Description
A comforting homemade Chicken and Dumplings recipe featuring tender chicken simmered in a creamy herb-infused broth topped with fluffy biscuit dumplings made from scratch. Perfect for a hearty family meal on a chilly day.
Ingredients
Scale
For the Chicken and Broth
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
For the Biscuit Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or as needed)
Instructions
- Prepare the Chicken and Broth: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook for 6-7 minutes until browned. Remove chicken and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 4-5 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Simmer the Broth: Pour in chicken broth and bring to a simmer. Stir in heavy cream, dried thyme, dried parsley, salt, and pepper. Let the mixture simmer gently for 10 minutes to develop flavor.
- Make the Biscuit Dumpling Dough: In a large bowl, whisk together flour, baking powder, salt, garlic powder, and dried thyme. Add cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add Milk: Gradually pour in milk, stirring just until combined. The dough should be thick and slightly sticky but manageable.
- Return Chicken to Pot: Add the browned chicken back into the pot with the simmering broth and vegetables.
- Drop Dumplings: Using a spoon, drop spoonfuls of biscuit dough onto the hot simmering broth without overcrowding, leaving space between dumplings.
- Cook Dumplings: Cover the pot with a tight-fitting lid and cook for 15-20 minutes on low heat, until the dumplings are puffed up and a toothpick inserted into the center comes out clean.
- Serve: Ladle the chicken, creamy broth, vegetables, and biscuit dumplings into bowls and serve immediately while hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the dish will be less rich.
- You can add extra herbs like rosemary or sage to enhance flavor.
- If you prefer gluten-free, use a gluten-free baking mix to make the dumplings.
- Be careful not to lift the lid while dumplings are cooking to maintain steam and help them rise perfectly.
- Leftovers keep well in an airtight container refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
