Old-Fashioned Chicken and Dumplings — The Ultimate Comfort Food
Ingredients (with roles explained)
For the Chicken
| Ingredient | Quantity | Role |
|---|---|---|
| Boneless, skinless chicken breasts and/or thighs | 2 lbs, cut into 1½” pieces | Provides the primary protein and body — thighs add more flavor and moisture; breasts keep it lean. |
| All-purpose flour | 1/2 cup (for dredging) | Lightly coats the chicken to promote browning and help thicken the sauce. |
| Olive oil | 2 tbsp, divided | Used for browning the chicken and sautéing vegetables; contributes flavor and heat transfer. |
The Sauce
| Ingredient | Quantity | Role |
|---|---|---|
| Butter | 2 tbsp | Adds richness and mouthfeel; helps sauté vegetables with depth. |
| Large carrots | 2, peeled & diced | Sweetness and texture; balances savory broth. |
| Celery stalks | 2, diced | Aromatic base note (classic mirepoix) that brightens the stew. |
| Large onion | 1, diced | Builds savory foundation and natural sweetness when softened. |
| Bay leaves | 2 | Introduce subtle herbal depth to the broth. |
| Dried thyme | 1/2 tsp | Earthy, savory aroma that complements chicken. |
| Garlic | 2 cloves, minced | Pungent aromatics — adds savory umami background. |
| Chicken broth | 5–6 cups | The liquid backbone; choose good-quality broth for best flavor. |
| Heavy cream | 1/2 cup | Finishes the sauce with silkiness and slight richness (optional for lighter versions). |
| Frozen peas | 1 cup, thawed | Bright color and a pop of sweetness; added at the end to stay tender. |
The Dumplings
| Ingredient | Quantity | Role |
|---|---|---|
| All-purpose flour | 1 1/2 cups | Structure for dumplings — provides the body that puffs when steamed. |
| Baking powder | 2 tsp | Leavening agent that makes dumplings light and fluffy. |
| Salt | 1/2 tsp | Seasons the dumplings from the inside out. |
| Buttermilk | 3/4 cup | Adds tenderness and subtle tang; reacts with baking powder to help lift. |
| Eggs | 2 | Bind the dough and enrich texture for tender dumplings. |
Salt & pepper — to taste (for seasoning the chicken and sauce).
Step-by-Step Instructions
- Season & dredge the chicken. Pat the chicken pieces dry and season generously with kosher salt and freshly ground black pepper. Toss the pieces in 1/2 cup flour until lightly coated — this helps with browning and slightly thickens the broth later.
- Brown the chicken. In a large pot or Dutch oven over medium-high heat, add 1 tablespoon olive oil. When shimmering, add the floured chicken in a single layer (work in batches if needed). Brown until golden on the outsides, about 3–5 minutes. The chicken does not need to be fully cooked. Remove to a plate and set aside.
- Sauté the vegetables. Reduce heat to medium and add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the same pot. Add diced carrots, celery, and onion. Sauté until softened and translucent, about 5 minutes. Stir occasionally and scrape up browned bits for added flavor.
- Build the broth. Add 5–6 cups chicken broth to the pot, then stir in 1/2 teaspoon dried thyme and 2 bay leaves. Return the browned chicken (and any juices) to the pot. Raise to a gentle simmer and allow to cook until the chicken is nearly cooked through, about 8–10 minutes depending on piece size.
- Finish the sauce base. Stir in 1/2 cup heavy cream and 1 cup thawed frozen peas. Taste and adjust seasoning with kosher salt and freshly ground black pepper. Keep the liquid at a gentle simmer — you want it steaming but not a rapid boil (which can make dumplings tough).
- Prepare the dumpling dough (while broth simmers). In a medium bowl combine 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Make a well and add 3/4 cup buttermilk and 2 eggs. Stir gently until just combined — the batter should be soft and slightly sticky. Do not overmix.
- Drop dumplings into simmering broth. Using a tablespoon or small cookie scoop, drop mounds of dough onto the simmering surface, leaving space between each for expansion. The broth should still be at a gentle simmer.
- Steam the dumplings. Cover the pot tightly, reduce heat to low, and let cook undisturbed until dumplings are puffy and cooked through, about 12–15 minutes. Resist the urge to lift the lid while they cook — trapped steam is what makes them light and airy.
- Finish & serve. Remove bay leaves, give the pot a gentle stir to nestle dumplings, and serve immediately — ladle chicken, dumplings, and plenty of sauce into bowls. Garnish with fresh chopped parsley if desired.
Pro Tips for Perfect Chicken and Dumplings
- Use a mix of thighs and breasts — thighs add flavor and stay moist; breasts keep it lean.
- Don’t overbrown the chicken. Aim for golden color; overbrowning can make the exterior tough and use up fond you want for the broth.
- Gentle simmering is crucial. Dumplings rise best when steamed in a low, steady heat — a rolling boil will make them dense.
- Adjust thickness: If the broth is too thin, remove dumplings and simmer to reduce; if too thick, add a splash of broth or cream.
- Make dumplings larger for a more rustic, hearty bite — or smaller for delicate dumplings that puff quickly.
- Leftovers: Dumplings absorb liquid — store separately if possible, or reheat gently with a bit of extra broth to restore sauciness.
Serving Suggestions
- Simple sides: Serve with buttery mashed potatoes or crusty country bread to soak up the rich sauce.
- Greens: A crisp green salad with a tangy vinaigrette cuts the richness beautifully.
- Vegetable sides: Roasted green beans, sautéed spinach, or glazed carrots pair well.
- Finish: Sprinkle with chopped fresh parsley or chives and a grind of black pepper for brightness.
Why this recipe is loved
The magic is the combination of a savory, comforting broth and fluffy homemade dumplings that steam to a tender perfection. It’s forgiving, adaptable, and perfect for using pantry staples. The method balances flavor development (browning and aromatics) with simple technique (gentle steaming) to create a dish that feels like home in every bite.
