This classic Chicken and Dumplings recipe delivers pure comfort in a bowl. It features tender chicken, savory broth, and fluffy homemade dumplings simmered together in one pot. Perfect for chilly days, this hearty dish is both simple to make and deeply satisfying.
Craving a delicious Chicken and Dumplings? You've come to the right spot! From Stew favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Chicken and Dumplings
Comfort in a bowl: Warm, filling, and nostalgic—like a blanket for your soul.
Forgiving & flexible: Easily adapts to the ingredients you have on hand.
One-pot wonder: Everything cooks in a single pot for easy cleanup.
Better leftovers: Flavors meld overnight and reheat beautifully.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs (or a mix of thighs and breasts)
- 2 tbsp olive oil or butter
- 1 large onion, finely chopped
- 3 carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 200 ml dry white wine (optional, but recommended)
- 1.5 liters chicken stock, preferably low-sodium
- 2 bay leaves
- 1 tsp dried thyme (or 3-4 fresh sprigs)
- 120 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 120 ml whole milk
- 2 tbsp unsalted butter, melted
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large, heavy-bottomed pot or Dutch oven (around 5-6 liters), a mixing bowl, a whisk or fork, measuring cups and spoons, and a slotted spoon.
Notes: The quality of your chicken stock really makes a difference here—it forms the base of your broth, so if you can, use a good homemade or quality store-bought version. And don’t skip the bay leaves! They add a subtle, aromatic depth that ties everything together beautifully.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Chicken selection matters. Using bone-in, skin-on chicken thighs gives you the most flavorful and tender meat. The bones and skin add incredible depth to the broth as they simmer. You can use breasts, but thighs are more forgiving and won’t dry out.
- Don’t rush the veggie sauté. Taking your time to soften the onions, carrots, and celery builds a sweet, savory foundation for the broth. You’ll know they’re ready when the onions are translucent and the kitchen smells amazing.
- Embrace the dumpling dough. When mixing the dumpling batter, stir just until the ingredients are combined. Overmixing can make the dumplings tough instead of light and fluffy. A few lumps are totally fine—they’ll cook out.
- Season as you go. Taste your broth at different stages—after adding the stock, before adding the dumplings, and at the end. Chicken and dumplings need a well-seasoned broth, so don’t be shy with salt and pepper.
How to Make Chicken and Dumplings
Step 1: Start by patting the chicken thighs dry with paper towels and seasoning them generously with salt and pepper. Heat the olive oil or butter in your large pot over medium-high heat. Once hot, add the chicken, skin-side down, and cook for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. You’re not cooking them through yet—just building flavor and color. Remove the chicken and set it aside on a plate.
Step 2: Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. You’ll notice all those lovely browned bits from the chicken at the bottom—that’s pure flavor! Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they’ve softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant. It should smell incredible.
Step 3: If you’re using wine, pour it in now and use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced by about half. This step, called deglazing, adds a wonderful depth and cuts through the richness. If you’re skipping the wine, you can use a splash of chicken stock instead.
Step 4: Return the chicken thighs to the pot, along with any accumulated juices. Pour in the chicken stock, and add the bay leaves and thyme. Bring everything to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The chicken should be cooked through and tender enough to shred easily with a fork.
Step 5: While the broth simmers, make the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate small bowl or measuring jug, combine the milk and melted butter. Pour the wet ingredients into the dry and stir with a fork until just combined. The dough will be thick and slightly lumpy—that’s perfect. Don’t overmix! Let it rest for 5-10 minutes while you prepare for the next step.
Step 6: Once the chicken is cooked, remove it from the pot and place it on a cutting board. When it’s cool enough to handle, shred the meat, discarding the skin and bones. You can skim off any excess fat from the surface of the broth if you like, but I usually leave it for extra flavor. Return the shredded chicken to the pot and bring the broth back to a steady simmer.
