Gluten Free Chicken and Dumplings Recipe
This comforting gluten free chicken and dumplings recipe delivers tender chicken and fluffy dumplings in rich broth—perfect for busy weeknights and chilly evenings.
You know that soul-warming feeling when you come in from the cold and smell something incredible simmering on the stove? That’s exactly what this gluten free chicken and dumplings recipe brings to your kitchen. It’s the kind of meal that wraps you up like a cozy blanket, especially when fall rolls around and you’re craving something that feels like a hug in a bowl.
I’ll never forget the first time I tried making dumplings after going gluten-free. I was convinced they’d turn out like little hockey pucks, but honestly? They were pillowy, tender, and disappeared faster than I could ladle them into bowls. My kids didn’t even notice they were gluten-free, which is the ultimate win in my book.
This simple dinner recipe is exactly what busy families need—straightforward ingredients, one-pot convenience, and that classic comfort food flavor we all grew up loving. Whether you’re newly gluten-free or just looking for a reliable weeknight dinner, this recipe’s got your back.
Table of Contents
Gluten Free Chicken and Dumplings Recipe
Equipment
- Large pot or Dutch oven
- Mixing bowls
- Whisk
- Spoon
- Ladle
Ingredients
For the Chicken Stew
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 carrots sliced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth gluten-free
- 4 boneless, skinless chicken breasts approximately 1.5 lbs
- 1 cup frozen peas
For the Dumplings
- 1 ½ cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup milk or dairy-free alternative
- ¼ cup unsalted butter melted
- 1 large egg
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, then sauté for about 5-7 minutes until the vegetables are softened and the onion becomes translucent.
- Stir in the minced garlic, thyme, rosemary, salt, and pepper, cooking for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Add the chicken breasts and reduce the heat to a simmer, then cover and cook for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- While the chicken cooks, prepare the dumpling dough. In a mixing bowl, whisk together the gluten-free flour, baking powder, salt, and pepper until evenly combined.
- In another bowl, combine the milk, melted butter, and egg, whisking until smooth. Add the wet ingredients to the dry ingredients, mixing until just combined—the dough will be thick and slightly sticky.
- Once the chicken is done, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot and stir in the frozen peas.
- Using a spoon, drop dollops of the dumpling dough (about 2 tablespoons each) onto the surface of the simmering broth. Cover the pot and cook for an additional 15 minutes without lifting the lid.
- Serve the chicken and dumplings hot, using a ladle to scoop the broth, chicken, and tender dumplings into bowls. Garnish with fresh parsley if desired.
Notes
Ingredients
| For the Chicken Stew | For the Dumplings |
|---|---|
| 2 tablespoons olive oil | 1 ½ cups gluten-free all-purpose flour |
| 1 medium onion, diced | 2 teaspoons baking powder |
| 3 carrots, sliced | ½ teaspoon salt |
| 2 celery stalks, chopped | ¼ teaspoon black pepper |
| 3 cloves garlic, minced | ½ cup milk (or dairy-free alternative) |
| 1 teaspoon dried thyme | ¼ cup unsalted butter, melted |
| 1 teaspoon dried rosemary | 1 large egg |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| 6 cups chicken broth (gluten-free) | |
| 4 boneless, skinless chicken breasts (approximately 1.5 lbs) | |
| 1 cup frozen peas |
Instructions
Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, then sauté for about 5-7 minutes until the vegetables are softened and the onion becomes translucent. You’ll notice the kitchen starting to smell amazing right about now.
Step 2: Stir in the minced garlic, thyme, rosemary, salt, and pepper, cooking for an additional minute until fragrant. The herbs will bloom in the heat, releasing all those cozy fall food aromas.
Step 3: Pour in the chicken broth and bring the mixture to a boil. Add the chicken breasts and reduce the heat to a simmer, then cover and cook for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 4: While the chicken cooks, prepare the dumpling dough. In a mixing bowl, whisk together the gluten-free flour, baking powder, salt, and pepper until evenly combined.
Step 5: In another bowl, combine the milk, melted butter, and egg, whisking until smooth. Add the wet ingredients to the dry ingredients, mixing until just combined—the dough will be thick and slightly sticky, which is exactly what you want.
Step 6: Once the chicken is done, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot and stir in the frozen peas, which will brighten up both the color and flavor.
Step 7: Using a spoon, drop dollops of the dumpling dough (about 2 tablespoons each) onto the surface of the simmering broth. Cover the pot and cook for an additional 15 minutes without lifting the lid—resist the urge to peek! The steam is what makes those dumplings fluffy as clouds.
Step 8: Serve the chicken and dumplings hot, using a ladle to scoop the broth, chicken, and tender dumplings into bowls. Garnish with fresh parsley if you’re feeling fancy.
Substitutions
Flour Blend: Not all gluten-free all-purpose flours are created equal. I’ve had the best luck with blends that contain xanthan gum already (like Bob’s Red Mill or King Arthur), but if yours doesn’t have it, add ½ teaspoon to the dumpling mixture. This helps bind everything together so your dumplings don’t fall apart.
Dairy-Free Options: This gf df chicken dinner recipe works beautifully with dairy-free milk like unsweetened almond or oat milk. Just swap the butter for dairy-free butter or coconut oil, and you’re good to go—no one will know the difference.
Chicken Alternatives: If you’ve got leftover rotisserie chicken or prefer chicken thighs, go ahead and use those. Thighs add extra richness, while rotisserie chicken cuts your cooking time way down (just add it in step 6).
