How to Make Easy, Weeknight Chicken and Dumplings (That Taste Like Grandma's) (2024)

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Kelli Foster

Kelli FosterSenior Contributing Food Editor

Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.

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updated Feb 21, 2020

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How to Make Easy, Weeknight Chicken and Dumplings (That Taste Like Grandma's) (1)

This version of chicken and dumplings starts with a couple smart shortcuts, without skimping on the rich, savory flavor and tender dumplings you expect.

Serves6Prep15 minutes to 20 minutesCook45 minutes to 50 minutes

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How to Make Easy, Weeknight Chicken and Dumplings (That Taste Like Grandma's) (2)

When it comes to comforting “bowl” foods, people tend to fall into one of three camps: team soup, team stew, or team chili. Well, I’d like to present you with a fourth option, which is where I fall: team chicken and dumplings. This hearty dish straddles the line between soup and stew, with a thickened broth, bite-size bits of chicken, a mix of vegetables, and a blanket of light and fluffy dumplings that covers the top of the pot. I feel strongly that it’s the real comfort food star of the season.

This version of the classic dish starts with a couple smart shortcuts to make it easy enough to pull off on a weeknight, without skimping on the rich, savory flavor you expect. It also delivers dumplings that promise to be tender and not gummy, all while holding their shape. Here’s how to make quick and easy chicken and dumplings.

Start with Broth and Boneless Chicken Breast

Many recipes for chicken and dumplings have you start by simmering a whole chicken or bone-in, skin-on cuts in water. There’s a time and a place for that method, and it’s not on a Wednesday night after getting home from work. To minimize the cook time and cut back on some of the prep, this version uses quick-cooking boneless chicken breasts, and replaces the water with store-bought chicken broth, which packs the dish with rich, savory flavor.

The Easiest Way to Check Dumplings for Doneness

Perhaps the trickiest part of cooking chicken and dumplings, especially if it’s your first time, is figuring out exactly when the dumplings are cooked through. To minimize confusion, I’m going to tell you all the visual cues to look for.

After the dumpling dough is mixed together, you’ll drop heaping spoonfuls onto the top of the simmering stew. Place the lid on the pot (and leave it there!), which allows the dumplings to steam until they’re tender, puffed up, and cooked through. Let them cook for 17 minutes, then open the lid and check them to see whether they need an extra two minutes of cook time. The dumplings are done when:

  • They’re about quadrupled in size. The dumplings should be swelled up against one another, blanketing the surface of the stew.
  • A toothpick inserted in the center comes out clean. If a toothpick or skewer inserted into the center of the dumpling comes out clean with no crumbs, the dumplings are cooked through. But if there’s some small crumbs stuck to the toothpick, give the dumplings another two minutes to cook.
  • Cut a dumpling in half to check the center. If you really want to be sure, remove a dumpling from the pot (go for a large one) and cut it in half. It should look cooked though, with the texture of a dinner roll. If the center looks a little raw, let the dumplings steam for another couple minutes.

4 Tips for the Best Easy Chicken and Dumplings

1. Sear the chicken, then let it finish cooking in the stew. The cubed chicken is cooked in two steps. First, it’s seared in batches in a Dutch oven until the outside is nicely browned (the meat won’t be totally cooked through yet). Then, after softening the vegetables and boiling the broth, the chicken is returned to the pot and finishes cooking while the stew simmers.

2. Mix the dumpling dough just until it comes together. After the melted butter and cream are added to the dry ingredients, stir just until the dry ingredients are incorporated and you have a soft dough. Avoid over-mixing, as it can lead to tough dumplings.

3. Leave the lid on when cooking the dumplings. I know it’s tempting to peek in and check on the dumplings, but resist the urge. You’ll get a better batch of dumplings for it. The dumplings cook by steaming, rather than boiling, in the closed simmering pot — this is what gives them a light and tender consistency. When you open the lid to the pot, all that wonderful steam escapes.

4. Avoid stirring the pot at the end of cooking. Once the dumplings are cooked, you don’t want to stir everything in the pot together, as it can break the dumplings. It’s okay to move the dumplings around, just skip the stirring.

Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell

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Here's how to make easy chicken and dumplings.

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How to Make Easy Chicken and Dumplings

This version of chicken and dumplings starts with a couple smart shortcuts, without skimping on the rich, savory flavor and tender dumplings you expect.

Prep time 15 minutes to 20 minutes

Cook time 45 minutes to 50 minutes

Serves 6

Nutritional Info

Ingredients

For the chicken:

  • 1

    large onion

  • 3

    medium carrots

  • 2

    medium stalks celery

  • 2 cloves

    garlic

  • 2 pounds

    boneless, skinless chicken breasts (about 4)

  • 2 teaspoons

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    olive oil

  • 6 cups

    low-sodium chicken broth

  • 2 teaspoons

    dried thyme

  • 3 tablespoons

    unsalted butter

  • 1/4 cup

    all-purpose flour

  • 1/2 cup

    frozen peas

  • 1/4 cup

    fresh parsley leaves

For the dumplings:

  • 4 tablespoons

    unsalted butter

  • 2 cups

    all-purpose flour

  • 1 tablespoon

    baking powder

  • 1 teaspoon

    kosher salt

  • 1 cup

    cold heavy cream

Instructions

  1. Cut the aromatics. Prepare the following, placing them all in the same bowl: Dice 1 large onion, peel and dice 3 medium carrots, dice 2 medium celery stalks, and mince 2 garlic cloves.

