Juicy Chicken and Dumplings

I grew up thinking chicken and dumplings was one of those recipes you could only get right if your grandmother made it. The few times I tried it as a young cook, I ended up with either rubbery dumplings or a watery soup that tasted like sadness.

Turns out, I was overthinking it. The secret isn’t some complicated technique passed down through generations—it’s just about building good flavor in your broth and not being scared of your dumplings. Once I figured out that dumplings are basically just drop biscuits that cook in hot liquid, everything clicked. Now it’s one of those meals I make when I want something that feels like a warm hug in a bowl, especially on those rainy Portland evenings when everyone needs comfort food.

What Kind of Chicken Should I Use?

You’ve got a few options when it comes to the chicken for this recipe. Boneless, skinless chicken breasts are the easiest route since there’s no prep work involved, but chicken thighs will give you more flavor and stay juicier during cooking. If you want to go the traditional route, you can even use bone-in chicken pieces and just remove the bones after cooking – this adds extra richness to your broth. A rotisserie chicken from the store is also a great shortcut if you’re short on time, just shred it up and add it in when the recipe calls for cooked chicken.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Chicken: You can use boneless skinless chicken breasts, thighs, or even a rotisserie chicken. If using rotisserie, shred it and add it near the end to just warm through.
• Half and half: Whole milk works fine if you don’t have half and half. For a richer result, try using heavy cream, but you might want to thin it with a splash of milk or broth.
• Sour cream: Greek yogurt or buttermilk can replace sour cream in the dumplings. If using buttermilk, reduce the milk in the recipe by 2 tablespoons.
• Fresh herbs: Don’t worry if you only have dried herbs on hand – they work just as well. The recipe already calls for dried, so you’re good to go.
• Vegetables: Feel free to swap in what you have. Green beans, corn, or mushrooms all work great. Just keep the total amount of vegetables roughly the same.
• Butter: You can use olive oil instead of butter for the base, though butter does add nice flavor. For the dumplings, butter is pretty important for texture, so try to keep it if possible.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken and dumplings is overcooking the chicken at the start, which leads to dry, rubbery meat – sear it just until it has some color, then let it finish cooking gently in the broth later.

Many people also rush the roux (the butter and flour mixture), but taking a full 2 minutes to cook it properly removes that raw flour taste and creates a richer, more flavorful base for your gravy.

When it comes to the dumplings, resist the urge to peek under the lid while they’re steaming – lifting the cover releases the steam they need to cook through, and you’ll end up with dense, gummy dumplings instead of light and fluffy ones.

Finally, make sure your broth is at a gentle simmer (not a rolling boil) before adding the dumplings, as too much heat will cause them to fall apart and dissolve into the soup.

What to Serve With Chicken and Dumplings?

Chicken and dumplings is pretty filling on its own, but I love serving it with a simple side salad to balance out all that creamy goodness. A basic mixed greens salad with a light vinaigrette works perfectly, or you could go with a classic coleslaw for some crunch. Since the dish is already packed with veggies and protein, I usually keep sides minimal – maybe some buttered green beans or roasted Brussels sprouts if you want something warm. A basket of dinner rolls or biscuits is always welcome at the table too, even though the dumplings are already doing the carb work.

Storage Instructions

Store: Keep your chicken and dumplings in an airtight container in the fridge for up to 4 days. Just know that the dumplings will soak up some of the broth as they sit, so the consistency gets a bit thicker over time. If you want to keep the dumplings from getting too soft, you can store them separately from the chicken and gravy.

