If you are craving something warm, comforting, and downright delicious, this Chicken and Dumplings with Biscuits Recipe is your new best friend. Imagine tender chunks of chicken simmered in a rich, creamy broth filled with tender vegetables, crowned with fluffy, buttery biscuit dumplings that soak up every drop of that savory goodness. This dish brings together the heartiest flavors that feel like a big hug from the inside, making it perfect for family dinners or any time you want food that feels truly like home. Every bite is an explosion of texture and taste that will keep you coming back for seconds and thirds.
Ingredients You’ll Need
The beauty of this Chicken and Dumplings with Biscuits Recipe lies in its straightforward ingredients that pack a punch of flavor and texture. Each one plays a vital role in building the perfect balance between savory broth and melt-in-your-mouth dumplings.
- Olive oil: Adds a subtle fruitiness and is perfect for sautéing the chicken and vegetables to golden perfection.
- Boneless, skinless chicken breasts: Tender and lean, these create the hearty protein base of the dish.
- Onion, diced: Infuses the broth with sweetness and depth when sautéed.
- Carrots, peeled and sliced: Bring a gentle sweetness and vibrant color to the pot.
- Celery stalks, chopped: Add a refreshing aromatic crunch that enhances overall flavor.
- Garlic, minced: Delivers a warm, fragrant layer that complements every savory bite.
- Chicken broth: The soul of the dish that ties everything together with rich, savory notes.
- Heavy cream: Provides velvety smoothness and richness to the broth.
- Dried thyme and parsley: Bring earthy, herbal brightness that lifts the flavors wonderfully.
- Salt and pepper: Essential seasonings that enhance and balance the taste.
- All-purpose flour: The base for the fluffy biscuit dough, giving structure and tenderness.
- Baking powder: The secret to light and airy dumplings that puff perfectly.
- Salt, garlic powder, and dried thyme (optional) in dough: Add subtle seasoning and depth to the biscuits.
- Cold unsalted butter, cubed: Creates flaky layers in the biscuit dumplings.
- Whole milk: Moistens the dough just enough for perfect drop dumplings.
How to Make Chicken and Dumplings with Biscuits Recipe
Step 1: Prepare the Chicken and Broth
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook until it’s beautifully browned on all sides, about 6 to 7 minutes. This browning step is vital as it seals in the flavor and creates a lovely base for your broth. Once browned, remove the chicken and set it aside. Next, toss in the diced onions, carrots, and celery into the same pot. These vegetables will soak up the remaining flavors and soften up to build a rich, hearty broth. Let them sauté until tender, about 4 to 5 minutes. Follow with minced garlic for just a minute until you can smell its fragrant warmth filling your kitchen. Pour in the chicken broth, bring to a simmer, then add the heavy cream, thyme, parsley, salt, and pepper. Let everything simmer gently for about 10 minutes to develop those deep, soulful flavors.
Step 2: Make the Biscuit Dumplings
While the broth simmers, mix your dry ingredients for the dumplings in a large bowl: flour, baking powder, salt, and if you like, a little garlic powder and thyme. These spices add a lovely hint that complements the broth. Then, add the cold, cubed butter and work it through the dry mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs—this is what makes the biscuits flaky and tender. Gradually pour in whole milk, stirring gently just until the dough comes together. It should be a bit thick and slightly sticky, perfect for dropping spoonfuls into your simmering broth.
Step 3: Assemble and Cook
Return the cooked chicken to your pot with the simmering broth and softened vegetables. Now comes the fun part—using a spoon, drop dollops of the biscuit dough over the top of the broth, making sure not to overcrowd the pot. Cover the pot tightly with a lid and let the dumplings cook gently for 15 to 20 minutes. The dumplings will puff up beautifully and become tender all the way through. Test by inserting a toothpick into one: it should come out clean, confirming your dumplings are perfectly cooked and ready to enjoy.
Step 4: Serve and Enjoy
Ladle the comforting chicken, broth, and those pillowy biscuit dumplings into warm bowls. This is the moment where the magic happens—each bite combines creamy broth, tender chicken, and the fluffy dumplings that soak up all those incredible flavors. It’s a dish that fills your belly and soul in equal measure.
How to Serve Chicken and Dumplings with Biscuits Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves on top adds a pop of color and herbal brightness that lifts the whole dish just before serving. You might also add a dash of cracked black pepper or a small drizzle of melted butter on the dumplings for an extra touch of richness.
