Homemade Chicken and Dumplings For One, the ultimate comfort food! Made with 1 chicken breast, this single serving dish features a thickened broth, tender bite-sized bits of chicken, a mix of vegetables, and a soft covering of fluffy dumplings. Easy and so delicious!
If you’re looking for the best chicken and dumplings recipe, you’ve come to the right place. Chicken and dumplings are the ultimate comfort food. This hearty dish features tender chicken cooked along with vegetables in a delicious broth and topped with a blanket of soft, pillowy, made-from-scratch dumplings.
This easy chicken and dumplings recipe is a variation of the dish I grew up eating. My mother made chicken and dumplings often and I always loved it. I’ve taken her recipe, which I’ll admit to have tweaked here and there throughout the years and scaled down the ingredients so that it will serve one person.
One of the beauties of this single serving stew recipe is that you can use a chicken breast, a chicken thigh, or even chicken legs. The recipe is written to use a chicken breast because I almost always have a bag of frozen chicken breasts in my freezer, feel free to use what you have.
The recipe also calls for using chicken broth but use water if you don’t have any broth on hand. If you use water, you may have to add a little extra salt since you won’t have the salt from the broth.
See recipe box below for ingredient amounts and full recipe instructions.
- olive oil
- chopped onions
- chopped celery
- chopped carrots
- 1 chicken breast
- salt and pepper
- chicken broth
For The Dumplings
- all purpose flour
- baking powder
- cold butter
How To Make Dumplings
My mother always made dumplings out of Bisquick baking mix. We always had a box of Bisquick in the pantry and although her Bisquick dumplings were delicious, I actually prefer making dumplings from scratch.
This easy dumpling recipe is better than Bisquick’s and is made with pantry staples and no rolling is necessary.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Toss butter into the dry ingredients. Using your fingers or a pastry blender, rub or cut butter into flour. Add milk and stir until the dough comes together.
- Using a large spoon, drop spoonfuls into chicken stew.
How To Make Chicken and Dumplings
See recipe box below for full recipe instructions.
- Cook the onions, celery, carrots, and garlic in olive oil until tender.
- Add the chicken breast and season with salt and pepper.
- Pour in the chicken broth, bring to a boil; reduce heat to a simmer and cook 20 minutes, until chicken is cooked through. Using two forks, shred the chicken in the pot. Make the dumplings in a medium sized bowl and drop the dumplings into the pot by spoonfuls.
- Cover and simmer for 15 minutes.
How To Know When The Dumplings Are Cooked?
After the dumpling dough is mixed together, drop big spoonfuls onto the top of the simmering stew. Place the lid on the pot. Covering the stew allows the dumplings to steam until they’re tender, puffy, and cooked through. This process takes about 15 minutes.
The dumplings should be twice as large after cooking. You can remove a dumpling and cut it in half to see if it’s cooked through or stick the tip of a sharp knife in the center to see if it comes out clean. The inside of the dumpling should look like a soft roll or baked biscuit. If they’re not fully cooked, cover and cook 2 minutes more.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this old fashioned chicken and dumplings recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Onions: French Onion Soup, Chicken Fajitas, Shrimp Creole
- Celery: Baked Stuffed Fish, Instant Pot Chicken Noodle Soup, Potato Salad
- Carrots: Roasted Carrots, BBQ Chicken Drumsticks, Curried Carrot Soup
- Chicken: Chicken with Mustard Sauce, Chicken Margherita, Sesame Chicken
- Chicken broth: Chicken Fricassee, Minestrone Soup, Risotto
Tips For The Best Chicken and Dumplings
- To make this a quick dinner, you can use cooked rotisserie chicken from a grocery store or cooked leftover chicken from a previous recipe.
- Mix the dumpling dough just until it comes together. Avoid over-mixing which can lead to tough dumplings.
- Leave the lid on the pot when cooking the dumplings. Since the dumplings cook by steaming, the pot needs to be covered so that the steam doesn’t escape.
- Chicken and dumplings can be kept in the refrigerator for up to 3 days. You might want to add a touch of chicken broth before reheating.
- This southern chicken and dumplings recipe can be successfully doubled if you’d like to make a larger batch.
For this chicken and dumplings recipe, I use a 2-quart saucepan. For best results, use a pan of similar size.
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- 1/2 tablespoon olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/4 cup chopped carrots
- 2 cloves garlic
- 1 boneless, skinless chicken breast
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 1/4 cups low sodium chicken broth
For the dumplings
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons cold butter
- 1/4 cup milk
- Heat a 2-quart saucepan (or use a pan of similar size) over medium heat. Add in olive oil and heat through, 1 minute. Add onions, celery, and carrots and cook 5 minutes, or until onions are soft and translucent. Stir in garlic and cook for 1 minute more.
- Add in chicken breast and season with salt and pepper. Pour in chicken broth. Bring to a boil; reduce heat to medium-low and cook 20 minutes, or until chicken is cooked through and easily shreds with a fork.
- Shred chicken directly in pot, or remove to a cutting board, shred and return chicken to pot.
- Make the dumplings by whisking together the flour, baking powder, sugar, and salt in a mixing bowl. Toss butter into the dry ingredients. Working quickly using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse sand. Add the milk and stir just until the dough comes together. Drop by spoonful into the soup. Cover and let simmer 15 minutes. Serve hot.
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.
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