Chicken and Dumplings stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Pillow-Soft Dumplings and Juicy Browned Chicken
A cozy, one-pot supper where browned chicken thighs stay juicy and a buttery roux turns the broth into a gravy the dumplings can’t get enough of.
This is the kind of dinner that answers the “what’s for dinner?” question with minimal fuss and maximum comfort. Boneless skinless chicken thighs stay tender and flavorful when you pat them dry, cut them into pieces, and give them a quick, golden sear; that caramelized exterior adds real depth to the finishing sauce. The recipe is built to be reliably homey—think Sunday-supper warmth but on a weeknight timeline. It yields enough to feed a family of six without fussing over many separate dishes.
The cooking is straightforward but purposeful. Browning the chicken in batches creates flavor and keeps the meat succulent; after that the softened onions, carrots, and celery lend sweetness while garlic nudges everything savory. A simple roux of butter and flour is whisked with chicken broth into a glossy, spoon-coating gravy, and a splash of whole milk in the dumpling batter keeps the tops pillowy and tender. Those little technique points—don’t crowd the pan, cook the roux briefly, whisk gradually—are what make the difference between a thin broth and a rich, clinging sauce.
Texturally this dish is a delight: glossy gravy that clings to bite-sized pieces of chicken, tender root veggies, and dumplings that break apart in tender clouds. Season simply with kosher salt and black pepper so the natural chicken flavor and browned bits shine through; a scattering of chopped parsley or a grind of black pepper at the end is enough. Serve with a crisp green veg or a hunk of crusty bread to sop up every last spoonful.
It’s also forgiving: the stew can simmer gently to deepen flavor and the pot keeps well in the fridge (reheat gently). Dumplings are happiest straight from the pot, so plan to make them just before serving if you want that fresh, pillowy texture, but the saucy chicken and veggies are wonderful leftovers—easy comfort for the next day’s dinner.
Ingredients
How to Make Chicken and Dumplings
- Pat the chicken thighs dry, cut into 1–1.5 inch pieces, and toss with 1 tsp kosher salt and 1/2 tsp black pepper.
- Heat olive oil and 2 tbsp butter in a large Dutch oven over medium-high heat; add the chicken in a single layer and brown in batches until golden (about 4 minutes per side), then transfer to a plate.
- Reduce heat to medium and add the chopped onion, sliced carrots, and sliced celery to the pot; cook until softened, about 6–8 minutes, stirring occasionally, then add minced garlic and cook 30 seconds.
- Stir in 1/4 cup of the flour and the remaining 4 tbsp butter to make a roux, cooking 1–2 minutes to remove the raw-flour taste; gradually whisk in the chicken broth until smooth.
- Add the milk, half-and-half, dried thyme, bay leaf, and the browned chicken (plus any juices); bring to a gentle simmer, cover partially, and cook 12–15 minutes until chicken is cooked through and vegetables are tender.
- While the stew simmers, make the dumpling dough: in a medium bowl whisk together 2 cups of the flour, baking powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper; cut cold butter into the flour until mixture resembles coarse crumbs, then stir in 1/2 cup milk and 1–2 tbsp chopped parsley to form a sticky dough (do not overmix).
- Remove bay leaf from the stew and stir in the frozen peas and remaining 1/4 cup chopped parsley; taste and adjust seasoning with salt and pepper as needed.
- Drop tablespoon-sized mounds of dumpling dough onto the simmering stew (do not stir them in). Cover tightly and cook over low heat 12–15 minutes without lifting the lid, until dumplings are puffed and cooked through.
- Once dumplings are set, remove pot from heat and let rest 5 minutes before serving to finish thickening. Serve hot, spooning stew and 1–2 dumplings into each bowl and sprinkling with extra parsley if desired.
Recipe Card
Chicken and Dumplings
Chicken and Dumplings stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 25 min
- Cook
- 40 min
- Servings
- 6
Ingredients
Instructions
- Pat the chicken thighs dry, cut into 1–1.5 inch pieces, and toss with 1 tsp kosher salt and 1/2 tsp black pepper.
- Heat olive oil and 2 tbsp butter in a large Dutch oven over medium-high heat; add the chicken in a single layer and brown in batches until golden (about 4 minutes per side), then transfer to a plate.
- Reduce heat to medium and add the chopped onion, sliced carrots, and sliced celery to the pot; cook until softened, about 6–8 minutes, stirring occasionally, then add minced garlic and cook 30 seconds.
- Stir in 1/4 cup of the flour and the remaining 4 tbsp butter to make a roux, cooking 1–2 minutes to remove the raw-flour taste; gradually whisk in the chicken broth until smooth.
- Add the milk, half-and-half, dried thyme, bay leaf, and the browned chicken (plus any juices); bring to a gentle simmer, cover partially, and cook 12–15 minutes until chicken is cooked through and vegetables are tender.
- While the stew simmers, make the dumpling dough: in a medium bowl whisk together 2 cups of the flour, baking powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper; cut cold butter into the flour until mixture resembles coarse crumbs, then stir in 1/2 cup milk and 1–2 tbsp chopped parsley to form a sticky dough (do not overmix).
- Remove bay leaf from the stew and stir in the frozen peas and remaining 1/4 cup chopped parsley; taste and adjust seasoning with salt and pepper as needed.
- Drop tablespoon-sized mounds of dumpling dough onto the simmering stew (do not stir them in). Cover tightly and cook over low heat 12–15 minutes without lifting the lid, until dumplings are puffed and cooked through.
- Once dumplings are set, remove pot from heat and let rest 5 minutes before serving to finish thickening. Serve hot, spooning stew and 1–2 dumplings into each bowl and sprinkling with extra parsley if desired.
Nutrition
- Carbohydrates
- 48
- Saturated Fat
- 12
- Sodium
- 742
- Fiber
- 5
- Unsaturated Fat
- 36.5
- Protein
- 43
- Fat
- 49
- Cholesterol
- 158
- Trans Fat
- 0.5
- Calories
- 784
- Sugar
- 6