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Perfect Chicken & Dumplings

Warm, hearty, and full of flavor, this Perfect Chicken & Dumplings Recipe brings comfort straight to your table. Made with juicy chicken simmered in a rich homemade broth and topped with soft, buttery dumplings, it’s the perfect balance of savory goodness and cozy nostalgia. Every spoonful feels like a warm hug — perfect for weeknights, chilly evenings, or anytime you crave classic Southern comfort food.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 6

Ingredients

For the Chicken Stew

  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter
  • 2 ½ lbs bone-in chicken pieces thighs, drumsticks, or mixed
  • Salt and freshly ground black pepper to taste
  • 1 cup chopped celery
  • 2 cups diced carrots
  • 3 cloves garlic minced
  • 1 ½ tbsp fresh thyme leaves or 1 ½ tsp dried thyme
  • 3 bay leaves
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 10 cups low-sodium chicken broth
  • 1 tsp sherry optional

For the Dumplings

  • 2 ¼ cups all-purpose flour divided
  • ½ cup cornmeal
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 6 tbsp unsalted butter melted
  • ¾ cup buttermilk room temperature
  • 2 tbsp minced fresh parsley plus more for garnish

Instructions

  • Sear the chicken: In a large Dutch oven, heat olive oil and butter over medium-high heat. Season chicken with salt and pepper, then brown on both sides until golden, about 3–4 minutes per side. Transfer to a plate.
  • Sauté vegetables: Add celery, carrots, and garlic to the same pot. Cook for 4–5 minutes until softened and fragrant.
  • Build flavor: Stir in thyme, bay leaves, garlic powder, and onion powder. Add chicken back to the pot.
  • Simmer broth: Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 40 minutes until chicken is tender and cooked through.
  • Remove chicken: Take out the chicken pieces and discard skin and bones. Shred the meat and return it to the pot.
  • Prepare dumpling dough: In a bowl, whisk together 2 cups flour, cornmeal, baking powder, baking soda, and parsley. Stir in melted butter and buttermilk until combined (do not overmix).
  • Thicken broth (optional): If you prefer a thicker stew, whisk ¼ cup flour with ¼ cup broth and stir into the pot.
  • Add dumplings: Drop spoonfuls of dough gently onto the simmering stew. Cover and cook for 15–20 minutes without lifting the lid.
  • Finish and serve: Remove bay leaves, taste for seasoning, and garnish with fresh parsley. Serve hot and enjoy!

Notes

  • For richer flavor: Add a splash of cream or a pat of butter just before serving.
  • Shortcut: Use rotisserie chicken and reduce simmer time by 20 minutes.
  • Dumpling texture: Keep the lid closed while cooking — steam makes them fluffy.
  • Storage: Refrigerate leftovers up to 4 days or freeze for up to 2 months.
  • Serving idea: Serve with crusty bread or a side of green beans for a balanced meal.