Chicken dumplings

Oh, Chicken Dumplings. Just the thought of them makes me feel all warm and cozy inside. This isn’t just a recipe; it’s a hug in a bowl, a taste of pure comfort that always reminds me of my grandma. When the weather turns chilly, or when life just feels a bit chaotic and I need something that screams “home,” this is what I whip up. Forget those complicated pies or elaborate casseroles – this is the ultimate weeknight savior, and it’s surprisingly simple to make, even for beginners. My family devours these chicken dumplings every single time, and I have a feeling yours will too. It’s so much more satisfying than a store-bought pastry, and honestly, the aroma that fills the kitchen while it bakes is just magical. It’s got that nostalgic charm, but with a flavor punch that’s totally modern. If you’re looking for something truly special, something that feels both rustic and refined, you’ve found it.

What are chicken dumplings?

So, what exactly are these magical Chicken Dumplings we’re talking about? Think of them as the ultimate comfort food mash-up. It’s essentially tender, shredded chicken nestled in a rich, flavorful broth, all topped with soft, fluffy dumplings that have soaked up all that deliciousness. It’s not a heavy pie, and it’s not a thin soup; it’s this perfect in-between that just feels right. Some people make their dumplings more like biscuits, dropped into the simmering liquid, while others, like me, love to bake them right on top, creating this amazing, slightly browned crust that’s just divine. The beauty of these chicken dumplings is that they’re so forgiving and adaptable. You can sneak in extra veggies, adjust the herbs, and truly make them your own. It’s the kind of dish that feels deeply traditional but also wonderfully fresh.

Why you’ll love this recipe?

There are so many reasons why this Chicken Dumplings Recipe has become a staple in my kitchen, and I’m betting it will become one in yours too. First off, the flavor is just out of this world. The chicken becomes incredibly tender, infused with savory herbs, and the dumplings are light and pillowy with just the right amount of chew. It’s the kind of dish that makes your taste buds sing. Then there’s the simplicity. I know “chicken dumplings” can sound a bit intimidating, but trust me, this recipe is designed to be incredibly user-friendly. You don’t need any fancy techniques or rare ingredients. It’s budget-friendly, too! Using chicken thighs, which are packed with flavor and stay wonderfully moist, makes this dish very economical without sacrificing taste. And let’s talk versatility – while it’s fantastic on its own, I’ve got some fun serving ideas coming up that will show you just how adaptable these chicken dumplings can be. What I truly adore about this recipe is the way it brings people together. The smell alone is enough to draw everyone into the kitchen, eager for a warm bowl. It’s the kind of meal that creates memories, perfect for a Sunday supper or a cozy weeknight treat.

How do I make chicken dumplings?

Quick Overview

Making these incredible Chicken Dumplings is a straightforward process that’s all about building flavor and getting that perfect dumpling texture. You’ll start by cooking your chicken in a flavorful broth, then create a simple batter for the dumplings, nestle them on top, and bake until golden and bubbly. It’s a one-pan wonder that minimizes cleanup and maximizes deliciousness. The magic happens when the dumplings steam and bake, absorbing all the savory juices from the chicken mixture below. It’s seriously satisfying to watch it all come together!

Ingredients

For the Main Batter:
This is where the fluffy magic happens! I swear by using all-purpose flour here for that classic texture. For the liquid, whole milk makes it richer, but I’ve tested this with almond milk and it actually made it even creamier! Always make sure your baking powder is fresh – that’s the secret to a good rise. A pinch of salt enhances all the flavors.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk (whole or 2%)

For the Filling:
The star of the show! Chicken thighs are my absolute favorite because they stay so moist and tender, even after simmering. You can absolutely use chicken breasts if that’s what you have, just be careful not to overcook them. I love adding a medley of veggies for color and nutrition – carrots and celery are classic for a reason, and peas add a lovely pop of sweetness. Don’t skip the aromatics like onion and garlic; they build the foundation of flavor. A touch of poultry seasoning or fresh herbs like thyme and rosemary really elevates the dish.

• 2 tablespoons olive oil or butter
• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon dried rosemary (or 1 teaspoon fresh)
• 1 cup frozen peas
• Salt and freshly ground Black Pepper to taste

For the Glaze:
This is optional, but it adds such a beautiful sheen and a little extra flavor. A simple mix of melted butter and a touch of herbs is perfect.

