Chicken and Cornmeal Dumplings

Nutriscore Rating: 73/100

Cozy up with a bowl of comforting Chicken and Cornmeal Dumplings, a hearty, soul-warming dish that combines tender, shredded chicken with fluffy, golden dumplings for the ultimate family-friendly meal. This recipe starts with perfectly seared boneless, skinless chicken thighs simmered in a fragrant broth infused with aromatic garlic, onions, carrots, and thyme. The dumplings, made with a unique blend of cornmeal and flour, deliver a rustic, slightly nutty flavor and a wonderfully soft texture. Perfect for weeknight dinners or chilly evenings, this one-pot wonder is easy to prepare in under an hour and serves four generously. Garnish with fresh parsley for a pop of color and herbal brightness, and enjoy the rich, hearty flavors of this classic comfort food.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 1.5 pounds Chicken thighs (boneless, skinless)
• 2 tablespoons Olive oil
• 1 medium Onion (diced)
• 2 Carrots (peeled and diced)
• 2 Celery stalks (diced)
• 3 Garlic cloves (minced)
• 6 cups Chicken broth (low sodium)
• 1 Bay leaf
• 1 teaspoon Thyme (dried)
• 1 cup All-purpose flour
• 1 cup Cornmeal
• 2 teaspoons Baking powder
• 1 teaspoon Salt
• 4 tablespoons Butter (unsalted, chilled, cubed)
• 0.75 cup Milk
• Black pepper (to taste)
• 2 tablespoons Fresh parsley (chopped)

📝 Instructions

11 steps

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Season chicken thighs with salt and black pepper, then sear for 4-5 minutes per side until golden. Remove from the pot and set aside.

3. In the same pot, sauté diced onion, carrots, and celery for 5-6 minutes until softened. Add minced garlic and cook for 1 additional minute.

4. Pour in chicken broth, then add the bay leaf and dried thyme. Return the chicken thighs to the pot, cover, and simmer over medium-low heat for 20 minutes.

5. While the chicken simmers, make the dumpling dough. In a mixing bowl, combine all-purpose flour, cornmeal, baking powder, and salt. Mix well.

6. Cut the chilled butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

7. Stir in the milk until just combined to form a soft dough. Do not overmix.

8. Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.

9. Drop spoonfuls of the dumpling dough onto the simmering broth, spacing them slightly apart. Cover the pot and continue to cook for 12-15 minutes or until the dumplings are cooked through and fluffy.

10. Discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.

11. Serve warm, garnished with freshly chopped parsley.

Nutrition Facts

1 serving (823.9g)

Calories		807
% Daily Value*
Total Fat		31.3 g	40%
	Saturated Fat	12.4 g	62%
	Polyunsaturated Fat	0.0 g
Cholesterol		195 mg	65%
Sodium		1212 mg	53%
Total Carbohydrate		79.1 g	29%
	Dietary Fiber	7.4 g	26%
	Total Sugars	7.4 g
Protein		49.4 g	99%
Vitamin D		0.9 mcg	4%
Calcium		157 mg	12%
Iron		4.1 mg	23%
Potassium		1036 mg	22%

*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.

Source of Calories

Fat: 1140 cal (35.8%%)

Protein: 784 cal (24.6%%)

Carbs: 1262 cal (39.6%%)