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The Best Chicken and Dumplings Recipe from Scratch

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This chicken and dumplings recipe features tender chicken, a rich broth, and fluffy dumplings that are light and flavorful. It’s a comforting, one-pot meal that comes together in about an hour, perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs
  • 1 pound boneless, skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons cold unsalted butter, cubed
  • ¾ cup buttermilk
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Melt the 2 tablespoons of butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Stir and cook for about 5 minutes, until the onions are translucent and the carrots start to soften. Add the minced garlic and cook for 30 seconds more, until fragrant.
  2. Push the veggies to the sides of the pot and place the chicken thighs and breasts in the center. Season with a pinch of salt and pepper. Cook for 3-4 minutes per side, until lightly golden.
  3. Pour in the 6 cups of chicken broth and 2 cups of water. Add the dried thyme and bay leaf. Scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and let it simmer for 20 minutes.
  4. After 20 minutes, use tongs to transfer the chicken to a cutting board. Let it cool for 2 minutes, then shred with two forks. Discard the bay leaf. Return the shredded chicken to the pot and stir.
  5. In a large mixing bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and ½ teaspoon of pepper. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized bits. In a separate bowl, whisk together the buttermilk and beaten egg. Pour the wet ingredients into the dry and stir with a fork until just combined. Let the dough rest for 10 minutes.
  6. Bring the broth back to a gentle simmer over medium-low heat. Using two spoons, drop spoonfuls of dough onto the surface of the broth. Space them about an inch apart. Cover the pot with a tight-fitting lid and cook for 12 minutes without peeking. Check one dumpling by cutting it in half; it should be fluffy and cooked through. If needed, cook for 2-3 more minutes.
  7. Turn off the heat. Sprinkle fresh parsley on top. Let the pot sit for 2 minutes before serving. Ladle into bowls, making sure each serving gets a good mix of chicken, dumplings, and vegetables.

Notes

Let the dumpling dough rest for 10 minutes before dropping into the broth for lighter dumplings. Keep the lid on while cooking dumplings to ensure they steam properly. Use cold butter for flaky dumplings. Simmer gently, do not boil.

Nutrition

Keywords: chicken and dumplings, comfort food, one-pot meal, chicken recipe, dumplings from scratch

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