Chicken and dumplings is a classic comfort food that has warmed countless homes with its rich flavors and satisfying textures. This homemade version features tender chicken thighs slowly simmered in a creamy, herb-infused gravy and topped with fluffy dumplings made from scratch. Perfect for a cozy dinner, this dish blends simple ingredients to create something truly special.
Why You’ll Love This Chicken and Dumplings Recipe
This chicken and dumplings recipe stands out for its balance of hearty and delicate. The chicken thighs remain juicy and tender thanks to careful browning and slow simmering, while the gravy is thick and packed with fresh vegetables and aromatic herbs. The dumplings are soft, airy, and soak up just enough of the gravy to add an irresistible bite. What makes it even better is that it’s all made from scratch with easy pantry staples — no pre-made mixes needed. This dish is an ideal meal for colder days or whenever you want something filling and homemade.
Ingredients You’ll Need for Chicken and Dumplings
To create this comforting meal, you’ll gather a handful of straightforward ingredients that combine beautifully:
Chicken and Gravy Ingredients:
- 4 boneless, skinless chicken thighs (about 1 pound)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 stalks celery, diced
- 2 carrots, diced
- ¼ cup all-purpose flour
- 4 tablespoons butter
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon freshly cracked black pepper
- 2 cups chicken broth
- 1 cup whole milk
- ½ teaspoon salt
Dumpling Ingredients:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon dried parsley
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon freshly cracked black pepper
- ½ cup milk
- 2 tablespoons melted butter
These ingredients come together in layers to build the rich flavors and textures that make this dish so inviting.
How to Make Chicken and Dumplings
Start by heating olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown each side thoroughly. You don’t need to cook the chicken fully at this point—just focus on developing a nice golden crust. Remove the chicken and set it aside in a clean bowl.
Next, add the diced onion and minced garlic to the same skillet. Sauté over medium heat until the onions soften and become translucent, stirring occasionally to lift the browned bits off the pan’s bottom—this will add extra flavor to your gravy.
Add diced carrots and celery to the skillet and continue cooking for about five minutes. These vegetables will add sweetness and body to the gravy.
Melt the butter into the skillet, then sprinkle in the flour. Stir this mixture continuously until the butter melts and combines with the flour, forming a paste that coats the vegetables. Cook this for two minutes to remove the raw flour taste.
Now, add your herbs: parsley, thyme, rosemary, and sage, along with salt and freshly cracked black pepper. Pour in the chicken broth and whole milk, then raise the heat to medium-high. Stir constantly until the mixture thickens and simmers, turning into a creamy gravy.
Dice the browned chicken and add it back to the skillet. Cover with a lid and let it simmer gently while you prepare the dumplings.
To make the dumplings, combine flour, baking powder, parsley, sugar, salt, garlic powder, and pepper in a bowl. Pour in the milk and melted butter, stirring just enough to bring the dough together into a soft, scoopable batter—avoid overmixing to keep dumplings tender.
Remove the lid from your skillet and spoon the dumpling batter onto the simmering gravy in roughly two-tablespoon dollops, aiming for about 12 dumplings.
Return the lid and allow the dumplings to cook for 15 minutes, ensuring the gravy remains at a gentle simmer. After this time, the dumplings will puff up, doubling in size and becoming fluffy and cooked through.
Serve the chicken and dumplings piping hot and enjoy the comforting flavors.
How to Serve Chicken and Dumplings
Chicken and dumplings are a hearty, standalone meal that shines best served fresh from the stove. Scoop generous portions into bowls so you get both the tender chicken and plenty of dumplings in every bite.
For a simple side, a crisp green salad or steamed seasonal vegetables like green beans or broccoli offer a fresh contrast to the creamy richness. You can also serve this dish alongside crusty bread to soak up the flavorful gravy.
This meal works well for family dinners or casual gatherings, delivering warmth and satisfaction in every spoonful.
Expert Tips for Perfect Chicken and Dumplings
- Use boneless, skinless chicken thighs: They stay juicy and tender, and are less likely to dry out than breasts.
- Don’t rush browning the chicken: A good crust adds flavor and texture, so take your time over medium heat.
- Keep the gravy simmering gently: Boiling too hard can toughen the chicken and cause the dumplings to cook unevenly.
