Chicken & Turkey

Chicken And Dumplings

Name: Chicken And Dumplings
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 lb (450g) boneless, skinless chicken thighs; 2 tbsp (30g) unsalted butter; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 1 cup (120g) all-purpose flour; 2 tbsp (30g) cornstarch; 4 cups (960ml) chicken broth; 1 tsp (5g) dried thyme; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper

By Odette Ainsworth · June 19, 2026 · Chicken & Turkey

Prep30 min

Cook40 min

Total70 min

Serves4

There's something special about a warm, comforting bowl of chicken and dumplings that just feels like home. As someone who's passionate about cooking and sharing meals with loved ones, I'm excited to share my recipe for this classic dish. Growing up, my family would often gather around the table to enjoy a big pot of chicken and dumplings, and it was always a highlight of the week. Now, I love making it for my own family and friends, and I'm confident you'll enjoy it just as much.

One of the things that sets this recipe apart is the use of high-protein techniques to keep the chicken juicy and tender. By using a quick wet brine before cooking, we can lock in moisture and ensure that the chicken stays flavorful and tender, even after a long simmer. And by using a combination of all-purpose flour and cornstarch to thicken the broth, we can create a rich, velvety texture that's just perfect for sopping up with a warm, flaky biscuit.

Of course, the key to any great recipe is using high-quality ingredients, and this one is no exception. We'll be using boneless, skinless chicken thighs, which are not only more tender and juicy than breast meat, but also have a richer, more complex flavor. And by using a combination of carrots, celery, and onions to add depth and aroma to the broth, we can create a dish that's truly greater than the sum of its parts.

So whether you're looking for a comforting, protein-forward meal to enjoy on a chilly evening, or just a delicious and satisfying dish to share with friends and family, this recipe for chicken and dumplings is sure to become a new favorite. And with its easy-to-follow instructions and accessible ingredients, it's perfect for cooks of all skill levels, from beginners to experienced chefs.

In this recipe, we'll walk through the steps to make a delicious and comforting chicken and dumplings dish, from prep to finish. We'll cover the importance of using high-quality ingredients, the benefits of using a quick wet brine to keep the chicken moist, and the techniques for creating a rich, velvety broth. By the end of this recipe, you'll have all the skills and knowledge you need to make a truly exceptional chicken and dumplings dish that's sure to impress your family and friends.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients, making it perfect for a weeknight dinner.
The dish is highly customizable, so you can add your favorite vegetables or spices to make it your own.
Chicken and dumplings is a classic comfort food that's sure to become a family favorite.
The recipe is relatively inexpensive, making it a great option for those on a budget.
You can make the broth and dumplings ahead of time, making it a great option for meal prep or a busy schedule.
The dish is perfect for a special occasion or holiday meal, as it's sure to impress your guests.
The recipe is easy to scale up or down, depending on the number of people you're serving.

Why This Recipe Works

The key to this recipe's success lies in its use of high-protein techniques to keep the chicken juicy and tender. By using a quick wet brine before cooking, we can lock in moisture and ensure that the chicken stays flavorful and tender, even after a long simmer. This is especially important when working with lean proteins like chicken, which can quickly become dry and overcooked if not handled properly.

Another important factor is the use of a combination of all-purpose flour and cornstarch to thicken the broth. This creates a rich, velvety texture that's just perfect for sopping up with a warm, flaky biscuit. And by cooking the dumplings in the broth, we can infuse them with all the delicious flavors of the dish, creating a truly cohesive and satisfying meal.

Finally, the use of aromatics like carrots, celery, and onions adds a depth and complexity to the broth that's just essential for a great chicken and dumplings dish. By sautéing these ingredients in butter before adding the chicken and broth, we can create a rich, savory flavor that's just perfect for a comforting, protein-forward meal.

Overall, this recipe works because it combines high-protein techniques, clever use of ingredients, and careful attention to texture and flavor. The result is a dish that's not only delicious and satisfying, but also comforting and nourishing – perfect for a chilly evening or a special occasion.

Ingredients You’ll Need

When it comes to making a great chicken and dumplings dish, the ingredients are just as important as the technique. You'll want to use high-quality, fresh ingredients to get the best flavor and texture out of your dish. Here are the ingredients you'll need to get started:

Be sure to choose boneless, skinless chicken thighs for this recipe, as they're more tender and juicy than breast meat. You'll also want to use a combination of all-purpose flour and cornstarch to thicken the broth, and a variety of aromatics like carrots, celery, and onions to add depth and complexity to the dish.

