18 Delicious Chicken and Dumplings Recipes for Comfort Food Lovers

There’s nothing quite like the warmth and comfort of a hearty bowl of chicken and dumplings to soothe the soul on a chilly evening. Whether you’re craving a classic version or eager to try a twist on this beloved dish, our roundup of 18 delicious recipes has something for every comfort food lover. Dive in and discover your next favorite meal that promises to delight your taste buds and warm your heart.

Classic Southern Chicken and Dumplings

Every home cook should have a reliable chicken and dumplings recipe in their repertoire, and this Classic Southern version is as comforting as it is straightforward. Let’s walk through the process together, ensuring you achieve that perfect, homestyle taste.

Ingredients

• 1 whole pasture-raised chicken, about 3-4 lbs
• 2 quarts cold filtered water
• 1 large yellow onion, roughly chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp black peppercorns
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp clarified butter
• 1/2 cup whole milk

Instructions

1. In a large stockpot, combine the chicken, water, onion, carrots, celery, garlic, bay leaves, and peppercorns. Bring to a boil over high heat, then reduce to a simmer, skimming any foam that rises to the top.
2. Simmer the chicken for 1 hour, or until the meat is tender and easily falls off the bone. Remove the chicken and set aside to cool slightly.
3. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to a simmer over medium heat.
4. While the broth simmers, prepare the dumplings. In a mixing bowl, whisk together the flour, baking soda, and salt. Cut in the clarified butter until the mixture resembles coarse crumbs.
5. Gradually add the milk, stirring until a soft dough forms. On a floured surface, roll the dough to 1/4-inch thickness and cut into 1-inch squares.
6. Drop the dumplings into the simmering broth one at a time, stirring gently to prevent sticking. Cook for 10 minutes, or until the dumplings are fluffy and cooked through.
7. While the dumplings cook, shred the chicken meat, discarding the skin and bones. Add the shredded chicken to the pot during the last 2 minutes of cooking to warm through.

Once ready, the chicken and dumplings should have a velvety broth with tender, pillowy dumplings and succulent chicken. For a rustic presentation, serve in wide, shallow bowls with a sprinkle of fresh parsley.

Slow Cooker Chicken and Dumplings

Preparing a comforting bowl of Slow Cooker Chicken and Dumplings is simpler than you might think, especially when you let your slow cooker do most of the work. This method ensures tender chicken and fluffy dumplings every time, making it a perfect dish for beginners to master.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup all-purpose flour, plus 2 tbsp for thickening
• 4 cups chicken stock, preferably homemade
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced into 1/2-inch pieces
• 2 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp baking powder
• 1/4 cup cold water

Instructions

1. Place the chicken thighs in the slow cooker. Season with salt and pepper.
2. In a medium bowl, whisk together 1 cup flour, baking powder, and thyme. Gradually stir in cold water to form a dough.
3. Roll the dough into small balls, about 1 inch in diameter, and set aside.
4. Melt butter in a skillet over medium heat. Add onion, carrots, and celery, sautéing until softened, about 5 minutes.
5. Transfer the sautéed vegetables to the slow cooker. Pour in chicken stock and milk, stirring to combine.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
7. Remove the chicken from the slow cooker, shred it, and return it to the pot.
8. In a small bowl, mix 2 tbsp flour with 2 tbsp water to create a slurry. Stir into the slow cooker to thicken the broth.
9. Add the dumplings to the slow cooker, cover, and cook on high for an additional 30 minutes, or until the dumplings are cooked through.

Zesty and comforting, this dish boasts a creamy broth with tender chunks of chicken and soft, pillowy dumplings. Serve it in deep bowls with a sprinkle of fresh thyme on top for an extra touch of flavor.

Easy Homemade Chicken and Dumplings

Zesty flavors and comforting textures come together in this Easy Homemade Chicken and Dumplings recipe, perfect for a cozy night in. Follow these steps to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken thighs, cubed
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely diced
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt to create the dumpling dough.
2. Gradually stir in 1 cup whole milk and 2 tbsp melted unsalted butter until a soft dough forms. Set aside.
3. Heat 2 tbsp clarified butter in a large pot over medium heat. Add 1 lb cubed chicken thighs, cooking until golden brown, about 5 minutes per side.
4. Remove chicken and set aside. In the same pot, sauté 1 diced carrot, 1 diced celery stalk, and 1 diced onion until softened, about 5 minutes.
5. Return the chicken to the pot. Pour in 4 cups chicken stock and bring to a simmer. Cook for 20 minutes until chicken is tender.
6. Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
7. Stir in 1 cup heavy cream, 1 tsp fresh thyme leaves, and 1/2 tsp black pepper. Simmer for an additional 5 minutes to blend flavors.
8. Tip: For fluffier dumplings, avoid overmixing the dough. Tip: Sautéing the vegetables in the same pot enhances the dish’s depth of flavor. Tip: Keeping the lid on while the dumplings cook ensures they steam properly.