• 2 tablespoons melted butter
• 1 teaspoon chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 400°F (200°C). While that’s warming up, grab a sturdy, oven-safe skillet or Dutch oven – a 10-inch size is usually perfect. You want something that can go from the stovetop to the oven. Drizzle in your olive oil or melt your butter. This is going to form the base for our chicken and veggies, so a good foundation is key!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Make sure it’s all nicely combined. The baking powder is what gives our dumplings their lovely lift, so don’t skimp on it, and make sure it’s not expired! We’re aiming for a light and airy texture here, so a good whisking helps aerate the flour.

Step 3: Mix Wet Ingredients

Now, pour in your milk. Whisk it gently until just combined. You don’t want to overmix the batter; just bring it together until there are no dry streaks of flour left. A few small lumps are perfectly fine, honestly. Overmixing develops the gluten too much, which can lead to tough dumplings, and we definitely don’t want that!

Step 4: Combine

In your oven-safe skillet, add the olive oil or butter and heat it over medium-high heat on the stovetop. Add your chicken pieces and season them well with salt and pepper. Cook them until they’re nicely browned on all sides – we’re not cooking them all the way through just yet, just getting some lovely color. This step adds so much depth of flavor. Now, add your chopped onion, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften. Stir in your minced garlic and cook for another minute until fragrant. Pour in the chicken broth, add the thyme and rosemary, and bring the mixture to a simmer. Let it bubble gently for about 10 minutes, allowing the chicken to cook through and the flavors to meld. Stir in the frozen peas.

Step 5: Prepare Filling

This step is technically covered in Step 4, but let’s re-emphasize it! Once your chicken is cooked through and the veggies are tender-crisp, you’ve essentially prepped your filling. Taste the broth and adjust seasoning with salt and pepper if needed. The broth should be flavorful enough to make those dumplings sing!

Step 6: Layer & Swirl

Now for the fun part – the dumplings! Take your batter and carefully dollop spoonfuls of it over the simmering chicken and vegetable mixture. You don’t need to be precise; rustic is good here! They’ll expand as they cook. You can gently swirl them in if you like, or just let them sit on top. Some people like to make little indentations for them, but I find they just nestle in beautifully on their own. Don’t overcrowd the pan too much, or the dumplings might not cook evenly.

Step 7: Bake

Transfer your skillet to the preheated oven. Bake for 20-25 minutes, or until the dumplings are puffed up, golden brown on top, and cooked through. You can test a dumpling by inserting a toothpick; it should come out clean. The aroma that fills your kitchen at this stage is absolutely divine!

Step 8: Cool & Glaze

Once they’re out of the oven, let your chicken dumplings rest for about 5-10 minutes. This allows them to settle a bit. While they’re resting, quickly mix your melted butter with chopped parsley. Drizzle this over the warm dumplings for a little extra flavor and a beautiful sheen. It’s a simple touch, but it makes a difference!

Step 9: Slice & Serve

Serve your glorious chicken dumplings directly from the skillet. Use a large spoon or a spatula to scoop out portions, making sure everyone gets plenty of chicken, veggies, and those amazing dumplings. It’s best served warm, right out of the oven. The contrast between the tender chicken and the fluffy dumplings is pure bliss.

What to Serve It With

While these chicken dumplings are a complete meal in themselves, they’re also fantastic with a few complementary sides that just elevate the whole experience. For breakfast, though it might sound unusual, a small portion of these chicken dumplings can be surprisingly comforting alongside a strong cup of coffee. Think of it as a savory start to the day! For a more leisurely brunch, I love serving these with a simple side salad dressed with a light vinaigrette to cut through the richness. A few crusty bread rolls on the side are also a must for soaking up any leftover broth – because you’ll definitely want to get every last drop! As a dessert, well, this isn’t really a dessert dish, but if you’re feeling particularly indulgent, a small dollop of sour cream or a sprinkle of chives can add a lovely tang. For cozy snacks, these chicken dumplings are perfect on their own. My kids ask for this all the time when they want something comforting after school. It’s the ultimate comfort food pairing, really. Sometimes, I’ll even serve a smaller portion alongside a more formal roast chicken dinner, as a nod to tradition and a hearty side.

