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? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Why are my chicken and dumplings not fluffy? ›

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

What are the three components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

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

So that they cook perfectly, the dumplings need to steam, so cover the pot with its lid. Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam.

How to give dumplings more flavor? ›

A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients. Cold butter or margarine is cut into the flour mixture to bind the dry ingredients together. It also keeps the dumplings light and tender. Whole milk helps create a smooth, moist dough.

Why do my dumplings taste bland? ›

If it tastes bland before you stuff it into the wrapper, it will be even more tasteless as a dumpling, as the wrappers will mute the flavor slightly. Depending on what your filling is, and if you don't want to taste it raw, you can perform a “spot test” and cook a tablespoon of filling to test the seasoning.

Should I cook dumplings covered or uncovered? ›

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

What makes chicken and dumplings tough? ›

The chicken isn't tough/overcooked: It's never brought to a full boil (this is what makes chicken tough). The diced/uncooked chicken is added to the soup just before the dumplings are added and are gently simmered for 15 minutes to allow them to finish cooking.

Are dumplings supposed to float in chicken and dumplings? ›

The dumplings will float to the top of the broth, even though at first they may plop under the broth. It's okay if they cook on top of the chicken pieces.

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.

What is hidden in dumplings? ›

Some families hide a coin inside one or more of the jiaozi, so someone may bite into something hard and discover a gold or silver coin inside their dumpling. Whoever finds the dumpling with the coin has good luck and will be lucky in the upcoming year.

What is the best flour for dumplings? ›

The two flours I used are the King Arthur all purpose flour and the Hill Country all purpose, and you wont believe it but the cheap flour made way better dough, it was much more delicate, easier to work with, texture wasn't tough after the boiling.

Why are my dumplings hard and not fluffy? ›

The trickiest part of the dumplings remaining fluffy lies with the cooking time. If the dumplings are cooked for too long, then they will become hard. If they are cooked and allowed to remain in the heated environment – in the hot liquid or covered in the hot pot, then the dumpling will contract and get hard.

Why are my chicken and dumplings watery? ›

Why is my chicken and dumplings watery? If you follow our One-Pot Chicken and Dumplings recipe, the liquid for the chicken and dumplings should be rich and comforting, not watery. Adding too much liquid, whether that is water or broth, is the main reason the dish would be watery.

Why isn t my chicken and dumplings thick? ›

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.

How to cook dumplings perfectly? ›

Method
  1. Place your pan on medium heat. When hot, add 2 tablespoons of oil to a non-stick pan. ...
  2. Place an even layer of frozen dumplings in pan. ...
  3. Pour in some water, enough to reach about 1/2 - 3/4 up the sides of the dumplings.
  4. Cover and cook for about 10 minutes on medium to high heat or until the water.

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

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

What is the secret ingredient in dumplings movie? ›

Mei cooks her some special dumplings which she claims to be effective for rejuvenation. She tells Mrs. Li that the secret ingredient for her rejuvenating dumplings is unborn fetuses imported from an abortion clinic in Shenzhen, where she used to work.

Why do my dumplings fall apart when I cook them? ›

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

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