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Easy 30 Minute Creamy Chicken and Parmesan Sage Dumplings. All made in just one pot for a cozy delicious dinner. Taking a classic and upping the flavor with caramelized shallots, garlic, fresh sage, and a touch of milk. This warming herb filled soup base is topped with light and airy parmesan dumplings making every bite comforting and delish. This recipe is perfect to cozy up to on both fall and winter nights.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

I returned home from Cleveland to crisp fall weather here in Colorado, with dark skies and day full of low clouds. Usually these days aren’t my favorite and can leave me feeling a little tired. But in the fall, an extra cozy day here and there is a little more welcomed.

It gave me the perfect excuse to remake this chicken and dumpling recipe, yet again. I have been making it on repeat over the past few weeks.

One, because we absolutely love it. It’s like a creamy chicken, but with the lightest, fluffiest dumplings on top. And two, because it’s so quick and easy. Most of the time I have this ready in under 30 minutes.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

Chicken and dumplings are another one of those recipes that my mom turned me on to. She’s all about cozy comfort foods and chicken and dumplings are one of her childhood favorites.

It’s a recipe that literally warms the soul. I know, it sounds cheesy, but it’s true. If you’re having a bad day, the weather is gloomy, or you just need something to make you feel good inside, this is it.

It’s pretty close to perfection.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

The details

I have other chicken and dumpling recipes. But for this one, I wanted it to be so freaking easy, yet so delicious too. I also wanted it to be a touch creamy – I’m really into creamy foods right now.

To keep the time and prep way down, I turned to trusty old store-bought rotisserie chicken. Why I don’t use rotisserie chicken more is beyond me. It’s aways good and fairly affordable. Plus, if you’re just looking to shred the meat, it can be used in so many ways.

So that helps to keep this recipe quick and simple.

For the soup base, I cooked up some shallots and garlic. I then added in a lot of vegetables, fresh thyme, and sage. Then I dropped in that shredded chicken and a splash of milk to make the broth extra creamy and delicious.

I also used a bit of white wine for an even more flavorful broth.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

The dumplings

While the soup base is simmering away, mix up the dumplings.

In the past I’ve found dumplings to be a tad bland, so I decided to bump up the flavor with the addition of fresh sage and nutty parmesan cheese.

The dumplings get cooked directly in the soup. This keep the dishes down to the bare minimum.

I’ve yet to meet anyone who hasn’t loved a bowl full of this chicken and dumplings. It’s warm, cozy, and perfect for eating while snuggled up on the couch wrapped in a cozy blanket. It truly doesn’t get better.

If you’re finally experiencing those first few cold October nights, this really is the dinner to make.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

Looking for other easy comfort food dinners? Here are my favorites: 

Slow Cooker Mustard Herb Chicken and Creamy Orzo

Creamy French Onion and Mushroom Soup

Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps

Creamy Gnocchi Soup with Rosemary Bacon

Lastly, if you make this 30 Minute Creamy Chicken and Parmesan Sage Dumplings, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

30 Minute Creamy Chicken and Parmesan Sage Dumplings

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 479 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Heat the olive oil In a large pot over medium heat. Add the shallots and cook another 3-5 minutes. Add the garlic, celery, carrots, thyme, and 1 tablespoon of the sage. Season with salt and pepper. Cook another 5 minutes. 
    2. Pour in the wine and broth, add the bay leaf, and bring to a boil over high heat. Stir in the chicken and 1/2 cup cream/milk.
    3. To make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add 1 cup milk and cheese and mix until just combined.
    4. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. 
    5. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy! 

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

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Comments

  1. I think mountain air effects things like flour measurement in cups and a lot of recipes here don’t quite come out right – would it be possible to include metric measurements for dumplings?

  2. 5 stars
    So delicious! Even better the next day. For some reason I was thinking it would end up being more of a chowder-like consistency but definitely a soup. I followed recipe as is but added extra carrots.

  3. 5 stars
    Simply delicious. Overall very easy with so much flavor and such a comfort dish. I think fresh herbs really make a difference in this recipe and I love the sage in the dumplings.

    My soup did thicken eventually but I must say it took a while. Based on other reviews, I cooked the soup longer than the recipe said before adding the dumplings, maybe another 10 mins. Then once the dumplings cooked for 10 mins, I had my first helping and while delicious, it was very thin like a chicken noodle soup. So I kept the stove on and cooked it longer, I’d say another 30 mins or so and it thickened up just how I imagined the dish should be.

    Any tips on getting it thicker quicker? Worth it to cook it longer to get there for sure though!

  4. 5 stars
    Absolutely delicious! I ended up making half and I think I messed up the proportions for the dumplings so they were a little chewy/gooey, but it was still yummy! I will definitely be making this recipe again.

