southern chicken and dumplings recipe
The Best southern chicken and dumplings recipe
Southern chicken and dumplings is one of those recipes that feels like a hug in a bowl—comfort food at its most heartfelt. There’s something about the creamy, tender chicken and the fluffy, buttery dumplings that makes it feel like home, no matter where you are. I first made it when my kids were little, and even now, they still ask for it every time they’re under the weather. It’s that kind of dish that makes you feel like you’re wrapping them up in warmth, not just food. The way the broth clings to the chicken and the dumplings rise just right in the pot, it’s almost like magic—simple, but perfect.
My family loves it for so many reasons. It’s filling enough to make you feel satisfied, but not so heavy that it weighs you down. The kids especially adore it because it’s comforting and easy to eat, and honestly, it’s a great meal for picky eaters because the dumplings hide the chicken so well. It’s also a dish that works for everything—whether it’s a cozy Sunday dinner, a meal after a long day, or even a simple lunch when you need something warm and nourishing. And let’s be honest, there’s something about the smell of it simmering on the stove that makes the whole house feel better, even if you’re not sick. Plus, it’s got a little something for everyone—someone who wants extra broth, someone who likes their dumplings fluffier, and someone who just wants to eat it straight from the pot.
The health benefits of this recipe aren’t just about taste—they’re about balance. The chicken is lean protein, and the dumplings are made with whole wheat flour if you want them, which adds fiber. The broth is usually made with low-sodium or homemade stock, so it’s not just calorie-heavy. It’s a way to eat something indulgent without feeling guilty, because it’s still nourishing. And honestly, there’s nothing like a good, hearty meal that makes you feel good inside and out. Whether it’s a special occasion or just a regular day, this dish is one of those few recipes that never disappoints—it’s always a winner.
Classic Southern Chicken and Dumplings
A hearty, comforting dish featuring tender chicken simmered in a rich tomato-based sauce, topped with fluffy dumplings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 1/2 cup milk (or half-and-half)
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup milk (or water)
- 1 egg
- 1/2 tsp cinnamon
👨🍳Directions
-
1 Preheat oven to 400°F (200°C). In a large pot, heat olive oil over medium heat. Season chicken thighs with thyme, rosemary, black pepper, and salt. Add chicken to the pot and cook for 5-7 minutes on each side until golden brown.
-
2 Remove chicken from the pot, set aside, and pour the cooking liquid into a bowl. Stir in tomato sauce, minced garlic, butter, Worcestershire sauce, and smoked paprika. Simmer the sauce for 10 minutes.
-
3 In a separate bowl, combine flour, baking powder, salt, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add milk, one tablespoon at a time, mixing until a dough forms. Chill the dough for 10 minutes.
-
4 Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into circles using a glass or cookie cutter. Place dumplings into the sauce, ensuring they float. Return the pot to the oven and bake for 20 minutes.
-
5 Reduce oven temperature to 350°F (175°C). Place chicken and dumplings back in the pot, cover, and bake for another 20-25 minutes until chicken is cooked through and dumplings are puffed and golden.
🔧Equipment
- Large pot
- Mixing bowls
- Whisk
- Knife and cutting board
- Oven
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Southern Chicken and Dumplings Works
This Southern chicken and dumplings recipe is always a reliable choice for any gathering because it’s hearty, flavorful, and easy to serve in large batches. It’s perfect for family meals when you want something comforting that feels like home, and the dumplings add just the right amount of softness to balance the rich, savory broth. Whether it’s a holiday feast or a casual weeknight dinner, this dish never fails to bring everyone together.
❓ Frequently Asked Questions About Southern Chicken and Dumplings
What is the traditional ratio of chicken to broth in Southern Chicken and Dumplings?
In classic Southern Chicken and Dumplings, the ratio is typically 1 part chicken to 1.5 to 2 parts chicken broth, though some recipes call for equal parts chicken and broth. The key is using enough liquid to fully coat the chicken and dumplings, ensuring they’re tender and flavorful.
—
Why do some recipes include butter or bacon in the broth?
Butter or bacon adds richness and depth of flavor to the broth. Bacon renders its fat, infusing the dish with smoky savoriness, while butter enhances the creaminess and helps the dumplings rise beautifully. Many traditional recipes include both for a well-balanced, indulgent taste.
—
How do I make sure the dumplings rise properly in the broth?
For fluffy dumplings, use all-purpose flour (not cake flour) and cold water—this helps the dough clump together. Make sure the broth is just simmering (not boiling vigorously) to prevent the dumplings from breaking. Also, avoid stirring the broth while cooking, as this can prevent the dumplings from floating to the top.
—
Can I use store-bought dumpling wrappers instead of homemade?
Yes! Store-bought dumpling wrappers work fine, but for the best texture, homemade dough (using a mix of flour, baking powder, and water) yields fluffier results. If using wrappers, ensure they’re thin and pliable—some brands are thicker and may not rise as well.
—
What’s the secret to keeping the dumplings from sticking together?
To prevent clumping, fold the dough into small, even balls (about 1-inch diameter) rather than large lumps. Stirring the broth gently while cooking helps, but the best trick is to avoid overcrowding the pot—use enough broth to cover the dumplings but not so much that they overlap. A slotted spoon can also help lift them without breaking them.