1 lb (450g) boneless, skinless chicken thighsBoneless, skinless chicken thighs are essential for this recipe, as they're more tender and juicy than breast meat. Look for thighs that are fresh and have a good color, and trim any excess fat or connective tissue before using.
2 tbsp (30g) unsalted butterUnsalted butter is preferred for this recipe, as it allows you to control the amount of salt in the dish. You can also use salted butter if that's what you have on hand, just be sure to reduce the amount of salt you add to the broth.
1 medium onion, dicedA medium onion is the perfect size for this recipe, as it adds a nice depth of flavor without overpowering the other ingredients. Look for an onion that's firm and has a good color, and dice it into small pieces before using.
2 cloves garlic, mincedGarlic is a key ingredient in this recipe, as it adds a rich, savory flavor to the broth. Look for fresh garlic that's firm and has a good color, and mince it into small pieces before using.
2 medium carrots, peeled and dicedCarrots add a nice sweetness and depth to the broth, and are an essential ingredient in this recipe. Look for carrots that are firm and have a good color, and dice them into small pieces before using.
2 stalks celery, dicedCelery is another essential ingredient in this recipe, as it adds a nice freshness and depth to the broth. Look for celery that's firm and has a good color, and dice it into small pieces before using.
1 cup (120g) all-purpose flourAll-purpose flour is used to thicken the broth in this recipe, and is an essential ingredient. Look for flour that's fresh and has a good texture, and use it to make a slurry with the cornstarch before adding it to the broth.
2 tbsp (30g) cornstarchCornstarch is used in combination with the flour to thicken the broth, and is an essential ingredient in this recipe. Look for cornstarch that's fresh and has a good texture, and use it to make a slurry with the flour before adding it to the broth.
4 cups (960ml) chicken brothChicken broth is the base of this recipe, and is essential for creating a rich, savory flavor. Look for broth that's low-sodium and has a good flavor, and use it as the base for the dish.
1 tsp (5g) dried thymeDried thyme is used to add a nice depth and complexity to the broth, and is an essential ingredient in this recipe. Look for thyme that's fresh and has a good flavor, and use it to season the broth before serving.
1/2 tsp (2g) saltSalt is used to season the broth and bring out the flavors of the other ingredients. Look for salt that's fresh and has a good texture, and use it to season the broth before serving.
1/4 tsp (1g) black pepperBlack pepper is used to add a nice depth and complexity to the broth, and is an essential ingredient in this recipe. Look for pepper that's fresh and has a good flavor, and use it to season the broth before serving.

Equipment You’ll Need

Large heavy pot or Dutch ovenInstant-read thermometerSharp chef's knifeCutting boardMeasuring cups and spoonsWhiskSlotted spoon

How to Make Chicken And Dumplings

1
In a large bowl, whisk together 2 cups (240ml) of the chicken broth, 1 tablespoon (15g) of the flour, and 1 teaspoon (5g) of the thyme. Add the chicken thighs and let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2
Heat the butter in a large heavy pot or Dutch oven over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery, and cook until the vegetables are tender, about 10 minutes.
3
Add the marinated chicken thighs to the pot and cook until they're browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside on a plate.
4
Add the remaining 2 cups (240ml) of chicken broth to the pot and bring to a boil. Scrape up any browned bits from the bottom of the pot and let the broth simmer for 10 minutes.
5
In a small bowl, whisk together the remaining 1 tablespoon (15g) of flour and 1 tablespoon (15g) of cornstarch. Gradually add the slurry to the pot, whisking constantly to avoid lumps.
6
Return the chicken to the pot and let it simmer until it reaches an internal temperature of 165 F (74 C), about 15-20 minutes. Use an instant-read thermometer to check the temperature.
7
While the chicken is cooking, prepare the dumplings. In a small bowl, whisk together 1 cup (120g) of all-purpose flour, 1/2 teaspoon (2g) of salt, and 1/4 teaspoon (1g) of black pepper. Gradually add 1/2 cup (120ml) of warm water to the bowl, stirring with a fork until the dough comes together.
8
Once the chicken is cooked, remove it from the pot and set it aside on a plate. Add the dumplings to the pot and let them cook for 10-15 minutes, or until they're cooked through and float to the surface.
9
Serve the chicken and dumplings hot, garnished with chopped fresh herbs if desired.
10
Let the dish rest for 10-15 minutes before serving to allow the flavors to meld together.
11
To make ahead, prepare the broth and dumplings up to a day in advance, then refrigerate or freeze until ready to serve. Reheat the broth and cook the dumplings just before serving.