Step 7: Using two spoons, drop tablespoon-sized portions of the dumpling dough into the simmering broth. Space them out so they have room to expand—they’ll puff up as they cook. Cover the pot tightly and let the dumplings steam for 15-18 minutes. Do not lift the lid during this time! The steam is crucial for cooking the dumplings through. You’ll know they’re done when they’re fluffy and a toothpick inserted into the center comes out clean.
Step 8: Turn off the heat, remove the bay leaves and thyme sprigs (if using fresh), and give everything a gentle stir. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the chicken and dumplings into bowls, making sure everyone gets plenty of broth, veggies, chicken, and dumplings. Garnish with fresh parsley if you like, and serve immediately while it’s piping hot.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze broth and chicken for up to 3 months; dumplings are best fresh.
- Reviving: Reheat gently on the stovetop with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic notes cut through the richness of the dumplings and broth beautifully, balancing the meal.
- Buttery steamed green beans or roasted asparagus — Their fresh, slightly earthy flavor provides a nice textural contrast and adds a vibrant pop of color to your plate.
- Crusty, warm bread or flaky biscuits — Perfect for sopping up every last drop of that delicious, savory broth from the bottom of your bowl.
Drinks
- A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — Its bright acidity cleanses the palate between bites of the rich, herby dumplings and broth.
- A light, malty lager or pale ale — The subtle bitterness and carbonation complement the savory chicken and herbs without overpowering the dish.
- Sparkling water with a squeeze of lemon — A refreshing, non-alcoholic option that lifts the flavors and keeps everything feeling light and balanced.
Something Sweet
- Warm apple crisp with a scoop of vanilla ice cream — The sweet, spiced apples and cool cream are a classic, comforting follow-up to the savory main.
- Lemon bars or a bright citrus tart — The zesty, tangy flavor is a lovely, palate-cleansing finish that feels light after a hearty meal.
- Simple shortbread cookies and a cup of tea — Sometimes, you just want a little buttery, not-too-sweet something with your post-dinner brew.
Top Mistakes to Avoid
- Overmixing the dumpling dough. This develops the gluten in the flour, leading to dense, tough dumplings instead of light, fluffy ones. Stir until just combined, and don’t worry about a few lumps.
- Lifting the lid while the dumplings steam. I know it’s tempting to peek, but that releases the essential steam needed to cook the dumplings through. Trust the process and set a timer.
- Boiling the broth vigorously after adding dumplings. A gentle simmer is key. A rolling boil can break apart the delicate dumplings and make the broth cloudy.
- Underseasoning the broth. Chicken and dumplings rely on a well-seasoned base. Taste as you go and don’t be afraid of salt and pepper—it makes all the difference.
Expert Tips
- Tip: For an even richer, silkier broth, stir in a splash of heavy cream or a couple of tablespoons of butter at the very end, just before serving. It adds a lovely velvety texture and rounds out the flavors.
- Tip: If your broth seems a bit thin after adding the dumplings, you can thicken it slightly. Mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then stir it into the simmering broth after the dumplings are cooked.
- Tip: Let the dumpling dough rest for 5-10 minutes after mixing. This allows the flour to fully hydrate, resulting in dumplings that are more tender and less likely to taste floury.
- Tip: For a flavor boost, add a Parmesan rind to the broth while it simmers with the chicken. It melts into the liquid, adding a subtle, savory umami depth that’s absolutely divine.
FAQs
Can I make this recipe ahead of time?
You can absolutely prepare the broth and chicken a day in advance. Just cool it completely and store it in the fridge. When you’re ready to serve, reheat the broth to a simmer and then proceed with making and adding the dumplings. I don’t recommend cooking the dumplings ahead of time, as they can become gummy when reheated. They’re best made fresh!
My dumplings turned out dense and gummy. What went wrong?
This usually happens for one of two reasons: overmixing the dough or overcooking the dumplings. Remember, mix the dough just until the ingredients are combined—a few lumps are fine! And once you drop them in, keep the lid on and stick to the 15-18 minute cooking time. Overcooking can cause them to absorb too much liquid and become heavy.
