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This chicken and dumplings for one is made from scratch in one pot. The chicken simmers until tender in a broth built on sautéed vegetables, and then big, fluffy drop dumplings steam on top.
Featured Comment
“This is one of the BEST recipes that I have cooked in a long time. The broth was rich and the dumplings were great.”
– Dianne
Quick Look
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Equipment: 2-quart saucepan with lid
- Cook Method: Stovetop
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Savory broth with a touch of sweetness from the carrots, tender chicken, and light, buttery dumplings.
This single serving chicken and dumplings recipe makes one big bowl with 1 chicken breast, shredded right in the pot, and 2 large homemade dumplings.
Why You’ll Love This Easy Chicken And Dumplings Recipe
Chicken and dumplings is the kind of homemade dinner most people only make for a crowd. This small batch chicken and dumplings recipe makes it worth cooking for yourself, with every part of the classic scaled down to a single pot.
The dumplings are what set this recipe apart. My mom made hers with Bisquick, and they were delicious. Homemade dumplings are even better, and they’re just as quick to make. The dough comes together in one bowl in minutes, with nothing to roll out or cut.
Their texture comes from how the butter goes in. I cut it into the flour cold, and it melts as the dumplings steam, so each one turns out light inside and rich with butter.
Everything cooks in that one small pot, starting with the vegetables. Onion, celery, carrots, and garlic sauté first and build the flavor of the broth. The chicken breast poaches in that broth until it’s tender, and then the dumplings go on top. Once the lid goes on, it stays on, and the trapped steam cooks the dumplings through while a gentle simmer keeps them whole.
Readers tell me it’s become their go-to chicken and dumplings, and one made it 4 times the week they found it. I’m confident you’ll love it too.
For more single serving chicken recipes, try my Chicken Stew for One, Small Batch Chicken Noodle Soup, Chicken Pot Pie for One or Small Batch Chicken and Biscuits Casserole.
Table of Contents
Ingredients
Every ingredient in this single serve chicken and dumplings is easy to find, and you probably have most of them in your kitchen already. If you end up with extras, our Leftover Ingredients Recipe Finder shows you what to make with them.
Olive oil: Olive oil softens the vegetables at the start. Butter works in its place if you want a richer base.
Onion and garlic: These build the savory base of the broth. Leeks or shallots can be used instead of the onion.
Celery and carrots: Celery adds texture, and carrots bring a little natural sweetness to the broth. Use extras in Split Pea Soup for One, or single serving Beef Stew.
Chicken breast: Use one boneless, skinless chicken breast, about 4 to 6 ounces. Boneless, skinless thighs work just as well. Extra chicken breasts are good in single serve Chicken Tikka Masala or Chicken Tacos for One.
Chicken broth: Low-sodium broth lets you control the salt. Vegetable broth works too. Use the rest of the carton in small batch Spanish rice or Chicken Tortellini Soup for One.
Kosher salt and black pepper: These season the chicken and broth.
Homemade Dumpling Ingredients
All-purpose flour: Flour gives the dumplings their structure. For gluten-free dumplings, use a 1:1 gluten-free flour blend.
Baking powder: Baking powder is what makes the dumplings rise light and fluffy, so make sure yours is fresh. To test it, stir ¼ teaspoon into ½ cup of hot water. If it bubbles, it’s good.
Sugar and salt: A little of each balances the flavor of the dough.
Salted butter: Butter gives the dumplings their richness. Use it straight from the fridge. Dairy-free butter works if you need it.
Milk: Milk brings the dough together. Cow’s milk, almond milk, soy milk, and buttermilk all work.
Recipe Variations
These swaps let you change the serving size, texture, or flavor of this homemade chicken and dumplings.
Chicken and Dumplings For Two
Double every ingredient and use a 3 to 4-quart pot so the dumplings have room to spread out and steam. You’ll get 4 large dumplings, and the cook times stay the same.
Chicken and Dumplings With Rotisserie Chicken
Skip the raw chicken breast. Sauté the vegetables, add about 1 cup of shredded rotisserie, leftover, or canned chicken along with the broth, and simmer for 5 minutes before adding the dumplings.
Creamy Chicken and Dumplings
Stir 2 tablespoons of heavy cream or half-and-half into the broth after you shred the chicken, then add the dumplings. For a thicker base, also stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water before the dumplings go in.
Add herbs: Stir in ¼ teaspoon of dried rosemary or Italian seasoning when you pour in the broth.