  5. 5 stars
    So delicious! I just made this tonight with company and everybody enjoyed it. Will definitely be a staple this winter.

  6. 5 stars
    Nailed it! I’ll never make plain dumplings ever again! Wine and herbs and Parmesan make this unforgettable. I used an onion instead of garlic/shallots and added mushrooms. Best dinner ever! Thanks!

  7. 5 stars
    Made this last night for my family and it was a hit! Super delicious and easy. Next time I’ll make the dumplings a tiny bit smaller – I think mine were so big that they got a bit chewy in the middle. But this had so much flavor. Thx for creating such tasty recipes!

  8. 5 stars
    Amazing! I didn’t realize how quick and easy it was to make dumplings – this will definitely be going into our regular rotation this winter. I substituted chicken broth for the wine because that’s what I had on hand. Otherwise, I followed the recipe exactly – it was very creamy and thick (I would recommend letting it all cook longer for those that didn’t get that creamy consistency).

  9. 5 stars
    This was heavenly, the whole family loved it! I added an egg to the dumplings to keep them from falling apart in the soup and it worked perfectly, can recommend for those who had problems 🙂 awesome recipe, thank you so much.

  10. 5 stars
    I’m impressed with how good this turned out given the short amount of time it took to prepare! 10/10 recommend!

  11. 5 stars
    THIS WAS SO GOOD ! Easy recipe, very tasteful, a bit “special” without being too special. Perfect for a cold night. Leftovers where good as well 🙂

  12. 5 stars
    This was the best chicken and dumplings I have every had. I absolutely loved this soup and loved how quickly it came together

  13. This recipe is outstanding. I may have had a heavy pour with the the wine but followed the rest of the recipeprettu much as written. Absolutely delicious! Definitely adding it to our Sunday soup rotation.

    1. 5 stars
      Such a great recipe for when you want something cozy and easy. Great for a baseball night. I especially like that you could throw in just about any veg you wanted to use up and it would still be great.

  14. 5 stars
    This recipe is officially added to my winter regulars list. I’ve never made chicken and dumplings before so I was a little intimidated for whatever reason, but wow this was so easy and so delicious!! I had some chicken breasts that needed to be cooked so I boiled/shred those instead of using a rotisserie chicken but the flavor was still great.

    1. 5 stars
      This was my first time ever making chicken and dumplings and it was AMAZING!! Thank you Tieghan for another delicious recipe to go into rotation. The flavor and consistency is perfect, such a great comfort food.

  15. 5 stars
    This recipe is really awesome. I made my own chicken and the base of the soup in the instant pot, used a little less carrots than asked since mine were on the bigger side. Before adding the dumplings in the end I made a roux with about 3 tablespoons or flour and butter, then added about 1.5 cups of half n half since it was what I had. Super yummy

  16. 5 stars
    Comfort food at its best! My husband grew up in Tennessee and his Mother’s chicken and dumplings is something of legends for him 🙂 We made your recipe tonight and the savory dumplings just took it to the next level! So delicious!!!

    1. 5 stars
      So delicious and a new family favorite! This have replaced my less tasty and more labor intensive version.

  17. 3 stars
    I followed the recipe for cooking the dumplings…my dumplings ended up being gooey, chewy consistency and not light or close to what I thought they should be: I tried cooking them longer but that didn’t change anything. Have no idea what I did wrong, I did use a gluten free flour: help!

    1. 5 stars
      So delicious and a new family favorite! This have replaced my less tasty and more labor intensive version.

    2. Hi Olivia! Thank you so much for trying out this recipe, I am so sorry that this didn’t turn out well! Is there anything I can do to help? xTieghan

  18. 5 stars
    Absolutely delicious! I made my dumplings gf and they still turned out perfect! The sage makes this incredible! Mine didn’t turn out as creamy, but this is a keeper. Loved by all. Her recipes never fail!

      1. I use the Cup 4 Cup brand – the blue bag- multipurpose flour. I use it for everything and it always comes out great.

    1. Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it and it worked out to make it gluten free as well! 🙂 xTieghan

  19. 5 stars
    Delicious! The whole family loved it. I made my dumplings a bit too big so the eye needed an additional 15 minutes of cooking but the end result was fantastic. Definitely going on our rotation list!

  20. This arrived in my inbox yesterday, and I had to make it. I made it tonight for dinner and my family loved it, including my extra picky 8 year old. This one is a keeper. Thank you!

  21. 3 stars
    The flavors were all there, dumplings were solid, but I wouldn’t exactly describe the dish as creamy. Unfortunate as that was the part I was most excited about!

