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Easy Fluffy Southern Chicken and Dumplings

Close-up of fluffy dumplings submerged in creamy sauce with pieces of seasoned chicken in a white bowl, featuring chicken and dumplings.
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Make classic, comforting Southern chicken and dumplings on the stovetop in under an hour. This recipe yields tender chicken in a creamy broth topped with soft, fluffy dumplings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1 cup cold water mixed with 2 tablespoons cornstarch (slurry)
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 minute.
  4. Slowly whisk in the chicken broth, thyme, salt, and pepper until smooth. Bring the mixture to a simmer.
  5. Return the browned chicken to the pot. Reduce the heat to low, cover, and let it simmer gently for 10 minutes.
  6. While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until a soft, slightly sticky dough forms. Do not overmix.
  9. Increase the heat under the stew to a gentle boil. Drop the dumpling dough by rounded tablespoons directly onto the simmering liquid, leaving a small space between each piece. Do not crowd the pot.
  10. Cover the pot tightly and reduce the heat to maintain a steady, gentle simmer. Cook for 15 minutes without lifting the lid.
  11. After 15 minutes, remove the lid. Stir in the heavy cream and the cornstarch slurry. Simmer uncovered for 2 more minutes until the broth thickens slightly.
  12. Serve immediately while the dumplings are soft.

Notes

  • For the fluffiest dumplings, make sure your baking powder is fresh and do not overmix the dough.
  • If you prefer a thicker broth, add a little more cornstarch slurry until you reach your desired consistency.
  • You can substitute chicken thighs for breasts for richer flavor.

Nutrition

Find it online: https://eatableempress.com/easy-fluffy-chicken-and-dumplings-recipe/