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Betty Crocker's chicken and dumplings recipe delivers the ultimate comfort food experience with tender chicken and fluffy dumplings that thicken the broth perfectly. I first learned this classic from my grandmother's handwritten recipe card, where she noted the secret was in the dumpling dough and simmering time.
The key to achieving that signature Betty Crocker flavor lies in the herb-infused broth and the way the dumplings absorb the liquid while staying light and airy.
This recipe transforms simple ingredients into a hearty one-pot meal that's perfect for weeknight dinners or family gatherings. The chicken cooks slowly in seasoned broth, releasing rich flavors while the dumplings form right in the pot.
No fancy techniques are required—just a few basic steps and about an hour of simmering time. The result is a dish that tastes like it's been simmering all day, even when you're working with a busy schedule.
What makes this recipe special is how the dumplings transform the broth from clear to thick and velvety as they cook. The chicken emerges tender and flavorful, while the dumplings develop that perfect fluffy texture with just a hint of bite.
Each spoonful delivers a balance of savory broth, tender chicken, and pillowy dumplings that beg for another bite. This is comfort food at its finest—simple yet impressive, and guaranteed to become a family favorite.
The beauty of this recipe is its versatility. You can easily adjust the seasoning to suit your taste, or add vegetables like carrots and celery for extra depth.
The leftovers reheat beautifully, making it perfect for meal prep. Let's create this classic dish that brings warmth and satisfaction to any table.
Ingredients for betty crocker chicken and dumplings
Simple pantry staples create this legendary comfort dish with tender chicken and pillowy dumplings.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Cut into 1-inch pieces |
| All-Purpose Flour 🌾 | 2 cups | For dumpling dough |
| Baking Powder 🍞 | 2 tsp | Ensures fluffy dumplings |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Carrots 🥕 | 2 medium | Peeled and sliced thin |
| Celery Stalks 🥬 | 2 whole | Chopped into 1-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced medium-fine |
| Garlic Cloves 🧄 | 4 cloves | Minced for broth |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Bay Leaves 🍃 | 2 whole | For deep flavor |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
The chicken is the star, so pick plump, fresh breasts—boneless and skinless for easy cooking. Costco or Walmart usually have the best prices on family packs. I like to cut mine into 1-inch chunks before cooking so they're all even. The dumpling dough needs all-purpose flour—none of that self-rising stuff. For the broth, low-sodium chicken broth is a must unless you want to add extra salt later. The carrots and celery? Fresh is best, but frozen works in a pinch if you're in a hurry. Just make sure they're chopped small so they cook through while the dumplings finish.
No fresh thyme? Dried works at one-third the amount, but it won't have the same bright flavor. The parsley is just for garnish, so dried parsley in a pinch—though fresh is definitely better. Running low on milk? Heavy cream or half-and-half works too, but the dumplings might be slightly richer. The baking powder is non-negotiable—it's what makes those dumplings light and fluffy. If you don't have it, baking soda plus an extra pinch of salt can substitute in a bind. For the butter, unsalted is best—it lets you control the seasoning perfectly.
This dish tastes even better the next day, so make extra if you can. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months. I like to portion mine into containers so I can grab a bowl for lunch all week. The broth reduces as it cools, so you might need to add a splash of water or broth when reheating. Dumplings reheat beautifully—just cover them with broth and warm through on the stove.
Why You'll Love This Recipe
- No-Fuss Dumplings: I swear by this recipe because the dumplings are ridiculously simple—just flour, baking powder, salt, and milk. No kneading, no fuss, and they still turn out light and fluffy. Honestly, if you can whisk, you can make these.
- Creamy Without Cream: That rich, velvety broth comes from just milk, salt, and the chicken’s own juices—no heavy cream or complicated reductions. The milk adds depth without making it feel heavy, and the dumplings soak up every bit of flavor like a sponge.
- Leftovers That Beg: This recipe always makes more than we can eat in one sitting, and the next day? Even better. The chicken stays tender, the broth thickens into something almost soupier, and the dumplings soften just enough to be dangerously good for lunch.
