Chicken And Dumplings – Easy Cheesecake Factory  Copycat

This homemade Chicken and Dumplings recipe is a creamy, cozy version of the Cheesecake Factory classic. It’s packed with tender chicken, pillowy dumplings, and a buttery broth that just hits. Budget-friendly, makes a big pot, and honestly? Feels like a warm blanket.

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Quick Summary

• Prep time: 15 mins
• Cook time: 45 mins
• Flavor: creamy, herby, soft and rich
• Great for: cold nights, leftovers, comfort dinners

Why I Like This Recipe

Wasn’t even planning to cook, just found some thighs in the fridge and went with it. Didn’t expect much, but it turned out so good I ended up eating two bowls standing over the stove. Soft dumplings, tender chicken, everything buttery. Made it again a few days later. Still hits.

Ingredients

Soup Base:

• 1 tbsp olive oil
• 2 lbs bone-in chicken (thighs or breast)
• Salt & pepper
• 5 tbsp butter
• 1 yellow onion, diced
• 1 cup carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• ⅓ cup flour
• 4½ cups chicken broth
• 1 bouillon cube (optional)
• 1½ cups half and half
• ¾ cup frozen peas

Seasonings:

• 1 tsp onion powder
• ½ tsp each: basil, parsley, thyme, rosemary, mustard powder
• ¼ tsp sage
• ⅛ tsp black pepper

Dumplings:

• 2 cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ tsp garlic powder
• 2 tsp sugar
• ¾ cup cold sour cream
• ¼ cup cold milk
• 4 tbsp butter, melted

How To Make Chicken And Dumplings

1. Sear the chicken: Season well. Sear both sides in olive oil, 3 mins per side. Set aside.
2. Sauté veggies: Melt butter in the same pot. Add onion, carrots, celery. Cook 5 mins. Add garlic, sauces, and all seasonings. Stir 1 min.
3. Thicken it up: Add flour. Stir constantly. Slowly whisk in broth. Add half and half + bouillon. Stir till smooth.
4. Simmer: Remove chicken from bone, dice it. Add chicken and peas to the pot. Simmer low.
5. Mix dumplings: Combine dry ingredients. Stir in sour cream, milk, butter until just mixed. Don’t overwork.
6. Drop dumplings: Drop spoonfuls of dough onto soup. Spoon a little broth on top. Cover and cook 15 mins on low. No peeking.
7. Finish: Toothpick check a dumpling. If clean, done. Serve hot with optional parsley on top.

Tips for Success

• Cold dairy makes fluffier dumplings.
• Don’t stir once dumplings are dropped — just let them steam.
• Bone-in chicken gives deeper flavor.
• Soup thickens as it sits, so add broth when reheating.

Storage and Reheating

• Fridge: 3 days in a sealed container. Add a splash of broth before reheating.
• Freezer: Just freeze the soup base. Dumplings get weird when frozen.
• Reheat: Stove is best, low and slow with a splash of milk or broth.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Sure. Just skip the searing part and add it shredded after the soup base is ready.
• Can I use all milk instead of half and half?
  It’ll be a little less rich, but yep. Totally fine.
• Can I make the dumplings ahead?
  Not really — they need to be fresh. But you can pre-mix the dry ingredients.
• Can I use chicken breast only?
  Sure. Thighs are juicier, but breasts work too.
• Why no lid lifting?
  Steam cooks the dumplings. If you lift it, the temp drops and they might stay raw inside.

Common Mistakes and How to Dodge Them

• Overmixing the dumpling dough: Makes them dense. Stir just until shaggy.
• Peeking during dumpling cooking: Nope. You let that lid stay shut. Steam does the work.
• Adding flour too fast: Lumpy soup city. Whisk it in slowly and keep stirring.
• Forgetting to taste and season: Before serving, give it a quick taste. Maybe more salt or herbs. Easy fix.
• Reheating on high: Goes gloopy. Use low heat and stir gently with broth to thin it back out.

Nutrition Facts (Per Serving)

• Calories: 657 kcal
• Total Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 130mg
• Sodium: 690mg
• Potassium: 580mg
• Total Carbohydrate: 47g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 36g

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