Freeze: This freezes pretty well for up to 3 months, though I’ll be honest – the dumplings can get a little mushy when thawed. If you’re planning to freeze it, I’d recommend freezing just the chicken and gravy part, then making fresh dumplings when you’re ready to eat.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. You’ll probably need to add a splash of chicken broth or milk to loosen it up since it thickens in the fridge. The microwave works too, just use 50% power and stir every minute or so to heat it evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 200-230 g
• Fat: 185-210 g
• Carbohydrates: 275-310 g

Ingredients

For the chicken:

• 1.5 tbsp olive oil
• 2 lbs chicken (cut into 1-inch chunks, 5-6 pieces)
• salt
• black pepper

For the broth:

• 5 tbsp butter
• 1 onion (diced)
• 1 cup carrots (diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/3 cup flour
• 4.5 cups chicken broth
• 1.5 chicken bouillon cube
• 1.5 cups half and half
• 3/4 cup peas
• 1 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp mustard powder
• 1/4 tsp dried sage
• 1/8 tsp black pepper
• 2 tbsp fresh parsley (chopped)

For the dumplings:

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 tsp garlic powder
• 2 tsp sugar
• 3/4 cup sour cream (full-fat for best texture)
• 1/4 cup milk
• 4 tbsp butter (cold, cut into small pieces)

Step 1: Prepare mise en place and sear the chicken

• 1.5 tbsp olive oil
• 2 lbs chicken
• salt
• black pepper
• 1 onion
• 1 cup carrots
• 2 celery stalks
• 3 garlic cloves
• 2 tbsp fresh parsley

Dice the onion, carrots, and celery; mince the garlic cloves; and chop the fresh parsley.

Season the chicken chunks generously with salt and black pepper.

Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, sear the chicken for 3 minutes on each side until golden brown.

Transfer the cooked chicken to a plate and let it rest for 10 minutes—this helps retain its juices and keeps it tender.

Step 2: Build the aromatic base and create the sauce

• 5 tbsp butter
• 1 onion
• 1 cup carrots
• 2 celery stalks
• 3 garlic cloves
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp mustard powder
• 1/4 tsp dried sage
• 1/8 tsp black pepper
• 1/3 cup flour

In the same pot, melt the 5 tablespoons of butter over medium heat.

Add the diced onion, carrots, and celery; sauté for 5 minutes until softened and fragrant.

Stir in the minced garlic, Worcestershire sauce, hot sauce, and all the dried seasonings (onion powder, basil, parsley, thyme, rosemary, mustard powder, and sage); cook for 1 minute to bloom the spices.

Sprinkle the 1/3 cup flour over the vegetables and stir constantly for 2 minutes to create a roux, which will thicken the broth and add rich, savory depth to the dish.

Step 3: Create the broth and simmer the chicken

• 4.5 cups chicken broth
• 1.5 chicken bouillon cube
• 1.5 cups half and half
• 3/4 cup peas
• rested chicken and juices from Step 1

Gradually pour in the chicken broth in splashes while stirring constantly to prevent lumps from forming—this gradual addition ensures the roux from Step 2 incorporates smoothly.

Once the broth is fully incorporated, stir in the half and half and crumbled bouillon cube.

Add the peas and the rested chicken from Step 1 along with any accumulated juices.

Bring the mixture to a boil, then reduce the heat to low and maintain a gentle simmer.

I like to taste the broth at this point and adjust the seasoning if needed—sometimes a pinch more salt or a dash of pepper makes all the difference.

Step 4: Prepare the dumpling dough

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 tsp garlic powder
• 2 tsp sugar
• 3/4 cup sour cream
• 1/4 cup milk
• 4 tbsp butter

While the broth simmers, whisk together the dry ingredients in a medium bowl: 2 cups flour, baking powder, baking soda, salt, garlic powder, and sugar.

Create a well in the center and add the sour cream, milk, and melted butter (if the butter in your recipe isn’t already melted, you can melt it quickly now or use the softened butter from the pot).

Gently fold the wet ingredients into the dry until just combined—the dough should be thick and slightly lumpy, similar to drop-biscuit dough.

Overmixing creates tough dumplings, so handle it lightly.

Step 5: Cook the dumplings and finish the dish

• dumpling dough from Step 4
• simmering broth with chicken from Step 3
• 2 tbsp fresh parsley

Keeping the broth on a low simmer from Step 3, drop spoonfuls of the dumpling dough directly onto the surface of the soup—they’ll sink slightly and then float to the top as they cook.