Vegetable Variations: Feel free to throw in whatever vegetables you have on hand. Chopped potatoes, green beans, or even some fresh spinach at the end all work wonderfully in this simple dinner recipe.
Troubleshooting
Dense Dumplings: If your dumplings turn out heavy instead of fluffy, you likely overmixed the dough. Mix just until the wet and dry ingredients come together—lumps are totally fine. Also, make sure you’re using fresh baking powder since old leavening agents lose their oomph.
Dumplings Falling Apart: This usually means your flour blend needs more binding power. Next time, add ½ teaspoon of xanthan gum to the dry ingredients, or try a different gluten-free flour brand that includes it already.
Broth Too Thin: The dumplings will thicken the broth as they cook, but if it’s still too thin for your liking, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering broth before adding the dumplings, and it’ll thicken up nicely.
Chicken Overcooked: Well… if your chicken breasts are on the smaller side, they might cook faster than 20 minutes. Check them at the 15-minute mark to avoid that rubbery texture none of us like.
Storage and Meal Prep
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Just know that the dumplings will absorb more broth as they sit, so you might want to add a splash of chicken broth when reheating to loosen everything up.
Meal Prep: You can prep the vegetables ahead and store them in the fridge for up to 2 days, which makes weeknight cooking a breeze. I don’t recommend making the dumpling dough ahead since it works best when mixed fresh, but honestly, it only takes 5 minutes anyway.
Freezing: The chicken stew base freezes beautifully for up to 3 months. I’d suggest freezing it without the dumplings, then making fresh dumplings when you’re ready to serve—they just taste better that way.
Serving Suggestions
This gluten free chicken and dumplings recipe is a complete meal on its own, but it pairs wonderfully with a simple side salad or some crusty gluten-free bread for dipping. My family loves scooping up every last bit of that savory broth.
For a heartier spread, serve it alongside roasted green beans or a refreshing coleslaw. The slight crunch balances out the soft, comforting texture of the dumplings perfectly.
Variations
Extra Herby: If you love herbs as much as I do, stir in some fresh chopped parsley or dill right before serving. It adds a bright, fresh note that really elevates this fall food recipe.
Creamy Version: For an extra-indulgent twist, stir in ½ cup of heavy cream (or coconut cream for dairy-free) during the last 5 minutes of cooking. It transforms the broth into something luxuriously velvety.
Kid-Friendly: My pickier eaters prefer their dumplings smaller, so I make mini-dumplings using about 1 tablespoon of dough per drop. They cook a bit faster and are easier for little hands to manage.
Slow Cooker Adaptation: You can make the stew base in your slow cooker on low for 4-6 hours, but you’ll need to transfer it to a pot on the stove for the dumplings. They need that direct heat and steam to cook properly—slow cookers just don’t get hot enough.
Gluten Free Chicken and Dumplings Recipe FAQs
Can I use gluten-free flour for dumplings?
Absolutely! Gluten-free all-purpose flour works perfectly in this recipe as long as you’re using a quality blend designed for baking. Look for one that includes xanthan gum, or add it yourself for the best texture.
Can gluten-free people eat dumplings?
Yes, when made with gluten-free flour! Traditional dumplings contain wheat flour, but this simple dinner recipe uses a gluten-free blend that creates the same tender, fluffy texture. According to research on celiac disease management, those following a gluten-free diet can safely enjoy modified versions of classic dishes when prepared with certified ingredients.
What ingredients go in chicken and dumplings?
The stew base includes chicken, vegetables like carrots and celery, herbs, and broth. The dumplings are made from gluten-free flour, baking powder, milk, butter, and an egg—simple pantry staples that come together into pure comfort.
How do I make gluten-free dumplings for stew?
Mix your dry ingredients (gluten-free flour, baking powder, salt, and pepper) in one bowl and your wet ingredients (milk, melted butter, egg) in another. Combine them just until mixed, then drop spoonfuls onto your simmering stew, cover, and let steam for 15 minutes without peeking.
Can I kiss someone who has celiac after eating gluten?
Man, oh man, this is a real concern for many families! Generally, brief contact like kissing is considered low-risk if there are no visible food particles, but experts recommend brushing teeth and waiting at least an hour after consuming gluten to be extra safe for your partner with celiac disease.
What are common mistakes when using gluten-free flour?
The biggest mistake is overmixing, which leads to dense, tough dumplings. Also, not all gluten-free flours work the same way—make sure you’re using an all-purpose blend designed for baking, not just almond flour or coconut flour on their own.
Make This Gluten Free Chicken Dinner Tonight
There’s something magical about ladling up a bowl of steaming chicken and dumplings on a chilly evening, especially when you know it’s completely safe for your gluten-free family. This recipe has become my go-to for everything from casual weeknight dinners to Thanksgiving prep when I need something reliable and crowd-pleasing.
The best part? It’s genuinely simple, uses ingredients you probably already have, and comes together in under an hour. No complicated techniques, no specialty equipment—just honest, wholesome comfort food that happens to be gluten-free.
If you loved this cozy fall food recipe, you’ll definitely want to check out our easy ground beef enchilada skillet for another weeknight winner, or try our gluten-free pound cake with sprinkles when you need something sweet to round out the meal. And for a lighter dessert option after all this comfort food, our lemon raspberry fluff is the perfect refreshing finish.
Now grab your Dutch oven and get cooking—your family’s about to ask for this one on repeat!
