Homemade chicken and dumplings is the kind of meal that warms the whole house and feels like a hug from grandma. It’s cozy and satisfying, perfect when you want a bowl that tastes like time and care went into it.
If you enjoy comforting meals, try my lima beans, jambalaya, or red beans & rice for more soul-warming dishes.
Ingredient Breakdown
Chicken & Broth
- Olive Oil – For searing the chicken and building flavor.
- Boneless Skinless Chicken Thighs – Stay juicy and tender as they simmer.
- Cajun Seasoning – Adds warmth and a subtle kick.
- Butter – Forms a rich base for the vegetables and broth.
- Yellow Onion, Carrots & Celery – The classic trio that gives sweetness, texture, and depth.
- Black Pepper – Balances the creaminess with a little bite.
- Poultry Seasoning – Provides familiar, comforting chicken-soup aroma.
- Flour – Thickens the broth to a silky consistency.
- Chicken Broth – The savory foundation of the dish.
- Fresh Thyme – Adds a light herbal layer to the broth.
- Bay Leaf – Gives subtle background depth.
- Heavy Cream – Optional; enriches the broth for a creamier result.
Dumplings
- Flour – The base for fluffy dumplings.
- Baking Powder – Helps dumplings rise and stay tender.
- Salt – Seasons the dough so it isn’t bland.
- Buttermilk – Adds a touch of tang and keeps dumplings soft.
- Melted Butter – Adds richness and keeps dumplings moist.
FAQs for homemade chicken and dumplings
Yes. Chicken thighs stay juicier, but you can use breast—just avoid overcooking so it doesn’t dry out. Alternatively, cook and shred the chicken separately and add it to the broth toward the end.
Refrigerate leftovers in an airtight container for up to four days. Reheat gently on the stove or in the microwave to preserve texture.
Yes, but dumplings tend to soften after thawing. For best results, freeze the broth and chicken without the dumplings, then make fresh dumplings when reheating.
Homemade Chicken and Dumplings
Ingredients
- Olive oil
- 1 lb Boneless Skinless Chicken Thighs
- ½ tablespoon Cajun seasoning
- 3 tablespoons Butter
- ¾ cup Yellow Onion, diced
- ¾ cup Carrots, diced
- ¾ cup Celery, diced
- Black pepper
- 1.5 teaspoons Poultry seasoning
- 3 tbsp Flour
- 3.75 cups Chicken Broth
- Fresh Thyme
- 1 Bay leaf
- ¼ cup heavy cream (optional)
Dumplings:
- 1 cup Flour
- 1 tsp Baking powder
- Pinch of Salt
- ½ cup Buttermilk
- 1 tbsp unsalted butter, melted
Instructions
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Heat a dutch oven over medium-high. Season the chicken thighs with Cajun seasoning.
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When the pot is hot, add the olive oil and sear the chicken about 3 minutes per side to brown. It will finish cooking in the broth. Remove and set aside.
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Reduce heat to medium and melt the butter. Add the onions, carrots, and celery. Cook until the onions are translucent and vegetables soften. Season with pepper and poultry seasoning and stir.
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Whisk in the flour gradually and cook it for about 3 minutes. Slowly pour in the chicken broth while whisking until smooth. Add thyme and bay leaf, then bring to a boil over medium-high heat.
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While the liquid heats, cut the chicken into bite-size pieces. Add the chicken to the pot, stir to combine, then reduce heat to low.
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Make the dumpling dough: whisk flour, baking powder, and salt in a bowl. Stir in the buttermilk and melted butter, adding a tablespoon more buttermilk if the dough seems dry. Mix gently—do not overmix.
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Portion the dough with a cookie scoop or spoon into small pieces and drop them around the pot so they’re spaced out.
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Cover, set heat to medium-low, and simmer for 15 minutes. Remove the lid, stir in heavy cream if using, gently press dumplings into the broth, and simmer another 5 minutes.
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Remove from heat, ladle into bowls, and enjoy.
Video
Nutrition
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Carbohydrates: 39g
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Protein: 27g
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Fat: 23g
Nutrition information is automatically calculated and should be treated as an approximation.
Additional Info
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