Side Dishes
This dish is so hearty it can stand alone, but if you want to round out the meal, a simple green salad with a light vinaigrette offers a refreshing contrast. Steamed green beans or roasted Brussels sprouts also pair wonderfully, giving a nice crunch to balance the softness of the dumplings.
Creative Ways to Present
For a charming family-style presentation, serve the chicken and dumplings directly from the pot on the table, letting everyone scoop their own comforting portions. Alternatively, use shallow bowls to showcase the fluffy dumplings floating atop the creamy broth, perfect for a cozy dinner night. You can even top with shredded cheddar for a cheesy twist that will delight kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken and Dumplings with Biscuits Recipe are just as delightful when reheated. Store them in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb more broth, so you might want to add a splash of chicken broth or water when reheating to keep everything nice and saucy.
Freezing
Freezing is a bit tricky with dumplings because they tend to change texture once thawed. However, you can freeze the cooked chicken and broth separately from the dumplings for up to 2 months. When ready to eat, thaw and reheat the broth and chicken, then gently warm freshly made or refrigerated dumplings on the stovetop or in the oven.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the mixture seems too thick. Avoid microwaving at high power to preserve the dumpling texture and keep the chicken tender.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor thanks to their higher fat content. Adjust cooking time slightly to ensure they’re tender and cooked through. The versatility of this Chicken and Dumplings with Biscuits Recipe shines here.
Can I make the biscuit dough in advance?
You can prepare the biscuit dough ahead and refrigerate it for up to 24 hours. Just bring it back to room temperature before dropping it into the simmering broth to cook. This helps save time on busy cooking days.
How do I know when the dumplings are done?
The dumplings puff up and look golden around the edges when cooked. To be certain, insert a toothpick into the center of a dumpling; it should come out clean without sticky dough attached.
Can I use store-bought biscuit dough?
While homemade biscuit dough gives the best flavor and texture in this Chicken and Dumplings with Biscuits Recipe, store-bought dough can be a convenient shortcut. Just drop pieces of the pre-made dough over the simmering broth and cook as directed.
Is this recipe suitable for freezing as a complete dish?
Because dumplings can become dense or gummy after freezing, it’s best to freeze the broth and chicken separately and cook fresh dumplings when ready to serve. This maintains the delightful texture that makes this dish so special.
Final Thoughts
This Chicken and Dumplings with Biscuits Recipe is a truly comforting classic made even better with fluffy biscuit dumplings that bring a fun twist to the traditional. It’s easy enough to whip up on a weeknight but special enough to warm hearts on a chilly weekend. I can’t wait for you to try it out, share it with those you care about, and enjoy all the smiles it brings to your table.
Print
Chicken and Dumplings with Biscuits Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A comforting and hearty Chicken and Dumplings recipe featuring tender chicken simmered in a creamy broth with vegetables, topped with fluffy homemade biscuit dumplings. This dish combines savory flavors and satisfying textures, perfect for a cozy family meal.
Ingredients
Chicken and Broth
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Biscuit Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or as needed)
Instructions
- Prepare the Chicken and Broth: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook for 6-7 minutes, until browned. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 4-5 minutes, until softened. Add minced garlic and cook for 1 minute until fragrant.
- Simmer Broth: Pour in chicken broth and bring to a simmer. Stir in heavy cream, dried thyme, dried parsley, salt, and pepper. Let simmer gently for 10 minutes to develop flavors.
- Make Biscuit Dumplings: In a large bowl, whisk together flour, baking powder, salt, garlic powder, and dried thyme. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture is crumbly. Gradually add milk, stirring just until combined; the dough should be thick and slightly sticky.
- Combine Chicken and Dumplings: Return the cooked chicken to the pot with the broth and vegetables. Using a spoon, drop spoonfuls of the biscuit dough over the simmering broth, making sure not to overcrowd.
- Cook Dumplings: Cover the pot tightly with a lid and cook for 15-20 minutes until the dumplings are puffed up and a toothpick inserted into the center comes out clean.
- Serve: Ladle the chicken, broth, and dumplings into bowls and serve hot. Enjoy this comforting and creamy dish!
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Fresh herbs can be used instead of dried; use about 1 tablespoon fresh thyme and parsley.
- Do not lift the lid while dumplings are cooking to ensure they steam properly and become fluffy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- You can add peas or other vegetables for extra nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
