Dinner

Chicken & Dumplings Recipe

ByClara Bennett April 21, 2026April 21, 2026

Introduction

Chicken & Dumplings is a comforting classic that brings warmth and heartiness to any meal. Tender chicken simmered in a flavorful broth combined with fluffy dumplings makes for a soul-satisfying dish perfect for cozy nights.

A white plate holds a creamy chicken stew with about three fluffy white dumplings on top, sprinkled with chopped green herbs and black pepper flakes. The stew has a thick light yellow sauce that covers shredded pieces of light brown chicken, small orange carrot chunks, and diced pale onions, all mixed together. The dish sits on a white marbled surface with a silver spoon partially under one dumpling on the left side. The colors contrast softly with creamy, orange, green, and white shades. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp. extra-virgin olive oil
1 large yellow onion, finely chopped
2 medium carrots, peeled, finely chopped
1 celery rib, finely chopped
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
3 garlic cloves, finely chopped
4 boneless, skinless chicken thighs
2 boneless, skinless chicken breasts
6 cups low-sodium chicken broth
3 thyme sprigs
1 1/2 cups (180 g) all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp. kosher salt
1 large egg
2/3 cup buttermilk
2 Tbsp. unsalted butter, melted
1 cup heavy cream
Finely chopped fresh parsley, for serving

Instructions

Step 1: In a large Dutch oven or heavy pot over medium heat, heat the olive oil. Cook the onion, carrots, and celery, stirring occasionally, until tender, about 7 minutes. Stir in the oregano and season with salt and pepper. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
Step 2: Add the chicken thighs and breasts, chicken broth, and thyme sprigs to the pot and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through, about 10 minutes. Transfer the chicken to a plate or cutting board and shred with two forks. Keep the soup at a simmer until ready to use.
Step 3: In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center of the flour mixture and add the egg, buttermilk, and melted butter. Whisk with a fork until just combined to form the dumpling batter.
Step 4: Add the shredded chicken and heavy cream to the soup, then return to a simmer. Drop spoonfuls of the dumpling mixture into the pot. Cover and cook over low heat until the dumplings are cooked through, about 10 minutes.
Step 5: Garnish the soup with finely chopped fresh parsley before serving.

Tips & Variations

For extra flavor, use homemade chicken broth or add a splash of white wine when simmering the soup.
If you prefer lighter dumplings, substitute the heavy cream with whole milk or skip it entirely.
Feel free to add frozen peas or corn for added texture and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the dumplings from becoming dense. Avoid freezing, as dumplings can lose their texture.

How to Serve

A black pot filled with six large, soft, pale cream dumplings floating in a thick, light yellow soup. Beneath and around the dumplings are shredded pieces of tender, light brown chicken and small chunks of red bell pepper. Fresh green herb leaves and specks of herbs are sprinkled generously over the dumplings and soup, adding contrast and texture. The pot sits on a white marbled surface with a silver spoon placed nearby, while the pot's handles have a muted green silicone covering. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts only?

Yes, you can use only chicken breasts, but using thighs with breasts gives a moister, more flavorful result.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 2/3 cup of milk. Let it sit for 5 minutes before using.