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A green bowl filled with homemade chicken and dumplings topped with cracked black pepper.

Homemade Chicken and Dumplings

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Description

This Homemade Chicken and Dumplings recipe features tender chicken, with soft and fluffy dumplings, in a creamy, flavorful gravy.

Ingredients

Scale
  • 2 bone-in chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 yellow or white onion, minced
  • 3 cloves garlic, minced
  • 1 stalk celery, cut into three pieces
  • 2 bay leaves
  • 5 cups chicken stock, plus
  • 1 cup heavy whipping cream
  • 1 tablespoon Better Than Bouillon Roasted Chicken Base
  • Cracked black pepper, for garnish

For the Dumplings

  • 2 cups self-rising flour
  • 1/2 teaspoon salt
  • 2 tablespoons cold butter, diced
  • 3/4 cup cold milk

Instructions

  1. Pat the chicken breasts dry. Combine the flour, salt, and garlic powder in a bowl or plate. Dredge the chicken in the flour to coat.
  2. Heat the oil and butter in a Dutch oven or deep pot. Lightly brown the chicken on all sides. Remove onto a plate.
  3. Add the minced garlic, onion, celery, and bay leaves to the pot. Sauté for a few minutes.
  4. Add the chicken back to the pot. Pour in the chicken stock.
  5. Bring to a boil. Turn down the heat to medium and cook until the chicken is tender, about 20 minutes.
  6. While the chicken is cooking, prepare the dumpling dough. In a bowl, add the flour and salt. Toss in the cold, diced butter and incorporate it into the flour with your hands until the butter is fully incorporated.
  7. Slowly add in the milk to form a soft dough. If the dough is too wet, add a touch more flour. If too dry, incorporate a touch more milk.
  8. Turn the dough out onto a flat, floured surface. Roll to 1/4″ thickness. Using a knife or pizza cutter, cut the dough into 3/4″ squares. Toss the dumplings in the extra flour on the work surface.
  9. Once the chicken is fully cooked, remove and shred it. Remove the bay leaves and celery from the pot.
  10. Pour in the heavy cream and add the chicken base. Allow to heat through. Add the shredded chicken back to the pot. 
  11. If needed, add in a touch more chicken stock.
  12. Slowly add the dumplings with the extra flour into the pot. Gently stir. Cover and cook the dumplings on medium until they are no longer doughy, about 15 minutes. Stir occasionally.
  13. Taste for salt.
  14. Ladle into bowls and sprinkle with cracked black pepper.
  15. ENJOY!

Equipment

Notes

  • Use bone-in chicken and brown on both sides to add more flavor and depth to the broth.
  • Easily substitute the bone-in chicken breasts with chicken thighs or boneless chicken breasts.
  • If using a shredded rotisserie chicken, skip browning the chicken. 
  • Don’t overcook the chicken to prevent it from becoming tough. Cook until just tender.
  • Use cold butter and milk when making the dumplings.
  • Slowly incorporate the milk into the flour to make the dumpling dough. If the dough is too wet, slowly incorporate more flour. If the dough is to dry, add a touch more milk. 
  • Roll the dumplings to an even 1/4-inch thickness for consistent cooking.
  • Toss the dumplings in flour to help thicken the broth as they cook.
  • If needed, add a touch more stock to the pot after simmering the chicken.
  • Simmer the dumplings gently instead of boiling to prevent them from falling apart.
  • Taste the broth after cooking the dumplings and adjust the seasoning as needed.
  • Add vegetables like carrots, peas, or green beans, if desired.
 
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: American

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Find it online: https://www.charlottefashionplate.com/recipes/homemade-chicken-and-dumplings/