Skip the canned biscuits or Bisquick my grandmother's easy homemade chicken and dumplings recipe and my unique twist is the perfect comfort food to round out the cold winter months. The base is made up of perfectly seasoned boneless skinless chicken thighs, the holy trinity (onions, bell pepper, and celery), and a little unsweetened canned coconut milk to add richness. I know you weren't expecting coconut milk but trust me on this. I promise it doesn't taste like coconut milk at all.

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Ingredient Notes
The ingredients are simple but each one is key in developing that perfect pot of chicken and dumplings you’ve probably heard about when people talk about Southern cooking.
- I prefer using boneless, skinless chicken thighs in this recipe because they’re more flavorful than chicken breasts and become incredibly tender as they simmer.
- The holy trinity (onion, bell pepper, and celery) forms the backbone of Southern and Cajun cooking. These three ingredients come together to create a savory base that’s full of flavor
- When it comes to the dumplings, I like to start by grating cold butter into the flour. This technique helps create little pockets of butter resulting in a light texture. The baking powder acts as a leavening agent, helping the dumplings rise and stay tender. And the egg adds moisture, making sure the dumplings stay soft and don’t turn dry or crumbly.
See recipe card for quantities.
How to Make Southern Chicken and Dumplings
Making chicken and dumplings without canned biscuits is easier than you think. Grabbing a can might be tempting, but making it from scratch makes this Southern classic more special. I’ve included an easy-to-follow infographic to guide you through the process.
Storage and Reheat
Store leftovers in an airtight container and place in the fridge for up to 3 days. Gently transfer the dumplings from the pot to the storage container, so they do not break.
To reheat, place in a saucepan or small pot over low to medium and heat gently until hot.
Cree's Tips
- Boneless, skinless chicken thighs are more flavorful and forgiving than chicken breasts. They stay tender even with simmering for a long time.
- Avoid over-mixing the dough to ensure tender, fluffy dumplings. Once you drop the dumplings into the broth and cover the pot, resist the urge to lift the lid. The steam is what helps cook the dumplings.
- Stir in 2 tablespoons of unsweetened canned coconut milk at the end for a richer broth. Place a can of unsweetened coconut milk in the fridge to chill. Use the solid portion to add richness to your broth. This can also naturally happen if the temperature in your pantry is on the colder side.
📖 Recipe
Southern Chicken and Dumplings in Dutch Oven
Equipment
- Dutch Oven heavy-bottom pot
- Kitchen shears from removing excess fat from chicken and cutting thighs into cubes
- measuring cup
- Measuring spoons
- Paper towels
Ingredients
- 3 tablespoon avocado oil
- 2-½ lbs boneless skinless chicken thighs
- 1 tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 4 tablespoon onion (diced)
- 4 tablespoon bell pepper (diced)
- 4 tablespoon celery (diced)
Broth
- 48 oz low-sodium chicken broth (plus 14.5 oz)
- 1 teaspoon kosher salt (to taste)
- 1 sprig fresh sage (tie fresh herbs together with kitchen twine)
- 2 sprigs fresh thyme (tie fresh herbs together with kitchen twine)
- 2 tablespoon canned unsweetened coconut milk (Place a can of unsweetened coconut milk in the fridge to chill. As it cools, the contents will naturally separate, with the creamy, solid portion rising to the top and the liquid settling at the bottom. Use the solid portion to add richness to your broth.)
Dumplings
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoon cold butter
- 1 egg
- 1 cup milk
Instructions
- Wash chicken thighs and pat dry thoroughly with paper towels. Using kitchen shears remove any excess fat and discard. Then, cut thighs into cubes and seasoning generously.
- Heat a Dutch oven over medium heat and drizzle in avocado oil. Add the cubed thighs and lightly brown on both sides (about 8 minutes). Then, add the holy trinity (diced onion, bell pepper, and celery) and continue to cook until softened (about 3 minutes).
- Pour chicken broth into the Dutch oven and 1 teaspoon kosher salt and cook for 30 minutes. Then, add in the 2 tablespoon of unsweetened canned coconut milk and stir gently. Then, add fresh herbs you've tied together using kitchen twine.
- Prepare the dumplings when it gets closer to the 30-minute mark.
Dumplings
- Add all-purpose flour to a mixing bowl, using a box grater, and grate butter into the flour. Use a fork to incorporate the butter into flour then add remaining ingredients and mix just until combined. Do not over-mix.
- At the 30-minute mark, reduce the heat. Use an ice cream scoop or spoon and drop dumplings into the pot making sure the dumplings do not touch as much as possible. Cover the pot with the lid and cook for an additional 25 minutes.
- Remove the lid. Then, remove the fresh herbs you tied together and discard. Now, serve.
Video
Notes
- Boneless, skinless chicken thighs are more flavorful and forgiving than chicken breasts. They stay tender even with simmering for a long time.
- Avoid over-mixing the dough to ensure tender, fluffy dumplings. Once you drop the dumplings into the broth and cover the pot, resist the urge to lift the lid. The steam is what helps cook the dumplings.
- Stir in 2 tablespoons of unsweetened canned coconut milk at the end for a richer broth. Place a can of unsweetened coconut milk in the fridge to chill. Use the solid portion to add richness to your broth. This can also naturally happen if the temperature in your pantry is on the colder side.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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