Expert Tips

Use high-quality ingredients, including fresh vegetables and lean protein, to get the best flavor and texture out of your dish.
Don't overcook the chicken or dumplings, as this can make them dry and tough. Use an instant-read thermometer to check the internal temperature of the chicken.
Let the dish rest for 10-15 minutes before serving to allow the flavors to meld together.
Experiment with different seasonings and spices to add more flavor to your dish.
Use a variety of vegetables, such as carrots, celery, and onions, to add depth and complexity to the broth.
Don't overcrowd the pot, as this can make the dumplings stick together. Cook them in batches if necessary.
Use a slotted spoon to remove the dumplings from the pot and drain off any excess broth.
Serve the dish hot, garnished with chopped fresh herbs if desired.

Common Mistakes to Avoid

Overcooking the chicken or dumplings, which can make them dry and tough.
Not using high-quality ingredients, which can affect the flavor and texture of the dish.
Not letting the dish rest before serving, which can make the flavors seem disjointed and unbalanced.
Overcrowding the pot, which can make the dumplings stick together.
Not using an instant-read thermometer to check the internal temperature of the chicken.
Not whisking the slurry constantly when adding it to the pot, which can create lumps.

Variations and Substitutions

Add some diced bell peppers or mushrooms to the pot for extra flavor and nutrition.
Use different types of protein, such as turkey or pork, for a variation on the dish.
Experiment with different seasonings and spices, such as paprika or cumin, to add more flavor to the dish.
Add some chopped fresh herbs, such as parsley or thyme, to the pot for extra flavor.
Use a variety of vegetables, such as carrots, celery, and onions, to add depth and complexity to the broth.
Serve the dish with some crusty bread or over mashed potatoes for a hearty and satisfying meal.
Add some grated cheese, such as cheddar or parmesan, to the dumplings for extra flavor.

What to Serve With Chicken And Dumplings

Serve the chicken and dumplings hot, garnished with chopped fresh herbs if desired. You can also serve it with some crusty bread or over mashed potatoes for a hearty and satisfying meal.

Some other options for serving include:

- A side salad with mixed greens and a light vinaigrette

- Roasted vegetables, such as broccoli or Brussels sprouts

- Sautéed spinach or green beans

- A side of warm, flaky biscuits or cornbread

Serve with crusty bread or over mashed potatoesAdd a side salad with mixed greens and a light vinaigretteRoasted vegetables, such as broccoli or Brussels sproutsSautéed spinach or green beansWarm, flaky biscuits or cornbread

Make-Ahead, Storage, Freezing and Reheating

The chicken and dumplings can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply thaw the dish overnight in the refrigerator, then reheat it in the pot or in the microwave until hot and steaming.

When reheating, be sure to stir the dish occasionally to prevent the dumplings from sticking to the bottom of the pot. You can also add a little more broth or water to the dish if it seems too thick.

To freeze the dish, let it cool completely, then transfer it to an airtight container or freezer bag. Label the container or bag with the date and contents, and store it in the freezer for up to 2 months.

When you're ready to reheat the dish, simply thaw it overnight in the refrigerator, then reheat it in the pot or in the microwave until hot and steaming.

Frequently Asked Questions

What type of chicken should I use for this recipe?

You should use boneless, skinless chicken thighs for this recipe, as they're more tender and juicy than breast meat.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken for this recipe, but be sure to thaw it first and pat it dry with paper towels before using.

How do I know when the chicken is cooked?

You can use an instant-read thermometer to check the internal temperature of the chicken. It should reach 165 F (74 C) for safe consumption.

Can I make the dumplings ahead of time?

Yes, you can make the dumplings ahead of time and store them in the refrigerator for up to a day or freeze them for up to 2 months. Simply cook them in the pot when you're ready to serve.

How do I prevent the dumplings from sticking together?

You can prevent the dumplings from sticking together by not overcrowding the pot and by using a slotted spoon to remove them from the pot. You can also add a little more broth or water to the pot if the dumplings seem too sticky.

Can I use different types of protein for this recipe?

Yes, you can use different types of protein, such as turkey or pork, for this recipe. Just be sure to adjust the cooking time and temperature accordingly.

How do I store the chicken and dumplings?

You can store the chicken and dumplings in the refrigerator for up to 3 days or freeze them for up to 2 months. Simply thaw and reheat when you're ready to serve.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.

The Full Recipe

Recipe Card