Chicken and Dumplings
About This Chicken and Dumplings Recipe
This Chicken and Dumplings recipe is one of the richest, coziest, most comforting dishes I’ve been making for over a decade. The original version came from Saveur more than 10 years ago, and over the years I’ve adjusted it to make it even more flavorful, more gluttonous, and honestly — easier. It’s hearty, deeply savory, packed with chicken, vegetables, bacon, and fluffy buttermilk dumplings that simmer right on top.
Like most fall and winter comfort foods, this dish gets better every single day as the flavors meld together. I’ve been eating it four days in a row and it’s pure heaven. If you want to see the original version by Andrea Reusing, you can click the link below — but this is my personal perfected version ; )
For the original recipe by Andrea Reusing: Click here
Why You’ll Love This Recipe
Extremely rich, hearty, and comforting
Makes a big batch (8+ servings)
Perfect for cold-weather, Sunday dinners, or meal prep
Uses chicken thighs for extra tenderness and flavor
Buttermilk dumplings simmer right in the broth- amazing texture!
Gets better every day as leftovers
Flexible — easy to customize the veggies, herbs, or aromatics
Ingredients You’ll Need
Boneless, skinless chicken thighs
Bacon (slab or thick-cut)
Canola oil
Thyme
Garlic
Carrots, celery, onions
Bay leaf
All-purpose flour
White wine
Baking powder & baking soda
Unsalted or salted butter
Buttermilk
Parsley or green onions
Chicken broth
Salt & black pepper
How to Make It
Cook the bacon until crisp, then brown the chicken in the rendered fat. Sauté the vegetables with thyme and bay leaves until soft and golden. Add flour to form a roux, then deglaze with white wine. Pour in the chicken broth, return the chicken and bacon, and simmer. Make the dumpling dough by mixing dry ingredients, then stirring in buttermilk, butter, and herbs. Drop the dumpling batter over the simmering stew, cover, and cook until fluffy and fully set.
Tips for Success
Brown the chicken well — it adds depth and richness
Dice the vegetables for a more classic stew texture
Use salty bacon for extra flavor
Don’t rush the vegetable sauté — golden = flavor
Keep your dumpling dough thick, not runny
Drop dumplings in large spoonfuls for fluffy, tender tops
Don’t lift the lid while dumplings cook
Add more broth if you want the stew saucier
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but thighs stay much more tender. If using breasts, cut into slightly larger chunks so they don’t dry out.
Can I make the dumplings ahead of time?
The dumpling dough is best mixed right before cooking. You can whisk the dry ingredients ahead.
Can I use store-bought biscuits instead of dumplings?
You can, but it won’t taste as homemade. This buttermilk dumpling dough is worth the 5 minutes to mix.
Why did my dumplings come out dense?
This usually happens when:
The dough is overmixed
The lid is lifted while cooking
The liquid isn’t simmering properly
Mix gently and cook covered.
Can I make this in a Dutch oven?
Yes — it’s the ideal pot for this recipe because it holds heat evenly.
Can I freeze chicken and dumplings?
You can freeze the stew portion, but dumplings become mushy after thawing. Freeze without dumplings, then make a fresh batch when reheating.
Why is my stew too thick?
Add extra broth or a splash of water until the consistency is where you want it. This dish naturally thickens as it sits.
Can I skip the wine?
Yes — substitute chicken broth with a little lemon juice. The flavor will be slightly less complex but still delicious.
What to Serve With Chicken and Dumplings
A big green salad
Roasted Brussels sprouts or broccoli or any kind of vegetable
Mashed Potatoes or potatoes in general
Other Recipes You’ll Love
Chicken & Dumplings Recipe
Ingredients
- 3 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- Kosher salt & freshly ground black pepper
- 12 oz bacon, cut into slivers
- 2 teaspoons dried thyme
- 5 cloves garlic, chopped
- 5 medium carrots, diced
- 5 stalks celery, diced
- 2 large yellow onions, diced
- 2 bay leaves
- ⅔ cup all-purpose flour
- 2 cups white wine
- 5 cups chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 tablespoons salted butter, melted and slightly cooled
- ¾ cup buttermilk (add extra if dough feels dry)
- ½ cup sliced green onions
Instructions
- In a large, wide pot or Dutch oven over medium heat, cook the bacon until crisp, 8–10 minutes. Transfer the bacon to a plate, leaving about 1/2 (3+ tablespoons) of the rendered fat in the pot.
- Once hot, season the chicken with salt and pepper and brown it in batches until golden. Transfer to a plate and set aside.
- Add the thyme, carrots, celery, onions, and bay leaves into the pot. Cook, stirring occasionally, until the vegetables are soft and lightly browned, about 15-20 minutes. Add in garlic and cook until fragrant, about 2 minutes.
- Sprinkle in ⅔ cup flour and cook for 1 minute, stirring to coat the vegetables.
- Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 1 minute.
- Whisk in the chicken broth, then return the browned chicken and cooked bacon to the pot. Season with salt and pepper to taste.
- Reduce the heat to medium-low, cover partially, and simmer for 20 minutes.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper. Add in the buttermilk, melted butter, and green onions. Stir just until a thick batter forms. Add a splash more buttermilk if the mixture looks dry — it should be scoop-able, not runny.
- Uncover the stew and drop the dumpling batter in large spoonfuls over the surface of the simmering stew.
- Cover the pot and let the dumplings steam for 20–25 minutes, without lifting the lid, until they are puffed and cooked through.
- Remove bay leaves, ladle the stew into bowls, and top with fluffy dumplings.
- This dish gets even better the next day as the broth thickens and flavors deepen.
- Enjoy the coziest, richest bowl of Chicken & Dumplings!
