Ingredients Meat & Poultry Chicken Chicken Thighs Chicken and Dumplings 3.8 (764) This easy, ultra-satisfying supper is classic comfort food. Prep Time: 25 mins Cook Time: 45 mins Total Time: 1 hr 10 mins Servings: 4 Jump to recipe Our chicken and dumplings is an easy, one-pot meal that's the ultimate cozy comfort food. It's loaded with tender chicken, plump dumplings, and plenty of vegetables which simmer together in a flavorful, satisfying gravy. Boneless thighs are our pick for this recipe, as they're easy to prep and stay moist and juicy while cooking. A classic mixture of carrots, onions, and peas makes up the vegetable department while dill and thyme add some herby dimension. From start to finish, this recipe can be on the table in just about an hour, making it doable for a weeknight but just as appropriate for closing out a winter weekend at home. 42 of Our Most Delicious Comfort Food Recipes Credit: Brie Goldman Where Did Chicken and Dumplings Originate? There isn't a clear cut answer to the origin story of chicken and dumplings as numerous iterations of dumplings simmered in broth with meat have existed in Eastern Europe, French Canada, and the American South for the past few centuries. The earliest printed mention of chicken in dumplings, specifically, is in Marion Cabell Tyree's cookbook Housekeeping in Old Virginia from 1879. Let the kids help: This recipe is a great one for kids to get cooking with. Let older ones peel the carrots and measure out the dry ingredients. Younger kids will love stirring together the batter and helping you drop spoonfuls of it into the pot. (You can pull the Dutch oven off the stovetop for this step to add an extra layer of safety.) The 3 Key Components of Chicken and Dumplings The chicken: Some recipes for chicken and dumplings call for starting with a whole chicken while others lean on breast meat, but Martha's version looks to boneless thighs. They're easy to prep—just cut them into one-inch pieces—and will become beautifully tender without the risk of drying out as they simmer away. The vegetables: The classic combination of carrots, onions, and peas brings color and nutrients to this cozy dish. You'll cook the carrots and onions first, then stir in the peas just before dropping in the dumplings to keep them from becoming mushy. Short on prep time? Swap in a few cups of frozen peas and carrots in step 5 instead (but don't skip the onions; they're essential for flavor). The dumplings: Pulling together the dumplings couldn't be easier. They're made with flour, baking powder (for lightness), and milk, plus fresh or dried dill for an herby boost. The consistency should be closer to muffin batter than pancake batter and be able to drop easily from the tip of a spoon without running off. If you're worried your batter is too thick, stir in an additional two tablespoons of milk. Directions Credit: Brie Goldman Cook onion and carrots in butter: In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Credit: Brie Goldman Add flour; add broth and bring to a boil, stirring: Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Credit: Brie Goldman Add chicken; reduce heat and cook: Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes. Credit: Brie Goldman Make dumplings while chicken cooks: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. Set aside. Credit: Brie Goldman The dumpling mixture should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. Add an additional 2 tablespoons milk if it is too thick. Add peas; drop dumplings into pot: Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Credit: Brie Goldman Cover and cook: Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve. Credit: Brie Goldman How to Store and Reheat Chicken and Dumplings You can refrigerate leftover chicken and dumplings for up to four days. Let it cool to room temperature before storing in an airtight container. Reheating To reheat, transfer chicken and dumplings to a saucepan and simmer, covered, over medium-low heat until dumplings and chicken are heated through. You can also microwave leftovers, covered, until hot throughout. If mixture is looking too thick, add a splash of water or chicken broth to reach the desired consistency. What to Serve With Chicken and Dumplings Thanks to the fluffy dumplings in the dish, you don't need a starchy side like rice or potatoes with this dish, but a simple vegetable and/or a salad is nice. To complement the dill in the dumplings, check out these French-cut green beans or crisp-tender Brussels sprouts, both of which include a delicious dill butter. Some roasted asparagus or sautéed mushrooms would also be a welcome accompaniment. Salad wise, try a green salad like this one with a pickled-shallot vinaigrette or opt for something heartier like this chopped winter salad or this chicory salad with maple-roasted squash. Five More Comforting Chicken Recipes to Try: Chicken Fricassee Slow-Cooker Garlic Chicken With Couscous Classic Chicken Pot-Pie Creamy Chicken and Mushrooms With Egg Noodles White-Bean Chicken Chili Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.