There’s something incredibly comforting about a bowl of homemade Creamy Chicken and Dumplings. This classic comfort food combines tender chicken, fluffy dumplings, and a rich, velvety sauce that’ll warm you from the inside out. I’ve perfected this recipe through countless iterations, focusing on creating the perfect balance of flavors while keeping the process straightforward and achievable for home cooks.
Ingredients
For the Chicken and Sauce:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup cold butter, cubed
- 3/4 cup cold milk
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then cook until golden brown, about 5-6 minutes. Remove and set aside.
- In the same pot, melt butter and add onions, carrots, and celery. Cook until vegetables soften, about 5 minutes. Add garlic and cook for another minute.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually pour in chicken broth while stirring continuously to prevent lumps. Add thyme and bring to a simmer.
- Return chicken to the pot and stir in heavy cream. Reduce heat to medium-low and let simmer for 10 minutes.
- Meanwhile, prepare the dumplings: Whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Stir in cold milk until just combined.
- Drop dumpling dough by spoonfuls onto the simmering stew. Cover and cook for 15-18 minutes, or until dumplings are cooked through.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8 people
Recipe Notes
- Keep the lid closed while the dumplings cook – no peeking! The steam is crucial for proper dumpling texture.
- For extra-fluffy dumplings, make sure your milk and butter are very cold when preparing the dumpling dough.
- If the sauce is too thick, thin it with additional chicken broth. If too thin, simmer uncovered for a few extra minutes.
- This dish freezes well without the dumplings. When reheating, make fresh dumplings for the best results.
- For a time-saving option, you can use rotisserie chicken – just skip the first cooking step and add the shredded chicken when returning the meat to the pot.
This Creamy Chicken and Dumplings recipe is perfect for those cozy nights when you want something hearty and satisfying. The combination of tender chicken, perfectly cooked vegetables, and pillowy dumplings in a rich, creamy sauce makes this a go-to comfort food dish that’ll have everyone asking for seconds.
Creamy Chicken and Dumplings
This classic comfort food combines tender chicken, fluffy dumplings, and a rich, velvety sauce that'll warm you from the inside out.
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots sliced
- 3 celery stalks chopped
- 4 garlic cloves minced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup cold butter cubed
- 3/4 cup cold milk
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then cook until golden brown, about 5-6 minutes. Remove and set aside.
- In the same pot, melt butter and add onions, carrots, and celery. Cook until vegetables soften, about 5 minutes. Add garlic and cook for another minute.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually pour in chicken broth while stirring continuously to prevent lumps. Add thyme and bring to a simmer.
- Return chicken to the pot and stir in heavy cream. Reduce heat to medium-low and let simmer for 10 minutes.
- Meanwhile, prepare the dumplings: Whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Stir in cold milk until just combined.
- Drop dumpling dough by spoonfuls onto the simmering stew. Cover and cook for 15-18 minutes, or until dumplings are cooked through.
