Comforting Chicken And Dumplings Recipe

Some meals just scream comfort food, whether it is a salty fried treat or a warm, wholesome dish. In the case of this comforting chicken and dumplings recipe, it's undeniably the latter. A savory stock loaded with tender chicken, dumplings, and a few vegetables is about nourishing as it gets. Recipe developer Erin Johnson shares, "Chicken and dumplings was a common Sunday supper for me growing up, and I love to make it on cold days or whenever I want a meal that feels like home."

Whatever you grew up eating, we guarantee that this dish will become a new favorite. This recipe requires a few hands-on steps, but there's nothing too complicated. Think of it as the ideal indoor activity when the cold weather rolls in. Plus, if you're cooking for one or two people, you'll be set with at least an extra meal from the leftovers. You'll be able to relax into the coziness of this comforting chicken and dumplings dish.

For this recipe, you'll need two bone-in chicken breasts (make sure to leave the skin on for flavor) and some salt and pepper to season. For the stock, chop some ribs of celery, carrots, and an onion. Herbs de Provence infuse plenty of nuance to the dish thanks to the blend of rosemary, basil, marjoram, and thyme, among others. "If you don't have herbs de Provence you can substitute poultry seasoning," Johnson advises and notes, "just be sure to look and see if it contains salt and adjust accordingly."

You'll also need chicken broth — packaged is totally fine since the various ingredients will add layers of flavor. Finally, flour and salted butter are used to make the dumplings. 

Start by seasoning the chicken with ½ teaspoon each of salt and pepper. Place a large Dutch oven or pot on the stovetop and cook the chicken breasts skin side down. Cook them until the skin is nice and crispy and the fat is rendered. Then, transfer the chicken breasts to a plate and set it aside.

Next, add the chopped celery, carrots, and onion into the pot, and cook them while stirring until the onions have softened. Sprinkle in salt and pepper to taste, as well as the herbs de Provence. Johnson comments that "the amount of salt you need varies based on the brand of broth you use," and recommends to "start with half of the specified amount and add more to taste if you need to."

Pour the chicken broth into the pot with the vegetables, and give the contents a good stir. Then, transfer the chicken breasts back into the pot and increase the burner heat until the stock comes to a boil. At this point, decrease the heat and cook the chicken for 20 or so minutes until it is fully cooked.

Once the chicken is ready, transfer it to a plate and shred the meat, leaving the bones and skin aside. Ladle 1 cup of broth from the pot into a measuring cup and turn the burner up to high. Add the flour and butter to a bowl, then pour in ¼ cup of broth at a time as you mix. 

Keep mixing until a smooth dough comes together. Johnson notes, "You may not need the full cup." She points out that "Many recipes for dumplings use water," and explains, "I find that the dish is more flavorful if I use the cooking liquid." Sprinkle some flour on a flat surface and roll out the dough until it is very thin. Then, run a knife along the surface to cut it into squares. 

Toss the squares of dough back into the pot — the contents should be at a rapid boil. Cook the dumplings for 10 to 12 minutes, then mix the shredded chicken back into the pot. Feel free to adjust the consistency here. Johnson suggests, "If you prefer a thicker broth, you can add either heavy cream or a cornstarch slurry at the end."

Serve a hearty bowl of chicken and dumplings and savor the flavor-heavy dish. Johnson notes that leftovers "[keep] in the fridge for up to three days."