Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1 inchs; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup all-purpose flour (for coating); 2 cups all-purpose flour (for dumplings); 4 tbsp unsalted butter; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 tsp dried thyme; 1/2 tsp dried sage; 6 cups chicken broth; 1/2 cup heavy cream; 1 cup frozen peas; 2 tsp baking powder; 1 cup milk; 2 tbsp fresh cilantro, chopped

A comforting Southern classic featuring tender chicken, vegetables, and fluffy dumplings in a rich, creamy broth. This hearty one-pot meal is perfect for cold weather days.

75 minMediumServes 6450 cal/serving

AmericanDinnerStovetopStandardHigh ProteinLow CarbLow-SodiumAlcohol-Free

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1 inchs
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour (for coating)
2 cups all-purpose flour (for dumplings)
4 tbsp unsalted butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tsp dried thyme
1/2 tsp dried sage
6 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas
2 tsp baking powder
1 cup milk
2 tbsp fresh cilantro, chopped

Instructions

1

Season the 2 lbs cut into 1 inchs boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Toss with 1/2 cup all-purpose flour (for coating) until lightly coated.
2

In a large Dutch oven or heavy pot, melt 4 tbsp unsalted butter over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
3

In the same pot, add the 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until vegetables begin to soften, about 5 minutes.
4

Add the 2 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried sage. Cook for another 30 seconds until fragrant.
5

Sprinkle remaining all-purpose flour (for coating) over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
6

Gradually whisk in the 6 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
7

Return the chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes.
8

Meanwhile, prepare the dumplings: In a medium bowl, whisk together the 2 cups all-purpose flour (for dumplings), 2 tsp baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9

Stir in the 1 cup milk until just combined. The dough should be thick and sticky.
10

Stir the 1/2 cup heavy cream and 1 cup frozen peas into the simmering stew.
11

Drop the dumpling dough by spoonfuls (about 2 tablespoons each) onto the surface of the stew. You should have about 8-10 dumplings.
12

Cover and simmer for 15 minutes, or until the dumplings are cooked through. They should be puffy and a toothpick inserted into the center should come out clean.
13

Garnish with 2 tbsp chopped fresh cilantro and serve hot.

Questions

Can I make Chicken and Dumplings dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/2 cup heavy cream, 1 cup milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Chicken and Dumplings gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour (for coating), 2 cups all-purpose flour (for dumplings). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chicken and Dumplings keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Chicken and Dumplings?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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