Cover the pot and increase the heat to maintain a steady simmer (not a rolling boil, which breaks apart the dumplings).

Set a timer for 15 minutes.

When the timer goes off, test a dumpling by inserting a toothpick into the center—if it comes out clean with no wet batter, the dumplings are perfectly cooked.

If there’s still wet dough, simmer for another 2-3 minutes and check again.

Ladle the chicken and dumplings into bowls, top with fresh parsley from Step 1, and serve immediately while piping hot.

Juicy Chicken and Dumplings

Delicious Juicy Chicken and Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 3700 kcal

Ingredients

  

For the chicken::

• 1.5 tbsp olive oil
• 2 lbs chicken (cut into 1-inch chunks, 5-6 pieces)
• salt
• black pepper

For the broth::

• 5 tbsp butter
• 1 onion (diced)
• 1 cup carrots (diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/3 cup flour
• 4.5 cups chicken broth
• 1.5 chicken bouillon cube
• 1.5 cups half and half
• 3/4 cup peas
• 1 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp mustard powder
• 1/4 tsp dried sage
• 1/8 tsp black pepper
• 2 tbsp fresh parsley (chopped)

For the dumplings::

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 tsp garlic powder
• 2 tsp sugar
• 3/4 cup sour cream (full-fat for best texture)
• 1/4 cup milk
• 4 tbsp butter (cold, cut into small pieces)

Instructions

 

• Dice the onion, carrots, and celery; mince the garlic cloves; and chop the fresh parsley. Season the chicken chunks generously with salt and black pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the chicken for 3 minutes on each side until golden brown. Transfer the cooked chicken to a plate and let it rest for 10 minutes—this helps retain its juices and keeps it tender.
• In the same pot, melt the 5 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery; sauté for 5 minutes until softened and fragrant. Stir in the minced garlic, Worcestershire sauce, hot sauce, and all the dried seasonings (onion powder, basil, parsley, thyme, rosemary, mustard powder, and sage); cook for 1 minute to bloom the spices. Sprinkle the 1/3 cup flour over the vegetables and stir constantly for 2 minutes to create a roux, which will thicken the broth and add rich, savory depth to the dish.
• Gradually pour in the chicken broth in splashes while stirring constantly to prevent lumps from forming—this gradual addition ensures the roux from Step 2 incorporates smoothly. Once the broth is fully incorporated, stir in the half and half and crumbled bouillon cube. Add the peas and the rested chicken from Step 1 along with any accumulated juices. Bring the mixture to a boil, then reduce the heat to low and maintain a gentle simmer. I like to taste the broth at this point and adjust the seasoning if needed—sometimes a pinch more salt or a dash of pepper makes all the difference.
• While the broth simmers, whisk together the dry ingredients in a medium bowl: 2 cups flour, baking powder, baking soda, salt, garlic powder, and sugar. Create a well in the center and add the sour cream, milk, and melted butter (if the butter in your recipe isn't already melted, you can melt it quickly now or use the softened butter from the pot). Gently fold the wet ingredients into the dry until just combined—the dough should be thick and slightly lumpy, similar to drop-biscuit dough. Overmixing creates tough dumplings, so handle it lightly.
• Keeping the broth on a low simmer from Step 3, drop spoonfuls of the dumpling dough directly onto the surface of the soup—they'll sink slightly and then float to the top as they cook. Cover the pot and increase the heat to maintain a steady simmer (not a rolling boil, which breaks apart the dumplings). Set a timer for 15 minutes. When the timer goes off, test a dumpling by inserting a toothpick into the center—if it comes out clean with no wet batter, the dumplings are perfectly cooked. If there's still wet dough, simmer for another 2-3 minutes and check again. Ladle the chicken and dumplings into bowls, top with fresh parsley from Step 1, and serve immediately while piping hot.