Chicken and Buttermilk Dumplings

Why You’ll Love This Recipe

This one-pot dish brings together the flavors of a slow-cooked chicken stew with the pillowy texture of homemade dumplings. Buttermilk gives the dumplings extra tenderness and a slight tang that pairs beautifully with the creamy broth. It’s a nostalgic, crowd-pleasing meal that’s simple enough for weeknights but special enough to serve to guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken and broth:

• Boneless, skinless chicken thighs or breasts
• Carrots (chopped)
• Celery (chopped)
• Onion (diced)
• Garlic (minced)
• Chicken broth
• Bay leaf
• Fresh thyme or dried thyme
• Salt
• Black pepper
• Unsalted butter or olive oil
• Heavy cream or milk (optional, for a creamier broth)
• All-purpose flour (for thickening)

For the buttermilk dumplings:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (cold and cubed)
• Buttermilk
• Fresh parsley or chives (optional)

Directions

1. Cook the chicken: In a large Dutch oven or heavy pot, heat butter or oil over medium heat. Add onions, carrots, celery, and garlic. Sauté until softened, about 5–6 minutes.
2. Add the chicken, bay leaf, thyme, salt, and pepper. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
3. Remove chicken from the pot, shred it with two forks, and return to the pot. If desired, stir in a splash of cream and a bit of flour slurry to thicken the broth slightly.
4. Make the dumplings: In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined (do not overmix). Add herbs if using.
5. Drop heaping spoonfuls of dough onto the simmering broth. Cover with a lid and cook for 15–20 minutes without lifting the lid, until the dumplings are puffed and cooked through.
6. Remove from heat and let sit uncovered for a few minutes. Serve hot with fresh herbs on top, if desired.

Servings and timing

This recipe serves 4–6 people. Total time is about 1 hour—15 minutes for prep and 45 minutes for cooking.

Variations

• Add peas or corn to the broth for extra vegetables.
• Use leftover cooked or rotisserie chicken to save time.
• Make it creamier by adding more heavy cream or a splash of milk.
• Use turkey instead of chicken for a holiday spin.
• Add a pinch of cayenne or smoked paprika for subtle heat and depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the dumplings if needed. Dumplings may thicken the stew over time, so add liquid as necessary. Freezing is not recommended as dumplings can become mushy when thawed.

FAQs

What does buttermilk do in dumplings?

Buttermilk adds moisture and a slight tang, helping create fluffy, tender dumplings.

Can I use biscuit mix for the dumplings?

Yes, you can use a prepared biscuit mix and add buttermilk for a shortcut version.

Can I make the dumplings ahead of time?

It’s best to make and cook the dumplings fresh, but you can prepare the dough and refrigerate it for a few hours before use.

Why are my dumplings dense?

Overmixing the dough or lifting the lid while cooking can cause dumplings to become heavy. Mix gently and keep the lid on.

Can I thicken the broth more?

Yes, use a flour or cornstarch slurry (equal parts flour/cornstarch and water) stirred into the broth before adding dumplings.

Should I cook the dumplings with the lid on or off?

Cook with the lid on to trap steam, which helps the dumplings rise and cook through properly.

Can I make this dish dairy-free?

Yes, use a non-dairy milk with vinegar or lemon juice as a buttermilk substitute and plant-based butter for the dumplings.

Can I bake the dumplings separately?

Dumplings are meant to steam in the broth for a fluffy texture. Baking them separately will result in a biscuit-like consistency.

What’s the best chicken to use?

Boneless, skinless thighs are flavorful and tender, but breasts also work well. You can even use pre-cooked chicken.

Can I add noodles instead of dumplings?

Yes, for a chicken and noodles variation, omit the dumplings and stir in egg noodles during the last 10 minutes of cooking.

Conclusion

Chicken and Buttermilk Dumplings is the ultimate comfort food—warm, hearty, and full of flavor. The creamy, savory broth combined with soft, fluffy dumplings makes this dish a timeless favorite. Whether you’re serving it on a chilly night or looking for a soul-soothing meal, this recipe brings comfort and joy in every bite.

Chicken and Buttermilk Dumplings

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Chicken and Buttermilk Dumplings is a cozy one-pot meal made with tender chicken simmered in a flavorful broth, topped with fluffy, tangy buttermilk dumplings. It’s a Southern-style comfort food classic that’s hearty and satisfying.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Southern
• Diet: Halal

Ingredients

• For the chicken and broth:
• 1.5 lbs boneless, skinless chicken thighs or breasts
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme or 1 tbsp fresh thyme
• Salt and pepper, to taste
• 2 tbsp unsalted butter or olive oil
• 1/2 cup heavy cream or milk (optional)
• 2 tbsp all-purpose flour (optional, for thickening)
• For the buttermilk dumplings:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 tbsp cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 tbsp chopped parsley or chives (optional)

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Instructions

1. Heat butter or oil in a Dutch oven over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5–6 minutes until softened.
2. Add chicken, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until chicken is tender.
3. Remove chicken and shred with two forks. Return it to the pot. Stir in cream and flour slurry if a thicker broth is desired.
4. In a bowl, whisk together flour, baking powder, baking soda, and salt for the dumplings. Cut in butter until mixture resembles coarse crumbs.
5. Add buttermilk and herbs (if using). Stir just until combined—do not overmix.
6. Drop spoonfuls of dough onto simmering broth. Cover and cook for 15–20 minutes without lifting the lid.
7. Uncover and let sit for a few minutes. Serve hot with extra herbs if desired.

Notes

• Use rotisserie chicken to save time—just skip the poaching step and add shredded chicken directly to the broth.
• Do not lift the lid while dumplings are steaming to ensure they cook properly.
• For extra thickness, mix 2 tbsp flour with 2 tbsp water and stir into broth before adding dumplings.
• Add frozen peas or corn with the shredded chicken for more vegetables.
• Use a wide pot to give dumplings enough space to expand while cooking.

Nutrition

• Serving Size: 1 serving (1/6 of recipe)
• Calories: 430
• Sugar: 4g
• Sodium: 650mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 90mg