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Easy 30 Minute Creamy Chicken and Parmesan Sage Dumplings. All made in just one pot for a cozy delicious dinner. Taking a classic and upping the flavor with caramelized shallots, garlic, fresh sage, and a touch of milk. This warming herb filled soup base is topped with light and airy parmesan dumplings making every bite comforting and delish. This recipe is perfect to cozy up to on both fall and winter nights.
I returned home from Cleveland to crisp fall weather here in Colorado, with dark skies and day full of low clouds. Usually these days aren’t my favorite and can leave me feeling a little tired. But in the fall, an extra cozy day here and there is a little more welcomed.
It gave me the perfect excuse to remake this chicken and dumpling recipe, yet again. I have been making it on repeat over the past few weeks.
One, because we absolutely love it. It’s like a creamy chicken, but with the lightest, fluffiest dumplings on top for the best texture. And two, because it’s so quick and easy. Most of the time I have this ready in under 30 minutes, it’s a great easy weeknight meal.
Chicken and dumplings are another one of those recipes that my mom turned me on to. She’s all about cozy comfort foods and chicken and dumplings are one of her childhood favorites.
It’s a recipe that literally warms the soul. I know, it sounds cheesy, but it’s true. If you’re having a bad day, the weather is gloomy, or you just need something to make you feel good inside, this is it.
It’s pretty close to perfection.
The details
I have other chicken and dumpling recipes. But for this one, I wanted it to be so freaking easy, yet so delicious too. I also wanted it to be a touch creamy – I’m really into creamy foods right now.
To keep the time and prep way down, I turned to trusty old store-bought rotisserie chicken. Why I don’t use rotisserie chicken more is beyond me. It’s aways good and fairly affordable. Plus, if you’re just looking to shred the meat, it can be used in so many ways.
So that helps to keep this recipe quick and simple.
For the soup base, I cooked up some shallots and garlic. I then added in a lot of vegetables, fresh thyme, and sage. Then I dropped in that shredded chicken and a splash of milk to make the broth extra creamy and delicious.
I also used a bit of white wine for an even more flavorful broth.
The dumplings
While the soup base is simmering away, mix up the dumpling dough.
In the past I’ve found dumplings to be a tad bland, so I decided to bump up the flavor with the addition of fresh sage and nutty parmesan cheese.
The dumplings get cooked directly in the soup. This keep the dishes down to the bare minimum with this one-pot meal.
I’ve yet to meet anyone who hasn’t loved a bowl full of this chicken and dumplings. It’s warm, cozy, and perfect for eating while snuggled up on the couch wrapped in a cozy blanket. It truly doesn’t get better.
If you’re finally experiencing those first few cold October nights, this really is the dinner to make.
Looking for other easy comfort food dinners? Here are my favorites:
Slow Cooker Mustard Herb Chicken and Creamy Orzo
Creamy French Onion and Mushroom Soup
Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this 30 Minute Creamy Chicken and Parmesan Sage Dumplings, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Creamy Chicken and Parmesan Sage Dumplings
Servings: 6
Calories Per Serving: 342 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 4 cloves garlic, chopped
- 2 ribs celery, chopped
- 6 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 bay leaf
- 1/3 cup dry white wine, such as Pinot Grigio
- 2 quarts low sodium chicken broth
- 1-2 cups shredded chicken
- 1/2 cup cream, whole milk, or coconut milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1/3 cup grated parmesan cheese
Instructions
- 1. Heat the olive oil In a large pot over medium heat. Add the shallots and cook another 3-5 minutes. Add the garlic, celery, carrots, thyme, and 1 tablespoon of the sage. Season with salt and pepper. Cook another 5 minutes. 2. Pour in the wine and broth, add the bay leaf, and bring to a boil over high heat. Stir in the chicken and 1/2 cup cream/milk. 3. To make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add 1 cup milk and cheese and mix until just combined.4. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. 5. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!
This post was originally published on October 6, 2021
Comfort food at its best! My husband grew up in Tennessee and his Mother’s chicken and dumplings is something of legends for him 🙂 We made your recipe tonight and the savory dumplings just took it to the next level! So delicious!!!
So delicious and a new family favorite! This have replaced my less tasty and more labor intensive version.
I followed the recipe for cooking the dumplings…my dumplings ended up being gooey, chewy consistency and not light or close to what I thought they should be: I tried cooking them longer but that didn’t change anything. Have no idea what I did wrong, I did use a gluten free flour: help!
