This Chicken and Dumplings recipe is made with tender braised chicken in a rich broth and served with fluffy buttermilk dumplings. I love that the prep for this is simple, and with under 2 hours of cooking time, I can have this classic ready to serve to my family.
My first experiences with chicken and dumplings always had great flavors, but I never liked how heavy and dense the dumplings were. I like to eat, and I don’t want to be limited to only 1 dumpling. So, I figured I would fix that by making them much airier and lighter.
Now, if you like this kind of comfort cooking, you will love my chicken pot pie and white chicken chili.
What Makes This Chicken and Dumplings Recipe Work
Chicken and dumplings is a Southern comfort classic that originally was shredded chicken and flat, noodle-like dumplings in a lightly thickened broth. Over the years, it grew into the richer, creamier, vegetable-filled stew we know now, with bigger dumplings on top. The recipe I make here is very close to the one I learned in culinary school more than 25 years ago, but with lighter, fluffier dumplings.
Every stage of this recipe builds flavor. I start by pulling out as much Maillard as possible by searing the bone-in chicken, and trust me, those bones will make the broth even richer. Then, slowly caramelize the onions and leeks for sweetness. Braise everything in wine and stock with a little herb bundle until the meat easily shreds.
The two finishes I never skip are the cream and the lemon. The cream adds richness, and the lemon brightens the whole pot. Honestly, that little squeeze at the end is what makes you want another spoonful. You can absolutely pull off this recipe. If you want something thinner and brothier, try my creamy chicken and dumpling soup.
Ingredients and Substitutions
For the Stew:
- Bone-in, skin-on chicken. I use a mix of split breasts and thighs because the bones and skin make the broth far richer than boneless meat ever could. You can break down a whole roasting chicken instead, which is usually more economical.
- Oil – I use olive oil for its rich flavor, but avocado oil or ghee works too.
- Onions – Yellow onions get the sweetest of any onion, which is why I like them the most. Red, white, or sweet onions will also do. While it is optional, I also really like adding leeks.
- Garlic – Sorry folks, fresh cloves only, not the jarred stuff.
- Dry white wine deglazes the pan and adds acidity and complexity. Any dry white like Chardonnay, Sauvignon Blanc, or Pinot Grigio works. If you skip alcohol, use a cup of chicken stock with 2 teaspoons lemon juice instead.
- Chicken stock – The main braising liquid, so a good one matters. Homemade chicken stock is best, but a quality organic boxed stock works well too.
- Parsley, thyme, and bay leaf – I tie them into a little bundle to bring out some herbal notes.
- Carrots and celery – Two of the classic mirepoix vegetables that give the stew its earthy sweetness and a little savory bitterness.
- Hominy – Completely optional, but it is a trick I picked up in culinary school. Hominy is corn that soaks in alkaline water, a process called nixtamalization, which puffs up the corn kernels.
- All-purpose flour and butter – I knead them together into a beurre manie. This thickens the broth and adds richness at the end. I also sometimes use a slurry, which works great.
- Heavy cream – I stir it in at the end for richness and body. Half-and-half or even whole milk will lighten it if you want to scale back.
- Lemon juice – I like to finish a lot of dishes with fresh, clean acid like lemon juice. This will help brighten the dish up.
- Peas – A little bright sweetness and a punch of green color right at the end. Frozen peas are perfect and go in right before the dumplings.
For the Dumplings:
- All-purpose flour and cornstarch – Sifting cornstarch into the flour essentially makes cake flour, which is the biggest reason these dumplings come out fluffy.
- Baking powder and baking soda – Baking powder is the main leavening agent, and the baking soda reacts with the acid in the buttermilk for even more lift and fluff.
- Buttermilk – The acid tenderizes the dumplings and adds a gentle tang. Substitute with 1 tablespoon white vinegar per cup of whole milk.
- Cold grated unsalted butter – Keep it cold so that it melts during the steaming to make it light and tender. It’s the same trick I use in my buttermilk biscuits.
- Chives – A tiny hint of onion right in the dumpling. Green onions are also a great option.
How to Make Chicken and Dumplings
Sear: Pat the chicken dry on all sides and season it well with salt and pepper. I next lay the chicken in skin-side down and sear it until the skin is well browned and crispy. Take your time, because that browned skin and the fond it leaves on the bottom of the pan can enhance the flavors of the broth. Set the chicken aside on a plate.
Caramelize: After the chicken is removed, I add the onions and leeks to the rendered fat and season with a little salt. The salt draws out moisture that acts as a natural deglaze, releasing all that chicken fond as it cooks. Once the edges of the onions start to brown, I drop the heat and let them cook until they caramelize. Then I stir in the garlic and cook it just until I can smell it. From there, I pour in the wine and reduce it to concentrate the flavors. Add the stock and the tied herb bundle, season with salt and pepper, and taste it.
Braise: Return the seared chicken and any juices from the plate back into the liquid. Cover and braise it until the chicken is cooked and shreds easily. At this stage, I add the vegetables and cook them until tender. They should be slightly firm, but not crunchy.
Thicken: Remove the herb bundle and stir the beurre manié a bit at a time into the broth until nappe, meaning it lightly coats the back of a spoon but is still slightly loose. It will thicken more as the dumplings cook, so stop a touch thinner than you think. While it thickens, I shred the chicken into bigger chunks. Stir the chicken back in along with the cream, minced parsley, and lemon juice, then adjust the salt and pepper. Keep it warm over low heat.
Mix: Sift the dry ingredients and fold in the grated butter, chives, and buttermilk. You want to mix them just until they’re combined. I’ve learned that overmixing the batter causes it to fall flat and become gummy and overly dense.
