I’m thoroughly obsessed with this Chicken and Dumplings recipe. It’s some serious comfort food. I’m talking tender chicken thighs and colorful vegetables in a rich, creamy gravy, all topped with fluffy homemade dumplings that are seasoned all the way through. Eating a bowl of this feels like being wrapped up in a big warm hug, and it’s made 100% from scratch for only $1.18 per serving. 🙌 Ugh, brb, I need to make another batch because my mouth is WATERING.
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“This is one of the first recipes I made from Budget Bytes. It is so simple and so delicious. I made a big pot of it on a family vacation to Colorado recently and everyone loved it including the picky cousins 10/10.”
Devin
A From-Scratch Classic Made Simple
Chicken and dumplings can take on many forms, but my version here uses fluffy drop dumplings rather than the thick, noodle-like kind. I brown chicken thighs in a deep skillet and use all those savory bits stuck to the pan to build the creamy herb gravy. Then I spoon the soft homemade dumpling dough right on top. I like using drop dumplings to keep the method beginner-friendly because there’s no rolling, cutting, or shaping, and aside from the mixing bowl, everything in this easy recipe cooks in one pan! The covered skillet traps steam, giving the dumplings soft, fluffy tops and tender bottoms flavored by the gravy underneath. By the time I lift the lid, the chicken is tender, the gravy is rich and creamy, and the whole skillet is ready to ladle straight into bowls. YUM.
Tips for Fluffy Dumplings
- Double check your baking powder is fresh! Expired baking powder is one of the biggest reasons these dumplings won’t turn out fluffy. Check the date on the container first, or test it by adding ½ teaspoon of baking powder to ¼ cup of hot water. It should fizz vigorously right away. If it barely bubbles, I know it’s time to replace it!
- Make sure the dumpling batter is moist enough. It should be a soft, sticky, scoopable dough. If it’s too dry, the dumplings won’t be able to puff up as much. I spoon and level the flour rather than scooping it directly from the bag so I don’t accidentally add too much.
- Make sure the gravy is simmering before adding the dumplings. The dumplings need the steam action from the simmering gravy to cook and fluff up. Avoid overcooking the dumplings by simmering them until they’ve doubled in size (about 15 minutes). Any longer and they can become gummy or disintegrate into the gravy instead of staying light and fluffy.
- Don’t make the dumplings too big. I drop the dough into the gravy in 2 Tbsp portions. They’ll double in size as they cook, and larger dumplings will take longer to cook through.
- Keep the lid on the pot the entire time the dumplings are cooking. This holds in the steam and ensures they cook from all sides.
Dumpling Variations!
I use a “drop biscuit” style dumpling for this recipe, where the dough is simply dropped into the simmering gravy. They’re quick, easy, simple to season, and turn out wonderfully fluffy, but here are several other popular variations you can try:
- Pre-Made Biscuits: For a quick shortcut, cut refrigerated biscuits into evenly-sized smaller pieces and arrange them over the simmering gravy. Cover and steam until the biscuits are puffed and no longer doughy in the center. The cooking time will depend on the size and brand of biscuit.
- Biscuit Mix: Skip the from-scratch dumplings listed below and use a pre-made biscuit mix, like Bisquick, to make your biscuit/dumpling topping. Drop it over the simmering gravy in 2 Tbsp portions, then cover and cook until fluffy!
- Thick Noodles: Either make your own homemade thick noodles or “sliders” to simmer in the gravy, or buy a pre-made dried “dumpling noodle”. The noodles will absorb more liquid as they cook, so you may need to add up to 1 additional cup of chicken broth. Follow the package directions and simmer until tender.
Chicken and Dumplings
Cost $7.12 recipe / $1.18 serving
Ingredients
Chicken and Gravy
- 4 chicken thighs (boneless, skinless, (about 1 lb.) $3.48*)
- 1 Tbsp olive oil ($0.22)
- 1 yellow onion (diced, $0.70)
- 2 garlic cloves (minced, $0.16)
- 2 carrots (diced, $0.31)
- 2 ribs celery (diced, $0.20)
- 4 Tbsp butter ($0.50)
- ¼ cup all-purpose flour ($0.04**)
- 2 cups chicken broth ($0.26***)
- 1 cup whole milk ($0.18****)
Gravy Seasonings
- 1 tsp dried parsley ($0.10)
- ½ tsp dried thyme ($0.05)
- ½ tsp dried rosemary ($0.05)
- ½ tsp dried sage ($0.05)
- ½ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.02)
Dumplings
- 1 cup all-purpose flour ($0.18)
- 1½ tsp baking powder ($0.09)
- 1 tsp dried parsley ($0.10)
- ½ tsp granulated sugar ($0.01)
- ½ tsp salt ($0.02)
- ⅛ tsp garlic powder ($0.02)
- ⅛ tsp black pepper (freshly cracked, $0.02)
- ½ cup milk ($0.09)
- 2 Tbsp butter (melted, $0.25)
Video
Instructions
Chicken and Gravy
- Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
- After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
- Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about 5 minutes more.
- Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about 2 minutes.
- Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
- Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.
Dumplings
- To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
- Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
- Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 Tbsp dollops. You should get about 12 dumplings.
- Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure they're simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Also, check that the thickest chicken pieces have reached 165°F. Serve hot and enjoy!
See how we calculate recipe costs here.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Chicken and Dumplings step-by-step photos
Brown the chicken: Add 1 Tbsp olive oil to a large deep skillet and heat over medium. Once hot, add four boneless, skinless chicken thighs to the pan and allow them to brown very well on each side. The chicken doesn’t need to cook through at this point, just make sure it gets very brown. Remove the browned chicken to a clean cutting board and set aside.
Sauté the veggies: Add 2 minced cloves of garlic and 1 diced yellow onion to the skillet and sauté over medium heat until the onions are softened. Add 2 diced carrots and 2 diced celery stalks and continue to sauté over medium for 2-3 minutes more.
Make the gravy: Add 4 Tbsp of butter and ¼ cup of all-purpose flour to the skillet. Continue to stir and cook over medium heat. The butter will melt and combine with the flour to create a sort of paste that coats the vegetables. Continue to cook this mixture for about two minutes more.
Add 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ½ tsp salt, ¼ tsp pepper, 2 cups chicken broth, and 1 cup milk to the skillet. Whisk the ingredients together, making sure to dissolve any browned bits from the bottom of the skillet. Turn the heat up to medium-high and allow this mixture to come back up to a simmer, at which point it will thicken into a gravy.
Once the mixture has thickened to a gravy, dice the chicken thighs and stir them back into the skillet. Cover with a lid and allow the chicken to simmer in the gravy while you prepare the dumplings.
Make the dumplings: Stir together 1 cup all-purpose flour, ½ tsp salt, 1½ tsp baking powder, ⅛ tsp garlic powder, ⅛ tsp pepper, 1 tsp dried parsley, and ½ tsp sugar in a bowl. Melt 2 Tbsp butter and combine it with ½ cup milk. Pour the milk mixture into the flour mixture.
Stir the wet and dry ingredients together until it forms a soft, sticky dough. It should be soft enough that you can easily scoop it with a spoon.
Make sure the gravy is fully simmering, then drop the dumpling dough into the gravy in 2 Tbsp portions. The dumplings will expand quite a bit as they steam, so don’t worry that they don’t fully cover the surface.
Simmer: Place the lid on the skillet and allow the dumplings to steam in the simmering gravy for 15 minutes without lifting the lid. Make sure the gravy is simmering the whole time. After 15 minutes they should be about double in size. Cut one open to make sure it’s fluffy all the way through.
Serve hot and enjoy! (shown garnished with parsley for color)
How to Serve Chicken and Dumplings
Chicken and dumplings can absolutely stand alone as a filling weeknight dinner. But when I serve it for a chilly Sunday supper or need to stretch it further for extra people, I’ll add a simple vegetable side and, sometimes, an inexpensive loaf of bread. A store-bought sourdough or crusty French loaf is an easy choice, but when I’m really going for the cozy vibes, I make our homemade soda bread. It’s really easy to mix up the dough as the chicken browns, then it can bake while you finish the gravy and dumplings.
For a veggie side, I usually go with my oven roasted broccoli. I’ll pop it in the oven once I’ve sautéed the carrots and celery, then let it roast as I finish the main dish. Or for something even quicker, air fryer Brussels sprouts or steamed green beans are both easy options that cook in less than 10 minutes!
Prep it Ahead!
Though I DO love leftovers of this recipe, it is best cooked just before serving because the dumplings are fluffiest when freshly steamed. To get a head start, you can dice the onion, carrots, and celery and combine the dry dumpling ingredients up to 2 days in advance. Refrigerate the vegetables in an airtight container and keep the dry mixture covered at room temperature until you’re ready to cook!
Storage & Reheating
Let any leftovers cool, then divide them into single-serving airtight containers and refrigerate for 3-4 days. The dumplings will absorb some of the gravy as they sit, so I find they’re a little less fluffy and the gravy will become thicker, but the flavor is still fantastic.
Reheating
Reheat individual portions in the microwave until hot throughout, stirring gently around the dumplings as needed. You can also warm the leftovers in a saucepan over medium-low heat. If the soup has thickened more than you’d like, stir in some milk or chicken broth to loosen it.
Freezing
You can also freeze chicken and dumplings for 2-3 months. Once the leftovers have cooled completely, transfer them to airtight freezer-safe containers. Thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave, then heat until hot throughout. Just note the dumplings will be softer after freezing and thawing!
Try These Cozy Chicken Recipes Next:
- Our Chicken Stew is another hearty one-pot dinner with tender chicken and vegetables simmered in a thick, herb-seasoned gravy.
