If you are searching for a warm, comforting dish that feels like a big, cozy hug, this Chicken and Dumplings Recipe fits the bill perfectly. Featuring tender chicken thighs simmered in a creamy, herb-infused gravy with fluffy, melt-in-your-mouth dumplings, this meal is a true classic that brightens chilly days and satisfies any appetite. It combines simple, wholesome ingredients to create layers of rich flavor and heartiness, making it a beloved staple in kitchens everywhere. Once you try this Chicken and Dumplings Recipe, it will surely become one of your all-time favorites to share with family and friends.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step towards a fantastic Chicken and Dumplings Recipe. Each component is essential, working together to build the perfect balance of flavors, textures, and aromas— from the savory herbs that season the gravy to the light, fluffy dumplings that top the dish.
- 4 boneless, skinless chicken thighs (about 1 lb): These provide tender, juicy protein and the base flavor for the stew.
- 1 tablespoon olive oil: Used for browning the chicken, bringing out deep savory notes.
- 1 yellow onion, diced: Adds sweetness and complexity once sautéed.
- 2 cloves garlic, minced: Brings a warm, aromatic punch that complements the herbs.
- 2 stalks celery, diced: Offers a subtle crunch and fresh, green undertones.
- 2 carrots, diced: Adds vibrant color and natural sweetness to the stew.
- ¼ cup all-purpose flour: Used to create the roux that thickens the gravy beautifully.
- 4 tablespoons butter: Adds richness and helps build flavor layers.
- 1 teaspoon dried parsley: Infuses a gentle herbaceous note.
- ½ teaspoon each dried thyme, rosemary, and sage: These classic herbs provide depth and earthy warmth.
- ¼ teaspoon freshly cracked black pepper: Balances the richness with a touch of spice.
- 2 cups chicken broth: Forms the savory liquid base for the stew.
- 1 cup whole milk: Brings creaminess without overpowering the dish.
- ½ teaspoon salt: Enhances all the flavors and seasons the broth perfectly.
- 1 cup all-purpose flour (for dumplings): The essential binding agent for fluffy dumplings.
- 1 ½ teaspoons baking powder: Ensures the dumplings rise and fluff up nicely.
- 1 teaspoon dried parsley: Adds a subtle herbal hint to the dumplings.
- ½ teaspoon sugar: Just enough to balance the savory components.
- ½ teaspoon salt (for dumplings): Seasoning that enhances flavor without overwhelming.
- â…› teaspoon garlic powder and freshly cracked black pepper: Lightly season the dumplings for added depth.
- ½ cup milk (for dumplings): Combines with flour to create the soft dough.
- 2 tablespoons butter, melted: Adds a tender, rich texture to the dumplings.
How to Make Chicken and Dumplings Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a deep skillet or Dutch oven over medium heat. Once the oil is hot, add the chicken thighs and brown them on both sides. This step is crucial for building flavor, so aim for a nice golden crust, but don’t worry about cooking the chicken through just yet. After browning, set the chicken aside in a clean bowl.
Step 2: Sauté the Vegetables
In the same pan, add the diced onion and minced garlic. Sauté until the onions become soft and translucent, which unlocks their natural sweetness. As they cook, stir frequently to scrape up those flavorful browned bits left from the chicken; this will deepen the flavor of your stew. Then, add the diced carrot and celery, cooking together for about five minutes to combine the fresh vegetal flavors.
Step 3: Make the Roux
Add butter and the ¼ cup flour to the skillet. Stir continuously as the butter melts and combines with the flour, creating a paste that coats the vegetables. Cooking this mixture for two more minutes removes the raw flour taste and thickens the base for your delicious gravy.
Step 4: Prepare the Gravy
Now, sprinkle in the dried parsley, thyme, rosemary, sage, salt, and freshly cracked black pepper. Pour the chicken broth and whole milk into the skillet, then increase the heat to medium-high. Stir as the mixture heats to a gentle simmer, thickening into a creamy, flavorful gravy that will bring the whole dish together.
Step 5: Add Chicken Back to the Pot
Dice the browned chicken thighs and carefully add them back into the rich gravy with the vegetables. Cover the skillet and let the chicken simmer gently, soaking up all the herbal, creamy goodness as you prepare the dumplings. This slow melding of flavors is what really makes this Chicken and Dumplings Recipe so special.
Step 6: Make the Dumplings
In a separate bowl, combine the 1 cup of flour, parsley, sugar, salt, baking powder, garlic powder, and black pepper. Pour in the milk and melted butter, then stir gently until a soft, scoopable batter forms. Be careful not to over-mix; you want those dumplings to stay light and fluffy.
Step 7: Add Dumplings and Simmer
Lift the lid off your simmering stew and dollop the dumpling batter onto the surface in about 12 equal spoonfuls. Cover again and let the dumplings cook for 15 minutes over a gentle simmer. They will puff up and become tender, soaking in the flavorful steam. Once cooked, the dumplings should be light, fluffy, and perfectly tender in the center.
