Cajun Chicken and Dumplings
Comfort food gets a spicy Southern twist with this hearty Cajun Chicken and Dumplings recipe! Juicy, tender chicken thighs are seasoned with bold Cajun spices, seared to perfection, and simmered in a rich broth infused with garlic, thyme, and vibrant vegetables like celery and red bell pepper. The crowning glory? Fluffy, homemade dumplings that soak up every drop of the flavorful broth, making each bite irresistibly satisfying. This one-pot wonder is a beautiful balance of zesty, savory, and comforting, perfect for weeknight dinners or cozy gatherings. Garnished with fresh parsley for a burst of color and freshness, this Louisiana-inspired spin on a classic will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 2 tablespoons Cajun seasoning
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 2 stalks Celery (diced)
- 1 medium Red bell pepper (diced)
- 4 cloves Garlic (minced)
- 6 cups Chicken broth
- 2 Bay leaves
- 1 teaspoon Fresh thyme (leaves only)
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter (cold and cubed)
- 0.75 cup Whole milk
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with 1 tablespoon of Cajun seasoning, ensuring they are evenly coated on all sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until browned. Remove the chicken and set aside.
In the same pot, add the diced onion, celery, and red bell pepper. Cook for 5-7 minutes until softened, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, then add the bay leaves, fresh thyme, and the remaining 1 tablespoon of Cajun seasoning. Stir to combine.
Return the chicken thighs to the pot and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes.
While the chicken simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Slowly add the milk to the dry mixture, stirring gently with a fork until a soft dough forms. Be careful not to overmix.
After the chicken has simmered, remove the thighs from the pot and shred them using two forks. Discard any excess fat or connective tissue.
Return the shredded chicken to the pot and stir to combine.
Using a tablespoon, drop spoonfuls of the dumpling dough onto the surface of the simmering broth. Cover the pot and let the dumplings cook for 10-12 minutes without lifting the lid to ensure they puff up properly.
Once the dumplings are fully cooked and fluffy, remove from heat. Discard the bay leaves.
Ladle the Cajun chicken and dumplings into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
3378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 10543 mg | 458% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 29.0 g | ||
| Protein | 233.0 g | 466% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 578 mg | 44% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4292 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
