Chicken and Dumplings is a comforting, hearty dish that’s perfect for cozy nights in or a family dinner. With tender chicken thighs simmered in a savory gravy, topped with light and fluffy dumplings, this homemade classic is a bowl of comfort in every bite. It’s an ideal recipe to make when you want something warm, satisfying, and sure to please everyone at the table.

Why You’ll Love This Recipe

Chicken and Dumplings is the epitome of comfort food. The combination of tender, juicy chicken thighs and rich, flavorful gravy creates a filling base that is perfectly complemented by the soft, fluffy dumplings. It’s easy to make, requires minimal ingredients, and everything comes together in one pot. Whether you’re looking to warm up on a chilly evening or serve a delicious meal for the whole family, this dish ticks all the boxes. Plus, it’s budget-friendly and can easily be doubled or halved to fit your needs.

Ingredients

For the Chicken and Gravy:

4 boneless, skinless chicken thighs (about 1 lb.)
1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
¼ cup all-purpose flour
4 tablespoon butter
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon freshly cracked black pepper
2 cups chicken broth
1 cup whole milk
½ teaspoon salt

For the Dumplings:

1 cup all-purpose flour
1.5 teaspoon baking powder
1 teaspoon dried parsley
½ teaspoon sugar
½ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon freshly cracked black pepper
½ cup milk
2 tablespoon butter, melted

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chicken and Gravy:

Heat olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add chicken thighs and brown them on each side, about 3-4 minutes per side. The chicken does not need to be cooked through, just browned. Transfer the browned chicken to a clean bowl.
In the same skillet, add diced onion and minced garlic. Sauté over medium heat until the onions soften, about 5 minutes. Scrape the browned bits off the bottom of the skillet as the onions cook.
Add diced carrots and celery to the skillet and sauté for another 5 minutes.
Add butter and flour to the skillet, stirring until the butter melts and forms a paste with the flour. Continue stirring for about 2 minutes.
Stir in dried parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk. Turn the heat to medium-high and bring the mixture to a simmer, allowing it to thicken into a gravy.
Dice the browned chicken and return it to the skillet with the gravy and vegetables. Cover and let the chicken simmer in the gravy on medium heat while you prepare the dumplings.

For the Dumplings: 7. In a separate bowl, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and black pepper. 8. Pour in the milk and melted butter, stirring until just combined into a soft, scoopable batter. Avoid overmixing. 9. Remove the lid from the chicken and gravy mixture, and drop the dumpling batter onto the simmering gravy in 2 tablespoon dollops (about 12 dumplings). 10. Ensure the gravy is still simmering, then cover the skillet and let the dumplings cook for 15 minutes. They should double in size and become fluffy in the center. 11. Serve hot and enjoy!

Servings and Timing

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Storage/Reheating

Leftover Chicken and Dumplings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over medium heat, stirring occasionally, or microwave in individual servings. You may need to add a splash of milk or chicken broth to loosen up the gravy as it can thicken when stored.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but chicken thighs are recommended for their tenderness and flavor. If you use chicken breasts, be sure not to overcook them to avoid dryness.

2. Can I make this dish ahead of time?

Yes, you can prepare the chicken and gravy ahead of time and store it in the refrigerator. Just make the dumplings fresh before serving.

3. Can I freeze this dish?

While the chicken and gravy can be frozen, the dumplings might not retain their fluffy texture once reheated. If freezing, I suggest freezing the chicken and gravy separately from the dumplings.

4. Can I use dairy-free milk in this recipe?

Yes, you can substitute dairy-free milk, such as almond milk or coconut milk, in place of whole milk.

5. Can I add other vegetables to this dish?

Absolutely! Feel free to add other vegetables like peas, potatoes, or green beans to suit your taste.

6. How can I make this recipe spicier?

You can add a pinch of red pepper flakes or a diced chili pepper to the gravy to give it a little heat.

7. Do I have to brown the chicken first?

Browning the chicken adds extra flavor to the dish, but if you're short on time, you can skip this step and cook the chicken directly in the gravy.

8. Can I use frozen vegetables?

Yes, you can use frozen carrots, peas, and other vegetables instead of fresh ones. Just make sure to thaw them before adding to the skillet.

9. Can I make this recipe in a slow cooker?

Yes, you can make the chicken and gravy in a slow cooker. Brown the chicken first, then place everything in the slow cooker and cook on low for 4-6 hours. Add the dumplings about 30 minutes before serving.

10. Can I use a different type of flour for the dumplings?

You can substitute whole wheat flour or gluten-free flour for the all-purpose flour, though the texture may differ slightly.

Conclusion

Chicken and Dumplings is the perfect recipe for a cozy, comforting meal that’s easy to prepare and full of flavor. With tender chicken, savory gravy, and fluffy dumplings, this dish is sure to become a family favorite. Whether for a weeknight dinner or a weekend meal, it’s a heartwarming option that delivers on both taste and satisfaction. Enjoy every bite of this classic comfort food!