Chicken and Dumplings

This Old-Fashioned Chicken and Dumplings recipe is easy and cozy. Flat strips of soft dough cook gently in a flavorful broth alongside tender chicken.

This recipe is a classic, simple Southern chicken and dumplings dish that delivers comforting, homey vibes in every bite. You’ll make flat dumpling strips that gently cook in a rich chicken broth with shredded, tender chicken. It’s the kind of soul-warming meal that feels like a hug on a chilly day.

Below, you’ll find all the details you need to get this meal on your table easily: a clear ingredient list, detailed step-by-step instructions with helpful photos showing the dough prep, cutting, and simmering process, plus smart tips and swaps. This recipe serves about 6 hungry folks and will take around 1 hour and 20 minutes from start to finish.

• Clear amounts for every ingredient and a full recipe card for super quick access.
• Photo guides walking you through cooking the chicken, making the dumplings, and finishing the dish.

• FAQs and notes answering your questions like using rotisserie chicken or chicken thighs, adding extra veggies, and storing leftovers.

Why You’ll Love This Recipe

Nothing quite says comfort food like a warm bowl of chicken and dumplings, right? This dish is a go-to for warming up and feeling cozy on those cold, blustery days. If you want to save some time, try my Crock Pot Chicken and Dumplings recipe for an easy, hands-off version. For another cozy slow-cooker classic, Crock-Pot Chicken Noodle Soup delivers the same from-scratch comfort.

Ingredients You’ll Need

• 2–3 chicken breasts (about 3 cups cooked) — bone-in or boneless; or substitute chicken thighs if you prefer dark meat
• 2 Tablespoons oil (olive or avocado)
• Salt and pepper, to taste
• 2 quarts chicken broth
• 2 cups all-purpose flour (for the dumplings)
• ½ teaspoon baking powder
• 2 Tablespoons cold salted butter, cubed
• 1 cup milk (whole milk recommended; 2% works too)
• Additional all-purpose flour for dusting the counter and rolling out the dumplings

Step-by-Step Instructions

1. Preheat oven to 350°F and spray a baking sheet with nonstick cooking spray.
2. Place chicken breasts on the baking sheet, drizzle with oil, and season with salt and pepper.
3. Bake chicken until internal temperature reaches 165°F (about 45 minutes).
4. Shred the cooked chicken with two forks or a stand mixer.
5. Pour chicken broth into a large pot and warm on the stovetop.
6. In a medium bowl, combine all-purpose flour and baking powder, then add cold cubed salted butter.
7. Work the butter into the flour with a fork, pastry cutter, or fingers until the mixture resembles coarse crumbs.
8. Pour in milk and mix until a soft dough forms.
9. Dust the countertop generously with flour, transfer the dough to the counter, and dust the top with more flour.
10. Roll the dough to about 1/4-inch thickness, adding flour as needed to prevent sticking.
11. Cut the rolled dough into squares using a knife or pizza cutter.
12. Dust the cut dumplings lightly with flour to prevent sticking and help thicken the broth.
13. Bring the warmed chicken broth to a rolling boil, add the shredded chicken, and stir.
14. Add dumplings to the boiling broth one at a time, stirring frequently to keep them from sticking together.

15. Simmer and cook the dumplings 15–20 minutes, until the broth thickens and dumplings are tender; remove a dumpling to test for doneness.

    

Serving Ideas and Helpful Tips

This classic chicken and dumplings dish is delicious on its own, but a side of flaky biscuits or crusty French bread is perfect for soaking up every last bit of broth. A classic spinach salad or steamed green beans add a nice balance and fresh crunch to the meal.

Variations, Substitutions, and Add-Ins

Feel free to switch up the protein with chicken thighs for juicier meat or even use leftover rotisserie chicken for quick assembly. For extra flavor, add herbs like thyme or parsley to the broth. You can add frozen peas, diced carrots, or celery to the simmering broth for a veggie boost. For gluten-free dumplings, try a gluten-free flour blend but adjust the liquid as needed; for especially light, pillowy results, see our guide to easy, fluffy homemade dumplings.

Make-Ahead, Storage, and Reheating

If you have leftovers, store your chicken and dumplings in an airtight container in the fridge. Because the dumplings soak up the broth, they might get a bit soft and thick overnight. When reheating, add a splash of chicken broth or water to loosen it back up and warm gently on the stove to keep that perfect texture.

You can prep the dumpling dough a day ahead and keep it covered in the fridge. When you’re ready to cook, just roll it out and cut it fresh. Also, cooking and shredding the chicken early makes dinner time a breeze. Keep the broth warm, then toss in fresh dumplings when you’re ready to eat.

Common Questions and Answers

Can I use chicken thighs or other dark meat?

Definitely! Feel free to use whichever cut your family prefers. Chicken thighs work beautifully and are super flavorful. Or, you can grab a rotisserie chicken from the store to cut down on prep time without sacrificing taste.

What can I serve with Chicken and Dumplings?

I love pairing this with some crusty French bread or flaky biscuits to soak up that delicious broth. For a veggie side, a simple green salad or steamed green beans make a great balance—or try Easy Air Fryer Radishes for a quick, light option.

What is a “flat” dumpling?

If you didn’t grow up eating this style of chicken and dumplings, you might recognize it from spots like Cracker Barrel. Instead of fluffy drop dumplings, these are simple, flat strips designed to soak up all that tasty broth. It’s a humble, comforting style that’s very much about the flavor.

Can I add vegetables?

You can absolutely add veggies if you like! This traditional recipe skips them, but peas and carrots or even some celery would work well if you want a bit more color and nutrition.

Could I use a rotisserie chicken?

Yes! Using a rotisserie chicken is such a great timesaver and it tastes fantastic in this dish. Just shred it and add it right to the broth.

Can I boil the chicken instead?

Sure thing! You can boil chicken directly in your broth on the stovetop for a simple way to cook and flavor your stock. You could even boil a whole chicken in water to make homemade broth—this Homemade Chicken Noodle Soup shows the method—if you want to get extra old-school.

How do I store leftovers?

Chicken and dumplings are best enjoyed fresh the day you make them. If you need to save some for later, keep it covered in the fridge. Just know the dumplings will soak up broth over time and might get a bit gummy.

Ingredients Needed: (See Recipe Card Below For the Full Recipe)

• chicken breasts – go for bone-in or boneless, or swap in chicken thighs if you prefer more juicy dark meat
• chicken broth – use low or no sodium if you watch salt, or make homemade chicken broth to really boost the flavor
• all purpose flour – I’m a fan of White Lily flour, but any all-purpose flour will work just fine
• baking powder – make sure yours is fresh or the dumplings won’t rise nicely
• salted butter – real butter is key here, no margarine substitutes please!
• milk – whole milk is my top pick for tender dumplings, but 2% works too

• Can I use chicken thighs or other dark meat? Yes! Thighs or dark meat work beautifully and add extra flavor.
• Can I speed this up with rotisserie chicken? Absolutely, shredded rotisserie chicken is a great shortcut!
• What does “flat” dumpling mean? These are simple, rolled and cut dough strips, not fluffy drop dumplings, meant to soak up broth.
• Can I add vegetables? You sure can! Peas, carrots, or celery are tasty additions.
• How do I store leftovers? Store in the fridge in a sealed container; reheating with extra broth helps maintain texture.