Joanna Gaines’ Chicken and Dumplings Recipe: Homestyle Simmered Comfort

Few dishes deliver comfort like a steaming bowl of chicken and dumplings, and this version captures that homestyle warmth perfectly.

I developed this recipe to recreate the tender chicken, fluffy dumplings, and rich broth that make this dish a family favorite. The secret lies in simmering the chicken low and slow to build deep flavor.

What you get is a bowl where the dumplings soak up the savory broth, the chicken falls apart with each bite, and every spoonful feels like a hug. It is the kind of meal that turns a simple dinner into something special.

Perfect for Sunday suppers or when you need a taste of home. Here is how to make it.

Ingredients for Joanna Gaines Chicken and Dumplings

Comfort food at its best with simple, hearty ingredients you know and love.

The chicken is key here. Thighs stay juicier than breasts during the long simmer—Costco has great bulk options if you’re feeding a crowd. I always grab bone-in, skin-on when I can (then remove the skin after cooking) for extra flavor. For the veggies, any yellow onion works, but avoid the sweet ones—they’ll make the broth too sugary.

No chicken thighs? All breasts work fine, just cut the cooking time by 10 minutes. Fresh out of parsley? Dried works at half the amount. The milk in the dumplings can be swapped for buttermilk (even better!) or water in a pinch. If you’re gluten-free, try a 1:1 GF flour blend—just add an extra tablespoon of baking powder.

Leftovers keep 4-5 days in the fridge (the dumplings will soak up more broth). Freeze without the dumplings for up to 3 months—just make fresh ones when reheating. Always store the parsley wrapped in a damp paper towel to keep it fresh.

Step-by-Step Instructions for Chicken and Dumplings

This method delivers that cozy, heartwarming comfort you’re craving with every spoonful.

Step 1: Build the Flavorful Broth Base

In a large Dutch oven, melt 4 tbsp butter over medium heat. Add the diced onion, sliced carrots, and diced celery stalks. Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent.

Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Add the 2 lb chicken thighs, 1 lb chicken breasts, 8 cups chicken broth, 1.5 tsp salt, 1 tsp black pepper, and 1 whole bay leaf. Bring to a boil, then reduce heat to low.

Step 2: Poach the Chicken to Tender Perfection

Let the chicken simmer in the broth for 25-30 minutes until fully cooked through. You’ll know it’s done when the internal temperature reaches 165°F and the meat shreds easily with a fork.

Remove the chicken from the broth and let it cool slightly on a cutting board. While it cools, increase the heat to medium-low and let the broth simmer gently. This keeps the flavors developing while you prep the dumplings.

Step 3: Prepare the Dumpling Dough

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and ½ tsp salt (reserved from the 1.5 tsp salt). Make a well in the center and pour in ½ cup whole milk.

Stir with a wooden spoon until just combined—the dough will be thick and slightly sticky. Don’t overmix, or the dumplings will turn out dense. Let the dough rest for 5 minutes while you shred the cooled chicken into bite-sized pieces.

Step 4: Cook the Dumplings and Finish the Dish

Return the shredded chicken to the simmering broth. Drop spoonfuls of the dumpling dough (about 2 tbsp each) into the broth. Cover the pot and cook for 15-18 minutes until the dumplings are puffed and a toothpick inserted comes out clean.

Avoid lifting the lid during cooking—steam is what makes these dumplings light and fluffy. The broth should be gently bubbling the entire time. Once done, discard the bay leaf and stir in the chopped ¼ cup fresh parsley just before serving.

Pro Cooking Tips for Great joanna gaines chicken and dumplings

Broth Depth Secrets

For maximum flavor, I always bloom the onion, carrots, and celery in butter until deeply golden—not just translucent. This builds a rich base that makes the broth taste like it simmered for hours. 🔥

Perfect Dumpling Texture

The dough should be shaggy, not smooth. I use a 2 tbsp cookie scoop for even dumplings that cook uniformly. Drop them directly into the simmering broth—don’t stir for 5 minutes to prevent breaking.

Chicken Handling Tip

After poaching, I let the chicken rest in the broth for 10 minutes before shredding. This keeps it moist. Shred with two forks into 1-inch pieces so they stay intact during the final simmer.

Steam Control

Never peek while cooking dumplings! The trapped steam is what makes them light. If your pot lid doesn’t fit tightly, lay a clean kitchen towel over the gap. Cook at a gentle, steady simmer—not a rolling boil.

I check doneness by inserting a toothpick into the center of a dumpling. It should come out clean with no sticky residue.

Frequently Asked Questions