Joanna Gaines’ Chicken and Dumplings Recipe: Fluffy Biscuit Pillows Over Rich Broth

There’s a reason this comfort classic has stood the test of time. Tender chicken simmered in a rich, herb-infused broth forms the perfect base for pillowy dumplings that soak up every drop of flavor.

What sets this version apart is the technique for achieving dumplings that are light as air on the inside yet sturdy enough to hold their shape. The result is a bowl of pure comfort you’ll want to make again and again.

Ingredients for Joanna Gaines Chicken and Dumplings

Simple, hearty ingredients create a timeless bowl of comfort in every spoonful.

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The chicken is key here. Boneless, skinless thighs stay juicier than breasts, but a mix of both gives you the best texture. I grab mine from Whole Foods or a trusted butcher—look for plump, moist pieces without that grayish tint. For the broth, low-sodium chicken broth lets you control the seasoning. If you’re using homemade, even better (worth the extra effort).

No fresh thyme? Dried works at one-third the amount. Short on carrots or celery? Extra onion won’t hurt, or swap in parsnips for a sweeter note. The milk in the dumplings can be whole or 2%—just don’t go skim, or they’ll be dense. If you’re out of baking powder, baking soda plus cream of tartar in a 1:2 ratio does the trick (but measure carefully).

Leftovers keep beautifully. Store in the fridge for up to 4 days—the dumplings soak up more broth overnight. Freezes well for 3 months, though the dumplings may soften slightly. Reheat gently on the stove with a splash of broth or water to revive.

Step-by-Step Instructions for Chicken and Dumplings

Build layers of flavor with this method, tested for perfect dumpling texture every time.

Step 1: Sear the Chicken and Sauté Aromatics

Heat a large Dutch oven over medium-high heat. Add the 1.5 lb Chicken Thighs and 1 lb Chicken Breast chunks, seasoned with 1 tsp Salt and 1 tsp Black Pepper. Sear for 5-6 minutes until golden brown on all sides.

Remove the chicken and set aside. In the same pot, melt the 0.25 cup Butter. Add the 1 whole Onion (finely diced), 2 whole Carrots (sliced), and 2 whole Celery Stalks (diced). Cook for 5-6 minutes until the vegetables soften and begin to caramelize.

Stir in the 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. This builds the aromatic foundation for your broth.

Step 2: Simmer the Broth with Chicken

Return the seared chicken to the pot. Pour in the 6 cups Chicken Broth and add 1 tsp Salt, 2 tsp Fresh Thyme, and remaining 1 tsp Black Pepper. Bring to a boil, then reduce heat to medium-low.

Simmer for 20-25 minutes until the chicken is fully cooked and fork-tender. Remove the chicken, shred it using two forks, and return it to the broth. This ensures every bite is infused with flavor.

Step 3: Prepare the Dumpling Dough

In a bowl, whisk together 2.5 cups All-Purpose Flour and 1 tbsp Baking Powder. Make a well in the center and pour in the 0.5 cup Whole Milk. Stir with a wooden spoon until just combined—the dough should be shaggy but cohesive.

Avoid overmixing, as this develops gluten and makes the dumplings tough. The dough should be slightly sticky but manageable. If it feels too dry, add a splash of milk; if too wet, add a tablespoon of flour.

Step 4: Cook the Dumplings in the Broth

Drop spoonfuls of dough (about 2 tablespoons each) directly into the simmering broth. Use the back of the spoon to gently nudge them under the surface. Cover the pot and cook for 15-18 minutes without lifting the lid.

The dumplings are done when they float to the top and are pillowy and firm to the touch. Resist the urge to peek—steam is critical for their rise. Stir gently once during cooking to prevent sticking.

Garnish with 2 tbsp Fresh Parsley before serving.

Common Mistakes When Making Perfect Results

Overworking the Dough

Mix the dumpling dough just until combined—overworking develops gluten, making your dumplings dense instead of light. I use a wooden spoon and stop stirring as soon as the flour is moistened. 💡

Peeking While Cooking

Resist lifting the lid while dumplings steam. Each peek releases precious heat and moisture, causing them to deflate. Trust the process and wait the full 15-18 minutes for perfect puff.

Skipping the Sear

Searing the chicken first adds depth to your broth. Skip this step and you’ll miss those caramelized bits that infuse the liquid with rich, savory flavor. Use medium-high heat for a proper golden crust.

Incorrect Broth Temperature

Dumplings need a gentle simmer, not a rolling boil. Too-hot broth will break them apart before they cook through. I keep mine at a lazy bubble—just enough to cook the dough evenly.

Overcrowding the Pot

Leave room for dumplings to expand. If your pot is too full, they’ll stick together and steam unevenly. I use a 5-quart Dutch oven for this recipe to give them space to rise. 🔥

Using Cold Ingredients

Cold milk can shock the dough and prevent proper rising. Take your 0.5 cup Whole Milk out of the fridge 10 minutes before mixing. Room-temperature liquids blend better with dry ingredients.

Frequently Asked Questions