Add vegetables: Sauté ¼ cup of sliced mushrooms with the onion, or stir ¼ cup of frozen peas or corn into the broth before the dumplings go in. Baby spinach wilts in at the end.
How To Make Chicken And Dumplings For One
The photos below walk through this chicken and drop dumplings recipe one step at a time. You’ll find the full amounts and instructions in the recipe card.
- Heat the olive oil in a 2-quart saucepan over medium heat. Add the onion, celery, and carrots, and cook for about 5 minutes, until the onion is soft. Stir in the garlic and cook for 1 minute more.
- Add the chicken breast to the pot and season it with the salt and pepper.
- Pour in the chicken broth and bring it to a boil. Lower the heat to medium-low and simmer for 20 minutes, until the chicken is tender and cooked through to 165°F. Shred the chicken with two forks directly in the pot.
How To Make Homemade Dumplings
- Whisk the flour, baking powder, sugar, and salt together in a bowl.
- Cut the cold butter into the flour with your fingertips or a pastry blender until the mixture looks like coarse crumbs.
- Stir in the milk just until a soft dough forms.
- Drop the dough by large spoonfuls onto the simmering broth, leaving space between them. Cover the pot and cook for 15 minutes at a gentle simmer, without stirring or lifting the lid. The dumplings are done when they’ve puffed up and a toothpick inserted in the center comes out clean.
Expert Tips
Use a 2-quart saucepan with a tight-fitting lid. This size keeps the broth deep enough to simmer the chicken and gives the dumplings room to puff. A snug lid holds in the steam that cooks them through.
Stir the dumpling dough just until it comes together. It will be soft and a little sticky, which is right for drop dumplings. Overmixing works the flour too much and turns the dumplings heavy and dense.
Let the vegetables pick up a little color. Cook the onion, celery, and carrots until they’re lightly golden before the chicken goes in. That browning gives the broth more flavor.
Taste the broth before the dumplings go in. The pot stays covered for the last 15 minutes, so this is your chance to adjust the salt. Store-bought broths vary a lot in sodium, so let your own taste decide.
Keep the dumplings the same size. Even spoonfuls cook through in the same amount of time. If you make 3 or 4 smaller dumplings instead of 2 large ones, check them with a toothpick a few minutes early.
Troubleshooting
If your chicken and dumplings didn’t turn out quite how you wanted, here’s how to correct it.
Why did my dumplings fall apart in the broth?
Dumplings fall apart when the broth boils too hard or gets stirred after the dough goes in. A rolling boil breaks up the soft dough before it has a chance to set. Keep the pot at a gentle simmer, leave the lid on, and don’t stir until the 15 minutes are up.
Why are my dumplings doughy in the middle?
Dumplings stay doughy in the middle when they’re too large for the cook time or the lid comes off and lets the steam escape. Cover the pot again and cook for 3 to 5 minutes more, then test the center with a toothpick. It should come out clean.
Why did my dumplings soak up all the broth?
Dumplings absorb broth as they cook, so the finished pot can be much thicker than it looked when the dough went in. Stir in warm chicken broth, 2 tablespoons at a time, until it’s as brothy as you like.
How do I thicken the broth in chicken and dumplings?
To thicken the broth in chicken and dumplings, stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water before the dumplings go in. The broth thickens as it simmers under the lid. For a lighter fix, simmer the broth uncovered for a few extra minutes before adding the dumplings so it reduces.
What To Serve With Chicken And Dumplings
These single serving side dishes go with the soft dumplings by adding crunch or a little tang.
- Sautéed green beans are the classic pairing.
- A simple green salad tossed with a light vinaigrette adds something cool and fresh.
- A single serving of vinegar coleslaw adds crunch and a tangy bite.
- Small batch air fryer Brussels sprouts are a good pick when you want a roasted vegetable on the side.
Frequently Asked Questions
Two large dumplings are enough for one person in this recipe. If you drop the dough in smaller spoonfuls, the same batch makes a few more, smaller dumplings.
Yes, chicken and dumplings can be made ahead and reheated. For the best texture, cook the chicken and broth ahead, then mix and cook the dumplings just before serving, since the dough is best made fresh.
Chicken and dumplings last up to 2 days in the refrigerator in an airtight container.
Reheat chicken and dumplings over medium-low heat on the stove, or in the microwave, with a few tablespoons of broth or water stirred in. The broth thickens in the fridge, and the extra liquid loosens it back up.
