This easy chicken and dumplings recipe is a classic that’s warm, hearty and oh so comforting. The flavorful chicken stew and the tender dumplings create a delicious meal the whole family will love.
Comfort food has been such a, well, comfort this year with everything that 2020 has thrown at us.
And as we move into the winter months, and what is expected to be dark ones at that, I am certainly going to be turning to the classics again and again.
Previously I’ve shared my chicken pot pie with a biscuit top that’s a really easy - and pretty healthy - version of that classic. And my classic baked mac and cheese is a favorite in my house.
My mom's chicken divan is another cozy dish that just tastes and feels like home to me.
We’ve been enjoying lots of soups and stews recently, too, especially chicken noodle soup.
And if you've got time, I highly recommend this classic chicken and sausage gumbo. It's an authentic taste of Louisiana and it's so very good.
Today, I’m so happy to share this classic chicken and dumplings recipe that is warm, hearty and oh so comforting.
It’s basically like a hug in a bowl. (Gosh, remember hugs? How I miss them.)
Chicken and dumplings isn’t something I really grew up with, however. I don’t remember my mom making it and in fact, her mom made a version that used “lip lops” instead of dumplings. Those are basically a long pastry that she rolled, cut and put into the stew.
So this version is one inspired by and sort-of combined from two different cookbooks of mine, Better Homes and Gardens and the Joy of Cooking.
I borrowed different parts of this recipe from each of those versions, put them together, tweaked it a bit and the magic happened. This is now my absolute favorite go-to way to make chicken and dumplings.
Also, in case this sounds like an intimidating dish, don’t worry. It’s really pretty easy to make.
You basically make a chicken stew, then you make a super simple dumplings dough and bring it all together.
The dumplings are just 5 ingredients and you can mix them together in a bowl. Totally not fussy.
Granted, this dish takes a bit of time — almost an hour, start to finish — and it’s pretty hands on, but it’s so worth it.
(You can also try this slow cooker chicken and dumplings, which is totally hands off after it's prepped. Just as good!)
We’re also using basic ingredients you would have at home. No shortening and no heavy cream needed here. (I rarely have either of those in my house.)
And while the ingredient list will show just basic seasonings, everything simmers together and creates such incredible flavor.
You will be coming back to this classic time and again!
So let's get cooking.
Now, I’ve got some notes and tips coming up on how to make chicken and dumplings. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
- Chicken type: I use and recommend a mix of chicken for this recipe to get both white and dark meat - and importantly, the fat and flavor. I use boneless, skinless chicken breasts and thighs (about 1 ½ pounds of each).
- Chicken size: The recipe calls for cutting the chicken into smaller chunks. I find it easier to serve - and eat - this way. However, you can also leave the chicken whole to cook and shred it before you add the dumplings. Or serve it whole as well and let everyone cut it themselves at the table.
- Dumplings size: The dumplings should be about a golf ball size. You’ll be able to get about 12 total at this size. If you want smaller balls, check for doneness after about 8 minutes (instead of 10 minutes).
Every time I make this, I think there’s not enough liquid in the pan. Once all the vegetables and chicken are in there and you cover it to simmer, it just seems like it needs more liquid.
It really doesn’t though. Cooking it with the lid closed keeps all the liquid in there and makes some more, so that it comes out with the perfect consistency and not too soupy.
As for serving, this really is an all-in-one sort of meal. We don’t really need anything to go along with it.
You can certainly add some fresh chopped parsley if you want an herby finish. But that’s about it. (And you know I normally love to give you a dozen toppings for dishes!)
Got extras? Here’s the best way to store them.
How to store leftovers:
- Leftover chicken and dumplings can be stored, in a covered container, in the refrigerator for 3-4 days. Try to transfer it so the dumplings stay floated on top of the chicken stew while in the refrigerator and while reheating.
- To reheat, simply transfer the chicken stew to a medium pot, with the dumplings still nestled on top. Warm over medium low heat, with the lid on, for 5-10 minutes, stirring occasionally to get everything evenly warmed through.
- You can also microwave a small serving if you prefer.
- I don’t recommend freezing the leftovers. The dumplings won’t hold up to the freezing and thawing process.