- Weeknight Workhorse: Between us, this is my go-to when I’m exhausted but still want something hearty. Toss in the chicken, dump in the dumpling batter, and it’s done in under an hour. No fancy techniques, no last-minute grocery runs—just pure, reliable comfort.
Step-by-step instructions for Betty Crocker's chicken and dumplings
Here's how to create tender chicken and light-as-air dumplings that'll make your broth rich and hearty.
Sear the Chicken and Sauté the Vegetables
In a large Dutch oven, melt the 2 tablespoons butter over medium-high heat. Add the 2.5 lb boneless, skinless chicken breast cut into 1-inch pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Remove the chicken and set it aside.
In the same pot, add the 1 whole yellow onion, 2 medium carrots sliced thin, and 2 whole celery stalks chopped into 1-inch pieces. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the 4 cloves garlic cloves and cook for another 30 seconds, just until fragrant. You want the vegetables to develop a bit of color but not burn—this builds deep flavor.
Build the Flavorful Broth
Pour in the 6 cups chicken broth, scraping up any browned bits from the bottom of the pot. Add the 2 whole bay leaves, 1 tablespoon fresh thyme leaves, and 0.5 teaspoon freshly cracked black peppercorns. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 15 minutes. This allows the flavors to meld together beautifully.
Return the chicken to the pot and continue simmering for another 10-12 minutes, or until the chicken is cooked through and tender. The chicken should reach an internal temperature of 165°F. Remove the chicken and set it aside on a plate, leaving the broth in the pot. Here's where the magic starts—the broth is the foundation of your dish.
Prepare the Dumpling Dough
In a medium bowl, whisk together the 2 cups all-purpose flour and 2 teaspoons baking powder. Add the 1.5 teaspoons salt and mix well. Slowly pour in the 1 cup whole milk while whisking continuously until a smooth batter forms. The batter should be slightly thicker than heavy cream but still pourable. If it's too thick, add a splash more milk.
This is the moment that matters: the dumplings need to be light and fluffy. The baking powder is key here—it creates the lift that makes these dumplings so special. Don't skip this step; it's what gives Betty Crocker's version its signature texture. Cover the bowl with a damp towel and let it rest for 5 minutes while you prepare to add the dumplings to the broth.
Drop and Simmer the Dumplings
Carefully ladle the hot broth from the Dutch oven into a measuring cup to ensure you're not overfilling the pot. Bring the broth back to a gentle simmer, then slowly drizzle the dumpling batter into the pot, stirring gently as you go. You want to create small, irregular lumps throughout the broth. The dumplings will thicken the broth as they cook, creating that perfect, creamy consistency.
Simmer the dumplings uncovered for 12-15 minutes, stirring occasionally, until they are fully cooked and the broth has thickened to your desired consistency. You'll know they're done when the dumplings float to the surface and the broth has a rich, creamy appearance. Don't be tempted to stir too much—this can break the dumplings and make them less tender.
Finish and Serve
Once the dumplings are fully cooked, stir in the 0.25 cup chopped fresh parsley. Taste the broth and adjust the seasoning if needed—you might want to add a bit more salt or pepper to enhance the flavors. Return the chicken to the pot and let it warm through for another 2-3 minutes.
Ladle the chicken and dumplings into bowls, making sure each serving gets a generous portion of those fluffy dumplings and rich broth. Serve immediately while everything is hot and the dumplings are still tender. This dish is even better the next day, but it's so good fresh out of the pot that you might not make it that far!
Pro Tips For Making Betty Crocker Chicken And Dumplings
- Poach Chicken First: Skip the stovetop sear—Betty Crocker’s recipe works best when you poach the chicken in the broth first. Simmer it uncovered for 12-15 minutes until fully cooked, then shred it. This keeps the meat tender and prevents dry dumplings later (yes, even with skinless breasts).
- Cut Cold Butter: The recipe calls for butter in the dumpling dough, but cold cubes make a real difference. Toss them into the flour mix before adding milk—this creates flaky layers instead of greasy dumplings. I learned this the hard way after making dumplings that turned out like hockey pucks.
