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Chicken and Dumplings Recipe

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5 from 76 reviews

A comforting classic recipe for Chicken and Dumplings featuring tender baked chicken breasts simmered in a flavorful chicken broth with soft, pillowy homemade dumplings made from a simple flour and butter dough.

Ingredients

Scale

Chicken

  • 2–3 chicken breasts (about 3 cups cooked chicken)
  • 2 Tablespoons oil (avocado or olive oil)
  • Salt and pepper, to taste
  • 2 quarts chicken broth

Dumplings

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 Tablespoons cold salted butter, cubed
  • 1 cup milk
  • All-purpose flour for dusting and rolling

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and spray a baking sheet with nonstick cooking spray to prevent sticking.
  2. Season and bake chicken: Place the chicken breasts on the baking sheet, drizzle with 2 tablespoons of oil, and season with salt and pepper. Bake for approximately 45 minutes until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
  3. Shred cooked chicken: Remove the chicken from the oven and shred it finely using two forks to create tender chicken pieces.
  4. Heat chicken broth: Pour 2 quarts of chicken broth into a large pot and warm it on the stovetop in preparation for cooking the dumplings and chicken.
  5. Make dumpling dough: In a medium bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of baking powder. Add the cold cubed salted butter, then use your fingers, fork, or pastry cutter to blend until the mixture looks like tiny pebbles.
  6. Add milk and form dough: Pour in 1 cup of milk and mix until a soft dough forms.
  7. Roll out dough: Generously dust your counter with flour. Place the dumpling dough onto the floured surface and dust the dough with more flour to prevent sticking. Roll the dough out to about 1/4 inch thickness, adding more flour as needed to keep it from sticking to the counter or rolling pin.
  8. Cut dumplings: Using a knife or pizza cutter, cut the rolled-out dough into square pieces for the dumplings.
  9. Dust dumplings with flour: Lightly dust the dumpling squares with flour to help prevent sticking and to slightly thicken the broth when cooked.
  10. Boil broth and add chicken: Bring the chicken broth to a boil on the stove and stir in the shredded chicken pieces.
  11. Add dumplings gradually: Add the dumplings one by one into the boiling broth to avoid them sticking together, stirring frequently as you add them.
  12. Simmer dumplings: Allow the dumplings to cook for 15-20 minutes. The broth will begin to thicken from the flour on the dumplings, and the dumplings may sink as they absorb liquid.
  13. Test dumpling doneness and serve: Remove one dumpling to taste; it should no longer have a doughy texture. Once cooked through, serve the chicken and dumplings hot.

Notes

  • Baking the chicken before shredding ensures juicy and tender meat for the stew.
  • Use cold butter in the dumpling dough to create light, flaky dumplings.
  • Dusting dumplings with flour helps prevent sticking and thickens the broth naturally.
  • For added flavor, consider seasoning the chicken broth with herbs like thyme or parsley.
  • Ensure the broth remains at a gentle boil but not too vigorous to keep dumplings intact during cooking.
  • Use a rolling pin and enough flour to prevent the dough from sticking when rolling out dumplings.

Keywords: Chicken and Dumplings, Comfort Food, Classic American Recipe, Homemade Dumplings, Baked Chicken, Chicken Stew

Find it online: https://kitchenwithkai.com/chicken-and-dumplings-recipe/