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Chicken and Dumplings

Here’s a classic, simple Chicken and Dumplings comfort food dinner recipe made in a Dutch oven and done in 30 minutes!

chicken and dumplings in a pot

I love to make this kind of meal for dinner in the chilly months. There is nothing better than a nice bowl of chicken and dumplings to warm the belly and soothe the soul. This comfort food isn’t outrageously fattening. It’s a little lighter than most, which is a relief when you’re trying to eat healthy most of the time.

ingredients displayed for making chicken and dumplings

🛒 Ingredients Needed:

  • unsalted butter
  • onion
  • carrots
  • celery
  • fresh thyme
  • all purpose flour
  • low-sodium chicken broth
  • boneless, skinless chicken breast
  • fresh green beans
  • kosher salt and freshly ground black pepper
  • baking powder
  • fresh flat-leaf parsley
  • whole milk

four photos showing how to make chicken and dumplings

✏️ How to make Chicken and Dumplings:

*The complete, printable recipe is in the recipe card at the end of this post.

MAKE THE CHICKEN STEW:

  • In a medium Dutch oven, melt the butter over medium-high heat. Add the onion, carrots, celery and thyme; cook until the onion is translucent, about 4 minutes. Add the flour, and cook, stirring, for 1 minute. Gradually add the broth, stirring constantly, and bring to a boil. Add the chicken and return to a boil. Reduce the heat and simmer for 5 minutes. Stir in the green beans; season with salt and pepper.

MAKE THE DUMPLINGS:

  • In a small bowl, whisk together the flour, baking powder and salt; then whisk in the parsley. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the milk with a fork just until a dough forms. Drop the batter by heaping tablespoons on top of the stew. Cover and simmer just until the dumplings are cooked through, about 12 minutes. Garnish with chopped parsley.

pot of chicken and dumplings

➡️ Tips and Substitutions:

  • Use leftover turkey in this recipe in place of chicken.
  • Play around with the vegetables in this one, and use the veggies you prefer.
  • Add a little cream to the stew to make it super creamy and rich.

ladling out chicken and dumplings from pot

✔️ How to Store:

This is a recipe that I feel like is best if you make it and serve it the same day. Leftovers may be kept in a sealed container in the refrigerator for a few days.

two bowls and a pot of chicken and dumplings

❤️ What I Love About This Recipe:

  1. This is the best recipe to make on a cold rainy or snowy day!
  2. Unlike some other chicken and dumpling recipes I’ve tried, the dumplings are delicious in this one.
  3. I love that there is no heavy cream in the broth.

bowl of chicken and dumplings

Favorite Comfort Food Dinner Recipes:

chicken and dumplings in a pot

Chicken and Dumplings

RecipeBoy.com (shared from the One Pot cookbook by Martha Stewart)
Perfect dinner for a chilly day!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 356 kcal

Ingredients
  

CHICKEN STEW:

  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 3 large carrots, cut into ½-inch pieces
  • 2 large celery stalks, thinly sliced
  • 2 teaspoons chopped fresh thyme
  • cup all purpose flour
  • 3 cups low-sodium chicken broth
  • pounds boneless, skinless chicken breast, cut into ¾-inch pieces
  • ½ pound fresh green beans (trimmed), cut into 1-inch pieces
  • kosher salt and freshly ground black pepper

DUMPLINGS:

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped fresh flat-leaf parsley (plus more, for garnish)
  • 2 tablespoons cold unsalted butter
  • ½ cup whole milk

Instructions
 

MAKE THE CHICKEN STEW:

  • In a medium Dutch oven, melt the butter over medium-high heat. Add the onion, carrots, celery and thyme; cook until the onion is translucent, about 4 minutes. Add the flour, and cook, stirring, for 1 minute. Gradually add the broth, stirring constantly, and bring to a boil. Add the chicken and return to a boil. Reduce the heat and simmer for 5 minutes. Stir in the green beans; season with salt and pepper.

MAKE THE DUMPLINGS:

  • In a small bowl, whisk together the flour, baking powder and salt; then whisk in the parsley. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the milk with a fork just until a dough forms. Drop the batter by heaping tablespoons on top of the stew. Cover and simmer just until the dumplings are cooked through, about 12 minutes. Garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 356kcalCarbohydrates: 31gProtein: 27gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 88mgSodium: 738mgPotassium: 734mgFiber: 3gSugar: 5gVitamin A: 6666IUVitamin C: 10mgCalcium: 113mgIron: 3mg
Keyword chicken, dumplings
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