Creamy Gluten-Free Chicken and Dumplings

This creamy gluten-free chicken and dumplings is everything you want from classic comfort food, just without the wheat. Tender pieces of chicken and soft, pillowy dumplings simmer together in a rich, savory broth that comes together in one pot.

I use a reliable gluten-free flour blend and a little buttermilk to keep the dumplings light and fluffy. It’s the kind of dinner that makes a chilly evening feel a whole lot cozier.

What Makes This Chicken and Dumplings So Good

The dumplings stay fluffy and tender thanks to cold butter and a quick, gentle mix. You don’t need any special equipment, just a bowl and a fork.

And the chicken thighs stay juicy even after simmering, so every bite has that satisfying mix of creamy broth, tender meat, and soft dough. It’s a recipe I come back to on busy weeks because it feeds a crowd with minimal fuss.

Ingredients

• 1 ½ lbs boneless skinless chicken thighs: cut into bite-sized pieces
• 1 ½ tsp salt: 1 tsp for the chicken, ½ tsp for the dumplings
• ½ tsp black pepper
• 2 tbsp butter: for the stew
• 1 medium yellow onion: diced
• 2 medium carrots: peeled and sliced into half-moons
• 2 celery ribs: diced
• 3 cloves garlic: minced
• Gluten-free all-purpose flour blend, divided: 2 tbsp for the stew, plus 1 ½ cups for the dumplings (I use Bob’s Red Mill 1-to-1)
• 4 cups chicken broth: use low-sodium
• 1 tsp dried thyme
• ½ cup frozen peas: no need to thaw
• ¼ cup heavy cream or full-fat canned coconut milk: for dairy-free, use coconut milk
• 2 tsp baking powder
• 3 tbsp cold butter: cut into small cubes, for the dumplings
• ¾ cup cold buttermilk: or dairy-free milk with 2 tsp lemon juice

Variations / Substitutions

• Dairy-free: Use plant-based butter for the stew and dumplings, unsweetened almond milk with 2 tsp lemon juice for the buttermilk, and full-fat canned coconut milk for the cream.
• Herb swap: Replace the thyme with 1 tablespoon chopped fresh rosemary or sage for a more earthy flavor.
• Protein: Boneless skinless chicken breasts work too. Reduce the initial browning time to about 4 minutes per side to avoid drying them out.
• Add a kick: Stir in a pinch of red pepper flakes when you add the garlic.

If you love this, try my Gluten-Free Chicken Pot Pie.

How to Make Gluten-Free Chicken and Dumplings

Step 1: Brown the Chicken

Warm a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the butter (for the stew) and let it melt. Season the chicken thigh pieces with 1 teaspoon salt and the ½ teaspoon black pepper, then add them to the pot in a single layer. Cook for 5 to 7 minutes, turning once, until both sides are deep golden and the chicken is just cooked through. Transfer the chicken to a plate.

The chicken should release easily from the pot when it’s ready to flip. Don’t worry if a few browned bits stick to the bottom; those will add flavor to the broth later.

Step 2: Sauté the Vegetables

Reduce the heat to medium and add the remaining 1 tablespoon butter. Toss in the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook 1 minute more, just until fragrant.

You’ll notice the vegetables picking up the browned bits from the chicken, which starts building that rich, savory base.

Step 3: Build the Broth

Sprinkle the 2 tablespoons of gluten-free flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Pour in the 4 cups chicken broth, add the dried thyme, and use a wooden spoon to scrape up any remaining browned bits from the bottom. Return the browned chicken to the pot, bring everything to a gentle simmer, then lower the heat, cover, and cook for 15 minutes.

After 15 minutes, the broth will have thickened slightly and the chicken will finish cooking through completely. Taste and add more salt if needed.

Step 4: Mix the Dumpling Dough

While the stew simmers, make the dumplings. In a medium bowl, whisk together the 1 ½ cups gluten-free flour, baking powder, and the remaining ½ teaspoon salt. Add the 3 tablespoons cold cubed butter and use a fork or your fingertips to work it in until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. Pour in the cold buttermilk and stir with the fork just until a soft, shaggy dough forms. Do not overmix.

The dough will look a little rough and lumpy, which is exactly what you want. Overworking it can make the dumplings dense instead of airy.

Step 5: Drop and Cook the Dumplings

Remove the lid from the stew and make sure the liquid is at a gentle simmer, not a rolling boil. Use two spoons to drop heaping tablespoon-sized mounds of dough onto the surface, spacing them slightly apart. You should get about 10 to 12 dumplings. Cover the pot tightly with the lid and cook for 15 minutes without peeking. The steam needs to stay trapped to cook the dumplings through.

