paula deen chicken and dumplings recipe

The Best paula deen chicken and dumplings recipe

Paula Deen’s chicken and dumplings is one of those recipes that feels like a hug in a bowl. I first discovered it years ago when I was looking for something hearty to make for a big family dinner, and it just clicked. The tender chicken, the fluffy dumplings, and that rich, savory broth all come together in a way that makes it feel like comfort food at its finest. My kids—especially my boys—love it because it’s so easy to eat, and it doesn’t take long to get through a whole pot. It’s that kind of dish that feels special for holidays or just a regular night when you want something warm and satisfying.

I also love how balanced this recipe is. The chicken is leaner than you might think when you’re cooking it in broth, and the dumplings add a little extra fiber and texture without being too heavy. It’s not just a meal—it’s a way to feed a crowd without feeling like you’re overdoing it. My family turns to it for everything from Sunday dinners to game day snacks, and honestly, it’s one of those recipes that never disappoints. Plus, the flavors are simple but deep, with just enough seasoning to make it taste like something you’d find in a restaurant, but way more affordable and easier to make at home. It’s that kind of dish that makes you feel good about what you’re serving, whether it’s for a family gathering or just a quiet night in.

Paula Deen Chicken and Dumplings

4.9 from 1667 votes

A comforting Southern classic featuring tender chicken in a rich tomato-based sauce, served with fluffy, buttery dumplings. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts/thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Sauce

• 2 cups chicken broth
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 cloves garlic, minced
• 1 large onion, diced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp cayenne pepper (optional)
• 1 bay leaf

For the Dumplings

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted
• 1 cup milk (or half-and-half for extra richness)
• 1 large egg
• 1 tsp vanilla extract

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). In a large bowl, mix flour, baking powder, and salt for the dumplings.
2. 2 In a separate bowl, whisk melted butter, milk, egg, and vanilla until smooth. Gradually add dry ingredients and mix until a soft dough forms.
3. 3 Cut chicken into bite-sized pieces. Heat olive oil in a Dutch oven over medium-high heat. Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook until no longer pink (~6-8 mins). Remove and set aside.
4. 4 In the same pot, sauté onion until soft (~5 mins). Add garlic, tomato paste, crushed tomatoes, tomato sauce, chicken broth, thyme, rosemary, cayenne, and bay leaf. Stir well and bring to a simmer.
5. 5 Return chicken to the pot, cover, and simmer for 15 minutes. Remove bay leaf.
6. 6 While sauce simmers, roll dumpling dough into 1-inch balls. Drop 1-2 dumplings into the sauce every 2-3 minutes (or as needed to keep them floating). Simmer uncovered for another 15-20 minutes until dumplings float and sauce thickens.
7. 7 Discard bay leaf. Taste sauce and adjust seasoning if needed. Transfer to a serving dish, garnish with fresh parsley if desired, and serve hot.

🔧Equipment

• Large Dutch oven or heavy pot
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Oven
• Whisk
• Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 10🥩Protein: 35

📝Notes

For extra richness, use half-and-half instead of milk in the dumplings.,Make dumplings ahead: refrigerate dough for up to 24 hours before using.,Adjust cayenne to taste for a milder or spicier sauce.,Leftovers reheat well—add a splash of milk or broth to restore moisture.

This Paula Deen Chicken and Dumplings recipe is always a reliable choice for family gatherings because it’s hearty enough to feed a crowd without feeling too heavy, and the dumplings add just the right softness to balance the savory chicken. It’s simple to make ahead and reheats beautifully, so you can prep it in advance and still have a comforting meal ready when guests arrive—no last-minute stress. Plus, it’s a crowd-pleaser that feels special but stays true to classic comfort food, making it perfect for any occasion where you want to bring warmth and ease to the table.

❓ Frequently Asked Questions About Paula Deen Chicken and Dumplings

1. What is the key difference between Paula Deen’s classic Chicken and Dumplings recipe and other versions I’ve tried?

Paula Deen’s Chicken and Dumplings recipe is known for its rich, buttery broth and tender, fluffy dumplings. Unlike some versions that rely heavily on cream or heavy cream, hers uses a combination of chicken broth, milk, and a touch of butter for a velvety texture. The dumplings are made with a simple, all-purpose flour dough that’s lightly buttered and folded into the simmering broth, resulting in a light yet hearty dish. The secret also lies in the slow cooking process—it’s simmered gently for about 30-40 minutes, allowing the flavors to meld perfectly.

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2. Can I make Paula Deen’s Chicken and Dumplings recipe without a pressure cooker or slow cooker?

Yes, you can absolutely make this dish using a regular stovetop pot. The key is to maintain a gentle simmer so the dumplings rise slowly without burning. Paula’s recipe suggests using a heavy-bottomed pot (like a Dutch oven) to distribute heat evenly. Just ensure the broth doesn’t boil vigorously—it should simmer steadily while you fold in the dumplings. If you’re concerned about the broth thickening too much, you can add a splash of milk or water to loosen it slightly.

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3. How do I ensure the dumplings in Paula Deen’s recipe turn out fluffy and not dense or gummy?

The fluffiness of Paula Deen’s dumplings comes from a few key techniques: – Butter the dough: Before folding the dumplings into the broth, lightly butter the dough balls with a pastry brush. This adds richness and helps them rise better. – Gently fold them in: Instead of tossing them in aggressively, carefully place each dumpling into the broth and let them float. Avoid stirring too much to prevent them from breaking. – Simmer slowly: A low, steady simmer is crucial—if the broth boils too hard, the dumplings may not rise properly. – Use a mix of broth and milk: The recipe calls for equal parts chicken broth and milk, which helps create a lighter texture compared to using just broth. – Rest the dumplings: After cooking, let the dumplings sit for a few minutes in the broth before serving. This allows them to absorb some of the flavors and become more tender.

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4. What substitutions can I make if I don’t have chicken broth or milk?

If you’re missing chicken broth, you can substitute it with: – Vegetable broth (lightly seasoned with a bay leaf, thyme, or a pinch of salt for depth) – Water + bouillon: Use water with a cube of chicken bouillon dissolved in it, then add a splash of heavy cream or half-and-half to mimic the richness of milk. – Coconut milk (for a slightly different flavor, though it’s not ideal for this dish unless you’re aiming for a Southwestern twist).

For milk, you can try: – Half-and-half (a lighter alternative to heavy cream) – Whole milk (strained through a fine mesh sieve to remove any foam) – Buttermilk (for a tangier note, though it may slightly alter the texture) Avoid using skim milk or plant-based milks like almond milk, as they won’t give the same creamy consistency.

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5. Why does Paula Deen’s recipe include a whole chicken instead of just using chicken pieces?

Paula Deen’s original recipe uses a whole chicken because it’s a traditional Southern method that yields a deeply flavorful broth. The skin and bones release rich, savory flavors into the liquid as it simmers, creating a deeply aromatic stock. Using a whole chicken also makes the dish feel more substantial and homestyle, which is key to the dish’s comfort-food appeal. If you’re short on time or prefer convenience, you can use: – Chicken thighs and drumsticks (bone-in for maximum flavor) – Pre-made chicken broth (but adjust seasoning to account for the lack of bone depth) – Chicken stock (if you’re making a lighter version, but expect a milder taste) The key is to use bone-in, skin-on pieces to mimic the richness of a whole chicken.