If you’re looking for a comforting, soul-satisfying meal that feels like a warm hug in a bowl, then get ready to fall in love with Creamy Chicken and Buttermilk Dumplings. This dish combines tender, golden chicken with a rich, velvety broth, studded with fluffy, flavorful dumplings made from tangy buttermilk. Every bite is a perfect balance of creamy richness and hearty goodness, making it an ideal recipe for chilly evenings or when you just need a cozy, home-cooked meal that feels truly special.

Creamy Chicken and Buttermilk Dumplings Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully straightforward but each plays a crucial role in building the layers of flavor and texture that make Creamy Chicken and Buttermilk Dumplings so irresistible. From the savory herbs to the fluffy dumplings, everything comes together perfectly with simple pantry staples and fresh ingredients.

Boneless, skinless chicken thighs: Juicy and flavorful, they stay moist through cooking and shred easily for that perfect chicken texture.
Sea salt and black pepper: Essential for seasoning and bringing out the natural flavors of the chicken and vegetables.
Olive oil and unsalted butter: The combo adds richness and depth, creating a luscious base for your stew.
Sweet onion, carrots, and celery: Classic mirepoix that builds a sweet, aromatic foundation to complement the chicken.
Garlic, fresh rosemary, and thyme: Fragrant herbs and garlic infuse the broth with savory complexity.
All-purpose flour: Used both to thicken the sauce and in the dumplings for that perfect tender crumb.
Low-sodium chicken stock: The heart of the broth, lending a rich savory flavor without overpowering the gentleness of cream.
Heavy cream: Adds the luxurious creaminess that makes this dish feel indulgent and soul-warming.
Dumpling ingredients (flour, baking powder, salt, eggs, and buttermilk): These simple ingredients become fluffy clouds of dough that soak up the broth beautifully.

How to Make Creamy Chicken and Buttermilk Dumplings

Step 1: Sear the Chicken

Start by seasoning the chicken thighs generously with salt and pepper. Heat olive oil and butter in a large pot until sizzling, then add the chicken. Cooking each side until deeply golden brown seals in the juices and creates flavor-packed chicken. Once cooked through, remove the chicken and let it cool before shredding it into tender bites that will blend beautifully with the creamy broth.

Step 2: Build the Flavor Base

Lower the heat and add the remaining butter to the pot, then toss in the diced onions, carrots, celery, garlic, rosemary, and thyme. Cook until the veggies soften and release their sweet aromas, seasoning again lightly with salt and pepper. This step is all about creating the rich, savory foundation that will elevate the entire dish.

Step 3: Prepare the Dumpling Dough

While your vegetables soften, whisk together flour, baking powder, and salt in a bowl. Then mix buttermilk and eggs separately before gently folding them into the dry ingredients until just combined. Letting the dough rest briefly helps the dumplings develop that perfect tender texture once cooked.

Step 4: Thicken the Broth and Simmer

Sprinkle flour over the softened vegetables and stir continuously until everything is coated and the flour cooks to a golden color. Gradually pour in the chicken stock, stirring constantly to avoid lumps and encourage thickening. Return the shredded chicken to the pot and bring the mixture to a gentle simmer. Let it bubble and thicken for about 10 minutes, then stir in the heavy cream to add that signature creamy velvety texture.

Step 5: Cook the Dumplings

Use a spoon to drop generous dollops of the dumpling dough evenly over the simmering stew. Don’t be shy about crowding the pot — this recipe loves dumplings as much as I do! Cover and let the dumplings cook in the bubbling broth for 10 to 15 minutes, turning them gently halfway through to ensure they cook evenly, becoming soft and fluffy pillows atop the rich chicken stew.

Step 6: Garnish and Serve

Finish by sprinkling fresh chopped parsley all over the pot for a pop of color and fresh herbal brightness. Serve your Creamy Chicken and Buttermilk Dumplings immediately for the best warmth and flavor experience.

How to Serve Creamy Chicken and Buttermilk Dumplings

Garnishes

Brighten your bowl with freshly chopped parsley or chives to add a subtle fresh note that cuts through the creaminess. A light dusting of cracked black pepper also adds a bit of spice and texture on top. For a twist, a sprinkle of grated Parmesan can introduce a savory umami kick.

Side Dishes

This dish is hearty enough to enjoy on its own, but if you want to round out your meal, crisp green salads or simple steamed vegetables like green beans or snap peas offer a lovely contrast. Crusty bread or soft dinner rolls are fantastic for sopping up every last bit of that luscious sauce.

Creative Ways to Present

For a charming presentation, serve the creamy stew in individual ramekins or shallow bowls with a spoonful of dumplings artfully arranged on top. You could also add a touch of color with edible flowers or microgreens to impress guests at your next dinner. This recipe’s rustic charm looks just as good plated simply as it tastes.

Make Ahead and Storage

Storing Leftovers

Creamy Chicken and Buttermilk Dumplings store beautifully in an airtight container in the refrigerator for up to four days. The flavors deepen overnight, making leftovers even more satisfying. Just be sure to keep the dumplings submerged in the broth to prevent them from drying out.