  2. Dry and season the chicken. Cut 2 pounds boneless, skinless chicken breasts into 1-inch cubes. Pat dry with paper towels, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

  3. Sear the chicken in 2 batches. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the chicken in a single layer and sear on two sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining chicken. The chicken will not be cooked through.

  4. Soften the aromatics. Add the onion, carrot, celery, and garlic to the pot. Add 2 teaspoons dried thyme and the remaining 1 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes.

  5. Add the butter and flour. Add 3 tablespoons unsalted butter and cook until melted. Add 1/4 cup all-purpose flour and stir to coat the vegetables. Cook until lightly browned, about 2 minutes.

  6. Add the broth. Pour in 6 cups low-sodium chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil.

  7. Return the chicken to the pot and simmer. Reduce the heat to low, return the chicken and any accumulated juices to the pot, and simmer uncovered until slightly thickened, about 10 minutes. Meanwhile, prepare the dumplings.

  8. Make the dumpling dough. Melt 4 tablespoons unsalted butter. Place 2 cups all-purpose flour, 1 tablespoon baking powder, and the remaining 1 teaspoon kosher salt in a medium bowl and whisk to combine. Add the butter and 1 cup cold heavy cream and stir with a wooden spoon until a soft dough forms.

  9. Add peas and dumplings. Stir 1/2 cup frozen peas into the stew. Drop heaping tablespoon-size portions of the dough onto the stew.

  10. Cook the dumplings. Cover and cook for 17 minutes. Uncover and check for doneness. The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more. Meanwhile, finely chop 1/4 cup fresh parsley leaves.

  11. Serve the chicken and dumplings. Divide the chicken stew and dumplings between bowls, and garnish with the chopped parsley.

Recipe Notes

Storage: Leftovers can be stored in an airtight container for up to 3 days.

At Kitchn, we know how important it is to find recipes that are worth your time. That’s why every tutorial — like this one — features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: recipes@thekitchn.com.

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How to Make Easy, Weeknight Chicken and Dumplings (That Taste Like Grandma's) (2024)

FAQs

What is the secret to perfect dumplings? ›

Don't Overwork the Dumpling Dough

First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

How do you make chicken and dumplings not bland? ›

Thyme or tarragon is good to season, with some lemon juice. The dumplings can take a spoon each of this liquor when you're making them, and you can mix in some zest too if you like. Also, people tend to discard the chicken fat, but it would make the dumplings a bit juicier if you add some.

What are the 3 components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

Why are my chicken and dumplings not fluffy? ›

If it's boiling too hard, the dumpling dough can fall apart. Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense. At least, that's the way I was taught and dumplings come out fluffy and delicious.

Which flour is best for dumplings? ›

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

Do you cook dumplings with lid on or lid off? ›

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

Can I use water instead of chicken broth for chicken and dumplings? ›

Chicken Broth Substitute: Salted Butter + Water

If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.

Do dumplings sink or float when done? ›

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

How do you keep dumplings from falling apart in chicken and dumplings? ›

Keep the heat low and keep your pot covered so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart.

What are Cracker Barrel dumplings made of? ›

The Cracker Barrel dumpling ingredients are very simple: just flour and buttermilk! The use of buttermilk adds a slight tang and a light, fluffy texture that you won't get with regular milk. The sauce, or broth, is a base of chicken stock, flavored with onions, carrots, and celery.

What do chicken dumplings contain? ›

These dumplings consist of a filling made from ground chicken, carrot, and corn, bundled in a thin dough wrapper and pan-fried. They are seasoned with plenty of aromatics and are juicy and flavorful inside and crispy on the outside. They can be served as an appetizer or a main course.

How are dumplings traditionally made? ›

Traditionally dumplings are made from twice the weight of self-raising flour to tallow, bound together by cold water to form a dough and seasoned with salt and pepper but can also be made using self-raising flour and butter. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole.

What can I add to my chicken and dumplings to make it thicker? ›

How can I thicken stove top chicken and dumplings? You can thicken this dish by adding more flour, or even cornstarch. Create a slurry with either of these ingredients and milk or water, then stir into your broth base until you get your desired consistency.

Why do my dumplings taste doughy? ›

I suspect the reason you notice a decidedly flour-y taste is because you aren't adding salt, or not using enough salt. Yes, even sweet baked goods need salt! Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough.

How long does it take to boil dumplings? ›

Carefully place the dumplings into the boiling water and boil for 20-25 minutes until they start to float. (You can boil in two batches depending on the size of your pan.) Use a slotted spoon to remove them from the water and place them on a plate. Serve hot with your preferred stew or veggies.

What keeps dumplings from falling apart? ›

And for a pork-veggie filling that's compact, cohesive, and moist—but not dense or wet—mix the meat vigorously to release myosin, a sticky meat protein that helps the filling hold together. Using just the right amount of filling helps ensure that your dumplings can form a proper seal and won't burst open while cooking.

How do I get my dumplings crispy? ›

If you want to get similar results at home, there are only two tricks you really need. First is to add a bit of extra starch to your dumplings. Dust them with cornstarch, shaking off the excess before the initial fry. Second is to use a non-stick skillet, or an extremely well-seasoned cast iron pan.

How to make dumplings more juicy? ›

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

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