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Chicken and Dumplings

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.

“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.

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.

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.

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Chicken and Dumplings

This cozy homemade Chicken and Dumplings recipe features tender chicken thighs simmered in a rich gravy and topped with fluffy dumplings made from scratch.

Course Dinner, Main Course

Cuisine American

Total Cost $7.12 recipe / $1.18 serving

Prep Time 20

Cook Time 35

Total Time 55

Servings servings (about 1.5 cups each)

Calories 369kcal

Author Beth Moncel

Equipment

Deep Stainless Steel Skillet (Use a 10–12-inch deep skillet or a Dutch oven with a lid, around 4 quarts)

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

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.

Video

Notes

*I use boneless, skinless chicken thighs because they stay moist and tender as they brown and finish cooking in the gravy. Boneless, skinless chicken breasts also work, but they’re leaner and easier to overcook. Whichever you use, the thickest pieces should reach 165°F before serving. You can also use about 3 cups of chopped or shredded cooked chicken breast. Stir it into the pot in step 6, just before you make the dumplings.

**Measure the all-purpose flour by spooning it into the measuring cup and leveling it off with a knife. Scooping it directly from the bag can pack too much flour into the cup, which may make the gravy overly thick and the dumplings dense.

***I always use Better Than Bouillon to make my broth because one jar lasts for ages, keeps the cost low, and is already very well seasoned. However, the flavor and saltiness of chicken broth can vary quite a bit between brands. If you’re unsure how salty yours is, omit the added salt to begin with, then taste the gravy and adjust the seasoning just before adding the dumplings.

****I use whole milk because it gives the gravy a richer, creamier consistency than lower-fat milk and helps keep the dumplings tender without needing heavy cream. You can use 2% milk or your favorite unsweetened dairy-free alternative, such as coconut milk or oat milk, but the finished gravy will be less rich.

Pan size: Use a 10–12-inch deep skillet or a Dutch oven with a lid, around 4 quarts.

Looking for my chicken and flat dumpling recipe? Get that one here

Nutrition

How to Make Chicken and Dumplings step-by-step photos

Browned chicken thighs in a deep skillet.

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.

Onion, carrot, and celery in the skillet.

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.

Butter and flour added to the skillet with the vegetables.

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.

Herbs added to the skillet and broth being poured in the side.

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.

Diced chicken added back to the thickened 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.

Wet ingredients being poured into the dry ingredients in a bowl.

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.

Dumpling dough being dropped into the skillet with the gravy.

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.

Overhead view of a bowl full of chicken and dumplings with a spoon in the side.

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!

a piece of oven roasted broccoli being dipped into a cup of comeback sauce

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!

Creamy Pesto Chicken

$10.70 recipe / $2.68 serving

Creamy Chicken and Rice Soup

$9.55 recipe / $1.19 serving

Million Dollar Chicken Casserole

$9.91 recipe / $1.65 serving

Overhead shot of Creamy Chicken and Orzo in a white bowl.

Creamy Chicken And Orzo Skillet

$9.45 recipe / $2.36 serving

Our Chicken and Dumplings recipe was originally published 10/23/2023. It was retested and republished to be better than ever 9/5/26.

The post Chicken and Dumplings appeared first on Budget Bytes.

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Chicken Stroganoff

This easy Chicken Stroganoff fills one pan with tender chicken thighs, juicy mushrooms, and egg noodles coated in a creamy mustard and sour cream sauce. The pasta pot gets the night off because the noodles simmer right in the broth until tender, soaking up the rich chicken and mushroom flavor along the way. Ready in about 40 minutes, this family dinner comes to just $8.72 for 4 servings(!), and I love that the cleanup is every bit as friendly as the price!

A Budget-Friendly Take on Chicken Stroganoff

Our beef stroganoff recipe already keeps costs down by using ground beef instead of a pricier cut, but when chicken thighs are the better buy at my store, this simple swap stretches my dinner budget even further! Then I keep the rest of the shopping list for this chicken stroganoff simple and stick with familiar fridge and pantry basics, including mushrooms, egg noodles, broth, Dijon, paprika, onion, garlic, and sour cream.

I leave the thighs whole and sear them smooth-side down for more contact with the hot pan, helping them develop good color (aka flavor!) before I pull them apart at the end. The mushrooms also get a head start in butter, and the garlic is added separately so it becomes fragrant without scorching. Together, these everyday ingredients make a deeply savory mushroom sauce with the familiar mustard and sour cream tang of stroganoff. I think this recipe is satisfying on its own, though steamed broccoli or a crisp green salad fits right in!

Build flavor before adding the broth. I leave the chicken thighs whole so I can get a good sear on both sides. I also cook the mushrooms until they release their moisture and start to brown, which concentrates the mushroom flavor even more. That browning leaves flavorful bits in the skillet and brings so much more depth to the broth. These are the two flavor-building steps I never rush. The chicken will finish cooking with the noodles and should reach 165°F before you pull it apart.
Cook the egg noodles in the skillet. I tested this recipe specifically as a one-pan meal, so don’t change this part! As the noodles simmer, they release starch into the broth, giving the sauce body without flour or another thickener. If you boil them separately and follow the rest of the recipe as written, the sauce will be much too loose.
Keep the skillet covered. Once you add the dry noodles and broth, cover the skillet and bring the liquid to a simmer. Don’t worry if the broth doesn’t completely cover the noodles. The trapped steam will cook the exposed noodles. You can stir occasionally to prevent sticking, so long as you put the lid straight back on each time.
Egg noodle brands, cookware, and stovetops can all affect the cooking time. Use a thick, heavy-bottomed pan on a burner close in size to the base, if possible. This distributes the heat more evenly and helps noodles cook at the same rate.
Maintain a steady simmer. On that note, along with keeping the skillet covered, the broth needs to be gently bubbling the entire time so the egg noodles cook properly. If they’re still firm but the liquid is nearly gone, I’d add a splash of hot broth, cover the skillet, and continue simmering. If the noodles are tender but there’s still too much liquid, remove the lid and simmer until the excess reduces.
Turn off the heat before adding the sour cream. High heat can cause sour cream to separate or curdle instead of blending smoothly into the sauce. I turn off the burner and let the bubbling settle before folding in the sour cream and parsley. Once everything is combined, taste and adjust the salt and pepper because chicken broth saltiness varies by brand.

At least once a month, I do a freezer purge and check everything I have on hand before heading to the grocery store. Whenever I use up what’s already in my freezer, I see dollar signs! I always have chicken thighs in there because buying the larger value pack is the way to go from a budgeting perspective. I separate the thighs, seal them in labeled freezer bags with as much air pressed out as possible, and freeze them flat. Then I can thaw only what I need in the fridge overnight. Thanks to my freezer inventory, this chicken stroganoff is always an easy answer for dinner!

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Chicken Stroganoff

This easy Chicken Stroganoff recipe brings chicken thighs, mushrooms, and egg noodles together into a creamy one-pan dinner. Simple & delicious!

Course Main Course

Cuisine Russian

Total Cost $8.72 recipe / $2.18 serving

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (1.5 cups each)

Calories 470kcal

Author Jess Rice