Creamy Chicken and Buttermilk Dumplings.
Um, hi. I officially am obsessed with this meal.
Real life: I made a batch weeks ago and ate the entire thing, save for one serving, by myself.
I made it again, just so I could share it with you, and this time… I ate the entire thing myself. ENTIRE THING. No, not in one sitting. But for dinners and lunches for days in a row because I love it so much and it’s delicious reheated and I just
cannot
get
enough.
Like ever.
So this meal looks like a total MESS. That’s the beauty in it – however, it’s not super photogenic so you just gotta trust me.
Here’s the other thing. It makes me a gigantic hypocrite. I already have a recipe for chicken and dumplings – made in the crockpot – but man. I won’t even touch that one after this. I almost want to delete it off the site. I know it is ideal for those long working days, but this recipe can be made in under an hour and, dare I say it, thirty freaking minutes!
Seriously. Once you make this once or twice, you will be able to get it together in thirty minutes. I swear.
This recipe? It is bigtime dumpling heavy. Just the way I like it. Sort of like fruit crisps and crumbles and cobblers? Or things with granola-like toppings?
Yeah. I always eat that entire part.
Anyhoo. This bowl has some serious dumpling going on. The dumpling to stew ratio may be exactly even. Orrrr… slightly leaning to the dumpling side?
If you’re not in to that, 1. I don’t know how we are friends but 2. the solution is simple – cut the dumpling recipe in half. Easy peasy. (is there a worse phrase than easy peasy? no.)
Now. Please indulge me and make this meal ten times in the next month. We can be dumpling twins! I’ll be all over it. It’s currently my breakfast. WINNING.
Creamy Chicken and Buttermilk Dumplings
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 sweet onion, diced
- 1/2 cup sliced carrots
- 1/3 cup sliced celery
- 4 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken stock
- 1/3 cup heavy cream
- dumpling:
dumpling
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
Instructions
- Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool. I actually throw it in the bowl of my mixer and shred it with the paddle attachment!
- Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery garlic, rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes.
- While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
- Stir the 1/4 cup flour into the veggies with a wooden spoon until it coats the vegetables, then continues to stir until the flour cooks and turns golden, about 5 more minutes. Slowly stream in the chicken stock 1 cup at a time, stirring well the entire time so the mixture thickens. Add the chicken back into the pot. Increase the heat a bit and bring the mixture to a simmer, then cook while it bubbles for about 10 minutes. You want it to thicken up well! Stream in the heavy cream and stir well. Drop large spoonfuls of dough all around the top of the pot. I don’t worry about crowding the pot and cover the entire top of the “soup” mixture. You want the mixture to be bubbling for 10 to 15 minutes so it cooks the dumplings – after 10 minutes I usually gently flip the dumplings over.
- Top the entire pot with fresh chopped parsley. This is a very dumpling heavy recipe, which I adore. Serve immediately! I love how this reheats – just add a bit of stock or milk when reheating!
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
have a bite of feelings.
164 Comments on “Creamy Chicken and Buttermilk Dumplings.”
From a broke college student – THANK YOU! I make these all the time and I switch the veg and meat to keep it interesting (pancetta works pretty well, if anyone’s curious) but it’s always super cheap and super satisfying. You’re a life saver. :D
Pingback: Maria's Mixing Bowl | CREAMY CHICKEN AND BUTTERMILK DUMPLINGS
Made with wild duck and homemade duck broth. Needless to say it will be a staple during hunting season…the guys love it. And I do too never any wasted
I’m making this tonight, can’t wait! Been wanting to make a lovely chicken and dumplings recipe for a while, and the day is perfect for it!
will be making this soon <3
I really really love this! Only thing I will change I think is to add more veggies to it. Maybe even some mushrooms. I love the flavor and the dumplings are the best I have ever made. I am going to use the dumpling recipe in other things too.
Pingback: Mini Meatball Pasta Bake
I’ve been wanting to make this recipe for sometime. Â It really was delicious! Â I used boneless skinless breasts cause that is what I had on hand (I totally prefer thighs). Â Did not disappoint. Â I would love to see you do a post on reader favorite recipes.
Hi!
Making this amazing looking dish tonight!
Any ideas on how to do the dumplings if I have no buttermilk or milk? All I have is half and half and heavy cream. Thanks !
I made this and had this for dinner tonight- both my hubby and I absolutely LOVED it! He took the first bite and said “this isn’t good, you should just let me have all of it” LOL!!Â
I’m preggo right now and it’s so hard for me to find things that I actually want to eat. Most of the time it just ends up being a piece of toast or a bagel, so finding this and loving it is a true thing to be impressed with! Thank you for yet another amazing recipe!Â
Pingback: creamy chicken and buttermilk dumplings – Helprecipes
I love this recipe. I’ve made it several times, usually with homemade vegetable stock. A great go-to. Thank you!
Pingback: A Week of Dinners: Jessica Merchant — A Week of Dinners – Mediasota
I made this for dinner last night and it was honestly the best thing I have ever cooked. We haven’t even had the leftovers yet but my husband asked me to make it again this weekend so we will have even more leftovers. He also said it tasted just like how is grandma used to make it, which is super sweet. Thanks!
