I love how this dish brings together everything I crave in comfort food — juicy chicken, flavorful broth, and fluffy dumplings — all with a broccoli-cheddar twist. It’s like combining my favorite soup and casserole in one pot. The seasoning adds depth without overwhelming, and the dumplings soak up all the flavor beautifully. Plus, it’s super filling and easy to make.
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 salt-free garlic and herb seasoning (like Dash Garlic Blend)
1 tbsp olive oil
5 tbsp butter, divided
1 yellow onion, diced
(Note: Additional ingredients like chopped broccoli, chicken broth, milk or cream, shredded cheddar, flour, and dumpling mix would likely follow, but they weren’t listed in the original message. Let me know if you want to complete the recipe and I’ll update the article.)
Directions
I start by seasoning the chicken with garlic herb seasoning. Then I heat olive oil and 1 tablespoon of butter in a large pot over medium heat and sear the chicken until golden and cooked through. I remove it and set it aside to cool slightly.
In the same pot, I melt the remaining butter and add the diced onion. I cook it until soft and fragrant, about 5–7 minutes.
Once the chicken has cooled a bit, I shred or dice it and return it to the pot. I stir in chopped broccoli and pour in the chicken broth, bringing everything to a gentle simmer.
I mix in milk or cream and shredded cheddar cheese, stirring until it’s melted into a smooth, creamy base.
For the dumplings, I drop spoonfuls of biscuit or dumpling dough right into the simmering broth. I cover the pot and let them steam and cook through, about 10–15 minutes, depending on their size.
Once the dumplings are fluffy and cooked through, I ladle the stew into bowls and top with a little extra cheddar if I’m feeling indulgent.
Servings and Timing
This recipe makes about 4 servings and takes around 45 minutes to prepare — 15 minutes of prep and 30 minutes to cook everything through.
Variations
I sometimes add carrots or celery with the onions for extra veggie power.
For a shortcut, I’ve used rotisserie chicken instead of cooking from scratch.
If I want a lower-carb version, I skip the dumplings and serve it as a thick soup.
I mix sharp cheddar with a little Parmesan for deeper flavor.
When I want a little kick, I add a pinch of crushed red pepper or smoked paprika.
Storage/Reheating
I store leftovers in the fridge for up to 3 days. To reheat, I warm the stew gently on the stovetop, adding a splash of broth or milk if it thickened too much. I avoid microwaving the dumplings too long — they reheat better on the stove.
FAQs
Can I use frozen broccoli?
Yes, I do it all the time. I add it straight to the pot without thawing — it cooks quickly and keeps its texture.
Can I make this dish gluten-free?
Absolutely. I use a gluten-free flour blend for thickening and a gluten-free biscuit mix for the dumplings.
Do I have to use cheddar?
No, but cheddar melts smoothly and pairs well with broccoli. I’ve also used Colby Jack or a cheddar blend.
Can I make the dumplings from scratch?
Yes. I mix flour, baking powder, milk, and butter into a quick dough. It’s easy and works just as well as pre-made mixes.
Can I make it ahead?
Definitely. I make the base in advance and refrigerate it. I wait to add the dumplings until I’m ready to serve so they stay fresh and fluffy.
Conclusion
Broccoli Cheddar Chicken and Dumplings is my go-to when I want a cozy, satisfying meal that feels homemade and hearty. With creamy broth, tender chicken, cheesy richness, and soft dumplings, it’s the kind of dish that brings everyone to the table — and keeps them coming back for seconds.
A cozy one-pot meal with tender chicken, cheesy broccoli, and fluffy dumplings simmered in a creamy, savory broth—perfect for weeknights or chilly days.
Author:Sarah
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Dinner, One-Pot Meal
Method:Simmered, Stovetop
Cuisine:American
Ingredients
Chicken & Base:
1 lb boneless, skinless chicken breasts or thighs
1–2 tablespoons salt-free garlic and herb seasoning (e.g., Dash Garlic Blend)
1 tablespoon olive oil
5 tablespoons butter, divided
1 yellow onion, diced
2 cups chopped broccoli (fresh or frozen)
4 cups chicken broth
1 cup milk or cream
1½ cups shredded cheddar cheese
Salt and black pepper, to taste
For the Dumplings:
1½ cups biscuit mix or dumpling mix
½ cup milk (adjust as needed)
Or homemade: 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 3 tablespoons butter, ½ cup milk
Instructions
Cook the Chicken:
Season chicken with garlic herb seasoning.
Heat olive oil and 1 tablespoon of butter in a large pot over medium heat.
Sear chicken until golden and cooked through. Remove, let cool slightly, then shred or dice.
Sauté the Onion:
In the same pot, melt remaining butter. Add diced onion and cook until soft and fragrant, about 5–7 minutes.
Build the Base:
Return the chicken to the pot. Add chopped broccoli and chicken broth.
Bring to a gentle simmer and cook for 5–7 minutes.
Make it Creamy:
Stir in milk or cream and shredded cheddar. Stir until melted and smooth. Season with salt and pepper to taste.
Add Dumplings:
Prepare dumpling dough (mix or homemade). Drop spoonfuls into the simmering broth.
Cover and steam for 10–15 minutes, until dumplings are fluffy and cooked through.
Serve:
Ladle into bowls and top with extra cheddar or herbs, if desired.
Notes
Use rotisserie chicken for a faster version.
Add diced carrots or celery with the onions for extra veggies.
Spice it up with crushed red pepper or smoked paprika.
