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Weeknight • Chicken

Weeknight Chicken and Dumplings

A comforting, easy version of classic chicken and dumplings made weeknight-friendly.

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

Warm, cozy, and utterly satisfying, this Weeknight Chicken and Dumplings recipe brings a classic comfort food to your table without the fuss. It's a hug in a bowl that's surprisingly simple to make, perfect for a chilly evening.

Ingredients

Yield: 4 servings

For the Stew

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1/2 cup milk or half-and-half
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

For the Dumplings

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp unsalted butter, melted

Garnish (optional)

  • Fresh parsley, chopped

Preparation

  1. Step 1

    Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.

  2. Step 2

    Add onion, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5-7 minutes. Stir in dried thyme and rosemary, cooking for 1 minute until fragrant.

  3. Step 3

    Pour in chicken broth and milk (or half-and-half). Bring to a simmer. Return chicken to the pot. Stir in the cornstarch slurry and cook, stirring, until the stew thickens slightly, about 2-3 minutes. Season with salt and pepper to taste.

  4. Step 4

    Prepare dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Add milk and melted butter, stirring just until combined (do not overmix).

  5. Step 5

    Drop spoonfuls of the dumpling dough directly into the simmering stew. Cover the pot and cook for 12-15 minutes, or until dumplings are puffed and cooked through. Avoid lifting the lid during cooking.

  6. Step 6

    Garnish with fresh parsley if desired and serve hot.

Tips

  • For even quicker dumplings, use store-bought biscuit dough (cut into quarters).
  • Add frozen peas or corn during the last 5 minutes of stew cooking for extra veggies.
  • Adjust the amount of milk in the dumplings to get a thick, drop-able consistency.

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