Herb Chicken & Parmesan Dumplings

Herb Chicken & Parmesan Dumplings brings tender chicken, vegetables, and fluffy homemade dumplings together in one cozy pot. The broth is creamy without becoming heavy, with onion, carrots, celery, garlic, thyme, and a little Dijon building plenty of savory flavor underneath.

The dumplings are what make this version especially good. Parmesan, parsley, and thyme go directly into the dough, so the dumplings bring their own flavor instead of simply sitting on top of the chicken filling. They steam gently with the lid closed until tender and fluffy all the way through.

A small splash of cream rounds out the broth at the end, while fresh lemon keeps everything from tasting too rich. The finished pot lands somewhere between classic chicken and dumplings and a creamy chicken stew—hearty enough for dinner, easy enough for a weeknight, and exactly the kind of meal that tastes right when the weather starts cooling down.

Recipe Yield: 6 servings

INGREDIENTS

Chicken & Broth:
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
2 celery ribs, sliced
1 medium yellow onion, diced
4 garlic cloves, finely minced
5 cups low-sodium chicken broth
1/2 cup heavy cream
2 tbsp olive oil
1 1/2 tsp kosher salt, divided
1/2 tsp black pepper
3 tbsp unsalted butter
1 tsp dried thyme
1/4 cup all-purpose flour
1 tsp Dijon mustard
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley, divided

Parmesan Herb Dumplings:
3 tbsp cold unsalted butter, cubed
3/4 cup whole milk
1 1/2 cups all-purpose flour
1/3 cup finely grated Parmesan cheese
2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp dried thyme

INSTRUCTIONS

1. Brown the chicken:
Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken with 3/4 tsp salt and black pepper. Cook for 3–4 minutes, stirring occasionally, until lightly golden but not cooked through. Transfer the chicken to a clean plate.

2. Soften the vegetables:
Reduce the heat to medium and add the butter. Add the onion, carrots, celery, and remaining 3/4 tsp salt. Cook for 6–7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Build the broth:
Add the garlic and dried thyme and cook for 30 seconds. Sprinkle 1/4 cup flour over the vegetables and cook for 1 minute, stirring constantly.

4. Simmer the filling:
Gradually stir in the chicken broth until smooth. Add the Dijon and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the vegetables are nearly tender and the broth has lightly thickened.

5. Make the dumpling dough:
Meanwhile, whisk 1 1/2 cups flour, Parmesan, baking powder, 1/2 tsp salt, dried thyme, and 1 tbsp parsley in a medium bowl. Cut in the cold butter with a pastry cutter or fingertips until small pea-size pieces remain. Stir in the milk just until a soft, shaggy dough forms.

6. Return the chicken:
Stir the chicken and any accumulated juices back into the pot. Adjust the heat so the broth maintains a gentle simmer.

7. Add the dumplings:
Drop the dough in about 2-tbsp portions over the surface, leaving a little space between each dumpling. You should have about 12 dumplings.

8. Steam until fluffy:
Cover the pot tightly and cook for 14–16 minutes, adjusting the heat as needed to maintain a gentle simmer without lifting the lid. Check a center dumpling; it should be puffed and cooked through with no wet dough remaining. The chicken should reach 165°F.

9. Finish the broth:
Remove the pot from the heat. Gently stir the heavy cream into the broth around the dumplings, followed by the lemon juice, taking care not to break the dumplings apart.

10. Serve warm:
Finish with the remaining 1 tbsp parsley and serve the chicken, vegetables, creamy broth, and Parmesan-herb dumplings together in shallow bowls.

Helpful Tips to Perfect This Recipe

• Keep the dumpling dough shaggy: Stir only until the flour is moistened. Overmixing develops gluten and can turn fluffy dumplings dense.
• Maintain a gentle simmer: Hard boiling can break the dumplings apart and may cause the thickened broth to catch on the bottom. Adjust the heat as needed for a steady, gentle simmer.
• Keep the lid closed: Trapped steam cooks the tops and centers of the dumplings. Wait the full 14 minutes before checking the first one.
• Finish the broth off the heat: Stir in the cream first, then the lemon juice. This keeps the broth smooth while adding just enough brightness to balance the richness.