Yes, canned or refrigerated biscuit dough works as a shortcut for homemade dumplings. Cut each biscuit into quarters, drop the pieces onto the simmering broth, and cover the pot until they’re puffed and cooked through.
Yes, but the chicken and broth freeze better than the dumplings, which can turn soft after thawing. Freeze the chicken and broth for up to 2 months, then cook fresh dumplings when you reheat it.
Yes, self-rising flour works for dumplings. Use it in place of the all-purpose flour and leave out the baking powder and salt, since self-rising flour already contains both.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving chicken and dumplings, please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Chicken and Dumplings For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- ½ cup chopped celery
- ¼ cup chopped carrots
- 2 cloves garlic
- 1 (4 to 6-ounce) boneless, skinless chicken breast
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 ¼ cups low sodium chicken broth
For the dumplings
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- 1 ½ tablespoons salted butter – cold
- ¼ cup milk
Instructions
- Heat the olive oil in a 2-quart saucepan over medium heat.
- Add the onion, celery, and carrots, and cook, stirring occasionally, for about 5 minutes, until the onion is soft.
- Stir in the garlic and cook for 1 minute.
- Add the chicken breast and season it with ¼ teaspoon salt and the pepper.
- Pour in the chicken broth and bring it to a boil.
- Reduce the heat to medium-low and simmer for 20 minutes, until the chicken is tender and cooked through to 165°F.
- Shred the chicken with two forks directly in the pot, or shred it on a cutting board and return it to the broth.
- Taste the broth and add more salt if needed.
- Keep the broth at a gentle simmer while you make the dumplings.
For the dumplings
- Whisk the flour, baking powder, sugar, and ¼ teaspoon salt together in a bowl.
- Cut in the cold butter with your fingertips or a pastry blender until the mixture looks like coarse crumbs.
- Stir in the milk just until a soft, sticky dough forms.
- Drop the dough by large spoonfuls onto the simmering broth, leaving space between them.
- Cover the pot and cook at a gentle simmer for 15 minutes without stirring or lifting the lid.
- Serve warm once the dumplings are puffed and a toothpick inserted in the center comes out clean.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Is this recipe in your book? If the power goes out and the internet is down, it’s nice to have the printed recipes.
This one isn’t in the book, but you can print it right from this page. Scroll down to the recipe card and click the Print Recipe button, and it opens a clean copy you can print to keep with your others.
I make this using your recipe except for the dumplings. I use the recipe my Mississippi mom taught me, flour. Buttermilk and love. North Carolina love either the pasta or they will make it with crackers.
I love your recipe they are great for widows and/or singles. That you for thinking of us.
Buttermilk and love sounds like the best kind of dumpling. I’m so glad the recipes work well for you, and thank you for such a kind note.
Hello Joanie and everyone else,!!!!!!!
I just made this and another one bites the dust!!!!!! I’m have made most of these recipes and I still haven’t found one I don’t like or should I say LOVE!!!!!!!!!
This time I didn’t or couldn’t find my carrots so I added some mushrooms as I only had a few left, and it was still great.
LOVE YA JOANIE!!!!!!!! And keep up the great job with some more new recipes!!!!!!!
I love hearing this! I’m so glad you’re enjoying the recipes, and mushrooms sound like a great addition here. Thanks so much for your kind words!
One word–yummmmm.
This looks like an excellent recipe for chicken and dumplings. However, I’m supposed to stay away from white flour. Can I substitute white whole wheat flour for the all purpose flour?
I haven’t tested the dumplings with whole wheat flour, but I can share what to expect. Using white whole wheat flour will give you denser, slightly grainy dumplings that are darker in color. You may also find the dough needs a bit more milk since whole wheat flour absorbs more liquid. The texture won’t be the same as with all-purpose flour, but it can still work if you’re comfortable making those adjustments.
Thank you for this wonderful recipe! I was excited to find it on Pinterest. Cooking Chicken and Dumplings for just 2 people hardly seemed worth all the effort involved, but your recipe made it easy and delicious.
I looked over your recipe and initially I thought it would be pretty good. Then, I remembered that Southern women would not make their dumplings as you do. They would use SELF-RISING FLOUR! Also, they would use Buttermilk. And…a lot of them would add LOTS of fresh ground pepper. Now the veggies section of your recipe reads good and I will be trying that part of your recipe and use the Self-Rising Flour for the dumplings. Less work and they taste great! I really appreciate your recipes. I was widowed 2 years ago and planning meals is a very lonely activity. I hope you have a very happy Thanksgiving.