- Don’t Overmix Dumplings: Stir the dough just until combined—lumps are fine. Overworking it makes tough dumplings. Drop them in the broth while they’re still shaggy, and they’ll puff up perfectly. I used to smooth them out like pancakes, and they’d fall apart.
- Simmer Gently After Adding Dumplings: After dropping in the dumplings, lower the heat to a bare simmer. Too much heat = rubbery dumplings. Cover and let them cook for 12-15 minutes without peeking. I was skeptical until I tried it—now it’s my non-negotiable step.
Flavor customization for this recipe
Herb-Infused Broth
My grandmother always swore by fresh herbs for depth—1 tablespoon fresh thyme and 2 bay leaves elevate the broth beyond basic seasoning. For an extra boost, add 1 sprig fresh rosemary while simmering.
If you prefer dried herbs, use 1 teaspoon dried thyme and ½ teaspoon dried rosemary, but fresh is always better. 🌿
Spicy Kick
For heat lovers, stir in ½ teaspoon smoked paprika or ¼ teaspoon cayenne pepper with the broth. I like to add 1-2 slices of jalapeño (seeds removed) to the pot while simmering for subtle heat. Remove them before serving if you want to control the spice level. 🌶️
Creamy Dumplings
Swap the milk for ½ cup milk and ½ cup heavy cream in the dumpling batter for extra richness. The dumplings will be slightly denser but incredibly tender. For a tangy twist, add 1 teaspoon lemon juice to the batter before dropping into the broth. 🧈
Vegetable Variations
Add 1 cup diced potatoes to the pot with the vegetables—they’ll absorb the broth and become part of the dumplings. Or try ½ cup corn kernels for sweetness. My favorite addition? ½ cup chopped mushrooms sautéed with the onions for an earthy depth. 🥕
Cheesy Dumplings
Mix ½ cup shredded sharp cheddar into the dumpling batter for a Southern-style twist. The cheese melts into the dumplings, creating pockets of gooey goodness. For a lighter option, use ¼ cup cream cheese instead—it adds creaminess without heaviness. 🧀
Herb-Buttered Dumplings
After cooking, stir 1 tablespoon melted butter mixed with 1 teaspoon chopped parsley into the dumplings. This adds a luxurious finish that feels restaurant-worthy. For extra flavor, add ½ teaspoon garlic powder to the butter mixture. ✨
Nutrition facts
Frequently asked questions
Why do the dumplings need to rest before adding them to the broth?
The 5-minute rest lets the baking powder activate fully, creating tiny air pockets that make the dumplings light and fluffy. Skipping this step makes them dense—just like my grandmother's first failed attempt when she rushed ahead! The flour also absorbs the milk better, giving you that perfect pourable batter consistency.
Can I make this recipe without a Dutch oven?
Use a large pot with a tight-fitting lid—just make sure it's deep enough to handle the dumplings rising in the broth. A heavy-bottomed pot prevents scorching. I've made this in a 6-quart stockpot many times with great results. The key is keeping the heat at a gentle simmer.
What if my dumplings turn out too dense?
Too dense dumplings usually mean one of three things: overmixing the batter, using old baking powder, or not enough baking powder. For next time, whisk just until combined, measure your baking powder fresh, and add an extra ½ teaspoon. The milk should be cold too—warm milk can make them gummy. Pro tip: Drop the batter from a spoon rather than pouring to create larger lumps.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. For peace of mind, cut into the thickest piece—the center should be opaque with no pink. I always test the thickest piece first, especially when using larger chicken chunks. If you're unsure, let it cook 2-3 minutes longer—it's better to be safe than sorry!
Can I make this recipe ahead of time?
This dish actually tastes better reheated! Cook the chicken and broth completely, then refrigerate uncovered for 1-2 hours to let the fat harden. Remove the chicken and skim the fat, then store everything in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if needed. The dumplings will thicken the broth again beautifully.