Chicken and Dumplings
Savor the ultimate comfort food with this hearty Chicken and Dumplings recipe, where tender, seared chicken thighs and fluffy, melt-in-your-mouth dumplings come together in a rich, creamy broth infused with the aromatic flavors of garlic, thyme, and bay leaf. Perfect for cozy evenings, this dish begins with sautéed onions, carrots, and celery for a flavorful base, with a touch of flour to thicken the broth. The homemade dumplings—soft and buttery with a hint of parsley—cook directly in the simmering pot, soaking up all the delectable flavors. Ready in just under 90 minutes, this one-pot classic is a soul-warming meal that’ll become a family favorite. Whether you're craving comfort or simply delicious simplicity, this Chicken and Dumplings recipe delivers!
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 1 cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk
- 1 tbsp fresh thyme leaves
- 1 bay leaf
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp baking powder
- 0.5 tsp salt (for dumplings)
- 0.5 cup whole milk (for dumplings)
- 2 tbsp unsalted butter, melted (for dumplings)
- 2 tbsp fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoon of black pepper.
Sear the chicken thighs in the pot for 4-5 minutes per side, or until golden brown. Remove and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the pot.
Stir in the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle 1 cup of flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
Add the whole milk, thyme leaves, bay leaf, and return the chicken to the pot. Bring to a simmer and cover.
Cook for 25-30 minutes or until the chicken is tender and can easily be shredded. Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
In a medium mixing bowl, whisk together 1 cup of all-purpose flour, baking powder, and 0.5 teaspoon of salt for the dumplings.
Stir in 0.5 cup of whole milk and 2 tablespoons of melted butter until just combined. Do not overmix; the dough should be thick and sticky.
Drop spoonfuls of the dumpling dough (about 1-2 tablespoons each) into the simmering broth. Cover the pot and let the dumplings cook for 15 minutes without lifting the lid.
Remove the bay leaf, taste the broth, and adjust the seasoning with additional salt and pepper as needed.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.7 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 132 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 740 mg | 16% | |
*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.
