🍲 Chicken & Dumplings
Tender chicken simmered in a savory herb broth with fluffy homemade buttermilk dumplings.
This classic Chicken & Dumplings is pure comfort food. Chicken breasts are gently simmered with onion in a flavorful broth, then topped with homemade buttermilk dumplings seasoned with sage, celery seed, thyme, and black pepper. The dumplings steam until soft and fluffy while soaking up the delicious broth underneath.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: About 1 hour 5 minutes
- Servings: 6
- Difficulty: Easy
- Method: Stovetop
Ingredients
For the Chicken & Broth
- 1½ lb (680 g) boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 tbsp olive oil
- 2 cups (480 ml) chicken broth
- 1½ cups (360 ml) water
- ½ tsp dried sage
- ¼ tsp celery seed
- ⅛ tsp dried thyme
- ½ tsp black pepper
- ¾ tsp salt, or to taste
For the Dumplings
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp (57 g) cold unsalted butter, cubed
- ¾ cup (180 ml) buttermilk
Instructions
1. Sauté the Onion
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
2. Cook the Chicken
Place the chicken breasts into the pot.
Pour in the chicken broth and water. Add the sage, celery seed, thyme, black pepper, and salt.
Bring the mixture to a gentle boil, then reduce the heat to medium-low.
Cover and simmer for approximately 15–20 minutes, or until the chicken reaches 165°F (74°C) in the thickest part.
Transfer the cooked chicken to a plate and let it cool enough to handle.
3. Shred the Chicken
Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot and keep the broth at a gentle simmer.
Taste the broth and adjust the salt and pepper as needed.
4. Make the Dumpling Dough
While the chicken cooks, prepare the dumplings.
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
Add the cold cubed butter.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some small pea-sized pieces of butter remaining.
Pour in the buttermilk and gently stir just until a soft dough forms.
Do not overmix. A slightly shaggy dough produces tender dumplings.
5. Drop in the Dumplings
Bring the chicken broth to a gentle simmer.
Using a tablespoon or small cookie scoop, drop portions of dumpling dough over the surface of the simmering broth.
Leave a little space between each dumpling because they will expand as they cook.
6. Cover and Steam
Cover the pot tightly with a lid.
Reduce the heat to low and simmer for 15–18 minutes.
Do not lift the lid during the first 15 minutes. The trapped steam is what cooks the dumplings and keeps them fluffy.
After 15 minutes, check one dumpling by cutting it in half. It should be cooked through and fluffy in the center, not wet or doughy.
7. Finish the Dish
Once the dumplings are cooked, gently stir the chicken and broth around them.
Avoid vigorously stirring the dumplings, as they can break apart.
Taste once more and adjust the seasoning.
Let the finished dish rest for 5 minutes before serving.
🍽️ Serving Suggestions
Serve Chicken & Dumplings hot in deep bowls with plenty of broth and dumplings in every portion.
It pairs beautifully with:
- Steamed green beans
- Roasted carrots
- Buttered peas
- A simple green salad
- Cornbread
- Crusty bread
For an extra touch, sprinkle fresh chopped parsley over each bowl.
👩🍳 Chef’s Tips
Keep the broth at a gentle simmer. A violent boil can break apart the dumplings.
Don’t overwork the dough. Mix only until the ingredients come together.
Keep the butter cold. Cold butter helps create tender, fluffy dumplings.
Keep the lid closed. Dumplings need steam to cook properly.
Don’t make the dumplings too large. They expand considerably as they cook. Tablespoon-sized portions are ideal.
Use chicken thighs if preferred. Boneless, skinless thighs are especially juicy and flavorful and can be substituted for the chicken breasts.
Delicious Variations
Creamy Chicken & Dumplings
For a richer, creamier broth, stir in ½ cup heavy cream during the final 5 minutes of cooking.
Vegetable Chicken & Dumplings
Add diced carrots and celery with the onion. Simmer until tender before adding the dumplings.
Garlic Herb Dumplings
Add 1 minced garlic clove and 1 tablespoon chopped fresh parsley to the dumpling dough.
Southern-Style
Add an extra pinch of black pepper and sage for a more pronounced savory flavor.
Rotisserie Chicken Shortcut
Use about 4 cups shredded cooked rotisserie chicken and add it to the simmering broth just before dropping in the dumplings.
Storage
Allow leftovers to cool before refrigerating.
Store in an airtight container in the refrigerator for up to 3–4 days.
The dumplings will absorb some of the broth as they sit, so add a splash of chicken broth when reheating if needed.
Reheating
Reheat gently in a saucepan over medium-low heat until steaming hot.
Avoid vigorous stirring so the dumplings remain intact.
Freezing
Chicken and broth can be frozen, but the homemade dumplings are best fresh because their texture can become softer after freezing.
For best results, freeze the chicken and broth separately and make fresh dumplings when reheating.
⭐ Final Result
Tender shredded chicken, savory herb-infused broth, and fluffy buttermilk dumplings all in one comforting pot.
This is the kind of old-fashioned dinner that fills the kitchen with a wonderful aroma and makes every spoonful feel like home.