This Chicken and Dumplings recipe has been a warm anchor for many of our chilly evenings. I first created this version one rainy Sunday when I wanted something that reminded me of my grandmother without copying any single family recipe. The first spoonful brought back the feeling of a kitchen filled with steam and laughter. Tender pieces of chicken swimming in a creamy, seasoned broth with pillowy dumplings on top make every bite comforting and complete. The texture contrast between the silky broth and the light dumplings is what keeps everyone coming back for seconds.

I discovered that a few small techniques change the whole experience. Searing the chicken briefly adds a depth of flavor and a hint of color, while a simple roux built from butter and flour gives the liquid the right body to carry vegetables and herbs. Using cold sour cream in the dumplings produces a tender interior without being gummy. Over the years this has become our family favorite for weekend suppers and for sending to neighbors when they need a little comfort. It is forgiving, adaptable, and always feels like a hug in a bowl.

Ingredients

• Chicken: Use 2 pounds of bone-in, skinless chicken breasts or thighs for the most flavor. Bone-in pieces add depth to the broth. If you prefer convenience, use cooked shredded chicken; add it near the end to warm through.
• Butter and aromatics: Five tablespoons of butter give a rich foundation. Choose unsalted butter to control seasoning. Combine with diced yellow onion, carrots, and celery for classic mirepoix flavor.
• Seasonings: A balanced mix of dried herbs and spices including onion powder, dried basil, parsley, thyme, rosemary, mustard powder, sage, and ground pepper creates a layered savory profile. Worcestershire and a touch of hot sauce lift the savory notes.
• Liquid: Use 4 and a half cups of chicken broth plus 1 and a half cups of half and half for a creamy mouthfeel. A chicken bouillon cube is optional if your broth is mild and you want extra umami.
• Dumplings: Two cups of cake flour or all-purpose flour with baking powder and baking soda produce light dumplings. Cold sour cream is key for tender texture. Melted butter and cold milk bring the dough together without overworking it.

Instructions

Sear the Chicken:Season the chicken on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a four and a half quart pot over medium high heat. Add the chicken and sear for about 3 minutes per side until golden. The inside will remain undercooked. Remove and let rest for 10 minutes, then remove bones and cut into bite sized pieces. Searing adds Maillard flavors that deepen the finished broth.Prepare Vegetables and Start the Roux:Reduce heat to medium and melt 5 tablespoons of butter in the same pot. Use a spatula to scrape up the browned bits. Add the diced onion, carrots, and celery and cook for five minutes until softened but not browned. Stir in 3 minced garlic cloves, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce, then add the combined dried seasonings. Sprinkle in one third cup of flour and toss to coat. Cook for two minutes, stirring, to remove raw flour taste.Build the Broth:Slowly add 4 and a half cups of chicken broth in small splashes while stirring constantly to avoid lumps. Once incorporated, add 1 and a half cups of half and half the same way and dissolve a bouillon cube if using. Add three quarters cup of frozen peas and bring the pot to a gentle simmer. Simmer uncovered while you prepare the dumpling dough, tasting and adjusting seasoning as needed.Make the Dumplings:In a medium bowl whisk 2 cups of flour with 2 teaspoons baking powder, one half teaspoon baking soda, 1 teaspoon salt, one half teaspoon garlic powder, and 2 teaspoons sugar. Add three quarters cup cold sour cream, one quarter cup cold milk, and 4 tablespoons melted butter. Fold gently until combined. Do not overmix; a few streaks of flour are fine to ensure light dumplings.Cook Dumplings and Finish:Add the cut chicken and any juices back to the pot. Using a small cookie scoop or spoon, place dumplings into an even layer on top of the simmering liquid. Spoon a tablespoon of broth over each dumpling, cover tightly, and raise heat slightly to maintain a very gentle simmer. Steam for 15 minutes without lifting the lid. Test with a toothpick; it should come out clean. Garnish with chopped parsley and serve immediately.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to three days. To freeze, cool completely and separate the broth and chicken from dumplings. Place broth and chicken into freezer safe containers leaving headspace. Freeze up to three months. When reheating frozen broth, thaw overnight in the refrigerator and reheat gently on low, stirring to recombine. Make fresh dumplings when serving to keep them light and fluffy. Use glass or BPA free plastic containers and label with date for best practice.

Ingredient Substitutions

If you do not have half and half, use whole milk with an extra tablespoon of butter for richness or use a mix of milk and evaporated milk. For dairy free, substitute coconut cream or a dairy free creamer and replace sour cream with a thickened dairy free yogurt. Swap cake flour for all purpose flour with a tablespoon less liquid if needed. Use boneless chicken if you prefer convenience, but simmer the bones in broth first if you want the extra depth of flavor.

Serving Suggestions

Serve bowls topped with chopped fresh parsley and cracked black pepper. Pair with a simple green salad or roasted root vegetables. For a heartier meal, add crusty bread to soak up the creamy broth. A squeeze of lemon or a drizzle of hot sauce on top brightens the flavors. For a holiday table, present in a large warmed tureen for family style serving and garnish with extra herbs for color.

Cultural Background

This style of chicken and dumplings is rooted in American comfort cooking with influences from European dumpling traditions. It evolved as a way to stretch simple pantry ingredients into a filling meal. Regional variations exist across the United States with some versions steaming dumplings on top and others dropping dough into a boiling stock. Herbs and thickness of the broth vary, reflecting local produce and family preferences.

Seasonal Adaptations

In spring add fresh peas and chopped asparagus just before serving. In autumn substitute squash for carrots and finish with a touch of sage. For winter, keep the half and half for richness and add parsnips for earthiness. Summer versions can be lightened with milk and more herbs. Small changes to vegetables and herbs keep this dish suitable year round.

Meal Prep Tips

Prepare the mirepoix and chop vegetables ahead and store in the refrigerator for up to two days. Make and freeze the broth and shredded chicken in portioned containers. When you have less time, use pre-cooked rotisserie chicken and finish with fresh dumplings for a quick, fresh finish. Use labeled containers and a small cookie scoop to freeze dumpling dough for quick reheating as individual portions.

There is a quiet joy in serving a pot of this to people you care about. It is simple, adaptable, and reliably comforting. Try making it once and then tweak the seasonings to make it unmistakably yours.