Best Chicken and Dumplings Recipe with Sherry & Mushrooms

There are few things as comforting and soul-satisfying as a steaming bowl of homemade chicken and dumplings. It’s the ultimate hug in a bowl, a classic American comfort food that instantly transports me back to my grandmother’s kitchen. If you’re searching for a truly exceptional chicken and dumplings recipe that goes beyond the basics, you’ve come to the right place. I’m going to share all my secrets for a rich, flavorful broth and perfectly fluffy dumplings, complete with a unique twist that will make this a family favorite for years to come.

Why You’ll Love This Recipe

My quest for the ultimate chicken and dumplings led me to a unique flavor secret that sets this recipe apart: a thoughtful combination of sautéed cremini mushrooms and a splash of dry sherry. This isn’t just a gimmick; it’s a strategic flavor-building technique that elevates the entire dish.

Deep Umami from Mushrooms: After melting the butter, I sauté a cup of thinly sliced cremini mushrooms with the diced onions, carrots, and celery. As these cremini mushrooms brown, they undergo the Maillard reaction, developing incredible umami and savory notes that lay a fantastic foundation for the broth’s richness.

Complex Flavors from Sherry: Next, I deglaze the pot with 1/4 cup dry sherry. This step is pure magic. The sherry lifts all those delicious browned bits (fond) from the bottom of the pot, infusing the broth with complex, nutty, and slightly acidic flavors that brighten the soup’s profile. You won’t taste overt alcohol, just an incredible depth of flavor that’s truly restaurant-quality. For more information on using sherry in cooking, you can find a guide here.

Consistently Fluffy Dumplings: Beyond the broth, you’ll love my method for consistently fluffy dumplings. By avoiding overmixing and using specific techniques, you’ll achieve light, airy dumplings that perfectly complement the creamy, savory base.

Hearty & Family-Friendly: This chicken and dumplings recipe delivers a hearty, comforting meal that’s perfect for chilly evenings and guaranteed to satisfy everyone at your table.

Ingredients Needed

• 1 tablespoon olive oil
• 2 lbs. bone-in skinless chicken breast or thighs (see notes)
• Salt/Pepper (to taste)
• 5 tablespoons butter
• 1 small yellow onion (diced)
• 1 cup carrots (diced)
• 2 sticks celery (diced)
• 1 cup thinly sliced cremini mushrooms
• 3 cloves garlic (minced)
• 1 teaspoon Worcestershire sauce
• 1 Teaspoon hot sauce (I use Franks hot sauce)
• 1/4 cup dry sherry
• 1/3 cup flour
• 4 ½ cups chicken broth
• 1 chicken bouillon cube (optional)
• 1 ½ cups half and half
• ¾ cup frozen peas
• 1 teaspoon onion powder
• ½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard powder
• ¼ teaspoon ground sage
• 1/8 teaspoon pepper

For the Dumplings:

• 2 cups cake flour (or all-purpose flour)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 2 teaspoons sugar
• ¾ cup cold sour cream
• ¼ cup cold milk
• 4 tablespoons butter (melted)

Ingredient Notes & Substitutions

• Chicken: I prefer bone-in skinless chicken breast or thighs for maximum flavor in the broth. You can use boneless, skinless chicken, but I recommend searing it well to still build some fond. If using pre-cooked or leftover chicken, add it in step 12, just before the dumplings go in, to prevent it from becoming tough.
• Flour for Dumplings: Our recipe specifically calls for cake flour, which has a lower protein content. This is key for creating truly light and fluffy dumplings. If you only have all-purpose flour, you can use it, but be mindful not to overmix, and consider sifting it for a slightly lighter texture.
• Broth: To control the sodium, feel free to omit the chicken bouillon cube, especially if using a full-sodium chicken broth. Using low-sodium chicken broth and unsalted butter also helps manage salt levels.
• Dairy: Half and half and sour cream contribute to the creamy broth and tender dumplings. For a dairy-free adaptation, you can experiment with unsweetened plant-based milks and dairy-free sour cream or plain yogurt alternatives, though the texture may vary slightly.
• Sherry: Dry sherry, such as Fino or Amontillado, is my choice here. If you prefer a non-alcoholic option, you can substitute an equal amount of extra chicken broth with a splash of apple cider vinegar or white wine vinegar for a touch of acidity, but the depth of flavor from the sherry is truly special.
• Herbs: While dried herbs work beautifully, you can absolutely substitute fresh herbs like parsley and thyme. Use about three times the amount of fresh herbs compared to dried for equivalent flavor.