- When I want something a little lighter but every bit as nostalgic, I make this Chicken Noodle Soup with vegetables, egg noodles, and a savory homemade broth.
- This Chicken Pot Pie tucks chicken and colorful vegetables into a rich gravy beneath a flaky crust. It’s a true cold-weather classic and another great option for a cozy family dinner!
More Creamy Chicken Dishes
Our Chicken and Dumplings recipe was originally published 10/23/2023. It was retested and republished to be better than ever 9/5/26.
I use my grandmother’s recipe when I make chicken ‘n dumplings. She uses the stock from boiling the chicken instead of milk when making the dumplings. And yes, we roll and cut the dough into strips then drop them in one by one into the pot after returning the chicken to the mix. Using stock instead of milk makes the dumplings quite flavorful and dense, which I prefer to puffy dumplings.
Could I please get a copy of the original recipe with flat dumplings? Those are the kind I grew up with, and I made your version before and loved it.
You can find that recipe at the bottom of the recipe notes in the recipe card!
I am SO EXCITED to make this! I was wondering if this freezes well and if so, how would you recommend reheating it? Thank you!
Yes, this recipe freezes beautifully! Let it cool completely first, then transfer to airtight freezer-safe containers and freeze for up to 2-3 months. When you’re ready to reheat, you can either thaw it overnight in the fridge and then microwave until hot, or use the defrost function on your microwave straight from frozen. If the gravy feels a little thick, a splash of milk should do the trick. :)
Hi, can I get the flat dumpling recipe please?
Just emailed it to you!
Its a grate recipe but doesn’t make a lot so I had to bubbled it for 3 people. A slice of bread with butter also works with leftover soup
Holy shirtballs!! This was SOOO good!!! Like others have said, definitely a high-effort endeavor but so, so worth it. I made some minor tweaks and it was incredible. I used an entire Costco vac-seal pack segment of thighs so I didn’t know going into it how many there were and it turned out to be 6 thighs. I seasoned both sides of the thighs lightly with Dan-O’s original seasoning as they browned for some extra flavor. Instead of the two diced carrots, I used a 12 oz bag of frozen peas and carrots just to bulk up the dish some more and add extra veggies. There was no need to increase the gravy amount with the added meat and veggies, it was still perfect! I also added an extra garlic clove to the onions, and I didn’t have plain sage so for the gravy seasonings I used the parsley as instructed, a teaspoon of poultry seasoning, and a half tsp each of salt, black pepper, and more Dan-O’s. I diced up the chicken very small since I sometimes struggle with the thigh taste and also simmered for an extra 5 minutes to make sure the dumplings were cooked all the way through. The end result was absolutely beyond delicious and if it were physically possible I would have licked my bowl clean.
I swear you used to have a recipe for chicken and dumplings that made the noodle-like dumplings, but I can’t find it anywhere! Am I completely making this recipe up in my memory, or alternately, is it actually super easy to find?
You’re correct! That recipe has been archived but I just emailed you a copy!
Would it be possible for me to also have a copy of the archived recipe? My mother always said it reminded her of her grandmother’s, and I would really like to be able to make it for her again. Thanks!
I can totally email it to you! I just tried but it looks like email you used here is incorrect. If you happen to see this, let me know what email you’d like it sent to!
I had made the flat dumpling in the past. May i get the recipe.
Just emailed it to you, Kathie!
I made this for my 3 year old and husband and they loved it! The cook time for me was closer to an hour, even with me prepping ingredients this morning. Also, please please change the order of the spices to “parsley, sage, rosemary, and thyme.” 🎶 (Simon and Garfunkel) I’ve never seen all 4 spices in the same recipe!
This was possibly the very best chicken and dumplings I have made and I am 71 yrs old. I grew up on fluffy dumplings but this was the first time my (new) husband had ever eaten them. He was won over. Thank you for the time and effort in perfecting this recipe.
This looks divine ! I really wanted to make a recipe like this in so long, I have questions; Can I use plant based milk instead of milk ? Can I use chicken cubes diluted in water to mimic “chicken bouillon ” as it doesn’t exist in my country, thank’s a lot !
Hi Matt! You’re welcome to use a plant-based milk! Most people swap for coconut milk or oat milk! What you’re describing sounds very similar to our chicken bouillon cubes, so I think that would be just fine as well!
I really liked this. I felt like the gravy to dumpling ratio was perfect and the dough being seasoned was a nice touch, since I normally just use cut-up can biscuits if I have an taste for dumplings.
Sorry to bother you, but may I also get the flat dumpling recipe?
thank you! 🫶
Not a bother! Just sent it over.
I would like the flat dumpling recipe. Thanks
Just sent it for you!
This is a high effort recipe, it usually takes me a full hour and a half, but it’s super worth it. It’s SOO good once you’re done. This is on my regular rotation
Could I also have the original flag dumpling recipe? I had it on rotation and miss it!
Just sent it to you!