After 15 minutes, the dumplings will have puffed up and a toothpick inserted into the center should come out clean. They’ll be soft and fluffy on top, with slightly firmer bottoms from the steam.

Step 6: Ladle and Garnish

Gently stir in the frozen peas and the heavy cream (or coconut milk). Let them warm through for about 2 minutes, just until the peas are bright green. Ladle the stew and a few dumplings into wide bowls. Finish with a sprinkle of fresh parsley or a crack of black pepper, and serve hot.

The broth will be creamy and speckled with tender vegetables, and the dumplings will soak up all that savory goodness. Every spoonful should have a bit of chicken, a dumpling, and plenty of that rich broth.

Tips for Tender Gluten-Free Dumplings

• Keep the butter and buttermilk as cold as possible before mixing. Warm butter leads to flat, heavy dumplings.
• Mix the dough just until it comes together. A few floury streaks are better than a smooth, overworked mass.
• Simmer, don’t boil. A vigorous boil can break apart the dumplings before they set.
• Cover the pot and don’t lift the lid during the 15-minute cooking time. Releasing the steam can make dumplings gummy.
• If your gluten-free flour blend doesn’t contain xanthan gum, add ¼ teaspoon of xanthan gum to the dry ingredients for better structure.

Storing Leftover Chicken and Dumplings

• Refrigerate: Store in an airtight container for up to 3 days. The dumplings will absorb some broth, so add a splash of chicken broth when reheating.
• Reheat: Warm gently on the stove over low heat, stirring occasionally, until heated through. Avoid high heat, which can make the chicken tough.
• Freeze: The stew base (without dumplings) freezes well for up to 2 months. For best results, make fresh dumplings when you reheat.

What to Serve with Chicken and Dumplings

A simple side of steamed green beans or a crisp apple salad with lemon vinaigrette balances the richness of the creamy broth. For something crunchy, try a quick slaw made with shredded cabbage and a tangy dressing; the bright acidity cuts through the richness, keeping each bite fresh.

Frequently Asked Questions

Can I use a different gluten-free flour blend?

Yes, as long as it’s a 1-to-1 all-purpose blend meant for baking. Avoid single flours like almond or coconut, since they won’t give the same rise.

Why did my dumplings turn out dense?

Overmixing the dough or using expired baking powder are the most common causes. Stir just until combined and check the baking powder date.

Can I make this dairy-free?

Yes, use plant-based butter, unsweetened milk with lemon juice for buttermilk, and full-fat coconut milk for the cream. The dumpling texture stays soft and light.

Can I use chicken breast instead of thighs?

You can, but breasts cook faster and dry out more easily. Brown them for about 4 minutes per side and test early for doneness.

Gluten-Free Chicken and Dumplings Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 ½ lbs boneless skinless chicken thighs, cut bite-sized
• 1 ½ tsp salt, divided
• ½ tsp black pepper
• 2 tbsp butter (for stew)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• Gluten-free all-purpose flour blend, divided: 2 tbsp for stew, 1 ½ cups for dumplings (I use Bob’s Red Mill 1-to-1)
• 4 cups chicken broth, low-sodium
• 1 tsp dried thyme
• ½ cup frozen peas
• ¼ cup heavy cream or full-fat canned coconut milk
• 2 tsp baking powder
• 3 tbsp cold butter, cut into small cubes
• ¾ cup cold buttermilk

Method

 

1. Season chicken with 1 tsp salt and the pepper. Melt 1 tbsp butter in a Dutch oven over medium-high. Brown chicken 5 to 7 minutes until golden; set aside.
2. Reduce heat to medium. Add remaining 1 tbsp butter, then onion, carrot, and celery. Cook 5 minutes until softened. Add garlic; cook 1 minute.
3. Sprinkle 2 tbsp flour over vegetables; stir 1 minute. Add broth and thyme, scrape up bits. Return chicken, simmer covered 15 minutes.
4. Whisk 1 ½ cups flour, baking powder, and ½ tsp salt in a bowl. Cut in 3 tbsp cold butter until crumbly. Stir in cold buttermilk until shaggy dough forms.
5. Drop heaping tablespoonfuls of dough onto simmering stew. Cover tightly, cook 15 minutes without lifting lid.
6. Stir in peas and cream; warm 2 minutes. Ladle into bowls, garnish with parsley, and serve.

Notes

Leftover dumplings soften as they sit; add a splash of broth when reheating. For the fluffiest dumplings, use cold butter and buttermilk straight from the fridge. If your flour blend lacks xanthan gum, add ¼ tsp to the dry mix.