  22. To cook 6 dumplings at a time but yield about 12-15, does that imply you cook the first 6 and then remove them to cook the remaining dumplings? Thanks.

      1. same question – please clarify the 6 dumplings at a time portion of the recipe. By the way, my daughters, daugher-in-law and I are cooking up your wonderful recipes for our family ALL THE TIME!! 🙂

  23. This recipe is amaaaaazing. This is my first time to make chicken and dumplings. The flavor profiles are so good in this recipe. Although my dumplings seem a little doughy (more so on outside than inside), flavor still very good. My question is can this be frozen and will it reheat well.

    1. Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 As far as freezing it, I would say the soup will freeze well but it may be best to just make another batch of dumplings when you serve it! xTieghan

  24. 5 stars
    Definitely worth making this recipe! I adapted it to make it gluten-free and dairy-free. I used silk half almond/half cashew milk and it came out the perfect creaminess. The trick is to let it simmer to develop the creamy texture. For the dumplings, I used the same almond/cashew milk, 1-to-1 GF flour, and I omitted the Parmesan. To make up for the lost flavor, I added crushed red pepper and garlic powder. The dumplings ended up doughy and wet, but the flavor was so good with the soup that I don’t care. 4 stars for my adapted version, I’m sure it would be 5 stars for the recipe as written.

    1. Hi Danni! Thanks so much for trying out this recipe! And thanks for sharing your adjustments as well! xTieghan

  25. This looks delicious, I’m going to make it tonight! In your recipe you say 1 cup of milk in the dumplings, but in a comment below you say 1/2 cup of milk in the dumplings. Which is correct?

    1. Sophie, look at the recipe again. The 1/2 cup cream/milk goes in the soup. The one cup milk goes in the dumplings.

      1. 5 stars
        If you’re reading the recipe from a printed copy the directions are different than what is above. Luckily, I read through all the comments and realized this before adding all 1-1/2 cups of milk to the dumplings.

  26. 5 stars
    Loved this recipe! It was simple, flavorful and oh so delicious. My two picky eaters loved it and even had seconds. This will on rotation through the fall and winter. Such a comforting meal.

    1. Hi, I have 2 chicken breasts I need to use, could I cut them up and throw them in when all liquids are in and bringing to boil?

      1. Yes, you can do this but I would cook the chicken first in the broth, strain the broth to get out all the resin from the cooked chicken, then put the broth back on the stove and cook as directed. Your chicken will add flavor if you are using store bought broth.

  27. Hi Tieghan! I can’t tell you how excited I am to make this recipe! Say I wanted to add a pasta to this, what type would you reccomend?

  28. Holy cats!!! This was so delicious! Great depth of flavor, perfect dumplings, wonderful comfort food! My hubby wants this on rotation all the time now!

  29. I just tried to make this Bc it looks and sounds delicious but I run into a few hiccups. I followed what I thought were the print out of these directions, but I guess something got screwed up- I used the “print recipe” button. The recipe print out didn’t say to add milk/cream when adding the chicken and for the dumplings it just says “Add the milk and cheese and mix until just combined.” So I added all the milk on the print out, which said 1 1/2 cups. It wasn’t dough, it was batter but I dumped them in a spoon at a time anyway, we’ll see how they taste I guess. Then I realized when I went back on your website that the print out is COMPLETELY different from the above. Please take a look at this, it may have just really screwed up me trying to make it

  30. Where is the link to share this on Facebook? I can, obviously, see the link to your Facebook page but there is no link to share the recipe!

    1. The printed version of the recipe is not the same as the website. I think that’s why people had issues with the dumplings and not having creamy soup.

  31. I made your salmon and spinach dish last night. I can’t begin to tell you how delish this meal was. The sauce for the salmon was over the top and we loved the spinach and artichoke combination. Going to try your chicken and dumpling soup, it looks delish.
    Many thanks,

      1. How do you cook the dumplings exactly since the directions say to cook 6 at a time? Do you actually fish out the cooked dumplings and add more?

  32. Good morning. Husband cannot have wheat.so will experiment with some new Oat flor for the dumplings. Love Ckn N dumplings so anxious to give it a try. Thanks.

        1. It’s a GF flour blend. You can (in most cases) substitute it in exact measurements for wheat flour. Hence the name, Cup4cup.

  33. Hi! Can’t wait to make this. You said in your post you used milk and white wine in your broth, but didn’t mention it in the recipe. Did you just do a splash of each? Can’t wait to make!

    1. This looks really delicious! You mentioned white wine in the post but I don’t see it in the ingredient list…. Did you just swap out some of the chicken broth for wine? Making this tomorrow for a friend who just got out of the hospital!