AmericanMain

Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 tbsp olive oil; 2 lbs bone-in skinless chicken breast or thighs; Salt and pepper to taste; 5 tbsp butter; 1 small yellow onion, diced; 1 cup carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 tsp Worcestershire sauce; 1 tsp hot sauce; 1/3 cup all-purpose flour; 4 1/2 cups chicken broth; 1 chicken bouillon cube (optional); 1 1/2 cups half and half; 3/4 cup frozen peas; 1 tsp onion powder; 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp mustard powder; 1/4 tsp ground sage; 1/8 tsp pepper; 2 cups cake flour or all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1/2 tsp garlic powder; 2 tsp sugar; 3/4 cup cold sour cream

Tender chicken and vegetables simmer in a rich, comforting broth topped with fluffy dumplings that soak up every savory drop. This one-pot classic combines simple aromatics with perfectly cooked chicken for a dish that tastes like home. Make it on chilly weeknights when you need something warm, satisfying, and ready in just an hour.

Prep

20 minutes

Cook

40 minutes

Total

1 hour

Serves

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Ingredients

Units

Instructions

1
Season each side of the chicken with salt and pepper. Heat olive oil in a 4 1/2-quart soup pot over medium-high heat.
2
Add the chicken and cook for 3 minutes per side until a little brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then dice into bite-sized pieces and discard the bones.
3
Combine all the seasonings (onion powder, basil, parsley, thyme, rosemary, mustard powder, sage, and pepper) in a small bowl and set aside.
4
Melt the 5 tablespoons of butter in the same pot over medium heat and use a silicone spatula to scrape the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes.
5
Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.
6
Add the flour and toss to coat. Cook for 2 minutes, stirring continuously.
7
Add the chicken broth in small splashes, stirring continuously and scraping up any remnants from the bottom of the pot. Add the half and half in the same manner. Add the chicken bouillon if using.
8
Add frozen peas. Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.
9
For the dumplings, combine the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl.
10
Add the milk, sour cream, and melted butter. Use a folding motion to combine and form a dough, but don't overmix or they will be dense.
11
Add the chicken back to the soup along with any juices from the plate. Stir to combine and reduce heat to low.
12
Use a small cookie scoop and carefully place the dumplings over the soup in an even layer. Spoon a little liquid over each one.
13
Cover tightly and increase heat slightly to bring it to a gentle simmer. Set a timer for 15 minutes and don't lift the lid during this time as the dumplings need to steam.
14
Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it's ready. If not, cover and simmer for a few more minutes.
15
Once the middle is set, garnish with parsley and serve.

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Chicken and Dumplings

Prep

20 minutes

Cook

40 minutes

Total

1 hour

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Season each side of the chicken with salt and pepper. Heat olive oil in a 4 1/2-quart soup pot over medium-high heat.
2
Add the chicken and cook for 3 minutes per side until a little brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then dice into bite-sized pieces and discard the bones.
3
Combine all the seasonings (onion powder, basil, parsley, thyme, rosemary, mustard powder, sage, and pepper) in a small bowl and set aside.
4
Melt the 5 tablespoons of butter in the same pot over medium heat and use a silicone spatula to scrape the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes.
5
Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.
6
Add the flour and toss to coat. Cook for 2 minutes, stirring continuously.
7
Add the chicken broth in small splashes, stirring continuously and scraping up any remnants from the bottom of the pot. Add the half and half in the same manner. Add the chicken bouillon if using.
8
Add frozen peas. Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.
9
For the dumplings, combine the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl.
10
Add the milk, sour cream, and melted butter. Use a folding motion to combine and form a dough, but don't overmix or they will be dense.
11
Add the chicken back to the soup along with any juices from the plate. Stir to combine and reduce heat to low.
12
Use a small cookie scoop and carefully place the dumplings over the soup in an even layer. Spoon a little liquid over each one.
13
Cover tightly and increase heat slightly to bring it to a gentle simmer. Set a timer for 15 minutes and don't lift the lid during this time as the dumplings need to steam.
14
Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it's ready. If not, cover and simmer for a few more minutes.
15
Once the middle is set, garnish with parsley and serve.

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