the skin and bones. While you're doing that, let the broth continue to simmer uncovered—this will help it reduce and concentrate in flavor slightly. You can skim off any excess fat from the surface if you like, but I usually leave a bit for richness.06
-
Return the shredded chicken to the pot. Now, using two spoons or a small cookie scoop, drop tablespoon-sized portions of the dumpling dough directly onto the surface of the simmering broth. You should get about 12-14 dumplings. Do not stir them in! They need to steam on top of the liquid. Cover the pot tightly with a lid, reduce the heat to a low simmer, and cook for 15 minutes. Do not peek for at least the first 12 minutes—you need to keep that steam trapped inside to cook the dumplings properly.07
-
After 15 minutes, the dumplings should be puffed up and cooked through. To test, you can insert a toothpick into the center of one—it should come out clean. Taste the broth and adjust the seasoning with more salt and pepper if needed. Ladle the Chicken and Dumplings into deep bowls, making sure each serving gets plenty of broth, chicken, veggies, and a couple of those heavenly dumplings. Serve immediately while it's piping hot.08
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