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Weeknight • Chicken

Cozy Weeknight Chicken and Dumplings

A simplified, comforting take on classic chicken and dumplings, featuring tender chicken and fluffy biscuits in a creamy broth, ready for a cozy weeknight.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Cozy Weeknight Chicken and Dumplings

Nothing says comfort quite like a warm bowl of chicken and dumplings, and this recipe makes it easier than ever to enjoy on a weeknight! With tender chicken in a savory, creamy broth and soft, fluffy biscuit dumplings, it's a hug in a bowl that your whole family will adore. No complicated steps here, just pure, wholesome deliciousness.

Ingredients

Yield: 4 servings

For the Stew

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup milk or half-and-half
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and black pepper to taste

For the Dumplings

  • 1 (7.5 oz) can refrigerated biscuit dough (small biscuits)
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until lightly browned on all sides (it doesn't need to be cooked through). Remove chicken and set aside.

  2. Step 2

    Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

  3. Step 3

    Sprinkle flour over the vegetables and stir well. Cook for 1 minute, stirring constantly, to create a roux.

  4. Step 4

    Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer, then stir in the milk or half-and-half, dried thyme, and dried rosemary. Return the cooked chicken to the pot. Season with salt and pepper to taste.

  5. Step 5

    Reduce heat to medium-low and keep at a gentle simmer. Open the can of biscuits and cut each biscuit into 4 pieces. Drop the biscuit pieces one by one into the simmering stew.

  6. Step 6

    Cover the pot and cook for 10-12 minutes, or until the dumplings are puffed up and cooked through. Avoid lifting the lid during this time to keep the steam in.

  7. Step 7

    Once dumplings are cooked, gently stir the stew. Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Tips

  • Using rotisserie chicken can speed up this recipe even more; add it in step 4 with the broth.
  • For a thicker gravy, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end, if desired.
  • Any leftover biscuit dough from the can can be baked separately and served alongside.

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