Easy Chicken and Dumplings: A Classic Comfort Food Recipe

There’s nothing quite like a steaming bowl of easy chicken and dumplings on a chilly evening. This beloved Southern comfort food combines tender chicken, fluffy dumplings, and a rich, savory broth that warms you from the inside out. Whether you’re cooking for your family on a weeknight or preparing a cozy weekend meal, this easy chicken and dumplings recipe delivers homestyle flavor without requiring hours in the kitchen. The dumplings are pillowy soft, the chicken melts in your mouth, and the creamy broth ties everything together in perfect harmony. This is the kind of meal that brings everyone to the table with smiles on their faces.

Traditionally served as a one-pot wonder, chicken and dumplings has been a staple in American kitchens for generations. It’s the ultimate comfort dish that reminds us of grandma’s cooking and simpler times. The aroma alone—savory chicken simmering with herbs and vegetables—fills your home with warmth and anticipation.

Why You’ll Love This Recipe

Incredibly simple: This easy chicken and dumplings recipe uses straightforward ingredients and basic cooking techniques that even beginners can master
Budget-friendly comfort: Uses affordable ingredients like chicken thighs, flour, and pantry staples to create a hearty, filling meal
One-pot convenience: Everything cooks in a single pot, meaning less cleanup and more time to relax
Customizable flavors: Easily adapt the recipe with different vegetables, herbs, or dumpling styles to suit your taste
Perfect for meal prep: Makes excellent leftovers that taste even better the next day, and freezes beautifully for future meals

Ingredients

For the Chicken and Broth:

1½ pounds boneless, skinless chicken thighs (or breasts)
2 tablespoons butter
1 medium onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth (low-sodium preferred)
1 bay leaf
1 teaspoon dried thyme
½ teaspoon dried sage
Salt and black pepper to taste
1 cup frozen peas (optional)
½ cup heavy cream (optional, for creamier broth)

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons cold butter, cut into small pieces
¾ cup whole milk
2 tablespoons fresh parsley, chopped (optional)

Substitutions: You can use rotisserie chicken for an even quicker version, swap milk with buttermilk for tangier dumplings, or use gluten-free flour blend for a gluten-free option.

How to Make Easy Chicken and Dumplings

Step 1: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown. Remove and set aside. (The chicken doesn’t need to be cooked through at this stage.)

Step 2: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.

Step 3: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot—this adds incredible flavor. Return the chicken to the pot along with the bay leaf, thyme, and sage. Bring to a boil, then reduce heat to maintain a gentle simmer.

Step 4: Cover and simmer for 20-25 minutes until the chicken is fully cooked and tender. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and discard the bay leaf.

Step 5: While the chicken simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 6: Pour in the milk and stir just until combined—don’t overmix or your dumplings will be tough. The dough should be thick and slightly sticky. Fold in the fresh parsley if using.

Step 7: Increase the heat to bring the broth to a gentle boil. Using a spoon or cookie scoop, drop rounded tablespoons of dumpling dough onto the surface of the simmering broth. Space them slightly apart as they will expand. You should get about 12-15 dumplings.

Step 8: Cover the pot with a tight-fitting lid and reduce heat to medium-low. Cook for 15 minutes without lifting the lid—this is crucial! The steam cooks the dumplings, making them fluffy and light.

Step 9: After 15 minutes, remove the lid. The dumplings should be puffed up and cooked through. If desired, stir in the heavy cream and frozen peas, cooking for an additional 2-3 minutes. Taste and adjust seasonings as needed.

Step 10: Let the chicken and dumplings rest for 5 minutes before serving. The broth will thicken slightly as it sits.

Recipe Tips & Variations

Don’t lift the lid: The most common dumpling mistake is peeking while they cook. Resist the temptation! Opening the lid releases the steam needed to cook the dumplings properly.

Chicken options: Bone-in chicken thighs add more flavor but require longer cooking time. Rotisserie chicken is perfect when you’re short on time—just skip the searing step and add the shredded meat at the end.

Thicker broth: For a thicker, gravy-like consistency, whisk together 3 tablespoons flour with ½ cup cold water and stir it into the simmering broth before adding dumplings.

Drop vs. rolled dumplings: This recipe makes drop dumplings (fluffy and biscuit-like). For flatter, noodle-style dumplings, roll the dough to ¼-inch thickness and cut into strips.

