Description
Easy Homemade Chicken and Dumplings is a comforting Southern-style meal made with tender roasted chicken, a creamy savory broth, vegetables, and fluffy homemade dumplings. It is hearty, cozy, and perfect for a warm family dinner.
Ingredients
For the Chicken
- 3 bone-in, skin-on chicken breasts, about 2 pounds total
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Sauce
- 2 tablespoons butter
- 1 tablespoon avocado oil
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 bay leaves
- 3 cloves fresh garlic, minced or finely chopped
- 5 tablespoons all-purpose flour
- 6 cups chicken broth
- 1/4 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 3/4 cup buttermilk or milk
Instructions
Roast the Chicken
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Place the chicken breasts on the baking sheet with the skin side facing up.
- Drizzle the chicken with avocado oil and season evenly with salt and pepper.
- Roast for about 45 to 55 minutes, or until the chicken is cooked through and no longer pink in the center.
- Remove the chicken from the oven and discard the skin and excess fat.
- Shred the chicken using two forks and set aside.
Prepare the Sauce
- Melt the butter and avocado oil in a large pot over medium-low heat.
- Add the celery, carrots, and garlic.
- Cook for about 8 minutes, stirring frequently, until the vegetables begin to soften.
- Add the bay leaves and flour.
- Stir and cook for about 2 minutes to cook the flour.
- Gradually add the chicken broth and bring the mixture to a simmer.
- Continue cooking for 8 to 10 minutes, until the broth thickens slightly.
- Add the shredded chicken and heavy cream.
- Taste and season with additional salt and black pepper as needed.
Make the Dumplings
- While the broth is coming back to a simmer, combine the flour, baking powder, and salt in a medium bowl.
- Stir to combine.
- Add the eggs and buttermilk or milk.
- Stir just until the ingredients come together and no raw flour remains. Avoid overmixing.
- Once the broth has simmered for 8 to 10 minutes, drop tablespoon-sized portions of the dumpling dough into the pot.
- Leave plenty of space between the dumplings because they will expand as they cook.
- Cover the pot and simmer over low heat for 15 minutes.
- Ladle the chicken and dumplings into bowls and serve warm.
Notes
- Serve the chicken and dumplings warm in deep bowls with plenty of broth and dumplings.
- Add a sprinkle of fresh parsley for color if desired.
- Serve with a simple green salad, roasted vegetables, or steamed green beans.
- For extra richness, add a small pat of butter to each serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat gently on the stovetop over low to medium heat, adding a splash of chicken broth if the mixture becomes too thick.
- You can also reheat individual portions in the microwave, stirring carefully between intervals.
- The dumplings will continue absorbing liquid as they sit, so adding extra broth when reheating helps restore the original consistency.
- For best texture, avoid boiling the leftovers vigorously because the dumplings can become overly soft.