How to Make Chicken and Dumplings

This chicken and dumplings recipe might seem involved, but I promise, each step builds incredible flavor, leading to the most satisfying bowl of comfort food you’ve ever made. Follow along, and you’ll be a pro in no time!

1. Sear the Chicken to Build Flavor

First, I generously season each side of my bone-in chicken with salt and pepper. In a sturdy 4 ½-quart Dutch oven or soup pot, I heat the olive oil over medium-high heat until it shimmers. I add the chicken and sear it for about 3 minutes per side, just until a lovely golden-brown color develops. The middle will still be uncooked, and that’s perfectly fine. This searing step is crucial; it creates a flavorful fond on the bottom of the pot that will later deglaze into our broth, giving it amazing depth. Once seared, I remove the chicken and let it rest for about 10 minutes before cutting it into bite-sized pieces. I discard the bones at this point.

2. Prepare the Aromatics and Build the Roux

While the chicken rests, I combine my seasonings (onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper) and set them aside. In the same pot, I melt the 5 tablespoons of butter over medium heat, using a silicone spatula to “clean” the bottom and incorporate all those delicious browned bits. I add the diced onions, carrots, and celery and sauté them for about 5 minutes until they start to soften and become fragrant. Then, my unique twist comes in: I add the thinly sliced cremini mushrooms and continue to sauté until they’ve browned beautifully, creating even more savory depth. Next, I stir in the minced garlic, Worcestershire sauce, hot sauce, and my seasoning blend, cooking for just 1 more minute until everything is incredibly aromatic.

Now for the deglazing! I pour in the 1/4 cup of dry sherry and scrape up any remaining fond from the bottom of the pot. The sherry will bubble and reduce slightly, leaving behind a complex, nutty aroma. Then, I sprinkle in the 1/3 cup of flour and toss it to coat all the aromatics, cooking for 2 minutes, stirring continuously, to create a velvety roux that will thicken our creamy broth.

3. Create the Velvety Broth Base

I begin adding the chicken broth in small splashes, whisking continuously to ensure a smooth, lump-free base, scraping up any remnants from the bottom of the pot as I go. Then, I incorporate the half and half in the same careful manner. If using, I add the chicken bouillon cube now. Finally, I stir in the frozen peas. I bring this rich, fragrant broth to a gentle boil, then reduce the heat to a gentle simmer, leaving it uncovered while I prepare the dumplings.

4. Prepare the Fluffy Dumplings

In a medium bowl, I combine the cake flour (or all-purpose flour), baking powder, baking soda, salt, garlic powder, and sugar. In a separate bowl, I whisk together the cold milk, sour cream, and melted butter. I then add the wet ingredients to the dry ingredients. Using a gentle folding motion, I combine them just until a dough forms. The key here is not to overmix, as this will result in dense dumplings rather than the light, airy ones we’re aiming for.

5. Cook the Chicken & Steam the Dumplings

I gently stir the reserved, cut-up chicken back into the simmering soup, along with any juices from the plate. If you’re using leftover chicken, this is when you’d add it. I reduce the heat to low. Using a small cookie scoop for uniform size, I carefully place the dumplings over the soup in an even layer. I spoon a little bit of the delicious broth over each one to help them steam properly.

This next part is crucial for fluffy dumplings: I cover the pot tightly and increase the heat slightly to bring it back to a gentle simmer. I set a timer for 15 minutes and resist the urge to lift the lid during this time – the dumplings need to steam thoroughly. Once the timer is up, I carefully open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, they’re ready! If not, I cover and simmer for a few more minutes.

6. Garnish and Serve

Once the middle of the dumplings is set and cooked through, I garnish generously with fresh parsley. Now, it’s ready to serve and savor!

Mastering Your Dumplings: Texture & Troubleshooting

The dumplings are arguably the star of any chicken and dumplings recipe. Achieving that perfect fluffy, tender texture is easier than you think if you understand a few key principles.

Choosing Your Flour for Perfect Dumpling Texture

Our recipe specifies cake flour, and for good reason! Cake flour has a lower protein content compared to all-purpose flour. This lower protein means less gluten development, which directly translates to a more tender, fluffy crumb in your dumplings. If you opt to use all-purpose flour, you might notice your dumplings are a bit denser. To counteract this, you can try sifting the all-purpose flour before mixing, and be extra careful not to overmix the dough. Sometimes, a tiny bit less liquid might also be needed if your all-purpose flour absorbs differently.

