This comforting chicken and dumplings recipe brings the warmth of home-style cooking to your dinner table. Tender pieces of chicken are simmered in a rich, herb-infused creamy broth, then topped with pillowy, buttery dumplings. It is the perfect hearty meal for busy weeknights, offering a savory, satisfying hug in every bowl that the whole family will love.
2 lbs chicken breast or thighs
2 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 tsp hot sauce
1 tsp Worcestershire sauce (pork-free)
1 tsp onion powder
1 tsp dried basil
1 tsp dried parsley
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp mustard powder
1/2 tsp dried sage
4 cups chicken broth
1 cup half and half
2 cups cake flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 cup cold sour cream
3/4 cup cold milk
Salt and pepper to taste
Season chicken with salt and pepper then heat olive oil in a 4.5-quart pot.
Sear chicken for 3 minutes per side until golden brown, then remove and chop into bite-sized pieces.
Melt butter in the same pot and add onion, carrots, and celery, cooking until softened.
Stir in garlic, hot sauce, Worcestershire, and all herbs, cooking for one minute.
Whisk in a little flour to coat vegetables, then gradually add chicken broth and half and half, bringing to a gentle simmer.
In a separate bowl, mix dumpling ingredients together, folding gently to keep the dough light.
Add chopped chicken back into the pot.
Drop spoonfuls of dough into the simmering liquid.
Cover tightly and simmer for 15 minutes without lifting the lid.
Check with a toothpick to ensure dumplings are cooked through and fluffy.
Ensure your sour cream and milk are cold before mixing the dumplings to keep them light rather than dense. You can substitute fresh chicken with shredded rotisserie chicken to save time.