Gluten-Free Chicken and Dumplings

This gluten-free chicken and dumplings brings all the warmth and comfort of the classic Southern dish without compromising on flavor or texture. Tender pieces of chicken simmer in a rich, herb-infused broth alongside carrots, celery, and onions, creating a soul-soothing base that's perfect for cold evenings or when you need a bowl of pure comfort. The magic of this recipe lies in the fluffy, pillowy dumplings made with a carefully balanced gluten-free flour blend. Unlike traditional wheat-based dumplings, these use a combination of gluten-free all-purpose flour and xanthan gum to achieve that perfect tender-yet-substantial texture that holds up beautifully in the savory broth. They're dropped right into the simmering stew, where they steam to perfection, absorbing all those wonderful flavors. Chicken and dumplings has been a beloved comfort food in American cuisine for generations, with roots tracing back to European settlers who adapted their traditional stews to available ingredients. This gluten-free version honors that tradition while making it accessible to those with celiac disease or gluten sensitivity. The result is a one-pot wonder that's both nourishing and deeply satisfying. Whether you're cooking for a family dinner or meal prepping for the week ahead, this dish delivers restaurant-quality comfort food right in your own kitchen. The leftovers are even better the next day as the flavors continue to meld, making this a practical choice for busy households seeking wholesome, gluten-free meals.

Ingredients

• 1.5 lbsboneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbspolive oil
• 3 tbspbutter
• 1 mediumyellow onion, diced
• 2 mediumcarrots, peeled and sliced
• 2 largecelery stalks, sliced
• 3 clovesgarlic, minced
• 1/4 cupgluten-free all-purpose flour
• 6 cupsgluten-free chicken broth
• 1 tspdried thyme
• 1 tspdried parsley
• 2bay leaves
• 1 tspsalt
• 1/2 tspblack pepper
• 1/2 cupheavy cream
• 1.5 cupsgluten-free all-purpose flour, for dumplings
• 2 tspbaking powder, gluten-free
• 1/2 tspxanthan gum
• 1/2 tspsalt, for dumplings
• 3/4 cupmilk
• 2 tbspmelted butter
• 2 tbspfresh parsley, chopped optional

Method

1. Season the chicken pieces with salt and pepper on all sides. 0:05
2. Heat the olive oil in a large pot or Dutch oven over medium heat. 0:05
3. Add the chicken pieces to the hot pot and cook until golden brown on all sides, about 5-6 minutes. Remove chicken and set aside. 0:05
4. Reduce heat to medium and add butter to the same pot. Once melted, add diced onion, sliced carrots, and celery. Sauté until vegetables are softened, about 5 minutes. 0:05
5. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. 0:04
6. Sprinkle 1/4 cup gluten-free flour over the vegetables and stir constantly for 2 minutes to create a roux. 0:05
7. Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. 0:05
8. Add thyme, parsley, bay leaves, and return the browned chicken to the pot. Bring to a boil. 0:05
9. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally. 0:04
10. While the stew simmers, prepare the dumplings. In a medium bowl, whisk together 1.5 cups gluten-free flour, baking powder, xanthan gum, and 1/2 tsp salt. 0:05
11. Add milk and melted butter to the dry ingredients and stir just until combined. Do not overmix; the batter should be thick and slightly lumpy. 0:05
12. Stir the heavy cream into the simmering stew. 0:04
13. Using a spoon or small ice cream scoop, drop rounded tablespoons of dumpling batter onto the surface of the simmering stew, spacing them evenly. You should get about 12-14 dumplings. 0:05
14. Cover the pot with a tight-fitting lid and simmer on low heat for 15 minutes without lifting the lid. The dumplings will steam and puff up. 0:05
15. Remove the lid and check that dumplings are cooked through (they should be fluffy and no longer doughy in the center). Remove bay leaves. 0:04
16. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley if desired and serve hot. 0:05