Cheesecake Factory Chicken And Dumplings

This Chicken and Dumplings is a warm and cozy meal, just like the one from Cheesecake Factory! It has tender chicken, a creamy broth, and fluffy dumplings that soak up all the flavor. Perfect for a comforting family dinner!

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Ingredients Needed:

• 1 tablespoon olive oil
• 2 lbs. bone-in skinless chicken breast or thighs, see notes
• Salt/Pepper, to taste
• 5 tablespoons butter
• 1 small yellow onion, diced
• 1 cup carrots, diced
• 2 sticks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 Teaspoon hot sauce, I use Franks hot sauce
• 1/3 cup flour
• 4 ½ cups chicken broth
• 1 chicken bouillon cube, optional
• 1 ½ cups half and half
• ¾ cup frozen peas

Seasonings:

• 1 teaspoon onion powder
• ½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard powder
• ¼ teaspoon ground sage
• 1/8 teaspoon pepper

Dumplings:

• 2 cups cake flour, or all-purpose flour, see notes
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 2 teaspoons sugar
• ¾ cup cold sour cream
• ¼ cup cold milk
• 4 tablespoons butter

How To Make Chicken And Dumplings?

1. Sear the Chicken: Season the chicken with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for 3 minutes per side until browned. Remove and let it rest for 10 minutes, then dice into bite-sized pieces (discard bones).
2. Cook the Vegetables: Melt butter in the same pot over medium heat. Add onions, carrots, and celery, cooking for 5 minutes. Stir in garlic, Worcestershire sauce, hot sauce, and seasonings, and cook for 1 more minute.
3. Thicken the Soup: Sprinkle in flour and stir constantly for 2 minutes. Gradually add chicken broth, stirring to prevent lumps. Stir in half-and-half and add the chicken bouillon cube, if using.
4. Simmer and Add Chicken: Bring the soup to a gentle boil. Stir in frozen peas and return the diced chicken to the pot. Reduce heat to low.
5. Make the Dumpling Dough: In a bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, milk, and melted butter, mixing just until combined (don’t overmix).
6. Cook the Dumplings: Drop spoonfuls of dumpling dough over the soup. Spoon some broth over them. Cover the pot and let them steam for 15 minutes without opening the lid.
7. Check and Serve: Insert a toothpick into a dumpling—if it comes out clean, they’re done! If not, cover and cook for a few more minutes. Garnish with parsley and serve hot.

Recipe Tips:

• Use Bone-In Chicken for the Best Flavor: Cooking chicken with the bone adds rich flavor to the broth. If using boneless chicken, consider adding a little extra bouillon for more depth.
• Don’t Overmix the Dumpling Dough: Mix the ingredients just until combined. Overmixing will make the dumplings dense instead of soft and fluffy.
• Add Broth Slowly to Avoid Lumps: When adding chicken broth, pour it in small amounts while stirring constantly. This helps the soup thicken smoothly without lumps.
• Keep the Lid Closed While Cooking Dumplings: The dumplings need steam to cook properly. If you open the lid too soon, they might turn out undercooked or dense.
• Adjust the Thickness Before Serving: If the soup is too thick, add a little more broth or half-and-half. If it’s too thin, let it simmer uncovered for a few minutes to thicken.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken and Dumplings cool completely. Store in an airtight container in the fridge for up to 3 days. Add extra broth when reheating since dumplings absorb liquid.
• Freeze: If freezing, store only the soup (without dumplings) in an airtight container for up to 3 months.
• Reheat: Pour the leftovers into a pot and warm over low heat, stirring gently. Add a little broth or milk if the soup is too thick. Heat for 5-7 minutes until warmed through.

Nutrition Facts:

• Calories: 657 kcal
• Total Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 136mg
• Sodium: 1410mg
• Potassium: 793mg
• Total Carbohydrate: 50g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 29g