Hearty and rich, this chicken and dumplings boasts tender chicken, fluffy dumplings, and a creamy broth. Serve it in shallow bowls with a sprinkle of fresh thyme for an elegant touch.

Creamy Chicken and Dumplings

Let’s dive into creating a comforting bowl of creamy chicken and dumplings, a dish that marries tender poultry with fluffy dumplings in a rich, velvety broth. Perfect for beginners, this recipe breaks down each step to ensure success.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup whole milk
• 1 lb boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large bowl, whisk together the sifted flour, baking powder, and kosher salt for the dumplings.
2. Cut in the cold, cubed unsalted butter using a pastry blender until the mixture resembles coarse crumbs.
3. Gradually stir in the whole milk until just combined to form a soft dough. Avoid overmixing to ensure tender dumplings.
4. In a large pot, melt the clarified butter over medium heat. Add the diced carrot, celery, and onion, sautéing until softened, about 5 minutes.
5. Add the minced garlic and fresh thyme leaves, cooking for an additional 30 seconds until fragrant.
6. Increase the heat to medium-high, add the chicken pieces, and sear until lightly browned, about 3 minutes per side.
7. Pour in the chicken stock and bring to a simmer. Cook the chicken until fully done, about 10 minutes, then remove and shred.
8. Return the shredded chicken to the pot, reduce heat to low, and stir in the heavy cream and freshly ground black pepper.
9. Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid to ensure fluffy dumplings.

Rich in flavor and creamy in texture, this dish offers a comforting embrace with every spoonful. Serve it in deep bowls with a sprinkle of fresh thyme on top for an elegant touch.

Healthy Chicken and Dumplings

Delving into the comfort of home-cooked meals, this Healthy Chicken and Dumplings recipe offers a lighter take on the classic, without sacrificing the heartwarming flavors you crave. Perfect for beginners, we’ll guide you through each step to ensure a delicious outcome.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsweetened almond milk
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 tsp fresh thyme leaves

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the cubed chicken breasts, cooking until lightly browned on all sides, approximately 5 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
3. Stir in the diced yellow onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Pour in the low-sodium chicken broth, bringing the mixture to a gentle boil. Tip: Skim off any foam that rises to the top for a clearer broth.
5. While the broth heats, whisk together the whole wheat flour, baking powder, and sea salt in a mixing bowl.
6. Gradually add the unsweetened almond milk to the dry ingredients, stirring until a soft dough forms. Tip: Do not overmix to keep the dumplings light.
7. Drop tablespoon-sized portions of the dough into the simmering broth, spacing them evenly.
8. Add the chopped carrots, celery, and fresh thyme leaves to the pot, reducing the heat to low.
9. Cover and simmer for 20 minutes, or until the dumplings are cooked through and the vegetables are tender.

Yielded is a comforting bowl of Healthy Chicken and Dumplings, where the dumplings are fluffy and the broth rich with the essence of thyme and vegetables. Serve it in a hollowed-out bread bowl for an extra touch of warmth and creativity.

Gluten-Free Chicken and Dumplings

Delving into the comforting world of gluten-free cooking, this Chicken and Dumplings recipe is a hearty, soul-warming dish that doesn’t compromise on flavor or texture. Perfect for beginners, this methodical guide ensures a foolproof path to a delicious meal.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum
• 1/2 tsp sea salt
• 4 tbsp unsalted butter, chilled and cubed
• 3/4 cup almond milk, unsweetened
• 1 lb boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a large bowl, whisk together the gluten-free all-purpose flour, xanthan gum, and sea salt.
2. Add the chilled, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the almond milk, stirring until a soft dough forms. Tip: Avoid overmixing to ensure tender dumplings.
4. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut into 2-inch squares and set aside.
5. In a large pot, bring the chicken stock to a simmer over medium heat. Add the chicken thighs, carrots, celery, onion, garlic, thyme, and black pepper.
6. Simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Tip: Skim any foam that rises to the surface for a clearer broth.
7. Drop the dumplings into the simmering broth one at a time. Cover and cook for 15 minutes without lifting the lid. Tip: The steam is crucial for cooking the dumplings evenly.
8. Remove from heat and let stand for 5 minutes before serving.

