Easy 45-Minute Chicken and Dumplings Recipe | Fluffy Dumplings Guaranteed! ☁️

Ever had one of those days where you’re craving comfort food but don’t want to spend hours in the kitchen? Yeah, me too. That’s why this 45-minute chicken and dumplings recipe is my go-to. It’s quick, ridiculously easy, and—most importantly—guarantees fluffy, cloud-like dumplings that’ll make you question why you ever bothered with the canned stuff.

Now, I know what you’re thinking: “Homemade dumplings in under an hour? Is this sorcery?” Nope, just smart cooking. And trust me, once you taste these pillowy dumplings soaking up that rich, savory broth, you’ll never go back.

So, grab your pot, and let’s get cooking—because dinner’s about to get seriously cozy.

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Why You’ll Love This Chicken and Dumplings Recipe

Before we jump into the recipe, let me hit you with the key perks of this dish:

✅ Ready in 45 minutes—because who has time to simmer for hours?
✅ Fluffy, never-gluey dumplings (I’ve cracked the code, my friend).
✅ Minimal ingredients—no weird pantry staples required.
✅ One-pot wonder—less cleanup = more happiness.

Oh, and did I mention it’s kid-approved? Even the pickiest eaters will be begging for seconds.

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Ingredients You’ll Need

First things first, let’s gather our supplies. Here’s everything you’ll need for this easy chicken and dumplings masterpiece:

For the Chicken Stew:

• 2 tbsp butter (or oil, if you’re feeling ~healthier~)
• 1 lb boneless, skinless chicken breasts or thighs (thighs = more flavor, IMO)
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth (low-sodium if you’re watching salt)
• 1 tsp dried thyme
• 1 tsp poultry seasoning (or just more thyme if you don’t have it)
• Salt & pepper to taste
• ½ cup heavy cream or half-and-half (for extra richness, optional but highly recommended)

For the Dumplings:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup milk (whole milk = fluffier dumplings)
• 2 tbsp melted butter

FYI: If you’re missing an ingredient, don’t panic. I’ve got substitutions listed later!

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Step-by-Step Instructions

Alright, let’s turn these ingredients into comfort food gold. Follow these steps, and you’ll have a steaming bowl of chicken and dumplings in no time.

1. Cook the Chicken & Veggies

1. Sear the chicken: In a large pot or Dutch oven, melt the butter over medium-high heat. Season the chicken with salt and pepper, then brown it for about 4-5 minutes per side. You’re not cooking it all the way through yet—just getting some nice color. Remove and set aside.
2. Sauté the veggies: In the same pot, toss in the onion, carrots, and celery. Cook for 3-4 minutes until they start to soften. Add the garlic and cook for another 30 seconds (because burnt garlic = sadness).

2. Simmer the Stew

1. Add liquids & seasonings: Pour in the chicken broth, thyme, and poultry seasoning. Scrape up any browned bits from the bottom—that’s flavor gold, my friend.
2. Shred the chicken: While the broth heats up, shred or chop the partially cooked chicken into bite-sized pieces. Toss it back into the pot.
3. Let it simmer: Bring everything to a gentle boil, then reduce heat to medium-low and let it simmer for 10 minutes.

3. Make the Dumplings

While the stew simmers, whip up the dumpling dough:

1. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
2. Add wet ingredients: Stir in the milk and melted butter until just combined. Don’t overmix! Lumpy batter = fluffy dumplings.

4. Cook the Dumplings

1. Drop the dough: Use a spoon to dollop golf ball-sized portions of dough onto the simmering stew. (Pro tip: Wet your spoon to prevent sticking.)
2. Cover & cook: Put the lid on the pot and let the dumplings steam for 15 minutes. DO NOT PEEK. I know it’s tempting, but lifting the lid releases steam, and we need all that goodness to cook the dumplings properly.

5. Finish & Serve

1. Stir in cream (optional): For extra richness, stir in the heavy cream.
2. Season to taste: Give it a final taste and adjust salt/pepper if needed.
3. Serve hot: Ladle into bowls, making sure everyone gets plenty of dumplings (because let’s be real—that’s the best part).

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Tips for Perfect Dumplings Every Time

• Don’t overmix the dough—lumps are good! Overworking = tough dumplings.
• Keep the lid on while the dumplings cook. Peeking = sad, flat dumplings.
• Use whole milk for the fluffiest texture. Skim milk works, but… why?
• No heavy cream? A splash of regular milk works, but the cream adds luxury.

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Frequently Asked Questions

Can I use store-bought biscuit dough?

Sure, but… homemade is so much better. Store-bought tends to get gummy. If you must, use the flaky kind, not the dense ones.

Can I make this in a slow cooker?

Yep! Cook the stew on low for 4-6 hours, then add dumplings and cook on high for 30 minutes (covered).

How do I store leftovers?

The dumplings will soak up broth, so it’s best fresh. But if you must, store in the fridge for up to 3 days. Reheat with a splash of broth to loosen it up.

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Final Thoughts

There you have it—the easiest, fluffiest chicken and dumplings recipe that’ll have you feeling like a kitchen hero in under an hour. Whether it’s a chilly night, a stressful day, or you just need a big ol’ hug in a bowl, this dish delivers.

So, what are you waiting for? Grab that pot and get cooking. And when you take that first bite of tender chicken, savory broth, and cloud-like dumplings… well, you’re welcome. 😉

Hungry for more easy recipes? Drop a comment below and let me know what you’d like to see next!