Chicken and Dumplings for Two
Cozy up to a comforting bowl of **Chicken and Dumplings for Two**, the perfect one-pot meal tailored for an intimate dinner or a cozy night in. This recipe combines tender, juicy chicken thighs simmered with a medley of onions, carrots, and celery in a rich, savory broth. The star of the dish? Fluffy herb-studded dumplings made from scratch, infused with parsley and thyme for a delightful aromatic touch. With just 15 minutes of prep and 30 minutes of cooking, this small-batch recipe is an ideal choice for when you crave hearty homemade comfort without the leftovers. Whether you’re cooking for date night or simply treating yourself, this is classic Southern comfort food at its finest, ready to warm both your heart and your taste buds!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken thighs
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 piece small onion, finely diced
- 1 piece carrot, peeled and diced
- 1 piece celery stalk, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 0.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 cups whole milk
- 1 tablespoon parsley, chopped
- 0.25 teaspoons dried thyme
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a medium-sized pot or Dutch oven, heat the olive oil over medium heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add butter and let it melt. Stir in the diced onion, carrot, and celery, cooking for 5-7 minutes until softened. Add the minced garlic and cook for 1 additional minute.
Pour in the chicken broth and scrape the bottom of the pot to deglaze. Return the chicken thighs to the pot. Cover and simmer on low heat for 10-12 minutes until the chicken is cooked through.
While the chicken simmers, prepare the dumplings. In a bowl, whisk together the flour, baking powder, a pinch of salt, parsley, and thyme. Add the milk and stir until a sticky dough forms.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Using a teaspoon, drop small dollops of dumpling dough gently into the simmering broth. Cover the pot and cook for 10-12 minutes without lifting the lid, allowing the dumplings to cook through.
Gently stir the pot to ensure all the dumplings are fluffy and cooked evenly. Adjust seasoning with additional salt and pepper to taste.
Divide the chicken and dumplings between two bowls, garnish with more parsley if desired, and serve hot.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 832 mg | 18% | |
*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.