Gluten-free Chicken and Dumplings offers a delightful contrast of fluffy dumplings against the rich, savory broth. Serve it in deep bowls with a sprinkle of fresh thyme for an aromatic finish.

Instant Pot Chicken and Dumplings

When the craving for comfort food strikes, nothing satisfies quite like a bowl of hearty chicken and dumplings. This Instant Pot version simplifies the process without sacrificing flavor, making it perfect for beginners eager to impress.

Ingredients

• 1 tablespoon clarified butter
• 1 pound boneless, skinless chicken thighs, trimmed
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup sliced carrots
• 1 cup diced celery
• 4 cups chicken stock, low-sodium
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ and add the clarified butter. Once melted, add the chicken thighs, browning each side for 3 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
3. Return the chicken to the pot. Add the chicken stock, thyme, and rosemary. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
4. While the chicken cooks, prepare the dumpling dough. In a bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
5. Once the cooking time is complete, perform a quick release. Shred the chicken directly in the pot using two forks.
6. Drop tablespoon-sized portions of the dumpling dough into the pot. Do not stir; simply cover and set to ‘Sauté’ for 5 minutes until the dumplings are cooked through.
7. Garnish with fresh parsley before serving.

Golden dumplings float atop a rich, savory broth, with tender chicken and vegetables in every bite. For a twist, serve with a sprinkle of grated Parmesan or a dash of hot sauce to elevate the flavors.

Herbed Chicken and Dumplings

Mastering the art of comfort food begins with understanding the basics, and Herbed Chicken and Dumplings is a classic that combines tender poultry with fluffy, herb-infused dumplings in a rich, savory broth.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup whole milk
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 4 cups chicken stock, homemade preferred
• 2 lbs boneless, skinless chicken thighs, pasture-raised
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp kosher salt for the dumplings.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Stir in 3/4 cup whole milk, 2 tbsp fresh parsley, 1 tbsp fresh thyme, and 1 tbsp fresh rosemary until just combined. Do not overmix. Set aside.
4. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 2 lbs chicken thighs and cook until golden brown, about 5 minutes per side. Remove and set aside.
5. In the same pot, add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
6. Return the chicken to the pot. Pour in 4 cups chicken stock. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes.
7. Using a spoon, drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
8. Remove from heat. Let stand for 5 minutes before serving.

Rich in flavor and texture, the herbed dumplings are light yet satisfying, perfectly complementing the tender chicken and vegetables. Serve this dish in shallow bowls with a sprinkle of fresh herbs on top for an extra touch of color and flavor.

Spicy Chicken and Dumplings

Unveiling the comfort of a classic with a kick, our Spicy Chicken and Dumplings recipe transforms traditional flavors into a bold, heartwarming dish. Perfect for those chilly evenings when you crave something both familiar and exciting.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp sea salt
• 1 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken thighs, diced
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1/2 cup fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, combine sifted flour, baking powder, and sea salt. Gradually incorporate whole milk and melted butter until a soft dough forms. Set aside.
2. Heat olive oil in a Dutch oven over medium-high heat. Add diced chicken thighs, searing until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté finely diced yellow onion until translucent, about 3 minutes. Add minced garlic, smoked paprika, and cayenne pepper, stirring for 1 minute until fragrant.
4. Pour in chicken stock, scraping the bottom to release any browned bits. Return the chicken to the pot, simmering for 20 minutes until the chicken is tender.
5. Drop tablespoon-sized portions of the dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid, allowing the dumplings to steam.
6. Stir in heavy cream and fresh parsley, heating through for 2 minutes. Adjust seasoning if necessary.

Delight in the creamy texture of the dumplings paired with the spicy, savory broth. For an extra touch, garnish with a sprinkle of smoked paprika and serve alongside crusty bread to soak up every last drop.

