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Chicken and Dumplings Recipe

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4.1 from 11 reviews

This cozy homemade Chicken and Dumplings recipe features tender boneless, skinless chicken thighs simmered in a rich, herb-infused gravy, topped with fluffy, homemade dumplings. Perfect for a comforting dinner, this dish combines simple ingredients and straightforward steps to create a hearty classic American meal.

Ingredients

Chicken and Gravy

  • 4 boneless, skinless chicken thighs (about 1 lb.)
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 4 Tbsp butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp dried sage
  • ½ tsp salt
  • ¼ tsp black pepper, freshly cracked

Dumplings

  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp dried parsley
  • ½ tsp granulated sugar
  • ½ tsp salt
  • ⅛ tsp garlic powder
  • ⅛ tsp black pepper, freshly cracked
  • ½ cup milk
  • 2 Tbsp butter, melted

Instructions

  1. Brown the Chicken: Heat olive oil in a deep 10–12 inch skillet or Dutch oven over medium heat. Add the chicken thighs and brown on each side until deeply colored but not fully cooked. Remove chicken and set aside.
  2. Sauté Aromatics: Add diced onion and minced garlic to the skillet. Cook over medium heat until the onions soften, stirring to release browned bits from the pan.
  3. Cook Vegetables: Add diced carrots and celery to the skillet and sauté for about 5 minutes until tender.
  4. Make Roux: Stir in butter until melted. Add flour and combine to form a paste coating the vegetables. Cook and stir for about 2 minutes to cook out the raw flour taste.
  5. Add Seasonings and Liquids: Mix in dried parsley, thyme, rosemary, sage, salt, and pepper. Gradually add chicken broth and whole milk while stirring. Raise heat to medium-high and simmer until thickened into gravy.
  6. Add Chicken Back: Dice the browned chicken and stir into the gravy. Cover and let simmer gently over medium heat while preparing the dumplings.
  7. Prepare Dumpling Batter: In a bowl, combine flour, parsley, sugar, salt, baking powder, garlic powder, and black pepper. Stir in milk and melted butter until soft batter forms, careful not to overmix.
  8. Add Dumplings to Gravy: Remove lid from skillet. Drop dumpling batter in 2 Tbsp spoonfuls evenly over simmering gravy—about 12 dumplings total.
  9. Simmer Dumplings: Cover skillet and maintain a gentle simmer. Cook for 15 minutes until dumplings double in size and are cooked through. Ensure chicken pieces reach 165°F internally.
  10. Serve: Serve hot, spooning dumplings and hearty chicken gravy onto plates. Enjoy your classic American Chicken and Dumplings!

Notes

  • I use boneless, skinless chicken thighs because they stay moist and tender during cooking. Chicken breasts can be substituted but are leaner and require careful cooking to avoid drying out. Alternatively, use about 3 cups chopped cooked chicken, adding it with the gravy before dumplings.
  • Measure flour by spooning into cup and leveling with a knife to avoid dense dumplings and overly thick gravy.
  • Chicken broth saltiness varies; start without salt if unsure, then adjust seasoning after tasting the gravy.
  • Whole milk provides a richer, creamier gravy and keeps dumplings tender. You may substitute 2% milk or unsweetened dairy-free milks, but expect less richness.
  • Use a 10–12-inch deep skillet or Dutch oven with lid (about 4 quarts) for best results.

Find it online: https://cookedbysarah.com/chicken-and-dumplings-recipe-2/