Top Tips for Perfecting Your Chicken Dumplings

I’ve made this chicken dumplings recipe more times than I can count, and over the years, I’ve picked up a few tricks that I think make all the difference. First, when it comes to prepping the veggies, don’t overcook them in the initial sauté. You want them tender-crisp because they’ll continue to cook in the oven. This ensures they don’t turn to mush. For the chicken, cutting it into uniform, bite-sized pieces is important so it cooks evenly. If you’re using chicken breasts, be extra careful not to overcook them in the broth stage; a few minutes less is better than too many. When you’re mixing the dumpling batter, remember: less is more! Overmixing is the enemy of light and fluffy dumplings. Just mix until the flour is hydrated. A few lumps are fine, truly! I learned this lesson the hard way after one batch turned out a bit tough. The key to beautiful dumplings is in the resting. Let them sit on top of the simmering liquid for a minute or two before baking; this helps them set up slightly. For the swirl in the batter, don’t aim for perfection. A rustic, slightly irregular swirl looks more inviting and is completely achievable. If you want to add more veggies, think about what will hold up well in the oven – finely diced bell peppers or even some shredded zucchini (squeeze out the excess moisture first!) can work. For ingredient swaps, if you don’t have chicken broth, vegetable broth works in a pinch, though the flavor will be slightly different. And if you’re out of fresh herbs, dried ones are absolutely fine; just use about a third of the amount. Baking is also crucial: make sure your oven is properly preheated. If your dumplings are browning too quickly on top, you can tent the pan loosely with foil for the last 10 minutes of baking. The glaze is a nice touch, but if you forget or don’t have time, don’t worry about it. They’ll still be delicious!

Storing and Reheating Tips

One of the best things about this chicken dumplings recipe is how well it keeps! If you have any leftovers (which is rare in my house!), you can store them at room temperature for up to two hours. After that, it’s best to pop them into the refrigerator. I usually transfer any leftovers to an airtight container. They’ll stay good in the fridge for about 3 to 4 days. The dumplings might become a bit denser as they cool, but don’t worry, they reheat beautifully. To reheat on the stovetop, simply place the leftovers in a saucepan over medium-low heat with a splash of extra chicken broth or water. Stir gently until heated through. This method is great for restoring that lovely soupy consistency. If you’re using the microwave, cover the container loosely and heat on medium power in 30-second intervals, stirring in between, until warmed through. Be careful not to overheat, or the dumplings can get tough. For freezer instructions, I usually portion out leftovers into freezer-safe containers or bags. They should keep well in the freezer for up to 2-3 months. When you’re ready to reheat, thaw them in the refrigerator overnight, and then follow the stovetop or microwave reheating instructions. I generally avoid glazing until just before serving for the freshest taste. If you’re reheating a large batch, you can add the glaze ingredients right before serving, or skip it altogether and just enjoy the deliciousness!

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite recipe for chicken dumplings! It’s the kind of dish that feels like a warm hug, simple to make, and incredibly satisfying. I truly believe that food made with love and shared with loved ones is the best kind. This recipe has brought so much joy to my table, and I’m so excited for you to try it and make your own memories with it. If you love hearty, comforting meals, you might also enjoy my recipe for Creamy Chicken Noodle Soup or my easy Shepherd’s Pie. They’re in a similar vein of pure comfort! Don’t be afraid to put your own spin on these chicken dumplings – add your favorite herbs, a different mix of veggies, or even try a little swirl of pesto in the dumpling batter for a fun twist. I can’t wait to hear how yours turns out and what wonderful memories you create around this dish. Happy cooking, and more importantly, happy eating!

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Chicken Dumplings

A comforting and classic dish featuring tender chicken simmered in a flavorful broth, topped with fluffy, homemade dumplings.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Chicken and Broth

• 1.5 pound boneless, skinless chicken thighs cut into 1-inch pieces
• 0.5 cup onion chopped
• 0.5 cup celery stalks chopped
• 0.5 cup carrots chopped
• 6 cup chicken broth
• 2 tablespoon butter
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Dumplings

• 2 cup all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.75 cup milk
• 2 tablespoon butter melted

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 5-7 minutes.
• Add the chicken pieces to the pot and cook until lightly browned on all sides. Stir in the flour, salt, and pepper, and cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through and tender.
• While the chicken is simmering, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt.
• In a small bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Increase the heat of the chicken mixture to a gentle boil. Drop spoonfuls of the dumpling dough onto the simmering stew. Do not overcrowd the pot.
• Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. Do not lift the lid during this time.
• Serve the chicken dumplings hot.

Notes

For a richer flavor, you can add a bay leaf to the broth while it simmers. Garnish with fresh parsley if desired.