Some recipes just feel like a warm hug. For me, this classic Lemon Herb Chicken And Dumplings is one of them. It’s the kind of meal that whispers of home and simpler times, much like a comforting sheet pan chicken dinner.
This version, brightened with a little lemon zest and fresh herbs, is my favorite. It’s a light dinner that still wraps you in comfort. It’s like a spring soup that decided to stick around for supper.
I hope it brings that same cozy feeling to your table. Let’s make a pot together.
Recipe Overview
- Cuisine: American Comfort Food
- Category: Main Course, Soup
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
The Story Behind This Classic Recipe
This recipe takes me right back to my grandma’s kitchen. Her chicken and dumplings were a Sunday staple, a cloud of dough floating in rich broth.
My own twist came one bright spring day. I had a bowl of lemons on the counter and a pot of herbs on the windowsill.
I thought, why not add a little sunshine? That first taste of citrus chicken was a revelation. It was the familiar hug I loved, but with a brighter, fresher soul.
What Makes This the *Traditional* Way
This isn’t about fancy tricks. It’s about honest, foundational cooking. We start with a simple roux to thicken the broth.
That step is non-negotiable. It gives the stew its signature body and richness. The dumplings are dropped by the spoonful, just like always.
They steam right on top of the simmering stew. The lemon and herbs don’t change the method. They just brighten the classic flavors we already adore.
Lemon Herb Chicken And Dumplings Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Lemon Herb Chicken And Dumplings Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step to comfort. You likely have most of them already.
- 2 lbs bone-in, skin-on chicken thighs (for the best flavor)
- 3 tbsp butter
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- The zest and juice of 1 large lemon
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh thyme leaves
For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 1/4 cup butter, melted
How to Make It Just Like Grandma Did
Follow these steps and your kitchen will smell incredible. Take your time and enjoy the process.
- Pat the chicken thighs dry. In a large Dutch oven or heavy pot, melt the butter over medium-high heat.
- Add the chicken, skin-side down. Cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove to a plate.
- In the same pot, add the onion, carrot, and celery. Cook for 5-6 minutes until they start to soften.
- Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 2 minutes to cook the flour taste out.
- Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring to a gentle simmer.
- Return the chicken thighs to the pot. Reduce heat to low, cover, and let it simmer gently for 25 minutes.
- Remove the chicken to a cutting board. Once cool enough to handle, shred the meat, discarding skin and bones.
- Skim any excess fat from the top of the broth if you wish. Stir in the shredded chicken, lemon zest, lemon juice, and all the fresh herbs. Taste and add more salt and pepper if needed.
- Make the dumpling dough. In a bowl, whisk together the 2 cups flour, baking powder, and salt. Stir in the milk and melted butter just until combined.
- Bring the stew back to a low simmer. Drop heaping tablespoons of the dumpling dough directly onto the surface of the stew.
- Cover the pot tightly. Let it cook for 15 minutes. Do not peek! The steam is cooking the dumplings. They will be puffed and cooked through.
- Ladle into deep bowls, making sure everyone gets plenty of stew and dumplings. Serve immediately.
My Tips for Perfecting This Classic
A few small things make a big difference. They are the secrets to getting it just right.
First, do not overmix the dumpling batter. Lumps are perfectly fine. Overmixing makes them tough.
Second, keep that simmer low and steady when cooking the dumplings. A rolling boil will break them apart. A gentle steam is what they need.
Finally, taste your broth after adding the lemon juice. The lemon should be a bright note, not a sour punch. You can always add a little more.
How to Store and Enjoy Later
This stew stores beautifully. Let it cool completely, then keep it in an airtight container in the fridge.
It will be good for 3-4 days. The dumplings will soak up some broth, but it’s still delicious.
You can reheat it gently on the stove. Add a splash of broth or water if it seems too thick. I don’t recommend freezing it with the dumplings, as they can become mushy.
Nutrition Notes
This is hearty, home-cooked food. Here’s a general idea of what’s in a serving.
- Calories: ~520
- Protein: 28g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 3g
Your Questions About This Classic Recipe
Here are answers to a couple of common questions I get about this dish.
Can I use boneless chicken?
You can, but you’ll lose some flavor. Bones add depth to the broth. If you do, use boneless, skinless thighs and cut the initial simmer time to 15 minutes.
What if I only have dried herbs?
That’s okay! Use 1/3 of the amount called for fresh. So, use about 1 tbsp dried parsley, 2 tsp dried dill, and 1 tsp dried thyme. Add them with the broth so they have time to bloom.
Why are my dumplings gummy?
This usually means the stew wasn’t at a steady simmer, or the lid was lifted. Make sure your liquid is bubbling gently before you add the dough, and keep that lid on for the full 15 minutes.
There you have it. A pot of pure, simple comfort, kissed with lemon and herbs. It’s a meal that asks for nothing more than a quiet evening and good company. If you love the combination of herbs and chicken, you might also enjoy this garlic herb butter roasted chicken for another easy, flavorful dinner.
I hope this recipe finds its way into your regular rotation. May it warm your kitchen and your heart.
I’d love to hear how it turned out for you. Share your own stories or a photo in the comments below, and let me know how you liked it! For a more decadent twist on herbed chicken, you must try this incredible truffle oil and panko parmesan chicken.
