Lemon Herb Chicken And Dumplings Recipe

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.

I can still picture my grandmother at her stove, the windows fogged with steam. She’d stir the pot, and the whole house would fill with the scent of lemon and herbs. It was pure magic.

This version holds true to that memory. It’s a light, bright take on a beloved comfort food. The lemon zest and fresh herbs make it perfect for a spring soup or a light dinner that still feels deeply satisfying.

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

My grandma never wrote her recipes down. You learned by watching, by tasting, by being handed a spoon. Her chicken and dumplings were a Sunday staple, but in the spring, she’d always brighten it up.

She’d go out to her little herb garden and snip a handful of whatever was coming up. Then she’d add a squeeze of lemon from the tree by the back door. It wasn’t fancy. It was just what she had. That’s the heart of this dish.

It turns a hearty winter stew into something that welcomes the warmer days. It feels both nostalgic and perfectly new, all in one pot.

What Makes This the *Traditional* Way

This recipe skips the shortcuts. We’re not using canned soup or pre-made biscuit dough here. The magic is in building the flavors from scratch, just like they used to.

The broth starts with sautéed vegetables, creating a flavor base that can’t be beat. The dumplings are a simple, old-fashioned dough dropped right into the simmering pot. They steam up light and fluffy, soaking up all that lemony, herby goodness. It’s a different, more hands-on approach than a simple garlic herb butter roasted chicken, but equally rewarding.

It’s a gentle, slow process. You let the pot do its work. That’s how you get a broth that tastes like it’s been simmering all day, even if it hasn’t.

The Classic Ingredients (No Fancy Stuff!)

Gathering these simple ingredients is the first step. You probably have most of them in your kitchen right now. That’s the beauty of it.

• 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
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 2 tsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• Zest of 1 large lemon
• 1/4 cup fresh lemon juice
• 1 cup frozen peas
• Salt and black pepper to taste
• For the Dumplings: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp fresh parsley, chopped, 3 tbsp cold butter, 1 cup whole milk

How to Make It Just Like Grandma Did

Don’t rush. Put on some music, pour yourself a drink, and enjoy the process. Cooking this dish is as comforting as eating it.

1. Pat the chicken thighs dry and season well with salt and pepper. In a large, heavy pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-7 minutes per side. Remove to a plate.
2. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pot. Add the onion, carrots, and celery. Cook, stirring, until the vegetables soften, about 8 minutes. Add the garlic and cook for 1 more minute until fragrant.
3. Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 2 minutes to cook the raw flour taste out. This makes your gravy.
4. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add the thyme and rosemary. Bring to a gentle simmer.
5. Return the chicken thighs (with any juices) to the pot. Cover, reduce heat to low, and let it simmer gently for 25 minutes.
6. While the soup simmers, make the dumpling dough. In a medium bowl, whisk together the 2 cups flour, baking powder, salt, pepper, and parsley. Grate the cold butter into the flour and use your fingers to work it in until it looks like coarse crumbs. Stir in the milk just until a shaggy dough forms. Do not overmix.
7. Remove the cooked chicken from the pot. Let it cool slightly, then shred the meat, discarding the skin and bones. Stir the shredded chicken, lemon zest, lemon juice, and frozen peas back into the pot. Taste and adjust seasoning.
8. Bring the soup back to a steady, low simmer. Drop heaping tablespoons of the dumpling dough directly onto the surface of the simmering soup. You should get about 12 dumplings.
9. Cover the pot tightly and let it simmer for 15 minutes. Do not lift the lid! The dumplings need to steam. After 15 minutes, they should be puffed and cooked through. Serve immediately in big, deep bowls.

My Tips for Perfecting This Classic

A few little secrets can make a big difference. Here’s what I’ve learned over the years.

First, resist the urge to peek when the dumplings are steaming. Lifting the lid lets the precious steam escape, and your dumplings won’t be as light and fluffy.

Second, use a microplane for the lemon zest. You want just the bright yellow part, not the bitter white pith. That fresh zest is what gives the whole dish its sunny character.

Finally, let the soup sit for 5-10 minutes off the heat before serving. It allows the flavors to marry and it cools to the perfect eating temperature.

How to Store and Enjoy Later

This dish is best eaten right away, but leftovers are still wonderful. Let the soup cool completely before storing.

Keep it in a sealed container in the fridge for up to 3 days. The dumplings will soak up more broth as it sits, which some people actually love. To reheat, warm it gently on the stove over low heat with a splash of broth or water.

I don’t recommend freezing this one, as the dumplings can become a bit gummy when thawed.

Nutrition Notes

• This information is an estimate per serving.
• Calories: ~480
• Protein: 28g
• Carbohydrates: 45g
• Fat: 21g
• Fiber: 4g

Your Questions About This Classic Recipe

Here are answers to a couple of common questions I get about this family favorite.

Can I use chicken breasts instead of thighs?

You can, but I really recommend the thighs. Bone-in, skin-on thighs give the broth a richer, deeper flavor and the meat stays juicier. If you use breasts, watch the cooking time closely so they don’t dry out.

My dumplings turned out dense. What happened?

The most common culprit is overmixing the dough. Mix the dumpling batter just until the flour is moistened. Lumps are perfectly fine! Also, make sure your baking powder is fresh for the best lift.

Can I make this in a slow cooker?

You can adapt it. Brown the chicken and sauté the veggies in a pan first for flavor. Then add everything except the dumpling ingredients and lemon to the slow cooker. Cook on low for 6 hours. Shred the chicken, add the lemon and peas, then drop in the dumplings, cover, and cook on high for 30 minutes until they’re cooked through.

There’s something so special about sharing a recipe that feels like history. This pot of citrus chicken and fluffy dumplings is more than just dinner. It’s a connection to the past, a moment of peace in the present. If you’re looking for another elegant chicken dish with a gourmet twist, you must try our truffle oil and herb panko parmesan chicken.

I hope it brings as much comfort to your kitchen table as it has to mine over the years. It’s a dish made for sharing stories over. Did your family have a version of this classic? I would love to hear about it. Please let me know your thoughts and memories in the comments below!