Broccoli Cheddar Chicken and Dumplings

Why You’ll Love This Recipe

I love this recipe because it’s like a hug in a bowl. The combination of broccoli and cheddar is always a win, and when I add juicy chicken and soft dumplings, it becomes a meal that satisfies every craving. It’s a one-pot wonder, meaning less cleanup, and it’s packed with real, wholesome ingredients. Whether I’m cooking for family or meal prepping for the week, this dish always comes through.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken & Base

• 1 lb boneless, skinless chicken breasts or thighs

• 1–2 tbsp Dash Garlic and Herb Garlic Blend (or any salt-free seasoning)

• 1 tbsp olive oil

• 5 tbsp butter, divided

• 1 yellow onion, diced

• 2 carrots, diced

• 2 celery ribs, diced

• 6–7 garlic cloves, minced

Seasoning

• 2 tsp Lawry’s Seasoned Salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp Herbs de Provence or Italian seasoning

• Pinch of nutmeg

Additional ingredients needed (assuming based on typical recipes):

• 4 cups chicken broth

• 1 cup chopped broccoli florets

• 1 cup shredded cheddar cheese

• 1 cup heavy cream or half-and-half

• 1 batch biscuit or dumpling dough (store-bought or homemade)

Directions

1. I start by seasoning the chicken with the garlic herb blend. Then I heat olive oil and 1 tbsp of butter in a large pot over medium heat. I sear the chicken on both sides until golden and cooked through, about 6–8 minutes. After that, I remove it from the pot and set it aside to shred.

2. In the same pot, I melt the remaining butter. I sauté the diced onion, carrots, and celery until they begin to soften, about 5–6 minutes. Then I stir in the garlic and cook for another minute.

3. I season the vegetables with Lawry’s seasoned salt, black pepper, paprika, herbs, and a pinch of nutmeg. After mixing well, I pour in the chicken broth and bring everything to a gentle simmer.

4. Once simmering, I return the shredded chicken to the pot and add the chopped broccoli. I let everything cook for 10 minutes until the broccoli is tender.

5. Next, I stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the mixture is creamy.

6. I then drop spoonfuls of biscuit or dumpling dough onto the surface of the simmering soup. I cover the pot and let the dumplings cook for 12–15 minutes, until they are puffed up and cooked through.

7. I give it a final taste for seasoning, adjust if needed, and serve hot.

Servings and timing

This recipe serves about 6 people. It takes roughly 15 minutes to prep and 40–45 minutes to cook, making the total time around 1 hour. It’s perfect for a family dinner or leftovers for the next day.

Variations

I like to switch it up sometimes by using rotisserie chicken for convenience. If I want to go low-carb, I skip the dumplings and add extra veggies like zucchini or cauliflower. I also love using sharp white cheddar for a deeper flavor, or adding a dash of hot sauce for a little kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. For reheating, I use the stove on low heat to keep the sauce smooth and creamy. If the dumplings absorb too much liquid, I just add a splash of broth or milk. This dish also freezes well, but I prefer freezing it without the dumplings and making them fresh when reheating.

FAQs

How do I know when the dumplings are fully cooked?

I check if the dumplings are puffed and no longer doughy inside by cutting one in half. They should be firm and fluffy.

Can I use frozen broccoli?

Yes, I can use frozen broccoli. I just add it a few minutes earlier than fresh to make sure it fully cooks and blends well into the soup.

What’s the best cheese to use?

I prefer sharp cheddar for strong flavor, but mild cheddar, white cheddar, or a cheddar blend also works great.

Can I make this dish vegetarian?

Absolutely. I just leave out the chicken and use vegetable broth. I like adding chickpeas or white beans for protein.

Can I use store-bought biscuit dough for the dumplings?

Yes, I can. It’s a great shortcut. I just tear it into small pieces and drop them into the simmering broth.

Conclusion

Broccoli Cheddar Chicken and Dumplings is everything I want in a comfort food meal—rich, creamy, hearty, and full of flavor. Whether I make it from scratch or take a few shortcuts, it’s always a hit. This recipe is the kind that brings people to the table and keeps them coming back for more.

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