How to Serve Chicken and Dumplings Recipe
Garnishes
A sprinkle of fresh chopped parsley or a pinch of cracked black pepper on top can brighten the dish and add a fresh aroma right before serving. These simple garnishes enhance the rustic charm and invite everyone to dive in.
Side Dishes
This hearty Chicken and Dumplings Recipe can easily stand on its own, but if you want to round out your meal, consider serving it with a crisp green salad or steamed green beans for a fresh contrast. A warm slice of crusty bread is also perfect for mopping up any extra gravy.
Creative Ways to Present
For a charming presentation, ladle the stew into individual rustic bowls and top each serving with a dumpling or two, garnished with fresh herbs. Alternatively, consider serving it family-style straight from the pot, encouraging everyone to dig in and share the warmth and love this dish brings.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, place any leftover Chicken and Dumplings Recipe into an airtight container and refrigerate. It keeps well for 3 to 4 days, allowing you to savor the comforts of this dish again with minimal effort.
Freezing
If you want to save some for later, freezing is an option, but keep in mind that the dumplings may soften more upon thawing. To freeze, cool the stew completely, place in a freezer-safe container, and use within 2 months for the best texture and flavor.
Reheating
To reheat, warm the Chicken and Dumplings Recipe gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of broth or milk can help refresh the gravy’s creaminess and prevent it from drying out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs tend to stay juicier and add richer flavor when simmered. If you use breasts, watch cooking time carefully to avoid dryness.
Can I make the dumplings ahead of time?
Because dumplings cook quickly and are best fresh, it’s recommended to prepare them just before adding to the stew for optimal fluffiness and texture.
What if I don’t have all the herbs listed?
Don’t fret! Parsley and thyme are the most essential for flavor. You can use dried Italian seasoning or just a blend of what you have on hand to create a delicious herb profile.
Is this recipe suitable for slow cooking?
This Chicken and Dumplings Recipe is best cooked on the stovetop for proper dumpling texture, but you can adapt it to a slow cooker by simmering the stew ingredients first, then adding dumplings near the end to cook on high.
Can I make the dumplings gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking, and ensure your baking powder is gluten-free as well. The texture might vary slightly but will still be enjoyable.
Final Thoughts
This Chicken and Dumplings Recipe is a heartwarming, soul-satisfying meal that combines simple ingredients into something truly extraordinary. Whether you’re cooking for a family dinner or craving a nostalgic comfort dish, give this recipe a try—you may find it quickly becoming a cherished go-to in your recipe collection. Warm, inviting, and endlessly delicious, it’s one dish you’ll love sharing time and time again.
Print
Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Southern
Description
This classic Chicken and Dumplings recipe features tender, browned chicken thighs simmered in a flavorful herb-infused gravy with soft, fluffy dumplings cooked right in the pot. Combining a rich roux-based gravy with fresh vegetables and aromatic herbs, this comforting dish is perfect for a hearty family meal in under an hour.
Ingredients
Chicken and Gravy
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, 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
Dumplings
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon dried parsley
- ½ teaspoon sugar
- ½ teaspoon salt
- â…› teaspoon garlic powder
- â…› teaspoon freshly cracked black pepper
- ½ cup milk
- 2 tablespoons butter, melted
Instructions
- Brown Chicken: Heat olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown thoroughly on each side without fully cooking them. Transfer to a clean bowl.
- Sauté Vegetables: In the same skillet, add diced onion and minced garlic and sauté until onions soften, scraping up browned bits from the pan. Add diced carrots and celery, cooking for about five more minutes until vegetables begin to soften.
- Make Roux: Stir in butter and ¼ cup flour until melted and forming a paste coating the vegetables. Cook and stir for about two minutes to cook out the flour taste.
- Make Gravy: Add dried parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk. Increase heat to medium-high, stirring continuously until the mixture simmers and thickens to a gravy consistency.
- Add Chicken: Dice the browned chicken and return it to the skillet. Cover with a lid and let simmer over medium heat while preparing the dumplings.
- Make Dumplings: In a bowl, combine 1 cup flour, baking powder, dried parsley, sugar, salt, garlic powder, and pepper. Pour in milk and melted butter, stirring gently until a soft batter forms. Avoid over-mixing to keep dumplings tender.
- Add Dumplings: Remove the lid from the skillet and drop dumpling batter in tablespoon-sized dollops over the simmering gravy. You should get about 12 dumplings.
- Cook Dumplings: Ensure the gravy remains at a steady simmer, cover with the lid, and cook for 15 minutes. The dumplings will double in size and become fluffy and fully cooked inside. Serve immediately hot.
Notes
- Do not over-stir dumpling batter to keep them light and fluffy.
- Use a deep skillet or Dutch oven to ensure enough space for simmering the dumplings.
- Keep the dumplings simmering gently; a rolling boil may break them apart.
- You can substitute chicken thighs with breasts but thighs remain juicier.
- For a thicker gravy, cook the roux a bit longer before adding liquids.
- Fresh herbs may be used in place of dried; adjust quantities accordingly.