Identifying the ‘Gentle Simmer’ for Dumpling Steaming

The term “gentle simmer” is vital for proper dumpling steaming, but what does it really look like? When I talk about a gentle simmer, I’m looking for small, lazy bubbles that form around the edges of the pot and occasionally break the surface, rather than a rolling, aggressive boil. A rolling boil can cause your dumplings to break apart or become tough. The gentle simmer creates just enough steam inside the tightly covered pot to cook the dumplings evenly from the top down, ensuring they become light and airy without disintegrating or becoming waterlogged. This steam is what truly cooks them to perfection.

Troubleshooting Dumpling Liquid Absorption & Consistency

Have you ever had dumplings that seem to absorb all the liquid, leaving you with a thick, gluey sauce? This usually happens if dumplings are overcooked or if the lid is frequently lifted, disrupting the steaming process. To prevent this, stick to the 15-minute steaming time and avoid peeking! If your soup base becomes too thick during simmering or after the dumplings have cooked, don’t despair. You can always add a splash more chicken broth or half and half to loosen it up and restore that creamy broth consistency. Just bring it back to a gentle simmer before serving, similar to how you might adjust the consistency of a creamy potato soup.

Pro Tips & Troubleshooting

Making the best chicken and dumplings involves a few tried-and-true techniques and knowing how to avoid common pitfalls. Here are my top tips to ensure your dish is a resounding success every time.

Pro Tips for the Best Chicken & Dumplings

• Building a Deeply Flavorful Broth: Don’t skip searing the fresh, bone-in chicken first! Those browned bits, or fond, stuck to the bottom of the pot are pure flavor gold. When you deglaze, that fond dissolves into the roux, creating an incredibly flavorful broth. Our unique twist of sautéing cremini mushrooms and deglazing with sherry further amplifies this umami richness, similar to how we build flavor in our easy homemade cream of chicken soup.
• Achieving Tender Chicken: To prevent tough chicken, always cook it at a gentle simmer, never a full boil. For peace of mind, use a meat thermometer to ensure your chicken reaches an optimal internal temperature of 165°F (74°C) before removing it to rest.
• Uniform Dumplings for Even Cooking: A small cookie scoop is your best friend for creating uniform dumpling sizes and shapes. This consistency ensures they steam evenly and cook through at the same rate, preventing any undercooked or overcooked surprises.
• Flavor Boosters You Won’t Taste: The Worcestershire sauce and mustard powder in this recipe are my secret weapons! They act as subtle flavor enhancers, deepening the savory profile of the soup without being overtly tasted. They just make everything taste a little more complex and delicious.
• Seasoning Strategy: Taste, taste, taste! Adjust salt and pepper throughout the cooking process, especially after the chicken bouillon cube is added. This allows you to achieve the perfect balance of flavors.

Common Mistakes to Avoid

• Overmixing Dumpling Dough: This is the cardinal sin of dumpling making! Overmixing develops too much gluten, which will inevitably result in dense, rubbery dumplings. Use a gentle folding motion until just combined for a light texture.
• Lifting the Lid During Steaming: I cannot stress this enough – resist the urge to peek! Lifting the lid while dumplings are steaming releases crucial steam, preventing them from cooking properly and leading to undercooked or rubbery dumplings. Trust the timer.
• Overcooking Dumplings: While letting them steam for the full 15 minutes is important, overcooking dumplings can cause them to fall apart and disintegrate into the soup, making the sauce gluey and unappetizing. Check for doneness with a toothpick.
• Not Scraping Up Fond: Ignoring the delicious browned bits at the bottom of the pot means you’re losing valuable flavor. Make sure to scrape up all that fond when adding liquid and deglazing with sherry; it’s essential for a deeply flavorful broth.
• Boiling Chicken Vigorously: Just like with the dumplings, bringing chicken to a full boil during cooking can make it tough and dry. A gentle simmer is always key for tender, juicy chicken.

Serving & Storage

Once you’ve mastered this chicken and dumplings recipe, you’ll want to know the best ways to enjoy it and keep those leftovers delicious.

Serving Ideas

This chicken and dumplings recipe is a hearty, stand-alone comfort food dinner, perfect for a cozy American cuisine experience. I always finish with a generous sprinkle of fresh parsley for a burst of color and freshness, and sometimes a dash of black pepper. For those who enjoy a little extra kick, a touch of hot sauce on the side can be a nice addition.

While it’s a meal in itself, it pairs wonderfully with something light to balance the richness. A simple green salad with a bright vinaigrette is perfect, or some crusty bread to soak up every last drop of that creamy broth.

Storage and Make-Ahead

Refrigeration: Leftover chicken and dumplings can be stored in an airtight container in the fridge for 3-4 days. The dumplings will absorb some liquid and soften slightly, but they’ll still be delicious.