Thank you for sharing your approach. There are definitely many ways Southern cooks make dumplings, and using self-rising flour and buttermilk is a popular method. I use the version in the recipe because it keeps the dumplings tender and easy to work with, but your method works well too. I’m glad the vegetable base caught your eye, and I hope it adds a lot of comfort to your meal. Wishing you a peaceful Thanksgiving.
I am from Washington State, and this recipe is very similar to what my grandma used to make, and I always loved it when she did. The broth is flavorful, the vegetables are plentiful, and the biscuits were soft and fluffy.
On a side note (and a funny story) my MIL, from North Carolina, ordered chicken and dumplings from a local restaurant when she was visiting us in Oregon, and, after her food was served, she exclaimed in a very loud Southern voice, “This isn’t chicken and dumplings, this is chicken and biscuits!!” It looked just like the recipe I grew up eating. Apparently the Southern version of this uses a sheet of pasta, cut long like lasagna , for their version 😂
I love this story, thank you for sharing it. It’s so interesting how chicken and dumplings can mean very different things depending on where you grew up. Your grandmother’s version sounds a lot like mine, and I’m so glad this recipe brought back those memories for you. And your MIL’s reaction made me laugh, that Southern version is definitely its own thing!
I absolutely LOVE all of the recipes from your site!! I save so much money since i am no longer cooking for 6!!
Such a simple, easy, and comforting dish. Just what I wanted on a rainy evening. I especially enjoyed the dumplings, so light and fluffy. Topped the meal off with your small batch brownies. Yummy 😋
As a widow whose had bariatric surgery, I’d practically given up cooking. Even a simple boxed meal produces so much food waste for me (one can only eat so many leftovers). This site is a absolute blessing. Each of these recipes will make 4 or 5 meals for me (post bariatric surgery tummies are tiny) which means I’ll actually be able to finish a recipe before the leftovers go bad. So thank you for giving me a reason to use my cookware again!
I’m so happy our recipes are helpful to you, Cynthia!
When I first discovered this recipe/site, I made this 4 times in a week; it was so good! I’ve found you definitely need to keep adding broth depending on how hot your stove gets/how thick you want it. I prefer mine like more of a stew consistency, so I let it reduce pretty low. While the dumplings are simmering for the 15 I throw a huge sprig of rosemary in, a splash of heavy cream, frozen sweet corn, and a heavy sprinkle of paprika in. I also tend to add a little more salt to my taste. It always hits the spot and makes one huge bowl!!
I have yet to try this recipe, but I am thrilled that there is an option to keep the screen on. I’ve never seen that before and it drives me crazy to be in the middle of recipe and my phone goes dark, thanks Joanie!
I love the feature too!!
Made this again today, delicious! There’s always enough for two meals for me. Thanks for all the great recipes!
Very good but I’d like to see some low carb recipes
Thanks, Crystal! We have hundreds of low carb recipes. Finding these recipes on our website is easy. At the top of each page, you’ll find a menu. Simply click on “Recipes,” and then choose “Recipes By Diet” from the dropdown options. Alternatively, you can visit our Recipes Page directly. Once there, scroll down to “Recipes By Diet” where you’ll find a selection of recipes that should meet your requirements.
I hope this helps, and that you find plenty of new recipes to enjoy!
The BEST dumplings ever! The cold butter made all the difference.
In the high 60’s in Tampa, Fl tonight- time to break out the COLD WEATHER food! This recipe was just the thing tonight. Chicken shredded just like you said! ( I was skeptical) Used veggie stock instead of chicken, no difference in taste to me. Came to together in no time. Broth was hearty and rich. And the dumplings!, Ah, the dumplings – made 4 generous sized ones, fluffy ,light, heavenly! Your caution to stir just til combined was good advice. I used buttermilk for the dumplings-it was what I had on hand. Will definitely make again!
I’m so happy you enjoyed the recipe. Thank you so much for your feedback.
I made this today delicious and very easy. The only thing I did wrong was my broth had salt and it was alittle salty for me but still delicious.
I loved how easy this was to make! I think next time though I’ll add in some thyme because why not. Also just a bit more liquid, I found that the dumplings soaked up a lot of it and I’m used to my chicken and dumplings having more creaminess to it. But overall delicious and I will 100% use this recipe again.
