Broccoli Cheddar Chicken and Dumplings is the ultimate comfort food mashup. Think of the creamy goodness of broccoli cheddar soup blending with the comforting warmth of chicken and dumplings. It’s a cheesy, savory dish packed with soft dumplings that absorb every drop of the flavorful broth. Perfect for chilly nights or lazy weekends, this recipe will quickly become a family favorite. It’s a one-pot wonder that’s surprisingly easy to make, and it’s just as good reheated. With tender chicken, gooey cheese, and soft biscuits, you’re in for a soul-soothing meal that feels like a warm hug.
Why You’ll Love This Broccoli Cheddar Chicken and Dumplings
This recipe combines the best parts of two classic dishes: the creamy richness of broccoli cheddar soup and the satisfying depth of chicken and dumplings. It’s an all-in-one meal that’s hearty, cheesy, and full of veggies. The dumplings are made from Pillsbury biscuits, making it easy and convenient while still delivering that homemade feel. If you love comfort food with a twist, you’ll adore this dish for its flavor, texture, and simplicity.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1–2 tbsp garlic and herb seasoning blend (salt-free)
- 1 tbsp olive oil
- 5 tbsp butter, divided
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 6–7 garlic cloves, minced
- 2 tsp Lawry’s seasoning salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp Herbs de Provence or Italian seasoning
- Pinch of nutmeg
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 3 cups freshly shredded sharp cheddar cheese
- 3 cups fresh broccoli, chopped
- 5 Pillsbury Grands Homestyle biscuits, cut into 9 pieces each
- Dried parsley (optional for garnish)
Step-by-Step: How to Make Broccoli Cheddar Chicken and Dumplings
- Prepare the Chicken: Season your chicken with garlic and herb seasoning. Heat olive oil and 1 tbsp of butter in a large pot over medium heat. Cook the chicken until done, then remove and shred or chop it.
- Sauté Veggies: Add the remaining 4 tbsp of butter to the pot. Toss in diced onions, carrots, and celery. Season with Lawry’s seasoning salt, paprika, black pepper, nutmeg, and herbs. Sauté for 8–10 minutes until softened.
- Add Garlic and Flour: Stir in the minced garlic and cook for about 1 minute. Then add the flour and stir well, cooking for 1–2 more minutes to eliminate the raw taste.
- Make the Base: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Follow with the heavy cream and bring to a gentle simmer. Let it thicken slightly.
- Melt the Cheese: Reduce the heat to low and stir in the cheddar cheese one cup at a time until it’s completely melted and smooth.
- Add Chicken and Broccoli: Return the shredded chicken to the pot along with the chopped broccoli. Bring the mixture back to a light simmer.
- Drop the Dumplings: Add the biscuit pieces on top of the soup. Cover the pot tightly and let them steam on low heat for about 15 minutes. Don’t uncover during this time.
- Finish and Serve: Gently stir to separate the dumplings. Garnish with dried parsley if desired and serve hot.
Helpful Tips
- Keep the heat on low when adding cheese to avoid clumping or curdling.
- Don’t uncover the pot while the dumplings are cooking; the steam is essential.
- If your soup thickens too much, add a bit more chicken broth to loosen it up.
- Use freshly shredded cheddar for better meltability and richer flavor.
Substitutions And Variations
- Chicken: Swap chicken for leftover turkey or rotisserie chicken to save time.
- Cheese: Try a mix of cheddar and mozzarella for a creamier texture.
- Vegetables: Add mushrooms or peas for extra nutrition and variety.
- Biscuits: You can use homemade dumplings or another brand of biscuits if preferred.
- Lighter version: Substitute half-and-half for heavy cream and use low-fat cheese.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Warm it slowly on the stove or in the microwave, and stir in a bit of broth or milk while reheating to keep the texture smooth and creamy. Dumplings may absorb liquid over time, so stir well before serving.
Nutritional Information
Estimated per serving (1 of 6):
- Calories: 560
- Protein: 32g
- Fat: 38g
- Saturated Fat: 21g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 5g
- Sodium: 950mg
Serving Suggestions
Serve this dish with a light side salad or steamed green beans for balance. It’s also perfect with crusty bread to mop up the creamy broth. For a fun touch, top with extra shredded cheddar or a sprinkle of red pepper flakes for a bit of heat.
