Chicken and Dumplings
Tender chicken simmered in a rich, creamy broth with soft, pillowy dumplings that cook right on top. This classic Southern comfort food is pure warmth in a bowl — hearty enough for dinner but simple enough for a weeknight.
For 4 servings
- prep
Season and coat the chicken.
1.Pat the chicken pieces dry with paper towels.2.In a bowl, combine ½ cup flour, 1 pinch salt, and black pepper.3.Toss the chicken in the seasoned flour until evenly coated. Shake off excess.TIPDrying the chicken first helps the flour coating stick better and brown nicely. - saute · ~6 min
Brown the chicken in butter.
1.Melt butter in a Dutch oven over medium-high heat until foaming.2.Add the coated chicken pieces in a single layer and cook until golden on all sides, about 5-6 minutes. Work in batches if needed.3.Transfer browned chicken to a plate and set aside.TIPDon't crowd the pot — overcrowding steams the chicken instead of browning it. - saute · ~5 min
Sauté the aromatic vegetables.
1.Add onion, carrot, celery, and garlic to the same pot.2.Cook over medium heat until the onion is translucent and vegetables begin to soften, about 5 minutes.3.Scrape up any browned bits from the bottom while stirring. - simmer · ~25 min
Simmer the stew base.
1.Return the browned chicken to the pot along with any juices on the plate.2.Pour in 5 cups of water and add the dried thyme.3.Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until chicken is cooked through and tender.TIPKeep the lid slightly ajar to let excess steam escape for a slightly thicker broth. - mix
Prepare the dumpling dough.
1.In a medium bowl, whisk together 1 cup flour, baking powder, and ¼ teaspoon salt.2.Make a well in the center and pour in the milk.3.Stir gently with a fork just until a soft, shaggy dough forms. Do not overmix.TIPMix only until the flour disappears — overworking makes the dumplings dense and tough. - simmer · ~15 min
Drop and cook the dumplings.
1.With the stew at a steady simmer, drop heaping tablespoonfuls of dough directly onto the surface, spacing them evenly.2.Cover the pot tightly and reduce heat to low.3.Simmer undisturbed for 15 minutes. The dumplings are done when they are puffed and a toothpick inserted in the center comes out clean.TIPResist the urge to lift the lid during cooking — steam is what makes them light and fluffy. - serve
Ladle into bowls, garnish with parsley, and serve hot.
Spoon generous portions of the stew into shallow bowls, making sure each serving gets a few tender dumplings. Sprinkle with fresh chopped parsley.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken dry before coating to ensure the flour adheres and browns well.
- 2Use a Dutch oven for even heat distribution and better browning of chicken.
- 3Don't overcrowd the pot when browning chicken or it will steam instead of sear.
- 4Scrape up browned bits from the pot bottom after sautéing vegetables for extra flavor.
- 5Mix dumpling dough just until combined; overmixing develops gluten and makes dumplings tough.
- 6Keep the lid on tightly while dumplings cook — steam is essential for a fluffy texture.
- 7For thicker broth, leave the lid slightly ajar during the initial simmer to reduce liquid.
Adapt it for your goals.
Herb Garden Variation
Add fresh thyme, rosemary, or sage along with the dried thyme for a more aromatic, garden-fresh flavor profile.
Lighter DumplingsLighter Dumplings
Replace half the all-purpose flour with whole wheat pastry flour for a nuttier flavor and slightly denser, more wholesome dumplings.
Quick Weeknight VersionQuick Weeknight Version
Use rotisserie chicken and skip the browning step; simmer the vegetables in store-bought broth, then add shredded chicken and drop dumplings.
Why this is on our healthy list.
Protein from Chicken Thighs
Chicken thighs provide a good source of high-quality protein, which supports muscle repair and keeps you full longer.
Vitamin A from Carrots
Carrots are rich in beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Fiber from Celery
Celery adds dietary fiber, aiding digestion and promoting a feeling of fullness with minimal calories.
Antioxidants from Parsley
Fresh parsley contains antioxidants like vitamin C and flavonoids, which help protect cells from oxidative stress.
Frequently asked questions
Yes, but breasts cook faster and can dry out. Reduce the simmer time to about 15 minutes and check for doneness.