So delicious and a new family favorite! This have replaced my less tasty and more labor intensive version.
Hi Olivia! Thank you so much for trying out this recipe, I am so sorry that this didn’t turn out well! Is there anything I can do to help? xTieghan
Absolutely delicious! I made my dumplings gf and they still turned out perfect! The sage makes this incredible! Mine didn’t turn out as creamy, but this is a keeper. Loved by all. Her recipes never fail!
What gf flour did you use ? I’d like to try this recipe gf as well !
I use the Cup 4 Cup brand – the blue bag- multipurpose flour. I use it for everything and it always comes out great.
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it and it worked out to make it gluten free as well! 🙂 xTieghan
What did you use to make it gluten free?
The only thing I changed was I used cup 4 cup GF flour.
Delicious! The whole family loved it. I made my dumplings a bit too big so the eye needed an additional 15 minutes of cooking but the end result was fantastic. Definitely going on our rotation list!
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan
This arrived in my inbox yesterday, and I had to make it. I made it tonight for dinner and my family loved it, including my extra picky 8 year old. This one is a keeper. Thank you!
The flavors were all there, dumplings were solid, but I wouldn’t exactly describe the dish as creamy. Unfortunate as that was the part I was most excited about!
To cook 6 dumplings at a time but yield about 12-15, does that imply you cook the first 6 and then remove them to cook the remaining dumplings? Thanks.
I was wondering the same thing! Tieghan??
same question – please clarify the 6 dumplings at a time portion of the recipe. By the way, my daughters, daugher-in-law and I are cooking up your wonderful recipes for our family ALL THE TIME!! 🙂
So glad to see this because I had the same question!
This recipe is amaaaaazing. This is my first time to make chicken and dumplings. The flavor profiles are so good in this recipe. Although my dumplings seem a little doughy (more so on outside than inside), flavor still very good. My question is can this be frozen and will it reheat well.
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 As far as freezing it, I would say the soup will freeze well but it may be best to just make another batch of dumplings when you serve it! xTieghan
Definitely worth making this recipe! I adapted it to make it gluten-free and dairy-free. I used silk half almond/half cashew milk and it came out the perfect creaminess. The trick is to let it simmer to develop the creamy texture. For the dumplings, I used the same almond/cashew milk, 1-to-1 GF flour, and I omitted the Parmesan. To make up for the lost flavor, I added crushed red pepper and garlic powder. The dumplings ended up doughy and wet, but the flavor was so good with the soup that I don’t care. 4 stars for my adapted version, I’m sure it would be 5 stars for the recipe as written.
Hi Danni! Thanks so much for trying out this recipe! And thanks for sharing your adjustments as well! xTieghan
Is it possible to make this recipe non-dairy? Would the dumplings work with almond milk instead?
I would suggest coconut cream/milk 😉
How much dried sage would you suggest using instead of fresh? Looks great can’t wait to make this! xx
Hi there! I would say about a tablespoon and then add to your liking if you prefer more! xTieghan
This looks delicious, I’m going to make it tonight! In your recipe you say 1 cup of milk in the dumplings, but in a comment below you say 1/2 cup of milk in the dumplings. Which is correct?
Sophie, look at the recipe again. The 1/2 cup cream/milk goes in the soup. The one cup milk goes in the dumplings.
If you’re reading the recipe from a printed copy the directions are different than what is above. Luckily, I read through all the comments and realized this before adding all 1-1/2 cups of milk to the dumplings.
I made the recipe vegetarian. Delicious! Lovely for an cold autumn evenings supper. A keeper!
I made the recipe vegetarian. Delicious! Lovely for an cold autumn evenings supper.
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! xTieghan
Loved this recipe! It was simple, flavorful and oh so delicious. My two picky eaters loved it and even had seconds. This will on rotation through the fall and winter. Such a comforting meal.
Hi, I have 2 chicken breasts I need to use, could I cut them up and throw them in when all liquids are in and bringing to boil?
Yes, you can do this but I would cook the chicken first in the broth, strain the broth to get out all the resin from the cooked chicken, then put the broth back on the stove and cook as directed. Your chicken will add flavor if you are using store bought broth.
Hi there! Thanks so much for trying out this recipe! So glad you enjoyed it 🙂 xTieghan