Why You’ll Love this Comforting Chicken and Dumplings
When the temperatures drop and comfort food cravings hit, nothing satisfies quite like a bowl of homemade chicken and dumplings. I’m obsessed with this recipe because it strikes the perfect balance between effort and reward—ready in under an hour but tasting like it simmered all day.
The fluffy, pillowy biscuit dumplings soak up that herb-infused broth while chunks of tender chicken and colorful veggies make every spoonful satisfying. Can you think of anything more comforting?
The half-and-half added at the end gives it that velvety richness that elevates this from simple soup to soul-warming meal. Trust me, you’ll be scraping the bowl.
What Ingredients are in Comforting Chicken and Dumplings?
The beauty of chicken and dumplings lies in its straightforward ingredient list—most of which you probably already have in your pantry and refrigerator. This recipe combines simple vegetables, tender chicken, and store-bought biscuits (yes, we’re taking that shortcut!) to create something that tastes like it came straight from grandma’s kitchen.
The herbs add that wonderful aromatic quality, while the half-and-half brings everything together with a touch of creaminess that makes this dish utterly irresistible.
- 4 carrots, cut into 1/2 inch pieces
- 3 medium onions, cut into eighths
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 (14 1/2 ounce) cans chicken broth
- 1 pound chicken cutlets, cut into 1-inch pieces
- 2 tablespoons finely grated carrots
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon dried marjoram, crumbled
- 1/8 teaspoon pepper
- 1 (7 1/2 ounce) package refrigerated biscuits
- 1/4 cup half-and-half
- 1 tablespoon chopped parsley
When shopping for this recipe, quality does matter for a few key ingredients. Try to find chicken cutlets that look plump and fresh—they’ll be more tender and flavorful in the final dish.
For the refrigerated biscuits, any standard brand will work perfectly, though I personally prefer the buttermilk variety for an extra hint of tanginess.
And while dried herbs work wonderfully here (and are called for in the recipe), you could substitute fresh thyme and marjoram if you happen to have them growing in your garden—just triple the amount to account for the difference in potency.
How to Make this Comforting Chicken and Dumplings
Making this chicken and dumplings recipe is wonderfully straightforward, even for those who might consider themselves kitchen-shy.
You’ll begin by sautéing 4 carrots (cut into 1/2-inch pieces) and 3 medium onions (cut into eighths) in 2 tablespoons of butter in a medium saucepan for about 3 minutes. This step is essential for developing flavor—you want the onions to soften but not brown.
Once your vegetables have softened slightly, sprinkle them with 3 tablespoons of all-purpose flour and stir to combine. This creates the base for your thickened broth, so make sure to cook this mixture for a full minute to remove any raw flour taste.
Next comes the liquid magic. Stir in 2 cans of chicken broth (14 1/2 ounces each), 1 pound of chicken cutlets (cut into 1-inch pieces), 2 tablespoons of finely grated carrots, and your herbs—1/2 teaspoon each of crumbled thyme and marjoram, plus 1/8 teaspoon of pepper. The combination creates a fragrant base that will soon envelop those fluffy dumplings.
Bring this mixture to a boil, then lower the heat and let it simmer for about 5 minutes until the mixture has thickened slightly.
Now for the star of the show: slice your refrigerated biscuits (one 7 1/2 ounce package) in half and drop them gently on top of the simmering broth. Let them cook uncovered for 10 minutes, then cover tightly and simmer for another 10 minutes. The steam will help those dumplings puff up beautifully, becoming tender and fluffy.
When everything’s done, move the dumplings to one side of the pan and drizzle in 1/4 cup of half-and-half. Finish with a sprinkle of 1 tablespoon chopped parsley, and you’ve got comfort in a bowl. Who knew something so satisfying could come together in about 40 minutes?
Comforting Chicken and Dumplings Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s talk about ways to make this chicken and dumplings your own.
You can swap chicken cutlets for rotisserie chicken or turkey leftovers—less work, more flavor.
Vegetable options? Try adding peas, celery, or even mushrooms to the mix.
Don’t have refrigerated biscuits? Make your own dumplings from scratch with flour, baking powder, and butter.
For herbs, rosemary or sage work beautifully in place of thyme and marjoram.
And if you’re dairy-free, coconut milk makes a surprisingly delicious substitute for half-and-half.
The broth can be enriched with white wine or a splash of sherry.
What to Serve with Comforting Chicken and Dumplings
While chicken and dumplings stands beautifully on its own as a complete meal, pairing it with complementary sides can elevate your dining experience.
I love serving mine with a crisp green salad dressed simply with vinaigrette—the brightness cuts through the rich, savory broth.
Crusty bread works wonders for sopping up any remaining sauce, a move I never regret.
For vegetables, roasted Brussels sprouts or steamed green beans add color and nutrition without competing with our star dish.
And for drinks? A chilled white wine or sparkling water with lemon completes the spread.
Trust me, your guests will appreciate these thoughtful pairings.
Final Thoughts
As I reflect on this chicken and dumplings recipe, I’m struck by how something so simple can bring such profound comfort. The tender chunks of chicken swimming in savory broth, alongside those pillowy biscuit dumplings—it’s like a warm hug on a cold day.
I’ve made this countless times, tweaking herbs and playing with veggies, but always return to this version. The marriage of thyme and marjoram creates that unmistakable homey aroma that fills the kitchen.
Isn’t it funny how food memories stick with us? This dish reminds me of rainy Sundays and family gatherings—simple ingredients transformed into something magical.
Comforting Chicken and Dumplings
Ingredients
Equipment
Method
- In a medium saucepan, melt butter over medium heat. Add the chopped carrots and onions, sautéing for about 3 minutes until slightly softened but not browned.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute to remove the raw flour taste.
- Gradually stir in the chicken broth, then add the chicken pieces, grated carrots, dried thyme, dried marjoram, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes until slightly thickened.
- Slice the refrigerated biscuits in half and gently drop them on top of the simmering broth. Cook uncovered for 10 minutes.
- Cover the pan tightly and continue to simmer for another 10 minutes until the dumplings are fluffy and cooked through.
- Push the dumplings to one side of the pan and stir in the half-and-half.
- Sprinkle with chopped parsley before serving.