Cheesy Chicken and Dumplings

Every home cook needs a comforting, hearty dish in their repertoire, and this Cheesy Chicken and Dumplings recipe is just that. It’s a creamy, savory delight that combines tender chicken with fluffy dumplings, all enveloped in a rich, cheesy sauce.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
2. Add 1 cup whole milk and 2 tbsp melted unsalted butter to the dry ingredients, stirring just until combined to form the dumpling dough.
3. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb cubed chicken breasts, cooking until golden brown, about 5 minutes per side.
4. Remove the chicken and set aside. In the same pot, sauté 1 finely diced medium onion and 2 minced garlic cloves until translucent, about 3 minutes.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
6. Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes, without lifting the lid, to ensure fluffy dumplings.
7. Stir in the cooked chicken, 1 cup heavy cream, 2 cups shredded sharp cheddar cheese, 1 tsp fresh thyme leaves, and 1/2 tsp black pepper. Cook until the cheese is melted and the sauce is creamy, about 5 minutes.
8. Serve hot, garnished with additional thyme if desired. The dumplings should be light and airy, while the chicken remains tender and juicy. For an extra touch, serve with a side of crusty bread to soak up the cheesy sauce.

Simply put, this dish is a cozy masterpiece, with the sharp cheddar adding a depth of flavor that elevates the traditional chicken and dumplings. The creamy sauce and tender dumplings make it a comforting meal perfect for any day of the week.

Vegetable-Loaded Chicken and Dumplings

Zesty and comforting, this Vegetable-Loaded Chicken and Dumplings recipe is a hearty dish that combines tender chicken, fluffy dumplings, and a medley of vegetables in a rich broth. Perfect for a cozy dinner, it’s a one-pot wonder that’s both nourishing and satisfying.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 1 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 cup frozen peas
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large bowl, whisk together the flour, baking powder, and sea salt for the dumplings.
2. Add the whole milk and melted unsalted butter to the dry ingredients, stirring until just combined. Set aside.
3. Heat olive oil in a large pot over medium-high heat. Add diced chicken thighs, cooking until golden brown, about 5 minutes. Remove and set aside.
4. In the same pot, add the finely diced yellow onion, sliced carrots, and celery. Cook until softened, about 5 minutes.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in the chicken stock, bringing the mixture to a simmer. Add the cooked chicken back to the pot.
7. Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
8. Add frozen peas and fresh thyme leaves, cooking for an additional 2 minutes.
9. Season with salt and freshly ground black pepper to taste before serving.

Kneaded to perfection, the dumplings are light and fluffy, soaking up the savory broth. The chicken remains tender, while the vegetables add a sweet crunch, making each bite a delightful contrast of textures. Serve this dish in deep bowls with a sprinkle of fresh parsley for a pop of color.

Biscuit-Topped Chicken and Dumplings

Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Biscuit-Topped Chicken and Dumplings recipe is sure to become a cherished favorite. Perfect for beginners, this guide will walk you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup whole milk
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (218°C) and lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, and kosher salt.
3. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually pour in the whole milk, stirring until just combined to form a soft dough. Tip: Overmixing can lead to tough biscuits, so stop as soon as the dough comes together.
5. On a lightly floured surface, pat the dough into a 1-inch thick rectangle. Cut into 12 even squares and set aside.
6. In a large skillet over medium heat, melt the clarified butter. Add the diced chicken thighs, cooking until golden brown, about 5 minutes per side.
7. Add the finely diced yellow onion and minced garlic to the skillet, sautéing until translucent, about 3 minutes.
8. Pour in the chicken stock and heavy cream, stirring to combine. Bring to a simmer, then reduce heat to low. Stir in the fresh thyme leaves and freshly ground black pepper.
9. Transfer the chicken mixture to the prepared baking dish. Arrange the biscuit squares on top, leaving small gaps between each for expansion.
10. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling. Tip: For an extra golden top, brush the biscuits with a little melted butter before baking.
11. Let stand for 5 minutes before serving to allow the sauce to thicken slightly. Tip: This resting period ensures the perfect consistency for serving.

Perfectly tender chicken and fluffy, golden biscuits come together in this hearty dish, offering a comforting texture and rich flavor profile. Serve it in shallow bowls to savor every bit of the creamy sauce, or pair with a crisp green salad for a balanced meal.

One-Pot Chicken and Dumplings

This comforting classic is simpler than you think, especially when you use just one pot. Today, we’ll walk through each step to ensure your chicken and dumplings turn out perfectly tender and flavorful every time.

