Name: Joanna Gaines Chicken And Dumplings
Prep time: 20 min
Cook time: 1 h
Total time: 6 min
Ingredients: 1 tablespoon olive oil; 2 lbs. bone-in skinless chicken breast or thighs; Salt/Pepper, to taste; 5 tablespoons butter; 1 small yellow onion, diced; 1 cup carrots, diced; 2 sticks celery, diced; 3 cloves garlic, minced; 1 teaspoon Worcestershire sauce; 1 Teaspoon hot sauce , I use Franks hot sauce; 1/3 cup flour; 4 ½ cups chicken broth; 1 chicken bouillon cube, optional; 1 ½ cups half and half; ¾ cup frozen peas; Seasonings; 1 teaspoon onion powder; ½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard powder; ¼ teaspoon ground sage; 1/8 teaspoon pepper; Dumplings; 2 cups cake flour, or regular flour, see notes; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ½ teaspoon garlic powder; 2 teaspoons sugar; ¾ cup cold sour cream; ¼ cup cold milk; 4 tablespoons butter, melted

This delicious chicken and dumplings recipe, inspired by Joanna Gaines, is the ultimate comfort food for chilly nights. Creamy, hearty, and packed with tender chicken and fluffy dumplings, it’s a quick and simple meal that uses everyday ingredients. Perfect for a cozy family dinner, this dish is sure to become a favorite in your home.

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Recipe Ingredients:

1 tablespoon olive oil
2 lbs. bone-in skinless chicken breast or thighs
Salt/Pepper, to taste
5 tablespoons butter
1 small yellow onion, diced
1 cup carrots, diced
2 sticks celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 Teaspoon hot sauce , I use Franks hot sauce
1/3 cup flour
4 ½ cups chicken broth
1 chicken bouillon cube, optional
1 ½ cups half and half
¾ cup frozen peas

Seasonings

1 teaspoon onion powder
½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard powder
¼ teaspoon ground sage
1/8 teaspoon pepper

Dumplings

2 cups cake flour, or regular flour, see notes
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon garlic powder
2 teaspoons sugar
¾ cup cold sour cream
¼ cup cold milk
4 tablespoons butter, melted

How To Make Chicken And Dumplings?

Make the Soup Base: In the same pot, melt butter over medium heat and scrape the bottom with a spatula to loosen browned bits. Add onion, carrots, and celery; cook for 5 minutes. Stir in garlic, Worcestershire sauce, hot sauce, and the seasonings, cooking for another minute.
Thicken the Soup: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes while stirring. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Add the half-and-half in the same way. Stir in the chicken bouillon (if using) and frozen peas. Bring to a gentle boil, then reduce to a simmer.
Prepare the Dumplings: In a medium bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and sugar. Add the sour cream, milk, and melted butter. Fold gently to combine into a dough, being careful not to overmix.
Combine Soup and Dumplings: Return the chicken to the soup, along with any juices. Stir to combine. Using a cookie scoop or tablespoon, drop small mounds of dumpling dough evenly over the surface of the soup. Spoon a bit of liquid over each dumpling.
Steam the Dumplings: Cover the pot with a tight-fitting lid and increase heat slightly to bring it to a gentle simmer. Steam for 15 minutes without lifting the lid. Check the doneness of the dumplings with a toothpick; if it comes out clean, they are ready. If not, cover and simmer for a few more minutes.
Serve and Garnish: Sprinkle with parsley and serve hot for a comforting meal!

Recipe Tips

Don’t Overmix the Dumpling Dough: Mix the ingredients just until combined. Overmixing can make the dumplings dense instead of light and fluffy.
Check Dumpling Doneness Carefully: Insert a toothpick into the center of a dumpling after steaming. If it comes out clean, they’re ready; otherwise, let them cook for a few more minutes.
Sear the Chicken for Extra Flavor: Browning the chicken adds a rich depth of flavor to the broth. Don’t skip this step, and scrape up those browned bits when making the soup base.
Add Broth Gradually: Pour the broth in small amounts while stirring to prevent lumps and create a smooth, creamy soup.
Keep the Lid Closed While Steaming: Resist the urge to lift the lid while cooking the dumplings. Keeping the lid closed ensures they steam properly and cook evenly.

How To Store Leftovers?

First, let the leftover chicken and dumplings cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 3 days.

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