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This homemade Chicken and Dumplings for One is a comforting one-pot meal made with tender chicken, fluffy drop dumplings, and a rich, flavorful broth.
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
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and step-by-step instructions, this homemade chicken and dumplings recipe comes together effortlessly.
- Quick Comfort Food: A warm, hearty one-pot chicken and dumplings meal that’s ready fast and perfect for busy days.
- Customizable: Adjust easily with your favorite vegetables, herbs, or a creamy broth for your ideal version.
- Perfect Portion: Designed for one serving so you can enjoy comforting chicken and dumplings from scratch without leftovers.
- Scales Up Easily: Double the ingredients to make this flavorful small batch chicken and dumplings recipe for two.
I love this recipe because it’s the kind of meal that always feels comforting and familiar. It’s simple to make with ingredients I usually have on hand, and everything cooks together in one pot, filling the kitchen with the smell of simmering broth and tender dumplings. When I want something warm and nourishing, this is the dish I turn to.
If you enjoy comforting, single serving meals like this one, you might also like a few of my other single serving chicken recipes. Try the hearty chicken stew for one, flavorful single serve chicken cacciatore, zesty white chicken chili for one, or creamy mustard chicken for one.
Ingredients
If you have any ingredients leftover from this small batch Chicken and Dumplings recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Used to sauté the vegetables. Substitute with butter for a richer flavor.
- Onions and Garlic: Build flavor and aroma in the dish. You can use leeks or shallots instead.
- Celery and Carrots: Add texture and natural sweetness. Use any extra in macaroni salad for one, split pea soup for one, or single serving beef stew.
- Chicken: Made with one chicken breast, though chicken thighs work just as well. Use leftover boneless, skinless chicken in chicken tacos for one, single serve chicken tikka masala, or chicken marsala for one.
- Chicken Broth: Creates a flavorful base. Use low-sodium broth to better control salt levels. Leftover broth is great for lasagna soup for one, tortellini en brodo, or single serve Spanish rice.
For the Dumplings
- Flour: All-purpose flour gives the dumplings structure. For gluten-free dumplings, use a 1:1 gluten-free flour blend.
- Baking Powder: Makes the dumplings light and fluffy.
- Sugar and Salt: Add flavor balance.
- Butter: Adds richness. Use dairy-free butter if needed.
- Milk: Provides moisture. Any cow’s milk or non-dairy milk such as almond or soy works well.
Recipe Variations
This single serving Chicken and Dumplings recipe is made from scratch with fluffy drop dumplings and a rich, flavorful broth. Try one of these easy variations to make it your own:
- Creamy: Stir in a splash of heavy cream or half-and-half for a richer, creamier broth.
- Loaded with Vegetables: Add peas, corn, or green beans for a heartier one-pot meal.
- Herb-Infused: Mix in thyme, rosemary, or parsley for fresh, aromatic flavor.
- Shortcut Version: Use cooked or rotisserie chicken and refrigerated biscuit dough for a quick, homemade meal.
- Spiced: Add a pinch of cayenne or paprika for a little heat and extra depth of flavor.
How To Make Chicken And Dumplings For One
These photos and instructions help you visualize how to make chicken and dumplings for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the Vegetables: Heat olive oil in a pot over medium heat. Add onion, celery, carrots, and garlic. Cook, stirring occasionally, until softened.
- Add the Chicken: Place the chicken breast in the pot and season with salt and pepper.
- Simmer the Broth: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the chicken is fully cooked. Use two forks to shred it directly in the pot.
How To Make Homemade Dumplings
My mom always used Bisquick mix for her dumplings, and while they were delicious, this homemade version is even better. It uses simple pantry staples and skips the hassle of rolling out dough.
- In a bowl, mix flour, baking powder, sugar, and salt.
- Cut butter into the dry ingredients with your fingertips or a pastry blender until the mixture looks like coarse crumbs.
- Stir in milk until a soft dough forms.
- Drop spoonfuls of dough directly into the simmering chicken stew.
- Cook the Dumplings: Prepare the dumpling batter in a medium bowl. Drop spoonfuls of the batter into the simmering broth. Cover and cook for 15 minutes, until the dumplings are fluffy and cooked through.
Expert Tips
- Dumplings: Keep the dough soft but not sticky for light, fluffy dumplings. Avoid overmixing, and keep the lid on while they cook so the steam can do its job.
- Broth: For a thicker broth, simmer a few extra minutes to let it reduce.
- Chicken: Save time by using rotisserie or leftover cooked chicken.
- Vegetables: Sauté the vegetables until lightly golden before adding the broth for extra flavor.
Frequently Asked Questions
Yes. Using rotisserie chicken is a great time-saver. Add the shredded chicken to the broth right before cooking the dumplings.
Simmer the broth uncovered a little longer to reduce it, or stir in a small spoonful of flour or cornstarch mixed with water for a thicker consistency.
Avoid overmixing the dough and keep the lid on the pot while they cook so the dumplings steam properly.
Yes. Refrigerated biscuit dough or Bisquick mix makes a great shortcut. Drop spoonfuls directly into the simmering broth to cook.
It’s best to prepare the dumpling batter fresh, as it might dry out or lose its texture if made too far in advance.
Refrigerate in an airtight container for up to two days.
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 our single serving Chicken and Dumplings or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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 olive oil in a 2-quart saucepan over medium heat. Add onion, celery, and carrots and cook for about 5 minutes, until the onions are soft. Stir in garlic and cook for 1 minute.
- Add the chicken breast and season with salt and pepper. Pour in chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, until the chicken is tender and cooked through.
- Shred the chicken with two forks directly in the pot, or transfer to a cutting board to shred before returning it to the broth.
- In a bowl, mix flour, baking powder, sugar, and salt. Cut in butter until crumbly, then stir in milk to form a soft dough. Drop spoonfuls of dough into the simmering broth, cover, and cook for 15 minutes, until the dumplings are fluffy and cooked through. Serve warm.
Notes
- Dumplings: Keep the dough soft but not sticky for light, fluffy dumplings. Avoid overmixing, and keep the lid on while they cook so the steam can do its job.
- Broth: For a thicker broth, simmer a few extra minutes to let it reduce.
- Chicken: Save time by using rotisserie or leftover cooked chicken.
- Vegetables: Sauté the vegetables until lightly golden before adding the broth for extra flavor.
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.
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 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!