Chicken and Dumplings in cast iron skillet and serving spoon.
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4.5 from 2 votes

Chicken and Dumplings

Sometimes long gone factors dictate not only ingredients, but the amount of an ingredient. This recipe for Chicken and Dumplings is a perfect example of just such a condition. If you are sensitive to spice reduce the amount of pepper.
Prep Time30 mins
Cook Time50 mins
Course: Main
Cuisine: American
Servings: 4 servings
Calories: 703kcal



  • 2 cups flour + more if necessary
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon white sugar
  • 2 eggs, lightly beaten
  • 1/2 cup whole milk


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons bacon grease
  • 1/2 Vidalia onion, very finely chopped
  • 1 tablespoon freshly ground black pepper
  • 1 cup dry white wine
  • 2 quarts homemade chicken stock
  • Worcestershire sauce to taste
  • 1 bunch parsley, finely chopped



  • First, start off by making the dumplings. The best way to keep from making a big mess is to lay wax paper all over your work surface.
  • In a bowl, combine flour, salt, baking powder and sugar.
  • Put your eggs and milk into a Mason jar with the lid real tight on it. Shake for 1 minute to combine and get frothy, which will make for a lighter dumpling.
  • Pour egg and milk mixture into dry mixture. Stir with a fork until the mixture just starts to become cohesive.
  • Dump out onto your work surface. Press down the dough, fold over, and press down again.
  • Repeat, mixing in a bit more bench flour each time. Do this until the dough get a smooth exterior and no longer sticks to your hands.
  • Roll out dough 1/8 to 1/4-inch thick.
  • Using a pizza cutter, cut into 3"x3" squares. Rough edges and uneven pieces are okay!
  • Move raw sliced dumplings onto a baking sheet. Place in the freezer for 15 minutes. Throw away wax paper and flour from work area and clean up.


  • Salt and pepper chicken breasts on both sides
  • Heat a large skillet over medium-high heat. Add bacon grease.
  • Brown chicken on both side in hot bacon grease.
  • Do not cook all the way through but do form a good brown crust.
  • Remove chicken breasts to meat cutting board to cool (they are will raw inside!).
  • Dump chopped Vidalia onion into pan grease and cook on medium for 15 minutes or until golden brown. Use a flat edges wooden spoon to scrape up any brown bits.
  • When onions are caramelized, add in black pepper and cook in hot grease for 1 minute, or until very fragrant.
  • Add in white wine, scraping up any bits. Reduce wine by half.
  • Add in chicken broth and Worcestershire sauce and bring to a low simmer.
  • Cut chicken breasts into cubes, add into stock. Simmer for 15 minutes to cook.
  • Turn fire up to medium high. Remove dumplings from freezer, and place one by one into simmering stock. Stir to prevent clumping.
  • Cook for 10 minutes, or until all dumplings are floating and slightly puffed.
  • Add more salt and pepper if you want. Stir in the fresh parsley right before serving, saving some to place on each bowl.


Calories: 703kcal | Carbohydrates: 71g | Protein: 46g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 178mg | Sodium: 1450mg | Potassium: 1236mg | Fiber: 2g | Sugar: 11g | Vitamin A: 235IU | Vitamin C: 3.6mg | Calcium: 135mg | Iron: 5.1mg