Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender and moist during the long simmer. If using breasts, reduce simmering time to prevent drying out.

How do I know when the dumplings are done?

They should double in size and be fluffy with no raw dough in the center after simmering for 15 minutes. Ensure the gravy continues simmering the entire time.

Can I make this ahead?

Prepare the chicken and gravy up to step 6, refrigerate overnight, then reheat and add the dumpling batter just before serving.

What if my gravy is too thin?

Make a slurry of flour and water, stir it into the simmering gravy, and cook for 1-2 minutes until thickened before adding dumplings.

Can I use store-bought biscuit dough instead of dumplings?

Yes, but homemade dumplings will be fluffier. If using biscuit dough, follow package instructions for cooking time.

Homemade Chicken and Dumplings with Scratch Dumplings

Name: Homemade Chicken and Dumplings with Scratch Dumplings
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 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****); 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); 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)

CookOSBeta

Instructions

1
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.
2
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.
3
Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about 5 minutes more.
4
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.
5
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.
6
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.
7
To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
8
Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
9
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.
10
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!