Freezing Guidelines: For extended preservation, you can freeze chicken and dumplings. However, I’ve found that the soup base freezes much better than the dumplings themselves. Dumplings can become a bit softer or spongier upon thawing. My recommendation is to freeze the soup base separately and cook fresh dumplings when you’re ready to reheat. If you freeze them combined, just be aware there will be a slight texture change in the dumplings.

Detailed Reheating Instructions:

• Microwave: Best for individual servings. Reheat in short bursts, stirring occasionally, until hot. To prevent dumplings from becoming rubbery, avoid over-microwaving.
• Stovetop: Ideal for larger batches. Reheat gently over low heat, stirring occasionally. Add a splash of extra chicken broth or milk to rehydrate and adjust the thick sauce consistency as needed. Bring it back to a gentle simmer.
• Oven: While not common for reheating dumplings in soup, you could reheat the soup base on the stovetop and crisp up any separate, leftover dumplings briefly in a 350°F (175°C) oven until warmed through.

Make-Ahead: The soup base (without the chicken and dumplings added) can be made a day in advance and stored in the fridge. On serving day, simply reheat the base, add your cooked chicken, and then proceed with cooking the fresh dumplings for the best fluffy texture and freshest taste.

Conclusion

I truly believe this chicken and dumplings recipe offers an elevated take on a beloved classic. The delicious depth and sophistication added by the unique twist of sherry and cremini mushrooms transform a simple comfort food into something truly extraordinary. By following these detailed steps and incorporating my pro tips, you can achieve a deeply flavorful broth and perfectly light, airy dumplings, creating a truly memorable meal, whether you’re a seasoned chef or a beginner.

I encourage you to savor this classic American cuisine dish. It’s a labor of love that rewards you with incredible warmth and satisfaction. Print out this recipe, gather your ingredients, and enjoy the process of creating something truly special in your kitchen. I’d love to hear about your creations!

FAQ

What is the difference between drop, rolled, and biscuit dumplings?

Dumplings come in wonderful variations! Drop dumplings, like those in this recipe, are made from a thick batter or soft dough that is “dropped” by spoonfuls directly into the simmering soup, where they steam and cook. Rolled dumplings, often thinner and cut into strips, are typically cooked by simmering directly in the broth. Biscuit dumplings are made from a biscuit-like dough, often richer and denser, and can be baked separately or cooked in the soup.

How do I keep my dumplings light and fluffy, and prevent them from being dense?

The secret lies in a few key steps: use cake flour (or handle all-purpose flour carefully), avoid overmixing the dough (use a gentle folding motion), and ensure proper steaming. Keep the lid tightly covered during the 15-minute cooking time to trap the steam, which cooks them evenly and makes them light and airy.

What is the secret to a rich, flavorful chicken broth for this recipe?

My recipe’s secret to a rich, flavorful chicken broth involves searing bone-in chicken first to build a flavorful fond, which then deglazes into the soup. The unique twist of sautéing cremini mushrooms with aromatics and then deglazing with sherry adds incredible depth. Finally, strategic use of Worcestershire sauce and mustard powder acts as a secret flavor enhancer, boosting the savory profile without being distinctly tasted.

How can I prevent the chicken from becoming tough or dry in Chicken and Dumplings?

To prevent tough or dry chicken, always simmer it gently; avoid bringing it to a full boil. Use a meat thermometer to ensure it reaches an optimal internal temperature of 165°F (74°C) before removing it to rest. Cutting the chicken into bite-sized pieces after resting also helps retain moisture.

Can I use boneless, skinless chicken breasts in this recipe?

Yes, you can use boneless, skinless chicken breasts or thighs. However, bone-in chicken adds more flavor to the broth. If using boneless, emphasize building flavor in other ways, such as ensuring a good sear on the chicken, fully embracing our mushroom-sherry twist, and perhaps adding a second bouillon cube if you’re using low-sodium broth.

How can I adjust the thickness of the soup base in chicken and dumplings?

This recipe creates a rich, thick sauce using flour for the roux. If you prefer an even thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup, stirring until thickened. For a thinner sauce, simply stir in a splash more chicken broth or half and half until your desired consistency is reached.

How do I store and reheat leftover chicken and dumplings?

For comprehensive guidance on storing and reheating, please refer to the detailed instructions in my “Serving & Storage” section under “Storage and Make-Ahead.” It covers everything from refrigeration and freezing guidelines to specific reheating methods for both the soup and dumplings, whether in the microwave, stovetop, or oven.