Homemade Chicken and Dumplings For One, the ultimate comfort food ! Made with 1 chicken breast, this individual serving dish features a thicken broth, tender bite-sized bits of chicken, a mix of vegetables, and a soft cover of downy dumplings. Easy and thus delightful !
Why This Recipe Works
- 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 having 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.
Ingredient Notes
See below for ways to use leftover ingredients .
- Olive oil: I use extra virgin olive oil in this small batch chicken and dumplings recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Vegetables: Chopped onions, celery, carrots, and garlic add quite a lot of flavor to this dish. Definitely don’t leave them out.
- Chicken: Use 1 boneless, skinless chicken breast or thigh.
- Salt and pepper: For flavor.
- Chicken broth: I like using low sodium chicken broth because it allows me to control the amount of sodium in the dish a little better.
For The Dumplings
- Flour: Use all-purpose flour.
- Baking powder: To give lift to the dumplings.
- Sugar and salt: For flavor.
- Butter: Use cold salted butter.
- Milk: Use any percentage of cow’s milk, almond milk, or soy milk. Milk helps to moisten the dumpling batter.
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 delectable, I actually prefer making dumplings from scribble .
This easy dumpling recipe is better than Bisquick ‘s and is made with pantry staples and no rolled of the dough 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 This Recipe
See the recipe box below for ingredient amounts and 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.
Frequently Asked Questions
How Do You Know When The Dumplings Are Cooked? After the dumpling boodle is mix in concert, cliff boastful spoon onto the top of the simmer stew. Place the eyelid on the pot. Covering the grizzle allows the dumplings to steam until they ‘re tender, bouffant, and cooked through. This process takes about 15 minutes.
The dumplings should be twice as big after cooking. You can remove a dumpling and cut it in one-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 delicate scroll or baked cookie. If they ‘re not in full cooked, cover and cook for 2 minutes more. What Size Pot Is Best To Use To Make Chicken and Dumplings For One? For this small wimp and dumplings recipe, I use a 2-quart saucepan. For best results, use a pan of exchangeable size.
For more information on the fudge and bake dishes I use in our “ recipes for one ”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page. 
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this old fashioned chicken and dumplings recipe, you might like to consider using them in any of these individual serve and little batch recipes :
Expert Tips
- 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.
Serving Suggestions
I love serving homemade chicken and dumplings with green beans. You could besides serve a side salad and french bread .
Other Single Serving Chicken Recipes
If you ’ ve tried our small chicken and dumplings or any recipe on One Dish Kitchen please let me know how you liked it by denounce the recipe and telling me about it in the remark department below .
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Chicken and Dumplings For One
Homemade chicken and dumplings made with one chicken breast, vegetables, broth, and homemade dumplings. Ultimate comfort food!
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See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time:
10
minutes
Cook Time:
30
minutes
Total Time:
40
minutes
Course:
Main Course
Cuisine:
American
Servings:
1
serving
Calories:
778
kcal
author :
Equipment
- 2 quart saucepan
- Mixing bowl
Ingredients
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½ tablespoon olive vegetable oil
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½ cup chop onions
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½ cup chopped celery
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¼ cup chopped carrots
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2 cloves garlic
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1 boneless, skinless chicken breast
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¼ teaspoon kosher salt
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⅛ teaspoon coarsely footing black pepper
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1 ¼ cups moo sodium chicken broth
Read more: Chicken and Dumplings Soup
For the dumplings
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½ cup all purpose flour
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½ teaspoon baking powderize
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½ teaspoon sugar
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¼ teaspoon kosher salt
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1 ½ tablespoons salted butter , cold butter
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¼ cup milk
Instructions
- Heat a 2-quart saucepan ( or use a pan of similar size ) over culture medium heat. Add in olive vegetable oil and heat through, 1 infinitesimal. 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 .
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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.
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Shred chicken directly in pot, or remove to a cutting board, shred and return chicken to pot.
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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.
Notes
Expert Tips
- 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.
nutrition Facts
Chicken and Dumplings For One
Amount Per Serving ( 1 bowl )
Calories 778
Calories from Fat 279
% Daily Value*
Fat 31g
48%
Saturated Fat 14g
88%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 148mg
49%
Sodium 917mg
40%
Potassium 969mg
28%
Carbohydrates 71g
24%
Fiber 5g
21%
Sugar 12g
13%
Protein 54g
108%
Vitamin A 6222IU
124%
Vitamin C 11mg
13%
Calcium 233mg
23%
Iron 4mg
22%
* Percent Daily Values are based on a 2000 calorie diet .
The information shown is an estimate provided by an on-line nutriment calculator. It should not be considered a stand-in for a professional dietician ’ sulfur advice.
Read more: Nom Wah Tea Parlor
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