Here is my go-to dutch oven chicken and dumplings recipe, with tender chicken, soft vegetables, and fluffy homemade dumplings that cook right in the pot with the rich, comforting broth.

This chicken and dumplings is my family’s favorite cold-weather meal. I love making it on lazy Sundays because it fills the whole house with the most amazing smell. Plus, it’s all made in one pot, which means less cleanup for me!

Why You’ll Love This Chicken and Dumplings

One-pot comfort meal – Everything cooks together in your dutch oven, so you get tender chicken, fluffy dumplings, and rich broth all in one dish with minimal cleanup.
Quick weeknight dinner – Ready in under an hour, this recipe is perfect when you want homemade comfort food without spending all evening in the kitchen.
Simple pantry ingredients – You probably have most of these ingredients on hand already – just basic chicken, vegetables, and common baking staples for the dumplings.
Family-friendly comfort food – The creamy broth and soft dumplings make this a cozy meal that kids and adults both love, especially on chilly days.
Flexible protein options – You can use chicken breasts or thighs depending on what you have available, making this recipe adaptable to your preferences and budget.

What Kind of Chicken Should I Use?

Both chicken breasts and chicken thighs work great for this recipe, so you can use whichever you prefer or have on hand. Chicken thighs tend to stay more tender and juicy during the longer cooking process, plus they add a bit more flavor to the broth. If you go with chicken breasts, just be careful not to overcook them since they can dry out more easily. Either way, boneless and skinless cuts are your best bet here since they’re easier to shred and won’t leave you fishing bones out of your dumplings later.

Options for Substitutions

This comforting chicken and dumplings recipe is pretty forgiving when it comes to swaps:

Chicken breasts: As mentioned in the recipe, chicken thighs work great and actually stay more tender during the long cooking process. You can also use a whole chicken cut into pieces or even leftover rotisserie chicken (add it in the last 10 minutes).
Heavy cream: If you don’t have heavy cream, you can use half-and-half or even whole milk. Just add it at the very end to prevent curdling, and the sauce will be a bit thinner but still tasty.
Poultry seasoning: No poultry seasoning? Mix together ½ teaspoon each of dried sage, thyme, and rosemary, or just use Italian seasoning as a simple substitute.
Fresh vegetables: Feel free to add other vegetables like diced onions, frozen peas, or corn. Just keep the carrot and celery amounts the same since they’re key for that classic flavor base.
Milk in dumplings: Buttermilk makes the dumplings extra fluffy, or you can use any milk you have on hand – even non-dairy milk works fine.
Flour: For the dumplings, all-purpose flour is really your best bet here – don’t substitute with other flours as they won’t give you that perfect dumpling texture.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with chicken and dumplings is adding the dumplings to broth that isn’t at a rolling boil, which leads to dense, heavy dumplings instead of light and fluffy ones.

Another common error is lifting the lid too often while the dumplings cook – they need that steady steam to rise properly, so resist the urge to peek for at least 15 minutes.

Overcooking the chicken at the beginning will leave you with dry, stringy meat, so sear it just until golden and let it finish cooking gently in the simmering broth.

When mixing your dumpling batter, stir just until the ingredients come together – overmixing develops too much gluten and creates tough dumplings that nobody wants.

What to Serve With Chicken and Dumplings?

Chicken and dumplings is pretty much a complete meal on its own, but I love serving it with some buttery dinner rolls or warm biscuits for extra comfort. A simple side salad with mixed greens and a light vinaigrette helps cut through all that creamy richness and adds a nice fresh contrast. If you want to keep things traditional, try serving it alongside some steamed green beans or roasted Brussels sprouts. For an even heartier meal, cornbread is always a winner – it’s perfect for soaking up any leftover broth in your bowl.

Storage Instructions

Refrigerate: This comforting chicken and dumplings keeps really well in the fridge for up to 4 days in a covered container. The dumplings will absorb some of the broth as it sits, which actually makes it even more flavorful the next day. Just keep in mind that the consistency will be a bit thicker after storing.

Freeze: You can freeze this dish for up to 3 months, though the dumplings might change texture slightly when thawed. I like to freeze it in individual portions so I can grab just what I need for a quick dinner. Let it cool completely before transferring to freezer-safe containers.

Warm Up: Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth if it seems too thick. You can also use the microwave, but I’d recommend heating it in 30-second intervals and stirring between each one to heat it evenly without overcooking the chicken.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

Calories: 1600-1800
Protein: 90-105 g
Fat: 60-70 g
Carbohydrates: 150-170 g

Ingredients

For the stew:

2 tbsp olive oil
1 lb boneless, skinless chicken breast or thigh
1 cup small diced carrots
1/2 cup small diced celery
1 tsp poultry seasoning or herb and garlic blend
4 cups chicken broth
1/4 cup heavy cream

For the dumpling dough:

1 cup all-purpose flour
1 tsp baking powder
1 egg
1/2 cup milk
2 tsp dried parsley
1 tsp salt

Step 1: Prepare and Brown the Chicken

2 tbsp olive oil
1 lb boneless, skinless chicken breast or thigh

Cut the chicken into tiny bite-sized pieces.

Heat the olive oil in a Dutch oven over medium-high heat.

Add the cut chicken and cook for 5-7 minutes, stirring occasionally, until browned on both sides.

Step 2: Cook the Vegetables

1 cup small diced carrots
1/2 cup small diced celery

Add the diced carrots and diced celery to the browned chicken in the pot.

Cook for 3-4 additional minutes, stirring frequently, until the vegetables begin to soften.

Step 3: Simmer with Seasoning and Broth

1 tsp poultry seasoning or herb and garlic blend
4 cups chicken broth

Stir in the poultry seasoning or herb and garlic blend.

Pour in the chicken broth, cover the pot, and bring to a simmer.

Let it cook for 15-20 minutes until the vegetables are tender and the flavors have melded.

I like to taste the broth here and adjust the seasoning if needed.

Step 4: Add Cream and Return to Simmer

1/4 cup heavy cream

Uncover the pot and pour in the heavy cream.

Stir well to incorporate, then return the liquid to a gentle simmer over medium heat.

Step 5: Prepare the Dumpling Dough

1 cup all-purpose flour
1 tsp baking powder
1 egg
1/2 cup milk
2 tsp dried parsley
1 tsp salt

While the soup simmers, combine the flour, baking powder, egg, milk, dried parsley, and salt in a mixing bowl.

Stir everything together until just combined; don’t overmix.

I always find that handling the dough gently makes the dumplings tender.

Step 6: Cook the Dumplings

dumpling dough from Step 5
simmering broth and chicken mixture from Steps 3 and 4

Drop spoonfuls of the dumpling dough into the simmering broth.

Cover and cook for 5-7 minutes, or until the dumplings are puffed up and fully cooked through.

Serve hot and enjoy!