Chicken and dumplings is one of those dishes that feels like a warm hug in a bowl. Strangely, I didn’t grow up eating it—our family dinners leaned more toward spaghetti nights and stir-fries. But somehow, this dish wraps me up in nostalgia anyway. Maybe it’s the tender chicken, the creamy broth, or those fluffy dumplings that soak up all the goodness. Or maybe it’s the way the smell of dried herbs and buttery biscuits fills the kitchen—it just screams “mom food,” even if my mom never made it.
Let me tell you, though, once I tried making chicken and dumplings at home, it quickly became a favorite. It’s comforting, hearty, and surprisingly fun to put together. Plus, it’s forgiving! You don’t need perfect knife skills or fancy techniques—just some love and patience. If you’ve never made chicken and dumplings before, don’t worry. I’m going to walk you through every step. Let’s dive in!
Why This Recipe Works
I like to keep things simple but packed with flavor. For this recipe, I use boneless, skinless chicken thighs instead of a whole chicken. Thighs are juicy, flavorful, and forgiving—they can handle being cooked a little longer without drying out. (Fun fact: the collagen in thighs breaks down as they cook, turning into gelatin, which makes them even more tender and delicious!)
We’ll roast the thighs to develop their flavor and then simmer them in a creamy, herb-infused broth alongside a mirepoix of onions, carrots, celery, and a sneaky bit of fennel for depth. And, of course, there are the dumplings—light, fluffy clouds that soak up all the goodness from the broth.
Ingredients You’ll Need
For the Chicken and Broth:
- 6 boneless, skinless chicken thighs (about 1 ½ pounds)
Thighs are my go-to, but you could use chicken breasts or even leftover rotisserie chicken. - Salt and pepper (about ½ teaspoon per side)
- 1 large white onion (about 300 grams), diced
- 3–4 stalks of celery (about 150 grams), diced
- 2 medium carrots (about 150 grams), diced
- 1 medium fennel bulb (about 150 grams), core removed and diced
- 4–5 garlic cloves, smashed
- 1 stick (115 grams) unsalted butter
- 135 grams (about 1 cup) all-purpose flour
- 100 grams (about ½ cup) dry white wine
- 1,200 grams (5 cups) chicken broth
Store-bought is fine, but homemade makes it extra special. - 100 grams (about ½ cup) heavy cream
Or substitute with ½ cup milk if you want a lighter version. - 3 sprigs of fresh thyme
- 2 bay leaves
- 2 grams (about 1 teaspoon) poultry seasoning
- 200 grams (about 1 cup) frozen peas
For the Dumplings:
- 360 grams (about 2 ¾ cups) all-purpose flour
- 8 grams (1 ½ teaspoons) salt
- 12 grams (1 tablespoon) baking powder
Yes, it’s a lot—but that’s the secret to fluffy dumplings. - 4 grams (1 teaspoon) black pepper
- 75 grams (about ⅓ cup) unsalted butter, melted
- 340 grams (1 ½ cups) milk, warmed
How to Make Chicken and Dumplings
Step 1: Roast the Chicken
Start by preheating your oven to 400°F (200°C). Season both sides of your chicken thighs generously with salt and pepper—about ½ teaspoon per side. Arrange them on a baking sheet and roast for about 30 minutes, or until they’re cooked through and slightly golden. (source: Ineskohl.info)
The thighs should reach an internal temperature of 180°F or higher. (Weirdly enough, chicken thighs become more tender the longer they cook—thank you, collagen!) Let them rest while you prep the veggies.
Step 2: Chop the Veggies
This part is straightforward. Dice your onion, celery, carrots, and fennel into medium-sized pieces—no need to get too precise. Smash the garlic cloves and toss them in with the rest of the veggies. I love how rustic this feels; it’s one of those dishes where imperfections only add to the charm.
Step 3: Sweat the Veggies
Grab a large, heavy-bottomed pot (at least 6 quarts) and set it over medium heat. Melt a stick of butter, then toss in your veggies with a strong pinch of salt. Stir occasionally for 6–8 minutes, until the veggies soften and release their moisture. You’re not looking for browning here—just a gentle sweat to bring out their flavor.
Step 4: Make the Broth
Once the veggies are soft, stir in 135 grams of flour to create a roux. Cook for a minute or two to remove the raw flour taste, then pour in the wine. Stir and scrape the bottom of the pot to deglaze any tasty browned bits. Let the wine cook off for about 30 seconds.
Next, add the chicken broth, heavy cream, thyme, bay leaves, and poultry seasoning. Stir well to combine. Chop your roasted chicken into small, irregular pieces—think shredded, not cubed—and add it to the pot along with the frozen peas. Lower the heat to medium-low and let it simmer gently while you make the dumplings.
Step 5: Make the Dumplings
In a mixing bowl, whisk together the flour, salt, baking powder, and pepper. In a small pot, melt the butter and warm the milk (don’t let it get too hot). Slowly pour the buttery milk into the dry ingredients, stirring gently until just combined. Be careful not to overmix—this dough should be soft and barely combined.
Step 6: Cook the Dumplings
Taste your broth now—this is your last chance to adjust the seasoning! Once it’s perfect, use two teaspoons to scoop and shape the dumpling dough. Drop them gently on top of the simmering broth, leaving a bit of space between each one. You should get about 12–16 dumplings.
Cover the pot with a lid and let the dumplings steam for 15 minutes. No peeking! The steam is what makes them puff up into fluffy, pillowy perfection.
Step 7: Serve and Enjoy
When the dumplings are done, the broth should be thick and creamy, like a comforting hug in a bowl. Ladle the chicken and gravy into bowls, top with two or three dumplings, and dig in.
A Few Tips for Success
- Don’t skimp on the herbs. The thyme, bay leaves, and poultry seasoning bring so much flavor to the broth—it’s worth it to use fresh thyme if you can.
- Taste as you go. The broth should be well-seasoned before you drop the dumplings in, since you won’t be able to stir it after that.
- Use a heavy-bottomed pot. It helps prevent the broth from scorching on the bottom as it thickens.
Chicken and dumplings is pure comfort food. It’s the dish you make on a rainy Sunday or when you need a little extra love in your life. I hope you give this recipe a try—it’s one of those meals that feels like home, even if it’s new to you. Let me know in the comments how it turns out!
Great recipes!