This Old-Fashioned Chicken and Dumplings recipe delivers ultimate comfort food perfection. Tender chicken and vegetables are simmered in a rich, savory broth, topped with fluffy, homemade dumplings that puff up beautifully. It’s a hearty and deeply satisfying dish that evokes warmth and nostalgia.

Ingredients:
For the Chicken:
Ingredient Quantity
Boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces 2 lbs
All-purpose flour 1/2 cup
Olive oil, divided 2 tablespoons
For the Sauce:
Ingredient Quantity
Butter 2 tablespoons
Large carrots, peeled and diced 2
Celery stalks, diced 2
Large onion, diced 1
Bay leaves 2
Dried thyme 1/2 teaspoon
Garlic, minced 2 cloves
Chicken broth 5-6 cups
Heavy cream 1/2 cup
Frozen peas, thawed 1 1/2 cups
For the Dumplings:
Ingredient Quantity
All-purpose flour 1 1/2 cups
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Buttermilk 3/4 cup
Eggs 2
Kosher salt and freshly ground black pepper To taste (for chicken & sauce)
Instructions:
Prepare Chicken: In a medium bowl, season the 2 lbs boneless, skinless chicken pieces generously with salt and pepper. Toss the seasoned chicken with the 1/2 cup all-purpose flour until each piece is lightly coated.
Brown Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the floured chicken and cook until the outsides are browned, stirring occasionally, about 3-5 minutes. The chicken doesn’t need to be cooked through at this point. Remove the browned chicken to a plate and set aside.
Sauté Vegetables: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same pot. Add the 2 diced large carrots, 2 diced celery stalks, and 1 diced large onion. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
Build Broth: Stir in the 5-6 cups chicken broth, 1/2 teaspoon dried thyme, and 2 bay leaves. Return the browned chicken to the pot. Bring the mixture to a gentle simmer.