Can I use boneless, skinless chicken?
You can, but you’ll sacrifice some flavor and tenderness. The bones and skin contribute gelatin and fat, which make the broth richer and the meat more succulent. If you do use boneless, skinless meat, reduce the initial simmering time to about 15-20 minutes to prevent it from drying out.
Is it possible to make this in a slow cooker?
Yes, it works wonderfully! Sauté the vegetables on the stove first for the best flavor, then transfer everything (except the dumpling ingredients) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. About 30 minutes before serving, shred the chicken, return it to the pot, and add the dumplings to steam with the lid on.
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 broth, so it will thicken considerably. Reheat gently on the stovetop over low heat, adding a splash of extra chicken stock or water to loosen it up to your desired consistency. Avoid microwaving for too long, as it can make the dumplings rubbery.
Chicken And Dumplings
Learn how to make classic Chicken and Dumplings from scratch. This easy one-pot recipe delivers tender chicken and fluffy dumplings in a savory broth. Get the recipe now!
Ingredients
For the Stew:
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1.5 kg bone-in, skin-on chicken thighs (or a mix of thighs and breasts)
-
2 tbsp olive oil or butter
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1 large onion (finely chopped)
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3 carrots (peeled and sliced into rounds)
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3 celery stalks (chopped)
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3 cloves garlic (minced)
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200 ml dry white wine (optional, but recommended)
-
1.5 liters chicken stock (preferably low-sodium)
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2 bay leaves
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1 tsp dried thyme (or 3-4 fresh sprigs)
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Salt and freshly ground black pepper (to taste)
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Fresh parsley (for garnish (optional))
For the Dumplings:
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120 g all-purpose flour
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2 tsp baking powder
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0.5 tsp salt
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120 ml whole milk
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2 tbsp unsalted butter (melted)
Instructions
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Start by patting the chicken thighs dry with paper towels and seasoning them generously with salt and pepper. Heat the olive oil or butter in your large pot over medium-high heat. Once hot, add the chicken, skin-side down, and cook for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. You’re not cooking them through yet—just building flavor and color. Remove the chicken and set it aside on a plate.01
-
Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. You’ll notice all those lovely browned bits from the chicken at the bottom—that’s pure flavor! Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they’ve softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant. It should smell incredible.02
-
If you’re using wine, pour it in now and use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced by about half. This step, called deglazing, adds a wonderful depth and cuts through the richness. If you’re skipping the wine, you can use a splash of chicken stock instead.03
-
Return the chicken thighs to the pot, along with any accumulated juices. Pour in the chicken stock, and add the bay leaves and thyme. Bring everything to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The chicken should be cooked through and tender enough to shred easily with a fork.04
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While the broth simmers, make the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate small bowl or measuring jug, combine the milk and melted butter. Pour the wet ingredients into the dry and stir with a fork until just combined. The dough will be thick and slightly lumpy—that’s perfect. Don’t overmix! Let it rest for 5-10 minutes while you prepare for the next step.05
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Once the chicken is cooked, remove it from the pot and place it on a cutting board. When it’s cool enough to handle, shred the meat, discarding the skin and bones. You can skim off any excess fat from the surface of the broth if you like, but I usually leave it for extra flavor. Return the shredded chicken to the pot and bring the broth back to a steady simmer.06
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Using two spoons, drop tablespoon-sized portions of the dumpling dough into the simmering broth. Space them out so they have room to expand—they’ll puff up as they cook. Cover the pot tightly and let the dumplings steam for 15-18 minutes. Do not lift the lid during this time! The steam is crucial for cooking the dumplings through. You’ll know they’re done when they’re fluffy and a toothpick inserted into the center comes out clean.07
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Turn off the heat, remove the bay leaves and thyme sprigs (if using fresh), and give everything a gentle stir. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the chicken and dumplings into bowls, making sure everyone gets plenty of broth, veggies, chicken, and dumplings. Garnish with fresh parsley if you like, and serve immediately while it’s piping hot.08
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