Loved this recipe. I was out of carrots so I substituted yellow bell pepper. I also added a little sage. I like my broth a bit savory. Thyme would be great as well.
I just made this recipe and it is Sooooooo Goood! Thank you so much.
I made this tonight and doubled the recipe to serve two. It was so delicious and definitely a keeper. I followed the recipe (added a bit of fresh thyme and chopped parsley) and used my own homemade chicken broth from the freezer — wouldn’t change a thing! Comfort food perfect for fall. Thank you for the recipe.
Wow just finished making this recipe and it is absolutely delicious !! Thanks for the wonderful recipe!!
I was used to cooking for my 3 kids and then for my 4 grandsons. Now it’s just me. This chicken and dumplings was so easy to make and is so comforting. I used Walmart frozen biscuits and they made the lightest dumplings I ever had. Delicious food. It’s been a challenge to learn how to cook for one. This recipe made it easy.
Crystal, how did you do the Wal-Mart Biscuits to make dumplings? Thank you.
I’m normally not a great cook, but I made this, it was very simple, and my family loved it so much they’re requesting it regularly!
Could this be made from canned chicken?
Yes. Since canned chicken is already cooked, your cooking time will be reduced. Just saute the vegetables, add the canned chicken and broth and simmer on low for about 5 minutes, then make the dumplings (step 4 in the recipe).
I loved the flavors in this recipe. I’d like to be able to make it in the oven instead of the stove top. If so, how long would you suggest and at what temperature? I would also like to thicken the broth to make it more of a gravy. Any suggestions for that? Thanks for sharing this recipe. So delicious and perfect comfort food.
This recipe has not been tested in the oven. If you’d like to make the broth thicker, in a small bowl whisk together 1 teaspoon of cornstarch and 3 teaspoons of water. Stir the mixture into the broth before you add the dumplings and simmer as directed in the recipe.
First time I made this it was perfect!! Since then I’ve made it a couple more times and my dumplings have melted. Do you think it would help to refrigerate the dumpling mix for a short time before adding them to the soup? Maybe I used the wrong kind of butter (a spreadable kind rather than a block)
Once you drop the biscuit dough into the pot, be sure that you do not stir the dumplings and keep the heat to a simmer and not a boil. This will gently “cook” the dumplings. If you bring the broth to a rolling boil, the dumplings may dissolve or fall apart. Also, make sure you keep the pot covered after you add the dumplings. It is the pot’s heat that causes the dumplings to expand and cook.
I had two boneless thighs in the freezer, so I used those instead of a breast. I also added more broth because it seemed a little dry, but the flavor was out of this world! Another one to add to my favorite recipes!
I’m so glad you enjoyed the chicken and dumplings, Dina. Thank you so much for your feedback.
Delicious! I was discouraged about cooking for myself after my husband passed away, but Joanie’s recipes are so wonderful that I am cooking again. This was yummy 😋!!!
I made this recipe last week and it was delicious! I’ve never made dumplings before but they were so easy using Joanie’s instructions. I’ll definitely be making Chicken and Dumplings again and again. Thanks Joanie for all your great recipes, they inspire me to want to cook for myself again. Your cookbook is fabulous too!!!!!
I’m so glad you are enjoying the recipes, Rose. Thank you so much for taking the time to let me know.
I so enjoyed these dumplings, the whole meal. Could this dumpling recipe be used to do a jam rolypoly ? and can they be cooked on their own in a steamer ? so glad I found your recipes, thank you..
This is one of the BEST recipes that I have cooked in a long time. The broth was rich and the dumplings were great. Okay – everyone has to put their own spin on things…I added poppy seeds to the dumpling mix.
I’m so happy you enjoyed the recipe. Thanks so much for your feedback.
could this be made ahead of time and be reheated. A lot of recipes when they’re thick and like that and then reheated the sauce is very thin. I love the fact that’s your recipes are for 1. Although I do like leftovers I don’t like them for three or four days in a row.
Hi Marda, Yes the chicken and dumplings can be made ahead of time and reheated. You might need to add a bit more broth or water when you reheat it because the sauce will thicken up a bit when refrigerated.
My go to chicken and dumpling recipe. I’ve made it several times. I have some baby spinach I need to cook; I think I’ll add more broth and throw that in at the end
So glad this is your go-to. The spinach will wilt right in at the end. A nice way to use it up.
My 9-year-old son helped me make this. He diced the carrots and helped fry the veggies. We both loved it. Great, simple and delicious recipe-thank you!