Pingback: Pumpkin Soup - Pumpkin Bisque with Grilled Cheese Croutons
Pingback: Turkey Mushroom Dumplings - Thanksgiving Leftovers Recipe
Pingback: Turkey and Mushroom Dumplings. – Fruitide
Ive made this dish several times using a gluten free flour mix. First time the dumplings just didn’t turn out. Way too dense. I’m attributing this to the mix. I also didn’t add the cream. The soup base is superb!! The next times I’ve made this dish I have omitted the dumplings and added rice. I’ve also added some lemon juice. I’m going to try adding gf gnocchi to mimick the dumplings. Amazing recipe!
Pingback: Thai Chicken Zoodle Soup. – Fruitide
Pingback: Chicken Zoodle Soup - Thai Chicken Zucchini Noodle Soup
Absolute favorite comfort food. I agree with others that you can toss about any meat/veg in this and it’s fantastic. I can almost make it by heart!
Pingback: Lemon Chicken Soup - Easy Lemon Chicken Noodle Soup
Pingback: Easy Lemon Chicken Soup. – Fruitide
Pingback: Easy Lemon Chicken Soup. - Next Step News
Pingback: Easy Lemon Chicken Soup. - Proper Health Today
Delicious!!! My husband says it’s off the charts good! I’ve been making nothing but your recipes for the last month. Every single recipe I’ve made is a keeper. This rarely happen ever happens….especially when teenage boys are involved. I’m so impressed with your recipes; simple & pure ingredients, easy to make and oh so delicious and your photography is BEAUTIFUL! So happy that I found you.
‘This was a perfect recipe. I loved it !
OMG! This was better than my grandmother’s recipe. I did just a couple things different to it. I browned some mushrooms and added half a green pepper because that was in my grandmother’s recipe. FYI, I cooked mine in a large deep fry pan and lost some of the delectable sauce because the dumplings do expand. I finished it off by putting it under a low broil (325) to crisp the top. Can not stop eating it. Thank you so much.
Pingback: Five Go-To Meals in the Denfeld House // Part II – Liz Denfeld Blog
Made this recipe last year but I never stopped obsessing about how it came out. Just drooled over my pictures of it before coming on here to refresh myself on details (to make it again for a special family occasion coming up) and thought I’d leave my opinion. Tastes like love!
Pingback: You should make... healthy-ish stuff like chicken & dumplings, green beans with almond pesto and THE stew - Okay Doak
One of my favorite recipes!
I can’t remember if I’ve commented already, but it’s worth saying twice. This recipe is AMAZING. So good and my whole family loves it. We have it on the regular rotation these days. <3
Pingback: What To Eat This Week: 2/2/20. – yumism.site
I made this tonight and it was very good but it wasn’t thick or creamy enough. It was thicker than a chicken noodle soup would be but not quite creamy. I followed the recipe. Any thoughts as to what I may have done wrong?
Pingback: A Week In the Life, Vol 11. – yumism.site
Pingback: A Week In the Life, Vol 11. – specialslice.site
The dumplings came out absolutely perfect. I wanted to have more for leftovers, so I upped the veggie amounts and added more flour to the veggies and more stock. Only had dried herbs, but still came out fantastic. I loved that the cream wasn’t too much to make it it too heavy, but made it…well, creamy. Did I mention how perfect the dumplings were? I’ve never had such perfectly cooked dumplings. Soft, chewy on the outside, not doughy in the middle. Will be making over and over for sure. Thank you for this recipe!
This was so good!!! Yum we definitely understand why you ate it all yourself
We used leftover turkey. Delicious! So simple. The entire family enjoyed it!
Chicken and (drop) dumplings is my favorite meal, so I decided to try this recipe. I just didn’t care for the dumplings at all; they came out a little tough and dense, whereas I prefer my dumplings to be very fluffy on the inside.
Yes, I left a comment on this recipe back in 2017, and I’m leaving one again 3 years later…this recipe is that good :) Just wanted to let you know we love this recipe, it’s comforting and perfect in fall/winter. I now have a family of 5 and we all love it.
No joke, I’ve made this three times over the last 2 weeks. It’s INCREDIBLE. Good flavor, just thick enough, and really easy to put together.Â
Pingback: Chickpeas and Dumplings. - xgirlfriend
I made this the other night and wow it was so good! The perfect meal for winter time!
The only chicken and dumplings recipe I ever make! Generous dumpling to chicken ratio, which isn’t that the whole point?
I have been eyeing this recipe for a while and finally made it on a rainy weekend and it was AMAZING! Soooo yummy and homey and cozy and downright delicious! Love your blog and excited for your growing family : ) Take care and be well.
Pingback: 4 Food Bloggers Share Their Favorite Comfort Food Recipes – Healthy food
This is AMAZING, and I’ll make it over and over! I read some comments suggesting to add more veggies, so I probably added 4x as much carrots & celery, plus a carton of mushrooms, and have no regrets. And if you’re pregnancy-brained like me and forgot to buy broth, water works great as a substitute as long as you taste and season appropriately! So adaptable and utterly delicious. My husband and I are obsessed.
This is my favorite chicken and dumplings recipe! I’ve been making it since you first published it and I just wanted to say thank you! It’s a staple every winter!
This recipe is on our regular rotation. We get a rotisserie chicken for dinner one night, and use the rest for this the next night. It’s always wolfed down by my hungry teen boys and is so, so good!