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Quick Chicken and Dumplings Recipe

American · Main course · 45 min total

A comforting one-pot meal with tender chicken and fluffy dumplings in a creamy broth, ready in under an hour.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1/2 cup heavy cream
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 4 tablespoons unsalted butter, melted

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
2. Add onion, carrots, and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
3. Return chicken to pot. Add broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
4. Meanwhile, make dumplings: In a bowl, whisk flour, baking powder, and salt. Stir in milk and melted butter until just combined.
5. Stir peas and heavy cream into the pot. Drop dumpling batter by spoonfuls onto the simmering stew. Cover and cook 15 minutes (do not lift lid).
6. Remove from heat and let stand 5 minutes before serving.

Tips

• Use boneless skinless chicken breasts instead of thighs if preferred.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently.
• For thicker broth, mix 2 tablespoons cornstarch with 2 tablespoons water and stir in before adding dumplings.

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