Steam: Now I quickly stir in the peas. Using two spoons, drop a few tablespoons of the batter right on top of the stew. Cover with a lid and steam them until they’re light and fluffy. My trick to know they’re done is when a toothpick comes out clean. They’ll be loose and mushy if they aren’t yet cooked. They’re pretty forgiving, so don’t sweat it if they cook for a few extra minutes. Be sure to keep the heat low so nothing scorches underneath.
Finish: Add as many dumplings as you’d like to a bowl and serve with optional chives, thyme, and pepper.
Chef Notes + Tips
- The Pot: I personally like to do this in a rondeau pot to cover more surface area for braising and to fit more dumplings. However, a traditional Dutch oven is great for this stew. Also, use a tight-fitting lid to keep the steam in.
- The Dumplings: If you find the dumplings are still too doughy, put the lid back on and continue to simmer them. Yes, you’ll lose a little steam, but it will build back up.
- Control the Heat: This stew is thick and rich, so stay nearby and control the heat so things don’t scorch or stick to the bottom.
- Mise en Place: While things are cooking, like the chicken or the vegetables, I prep things like the beurre manié or cutting the veggies.
Serving Suggestions
This is the recipe I make a few times a year when the temperatures are low in Northwest Indiana. Lindsay and Olivia always go for the biggest dumpling because they like to take a chunk out of it and then scoop out some stew and eat it. I serve it in shallow bowls, with dumplings on top, and a little more thyme and cracked pepper over each dumpling.
Serve it with a side of homemade dinner rolls or a pan of cornbread to soak up every last bit of broth in the bowl.
If you’re a soup or stew fan like my family, then try my cream of broccoli soup.
Make-Ahead and Storage
Make-Ahead: I make the stew up to a day ahead and cook the dumplings fresh right before serving. If you finish early, cover the pot and turn off the heat. It’ll hold well for about 30 minutes before serving.
How to Store: Cover and refrigerate the stew and dumplings together for up to 4 days. Cover and freeze everything together for up to 3 months, then thaw it in the refrigerator for a day before reheating.
How to Reheat: Heat it in a small pot with a few tablespoons of chicken stock to loosen it back up, cover it, and warm it over low heat until hot through.
More Comfort Food Recipes
- Chicken vegetable soup
- Turkey pot pie
- Irish beef stew
- Mississippi pot roast
- Buttermilk biscuits and gravy
Chicken and Dumplings Recipe
Ingredients
For the chicken
- 2 split chicken breasts, about 1 ½ pounds
- 5 chicken thighs, about 2 pounds
- 2 tablespoons olive oil
- 1/2 peeled small diced large yellow onion, about 1 cup
- 1 quartered thinly sliced rinsed leek, about 1 cup
- 3 garlic cloves, finely minced
- 1 cup white wine
- 8 cups chicken stock
- 2 parsley , stems and leaves
- 4-6 fresh thyme, stems and leaves + minced for optional garnish
- 1 bay leaf
- 3 carrots, peeled and thickly sliced
- 3 ribs of celery, thickly sliced
- 15 ounce can drained and rinsed hominy
- 3 tablespoons all-purpose flour
- 2 1/4 tablespoons softened unsalted butter
- 1 cup heavy cream
- 2 tablespoons finely minced parsley, optional
- 2 teaspoons lemon juice
- 1 cup peas
- salt and pepper to taste
For the Dumplings:
- 2 1/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup grated cold unsalted butter
- 1 1/3 cup buttermilk
- 1/4 cup chives, thinly sliced + more for optional garnish
Instructions
For the Chicken:
- Pat the chicken dry on both sides and season it well all over with salt and pepper.
- Add the oil to a large rondeau or dutch oven pot and heat over medium heat for 2 minutes. Place in the chicken skin side down and sear for 7 to 8 minutes per side or until well browned. Set them to the side.
- In the pot add in the onions and leeks and gently season with salt. Saute for 5 minutes or until the edges start to brown. Then turn the heat down to low and cook for about 10 minutes while occasionally stirring, or until well browned.
- Stir in the garlic and cook just until it becomes fragrant, which takes about 30 seconds. Deglaze with the wine and cook over medium heat until only a few tablespoons remain.
- Pour in the chicken stock and add the parsley, thyme, and bay leaf tied with the kitchen twine, and season with salt and pepper. Place back in the chicken and the juices, cover with a lid, and braise over low to medium heat for about 35 minutes. The final temperature on everything will be right around 190° F internally.
- Remove the chicken and add the carrots, celery, and hominy and cook over low to medium heat for 4 to 5 minutes.
- In the meantime, make the beurre manié by combining the flour and softened butter until combined. Return to the pot, remove the herb bundle, and stir in the beurre manie a tablespoon or two at a time just until you notice it start to thicken up. Just as a note you may not end up using it all.
- Next, remove the skin and bones from the chicken and shred it. I like to keep them in slightly larger chunks. Add them to the pot.
- Now, finish by pouring in the cream, parsley, lemon juice, and then adjust any last seasonings with salt and pepper. Stir it to combine. Keep warm over low heat.
For the Dumplings:
- In a large bowl sift together the flour, cornstarch, baking powder, baking soda, and salt.
- Then add the grated butter, chives, and buttermilk, and mix with a spoon just until no flour remains. The batter will look shaggy and wet.
- Stir the peas into the stew.
- Using two spoons drop in a few tablespoons of the dumpling batter right on top of the stew, spaced apart, or packed closer together completely covering it. They can be big, small, or any size in between.
- Add on a cover and cook over low to low-medium heat for 18 to 20 minutes. Do not remove the lid during this process. When the dumplings are done you can test them by adding a toothpick to the center of one and it comes out clean.
Chicken and Dumplings Recipe