Ingredients

• 2 tablespoons clarified butter
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 1 cup frozen peas and carrots

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the chicken pieces, cooking until lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Pour in the chicken broth and whole milk, bringing the mixture to a gentle simmer.
5. In a separate bowl, whisk together the flour, baking powder, salt, and pepper. Gradually stir in the heavy cream to form a sticky dough.
6. Drop tablespoon-sized dollops of the dough into the simmering broth. Tip: The dumplings will expand, so space them evenly.
7. Cover the pot and reduce the heat to low, simmering for 15 minutes without lifting the lid. Tip: This ensures the dumplings cook through evenly.
8. Add the frozen peas and carrots, stirring gently to combine, and cook for an additional 5 minutes until the vegetables are tender.

Unbelievably tender dumplings and succulent chicken pieces swim in a rich, creamy broth that’s speckled with sweet peas and carrots. Serve this hearty dish in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Buttermilk Chicken and Dumplings

After a long day, nothing comforts the soul quite like a bowl of hearty buttermilk chicken and dumplings. This classic dish combines tender, flavorful chicken with fluffy, pillowy dumplings in a rich, savory broth that’s sure to warm you from the inside out.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter, chilled and cubed
• 1 cup buttermilk, well-shaken
• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, and kosher salt.
2. Add the chilled, cubed unsalted butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
3. Pour in the well-shaken buttermilk, stirring just until the dough comes together. Avoid overmixing to ensure tender dumplings.
4. Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes to allow the gluten to relax.
5. While the dough rests, heat the clarified butter in a large Dutch oven over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
6. Stir in the minced garlic and fresh thyme leaves, cooking for an additional 30 seconds until fragrant.
7. Add the chicken pieces to the pot, browning them lightly on all sides, about 3 minutes per side.
8. Pour in the chicken stock and bring the mixture to a gentle simmer. Season with freshly ground black pepper.
9. Using a tablespoon, drop portions of the dumpling dough into the simmering broth, spacing them evenly. Cover and cook for 15 minutes without lifting the lid to ensure the dumplings steam properly.
10. After 15 minutes, check the dumplings for doneness; they should be fluffy and cooked through. Adjust the seasoning if necessary.

Buttery and rich, the dumplings soak up the savory broth, while the chicken remains succulent and tender. Serve this comforting dish in deep bowls, garnished with a sprinkle of fresh thyme for a touch of color and aroma.

Savory Chicken and Dumplings with Thyme

Now, let’s dive into creating a comforting bowl of Savory Chicken and Dumplings with Thyme, a dish that combines tender chicken, fluffy dumplings, and aromatic thyme in a rich broth. This recipe is perfect for those chilly evenings when you crave something hearty yet homemade.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp clarified butter
• Salt and freshly ground black pepper, to season

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt for the dumplings.
2. Add 1 cup whole milk and 2 tbsp melted unsalted butter to the dry ingredients, stirring just until combined. Let the dough rest for 10 minutes.
3. Heat 1 tbsp clarified butter in a large pot over medium heat. Add 1 lb chicken thigh pieces, seasoning with salt and pepper, and cook until golden brown, about 5 minutes per side.
4. Remove the chicken and set aside. In the same pot, add the diced carrot, celery, and onion, cooking until softened, about 5 minutes.
5. Stir in 2 minced garlic cloves and 1 tbsp fresh thyme leaves, cooking for 1 minute until fragrant.
6. Return the chicken to the pot and pour in 4 cups chicken stock. Bring to a simmer and cook for 20 minutes.
7. Drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
8. Season the broth with salt and pepper to taste before serving.

Mouthwatering and comforting, this dish features tender chicken and fluffy dumplings in a savory broth infused with thyme. Serve it in deep bowls with a sprinkle of fresh thyme on top for an extra touch of elegance.