Frequently Asked Questions About Broccoli Cheddar Chicken and Dumplings
Can I use frozen broccoli? Yes, you can substitute frozen broccoli. Just thaw and drain it well before adding it to the pot.
Can I make this ahead of time? Yes, but it’s best served fresh. If making ahead, add the biscuit dumplings right before serving so they don’t get soggy.
What if I don’t have Pillsbury biscuits? You can make simple dumplings from scratch or use another brand of canned biscuits.
Can I make this gluten-free? Use a gluten-free flour blend and gluten-free biscuits, and double-check your broth and seasonings to ensure they’re gluten-free.
Is this recipe freezer-friendly? It’s best enjoyed fresh, but you can freeze the base (without dumplings). Reheat and add fresh dumplings when ready to eat.
Final Thoughts
Thank you so much for trying this Broccoli Cheddar Chicken and Dumplings recipe. It’s one of those meals that’s truly satisfying and hits all the right comfort food notes — cheesy, creamy, and loaded with tender chicken and dumplings. Whether you’re cooking for family or just craving something cozy, this dish is sure to warm hearts and bellies. I hope it becomes a favorite in your home like it is in mine. Happy cooking, and thank you for being part of this food-loving community!
Print
Broccoli Cheddar Chicken and Dumplings
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Broccoli Cheddar Chicken and Dumplings is the coziest one-pot meal, packed with creamy cheese, tender chicken, broccoli, and fluffy biscuit dumplings. It’s easy to make, incredibly satisfying, and perfect for family dinners. Save this recipe for when you need comfort food in a bowl!
Ingredients
1 lb boneless, skinless chicken breasts or thighs
1–2 tbsp garlic and herb seasoning (salt-free)
1 tbsp olive oil
5 tbsp butter, divided
1 yellow onion, diced
2 carrots, diced
2 celery ribs, diced
6–7 garlic cloves, minced
2 tsp Lawry’s seasoning salt
1/2 tsp black pepper
1 tsp paprika
1 tsp Herbs de Provence or Italian seasoning
Pinch of nutmeg
1/4 cup all-purpose flour
4 cups chicken broth
2 cups heavy cream
3 cups freshly shredded sharp cheddar cheese
3 cups fresh broccoli, chopped
5 Pillsbury Grands Homestyle biscuits, cut into 9 pieces each
Dried parsley (optional, for garnish)
Instructions
- Prepare the Chicken: Season your chicken with garlic and herb seasoning. Heat olive oil and 1 tbsp of butter in a large pot over medium heat. Cook the chicken until done, then remove and shred or chop it.
- Sauté Veggies: Add the remaining 4 tbsp of butter to the pot. Toss in diced onions, carrots, and celery. Season with Lawry’s seasoning salt, paprika, black pepper, nutmeg, and herbs. Sauté for 8–10 minutes until softened.
- Add Garlic and Flour: Stir in the minced garlic and cook for about 1 minute. Then add the flour and stir well, cooking for 1–2 more minutes to eliminate the raw taste.
- Make the Base: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Follow with the heavy cream and bring to a gentle simmer. Let it thicken slightly.
- Melt the Cheese: Reduce the heat to low and stir in the cheddar cheese one cup at a time until it’s completely melted and smooth.
- Add Chicken and Broccoli: Return the shredded chicken to the pot along with the chopped broccoli. Bring the mixture back to a light simmer.
- Drop the Dumplings: Add the biscuit pieces on top of the soup. Cover the pot tightly and let them steam on low heat for about 15 minutes. Don’t uncover during this time.
- Finish and Serve: Gently stir to separate the dumplings. Garnish with dried parsley if desired and serve hot.
Notes
Keep heat low when adding cheese to prevent clumping.
Don’t uncover the pot while dumplings steam.
Add more broth if the soup thickens too much.
Use fresh shredded cheese for best results.
Store leftovers up to 3 days and reheat with a splash of broth or milk.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American