Herb variations: Fresh herbs elevate this dish beautifully. Try fresh thyme, rosemary, or dill in place of dried herbs.

Vegetable additions: Mushrooms, potatoes, green beans, or corn all work wonderfully in this recipe.

Lighter version: Use chicken breast, skip the cream, and reduce butter to 1 tablespoon for a lighter but still delicious meal.

Serving Suggestions

Serve your homemade chicken and dumplings in wide, shallow bowls to showcase the beautiful dumplings floating in the rich broth. This dish is truly a meal in itself, but you can pair it with:

A simple green salad with vinaigrette to cut through the richness
Crusty bread or buttermilk biscuits for soaking up every drop of broth
Roasted green beans or steamed broccoli on the side
A glass of Chardonnay or sweet tea, depending on your preference

Garnish with extra fresh parsley, a crack of black pepper, or a sprinkle of paprika for color and flavor.

Storage & Freezing Instructions

Refrigerator: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 4 days. The dumplings will absorb some of the broth as they sit, so you may want to add a splash of chicken broth when reheating.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a little broth or water if the mixture seems too thick.

Freezing: This recipe freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator before reheating. Note that the dumpling texture may change slightly after freezing—they might be a bit softer but still delicious.

Make-ahead tip: You can prepare the chicken and broth up to 2 days ahead, then make fresh dumplings when you’re ready to serve for the best texture.

Nutrition Information

Approximate per serving (based on 6 servings):

Calories: 420
Protein: 28g
Carbohydrates: 35g
Fat: 18g
Fiber: 2g
Sodium: 680mg

Note: Nutrition information is estimated and will vary based on specific ingredients used and portion sizes.

Conclusion

This easy chicken and dumplings recipe proves that comfort food doesn’t have to be complicated. With simple ingredients, one pot, and about an hour of your time, you can create a homestyle meal that rivals anything grandma used to make. The tender chicken, fluffy dumplings, and flavorful broth come together in perfect harmony to create a dish that’s sure to become a regular in your dinner rotation.

Whether you’re new to cooking or a seasoned home chef, this recipe is forgiving, flexible, and always satisfying. We’d love to hear how your chicken and dumplings turned out! Leave a comment below with your results, share your favorite variations, or let us know if you have any questions. Don’t forget to share this recipe with friends and family who could use a little comfort food in their lives!

Frequently Asked Questions (FAQs)

Can I use chicken breasts instead of thighs?

Yes, absolutely! Chicken breasts work well in this recipe, though thighs tend to stay more tender and flavorful during the longer cooking time. If using breasts, reduce the simmering time to 15-20 minutes to avoid drying them out. You can also use a mix of both for varied texture.

Can I make the dumplings ahead of time?

For best results, make the dumpling dough fresh when you’re ready to cook. However, you can prepare the dry ingredients and wet ingredients separately up to 24 hours ahead, then combine them just before dropping them into the pot. Pre-made dumplings tend to become gummy if they sit too long.

How do I know when the dumplings are fully cooked?

The dumplings are done when they’ve puffed up significantly, look dry on top rather than wet and doughy, and a toothpick inserted into the center comes out clean. They should double in size and feel firm to the touch. If you’re unsure, cut one open to check—it should be fluffy throughout with no raw dough in the center.

Why are my dumplings dense or gummy?

The most common culprits are overmixing the dough (which develops too much gluten) or lifting the lid while they cook (which releases the steam). Mix the dumpling batter just until the ingredients are combined, and resist peeking for the full 15 minutes of cooking time. Also ensure your baking powder is fresh for maximum lift.

Can I make this in a slow cooker?

Yes! Brown the chicken and sauté the vegetables in a skillet first, then transfer everything to your slow cooker with the broth and seasonings. Cook on low for 4-6 hours or high for 2-3 hours. About 30 minutes before serving, switch to high, drop in the dumplings, and cook covered without opening the lid.

What’s the difference between Northern and Southern-style chicken and dumplings?

Northern-style typically features fluffy, biscuit-like drop dumplings (like this recipe), while Southern-style often uses flat, rolled dumplings that resemble thick noodles and a thicker, gravy-like broth. Both are delicious—it’s simply a matter of regional preference and family tradition!