Chicken and Dumplings with a Twist

Kickstart your culinary journey with this comforting yet innovative take on the classic chicken and dumplings. Perfect for those chilly evenings, this dish combines tender, slow-cooked chicken with fluffy, herb-infused dumplings, offering a delightful twist on tradition.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp sea salt, finely ground
• 1/2 cup clarified butter, chilled
• 3/4 cup whole milk
• 2 tbsp fresh thyme, finely chopped
• 1 pasture-raised egg, lightly beaten
• 4 cups chicken stock, homemade preferred
• 2 lbs boneless, skinless chicken thighs
• 1 large yellow onion, diced
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 bay leaf

Instructions

1. In a large pot, combine chicken stock, chicken thighs, onion, carrots, celery, garlic, and bay leaf. Bring to a simmer over medium heat, then reduce to low and cook uncovered for 45 minutes, or until chicken is tender.
2. Remove chicken from pot, shred into bite-sized pieces, and return to the pot. Discard the bay leaf.
3. For the dumplings, whisk together flour, baking powder, and sea salt in a large bowl. Cut in chilled clarified butter until mixture resembles coarse crumbs.
4. Stir in milk, thyme, and beaten egg until just combined. Do not overmix.
5. Drop tablespoon-sized portions of dumpling dough into the simmering chicken mixture. Cover and cook for 15 minutes without lifting the lid.
6. Remove from heat and let stand for 5 minutes before serving. The dumplings should be light and fluffy, having absorbed some of the broth’s flavor.

Rich in flavor and texture, this dish boasts tender chicken and herbaceous dumplings in a savory broth. Serve in shallow bowls with a sprinkle of fresh thyme for an elegant touch.

Rustic Chicken and Dumplings

Just imagine coming home to the comforting aroma of rustic chicken and dumplings simmering on the stove, a dish that promises warmth and satisfaction with every spoonful. This classic comfort food combines tender chicken, fluffy dumplings, and a rich, savory broth, making it a perfect meal for any day of the week.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, sliced into 1/2-inch pieces
• 4 cups chicken stock, preferably homemade
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Freshly ground black pepper, to taste

Instructions

1. In a large Dutch oven over medium-high heat, sear the chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. Return the chicken to the pot and add the chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
4. While the chicken simmers, prepare the dumpling dough by whisking together the flour, baking powder, and salt in a bowl. Stir in the milk and melted butter until just combined.
5. After the chicken has simmered, remove it from the pot and shred the meat, discarding the bones and skin.
6. Return the shredded chicken to the pot and drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
7. Remove the bay leaf and season the broth with freshly ground black pepper to taste.

Velvety broth envelops each tender piece of chicken and fluffy dumpling, creating a harmonious blend of textures and flavors. Serve this rustic dish in deep bowls with a sprinkle of fresh thyme on top for an extra touch of elegance.

Low-Carb Chicken and Dumplings

Understanding the comfort of a classic dish while keeping it low-carb can be a game-changer for many. This Low-Carb Chicken and Dumplings recipe transforms the traditional into something both nourishing and indulgent, perfect for those mindful of their carb intake but unwilling to compromise on flavor.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp xanthan gum
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted
• 4 cups chicken bone broth
• 2 cups cooked chicken, shredded
• 1/2 cup heavy cream
• 1 tbsp fresh thyme, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine almond flour, coconut flour, and xanthan gum to create the dumpling dough.
2. Add the lightly beaten eggs and melted butter to the dry ingredients, stirring until a cohesive dough forms. Tip: The dough should be slightly sticky but manageable; if too wet, add a bit more almond flour.
3. Bring the chicken bone broth to a gentle boil in a large pot over medium-high heat.
4. Using a tablespoon, drop small portions of the dough into the boiling broth, working in batches to avoid overcrowding.
5. Reduce the heat to a simmer and cook the dumplings for 10 minutes, or until they float to the surface and are firm to the touch. Tip: Avoid stirring the pot vigorously to prevent the dumplings from breaking apart.
6. Add the shredded chicken, heavy cream, thyme, sea salt, and black pepper to the pot, stirring gently to combine.
7. Simmer the mixture for an additional 5 minutes to allow the flavors to meld. Tip: For a thicker broth, let the dish sit off the heat for a few minutes before serving.

Delightfully tender dumplings and rich, creamy broth make this dish a comforting low-carb option. Serve it in deep bowls with a sprinkle of fresh thyme on top for an elegant touch, or alongside a crisp green salad for a balanced meal.

Conclusion

Great comfort awaits in these 18 chicken and dumplings recipes, perfect for cozying up any day. Whether you’re craving classic or creative twists, there’s a dish here to warm your heart and home. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this roundup on Pinterest for fellow comfort food enthusiasts to enjoy. Happy cooking!

Bella Bacinos