Description
This Chicken and Dumplings recipe is a classic comfort food dish that’s perfect for a cozy meal. Tender chicken and vegetables are simmered in a creamy gravy, then topped with fluffy dumplings for a hearty and satisfying dish.
Ingredients
Units
Scale
Chicken and Gravy:
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon freshly cracked black pepper
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
Dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon dried parsley
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon freshly cracked black pepper
- 1/2 cup milk
- 2 tablespoons butter, melted
Instructions
- Brown Chicken: Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
- Sauté Vegetables: After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook. Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about five minutes more.
- Make Roux: Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about two minutes.
- Make Gravy: Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
- Add Chicken: Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.
- Make Dumplings: To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl. Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over-stir.
- Add Dumplings: Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 tablespoon dollops. You should get about 12 dumplings.
- Cook Dumplings: Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure they’re simmering the entire time. After 15 minutes, the dumplings should have doubled in size and will be fluffy and cooked in the center. Serve hot and enjoy!
Notes
- Chicken: You can use boneless, skinless chicken breasts instead of thighs, but adjust the cooking time accordingly.
- Vegetables: Feel free to add other vegetables to your chicken and dumplings, such as peas, corn, or green beans.
- Dumplings: Do not overmix the dumpling batter, or the dumplings will be tough.
- Storage: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