I hope your holidays are safe and happy, however different they may look and feel this year.
And I hope your winter is full of delicious comfort foods like this easy chicken and dumplings.
Enjoy!
XO,
Kathryn
Yield: 4-6 servings
This easy chicken and dumplings recipe is a classic that’s warm, hearty and oh so comforting. The flavorful chicken stew and the tender dumplings create a delicious meal the whole family will love.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Ingredients
For the chicken:
- 2 ½ to 3 lbs. boneless, skinless chicken pieces (such as a mix of breasts and chicken thighs), cut into 1-inch chunks (see notes)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- 1 medium onion, chopped
- ⅓ cup all-purpose flour
- 1 ½ cups hot water
- 1 ½ cups low-sodium chicken broth
- 8 oz. button mushrooms, sliced
- 3 medium carrots, peeled and diced (about 1 cup)
- 2-3 celery stalks, diced (about 1 cup)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
For the dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup milk (skim or 2% are fine)
Instructions
- Season the chicken pieces with salt and black pepper on all sides.
- Melt butter in a large, heavy Dutch oven over medium heat.
- Add the chicken pieces in a single layer (work in batches if needed so you don’t overcrowd the pot) and cook, turning once, until pale golden, about 3-5 minutes per side. Remove the chicken to a plate and repeat with remaining chicken pieces, removing them once finished to the plate.
- To the pan, add the chopped onions and sauté for 5 minutes, until softened. Stir in the flour and cook, stirring, for 1 minute.
- Add the water and chicken stock, scrape the bottom of the pan to loosen any cooked on bits, and crank the heat up to high. Bring the mixture to a boil then add the mushrooms, carrots, celery, salt, pepper and thyme. Return the chicken pieces to the pot, along with any accumulated juices, and bring to a simmer. Reduce the heat to maintain a gentle simmer (just barely bubbling). It may not seem like enough liquid, but it will be.
- Simmer, covered, until the chicken pieces are nearly cooked through, about 20 minutes. Skim any excess fat from around the sides of the pan with a spoon.
- Meanwhile, make the dumplings. In a medium bowl, mix together the flour, baking powder and salt.
- Warm the milk and butter in a small saucepan until just simmering. Add the liquid to the bowl and use a fork or knead with your hands until the dough just comes together. Divide the dough into about 12-15 small dumplings. Roll each piece into a rough ball shape. Gently place the dumplings on the surface of the simmering chicken stew in the Dutch oven.
- Cover and simmer for an additional 10 minutes, until a toothpick inserted in the dumplings comes out clean and the chicken is cooked through.
- Serve immediately.
Notes
Chicken: I use and recommend a mix of chicken for this recipe to get both white and dark meat - and importantly, the fat and flavor. I use boneless, skinless chicken breasts and thighs.
The recipe calls for cutting the chicken into smaller chunks. I find it easier to serve - and eat - this way. However, you can also leave the chicken whole to cook and shred it before you add the dumplings. Or serve it whole as well and let everyone cut it themselves at the table.
Dumplings: The dumplings should be about a golf ball size. You’ll be able to get about 12 total at this size. If you want smaller balls, check for doneness after about 8 minutes (instead of 10).
Liquid: Every time I make this, I think there’s not enough liquid in the pan. Once all the vegetables and chicken are in there and you cover it to simmer, it just seems like it needs more liquid. It really doesn’t though. Cooking it with the lid closed keeps all the liquid in there and makes some more, so that it comes out with the perfect consistency and not too soupy.
Leftovers: Leftover chicken and dumplings can be stored, in a covered container, in the refrigerator for 3-4 days. Try to transfer it so the dumplings stay floated on top of the chicken stew while in the refrigerator and while reheating.
To reheat, simply transfer the chicken stew to a medium pot, with the dumplings still nestled on top. Warm over medium low heat, with the lid on, for 5-10 minutes, stirring occasionally to get everything evenly warmed through.
You can also microwave a small serving if you prefer.
I don’t recommend freezing the leftovers. The dumplings won’t hold up to the freezing and thawing process.
Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 934Total Fat: 32g
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