- Avoid overmixing the dumpling batter: Stir just enough to combine; overmixing will result in dense dumplings.
- Cover while cooking dumplings: Trapping steam is key to getting them light and fluffy.
- Adjust seasoning at the end: Taste your gravy before adding dumplings and tweak salt or herbs as needed.
These pointers will help you master this recipe and enjoy consistent, delicious results every time.
How to Store Chicken and Dumplings
If you have leftovers, allow the dish to cool slightly before transferring to an airtight container. It keeps well in the refrigerator for up to three days.
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You may want to add a splash of broth or milk if the gravy has thickened too much.
Avoid freezing if possible, as the dumplings can become soggy or change texture when thawed. However, if freezing is necessary, store in a freezer-safe container for up to one month and thaw overnight in the fridge before reheating.
Variations on Chicken and Dumplings
This classic recipe is easy to customize based on what you have on hand or your flavor preferences:
- Use different herbs: Swap rosemary or sage for fresh thyme or oregano to change the herb profile.
- Add vegetables: Peas, mushrooms, or corn can be stirred into the gravy for extra texture and nutrition.
- Make it spicy: A pinch of cayenne or smoked paprika in the gravy adds warmth and depth.
- Use chicken breast: For a leaner option, just be careful not to overcook as breast meat dries out faster.
- Try buttermilk dumplings: Replace the milk with buttermilk in the dumpling dough for tangy flavor and tender crumb.
Feel free to experiment with these variations to make the recipe your own.
Frequently Asked Questions About Chicken and Dumplings
What kind of chicken is best for chicken and dumplings?
Boneless, skinless chicken thighs are ideal because they stay moist and tender through slow cooking. You can use chicken breast, but be careful not to overcook it.
Can I use pre-made dumplings instead of homemade?
Yes, store-bought biscuit dough or frozen dumplings can be used, but homemade dumplings offer a fresher texture and flavor.
How do I know when the dumplings are cooked?
After simmering for about 15 minutes, the dumplings should have doubled in size and feel fluffy when gently pressed. You can test by cutting one open to check that the center is cooked through.
Can I make chicken and dumplings ahead of time?
You can prepare the chicken and gravy in advance and refrigerate it, then add fresh dumplings and cook just before serving for best results.
What should I serve with chicken and dumplings?
A simple green salad, steamed vegetables, or crusty bread are great sides that complement the creamy dish without overpowering it.
Chicken and Dumplings
Ingredients
- 4 pieces boneless, skinless chicken thighs (about 1 pound)
- 1 tablespoon olive oil
- 1 piece yellow onion (diced)
- 2 cloves garlic (minced)
- 2 stalks celery (diced)
- 2 pieces carrots (diced)
- ¼ cup all-purpose flour
- 4 tablespoons butter
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon freshly cracked black pepper
- 2 cups chicken broth
- 1 cup whole milk
- ½ teaspoon salt
- 1 cup all-purpose flour for dumplings
- 1½ teaspoons baking powder
- 1 teaspoon dried parsley for dumplings
- ½ teaspoon granulated sugar
- ½ teaspoon salt for dumplings
- ⅛ teaspoon garlic powder
- ⅛ teaspoon freshly cracked black pepper for dumplings
- ½ cup milk for dumplings
- 2 tablespoons melted butter for dumplings
Instructions
- Heat olive oil in a deep skillet or Dutch oven over medium heat. Brown chicken thighs on both sides, then remove and set aside.
- Add diced onion and minced garlic to the skillet; sauté until softened.
- Add carrots and celery; cook for about 5 minutes.
- Melt butter, then sprinkle in flour. Stir to form a paste and cook for 2 minutes.
- Add herbs, salt, and pepper, then pour in chicken broth and milk. Stir until the mixture thickens and simmers.
- Dice the browned chicken and return it to the skillet. Cover and simmer.
- For the dumplings, mix flour, baking powder, parsley, sugar, salt, garlic powder, and pepper in a bowl. Stir in milk and melted butter until just combined.
- Drop dumpling batter by spoonfuls onto the simmering gravy. Cover and cook for 15 minutes until dumplings are fluffy.
- Serve hot and enjoy!
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