Freezing

While this dish freezes well, the texture of dumplings can change slightly once frozen and reheated. To freeze, cool the stew completely, then transfer to a freezer-safe container, leaving some headspace for expansion. It will keep for up to three months. For best texture, freeze the broth and chicken separately from the dumplings if possible.

Reheating

Gently reheat on the stovetop over low to medium heat, stirring occasionally. Add a splash of chicken stock or milk to loosen the broth and revive the creamy texture without over-thickening. Avoid overheating so the dumplings stay tender and the chicken remains juicy.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts, but thighs are preferred for their juiciness and richer flavor. If you do use breasts, be careful not to overcook to prevent dryness.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and use as a substitute. This will add the tangy acidity needed for the dumplings.

Can I make the dumplings gluten-free?

You can try a gluten-free all-purpose flour blend in place of regular flour, but texture may vary slightly. Make sure your baking powder is gluten-free as well for best results.

How do I know when the dumplings are fully cooked?

Dumplings are ready when they feel firm to the touch and a toothpick inserted into one comes out clean. They should be fluffy and not doughy in the center, usually after 10 to 15 minutes of simmering.

Can I add other vegetables to the stew?

Absolutely! Peas, corn, or diced potatoes can be fantastic additions, just add them early enough to cook through in the broth before the dumplings go in.

Final Thoughts

The magic of Creamy Chicken and Buttermilk Dumplings lies in its wonderfully cozy feel and the simple yet rich flavors that come together to create a truly memorable meal. It’s the kind of dish that brings people together and warms your heart with every bite. I can’t recommend giving this recipe a try enough—it’s destined to become a beloved classic in your kitchen, just like it is in mine.

Creamy Chicken and Buttermilk Dumplings Recipe

★★★★★

5.1 from 21 reviews

Author: Ethan
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

This Creamy Chicken and Buttermilk Dumplings recipe features tender shredded chicken simmered in a flavorful vegetable-filled broth with fresh herbs, thickened with a touch of cream and topped with fluffy homemade buttermilk dumplings. Comforting and hearty, this dish makes for a perfect warm meal any time of the year.

Instructions

Prepare and cook the chicken: Season the chicken thighs evenly with coarse sea salt and black pepper. Heat a large pot over medium-high heat and add olive oil along with 2 tablespoons of unsalted butter. When the butter is sizzling, add the chicken and sear it, cooking for about 5 to 6 minutes on each side until deeply golden brown and fully cooked through. Remove the chicken from the pot and place it in a bowl to cool. Once cool, shred the chicken finely, using a paddle attachment or by hand.
Sauté the vegetables and herbs: Reduce the heat to medium, then add the remaining 2 tablespoons of butter to the pot. Add diced onions, sliced carrots, sliced celery, minced garlic, chopped fresh rosemary, and thyme to the pot. Season with an additional pinch of salt and pepper. Stir and cook the mixture until the vegetables soften, about 5 minutes.
Make the dumpling batter: While the vegetables are cooking, prepare the dumplings. In a large mixing bowl, whisk together the 2 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt. In a separate bowl, combine the buttermilk and lightly beaten eggs. Stir the wet ingredients into the dry ingredients just until combined, being careful not to overmix. Set the batter aside for a few minutes.
Thicken the broth and combine: Stir the 1/4 cup of all-purpose flour into the cooked vegetables in the pot, coating them completely, and continue to stir until the flour cooks and turns a golden hue, about 5 more minutes. Gradually add the chicken stock in 1 cup increments, stirring constantly to prevent lumps and allow the mixture to thicken. Return the shredded chicken to the pot, increase the heat slightly, and bring everything to a gentle simmer. Let the soup bubble and thicken for about 10 minutes. Pour in the heavy cream and stir well to combine.
Add and cook the dumplings: Drop large spoonfuls of the prepared dumpling batter evenly over the surface of the simmering chicken and broth mixture. Cover the pot and cook for 10 to 15 minutes, until the dumplings are firm and cooked through. After about 10 minutes, gently flip the dumplings to ensure even cooking. The dumplings should be light and fluffy.
Finish and serve: Once dumplings are cooked, sprinkle freshly chopped parsley over the entire pot for garnish. Serve immediately while hot and enjoy the creamy, hearty comfort of this chicken and dumpling dish. When reheating leftovers, add a splash of chicken stock or milk to loosen the sauce as needed.

Notes

This recipe yields a dumpling-heavy dish which makes it very filling and comforting.
Using chicken thighs instead of breasts ensures richer flavor and moistness.
You can shred the chicken easily using a mixer paddle attachment or by hand for a rustic texture.
When reheating, add extra stock or milk to maintain creaminess and loosen the consistency.
Fresh rosemary and thyme are preferred but dried herbs can also be substituted if necessary, adjusting quantities accordingly.
Keep covered while cooking dumplings to trap steam and cook them evenly.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmering and sautéing
Cuisine: American