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 simple sheet pan herb-crusted chicken dinner.

I can almost smell it now. The bright scent of lemon zest and fresh herbs floating from my grandma’s kitchen. It wasn’t just dinner. It was a promise of comfort in a bowl.

This version is my tribute to that feeling. It’s a light dinner perfect for spring, but its cozy soul works any time of year. The citrus chicken broth is like sunshine for your spirit.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course, Soup
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6

The Story Behind This Classic Recipe

My grandma didn’t have a written recipe for this. She worked by feel and memory. Her version was born from a need to use up the last of the winter herbs and the first bright lemons of the season.

She called it her “spring tonic” soup. It was her way of shaking off the gray days. The whole house would fill with the most wonderful, hopeful aroma.

Making it today, I’m right back at her Formica table. I can hear the gentle simmer of the pot. I can see the steam fogging up the window. It’s a memory I get to taste.

What Makes This the *Traditional* Way

This is honest, from-scratch food. We’re not taking shortcuts here. The magic is in building layers of flavor the old-fashioned way.

We start with a simple broth made from the chicken itself. That’s the foundation of the whole dish. Then, we add fresh, fragrant herbs and that essential lemon zest.

The dumplings are soft and pillowy, steamed right in that fragrant broth. They soak up all that beautiful flavor. It’s a perfect, humble balance, though if you’re looking for a roasted alternative with incredible flavor, you might enjoy this garlic herb butter roasted chicken and veggies.

The Classic Ingredients (No Fancy Stuff!)

You won’t need anything unusual here. Just good, simple ingredients that work together in harmony.

• 2 lbs bone-in, skin-on chicken thighs (for the best flavor)
• 2 tbsp butter
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 8 cups chicken broth (low-sodium is best)
• 2 tsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped, plus more for garnish
• 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 cup whole milk
• 3 tbsp cold butter, grated
• 1 tbsp fresh chives, finely chopped

How to Make It Just Like Grandma Did

Take your time with these steps. The process is part of the comfort. Let’s get started.

1. Pat the chicken thighs dry and season well with salt and pepper. In a large, heavy pot or Dutch oven, melt the butter over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-7 minutes per side. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook, stirring, until the onions are soft, about 5 minutes. Add the garlic and cook for one more minute until fragrant.
3. Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for about 2 minutes to cook the raw flour taste out. This makes your gravy.
4. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Bring to a gentle simmer. Add the thyme and the seared chicken thighs back to the pot.
5. Reduce the heat to low, cover, and let it simmer gently for 25 minutes. This cooks the chicken and builds the broth’s flavor.
6. Remove the chicken to a plate. Once cool enough to handle, shred the meat, discarding the skin and bones. Skim any excess fat from the surface of the broth if you like.
7. Stir the shredded chicken, lemon zest, lemon juice, parsley, and frozen peas into the pot. Season the broth generously with salt and pepper. Bring back to a low simmer.
8. Make the dumpling dough: In a medium bowl, whisk together the 2 cups flour, baking powder, and salt. Use a fork to mix in the grated cold butter and chives. Gently stir in the milk just until a shaggy dough forms. Don’t overmix.
9. Drop large spoonfuls of the dumpling dough directly onto the simmering broth. I use a heaping tablespoon for each. Cover the pot tightly with a lid.
10. Let the dumplings steam for 15-18 minutes. Do not lift the lid during this time! They are done when they are puffed up and a toothpick inserted in the center comes out clean.
11. Ladle the stew into bowls, making sure everyone gets both dumplings and plenty of broth. Garnish with a little more fresh parsley and a crack of black pepper.

My Tips for Perfecting This Classic

A few small things can make a big difference. Here’s how I make sure mine turns out right every time.

First, don’t peek while the dumplings steam. That trapped steam is what cooks them through and makes them fluffy. Lifting the lid lets the heat escape.

Second, 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, but you can’t take it out.

Finally, use a light hand when mixing the dumpling dough. Lumps are just fine. Overmixing makes them tough. We want them tender and light.

How to Store and Enjoy Later

This dish stores beautifully. Let any leftovers cool completely before covering.

Store it in an airtight container in the fridge for up to 3 days. The dumplings will soak up more broth as it sits, which I actually love.

Reheat it gently on the stovetop over low heat. Add a splash of broth or water if it seems too thick. I don’t recommend freezing, as the dumplings can become mushy.

Nutrition Notes

This is hearty, wholesome food. Here’s a general idea of what’s in a serving.

• Calories: ~480
• Protein: 28g
• Carbohydrates: 45g
• Fat: 20g
• Fiber: 4g

Remember, these are estimates. They can change based on your specific ingredients.

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 thighs. Bone-in, skin-on thighs give the broth a richer, deeper flavor. Breast meat can dry out more easily with the longer cook time.

If you must use breasts, use bone-in pieces and reduce the initial simmering time to about 15-20 minutes to keep them tender.

My dumplings fell apart. What happened?

This usually means the broth wasn’t at a steady, gentle simmer when you added them. A rolling boil can break them apart.

Make sure your broth is just bubbling lightly. Also, make sure your baking powder is fresh. It’s what gives the dumplings their lift.

Can I make this in a slow cooker?

You can adapt it. Brown the chicken and veggies first for best flavor. Then add everything except the dumpling ingredients to the slow cooker.

Cook on low for 6-7 hours. Shred the chicken, then turn the cooker to high. Drop the dumplings on top, cover, and cook for about 30 minutes until they are cooked through.

I hope this recipe finds its way to your family table. I hope it becomes a part of your own story, just like it is a part of mine.

There’s something special about sharing these traditional dishes. They connect us to the past and warm us in the present. It’s more than a meal. It’s a feeling. If you love the combination of herbs and crispy chicken, you should also try this elegant truffle oil and herb panko parmesan chicken for a special occasion.

I’d love to hear about your experience. Did it bring back memories for you? What’s your favorite comfort food from childhood? Let me know in the comments below, and if you try it, please leave a rating!