Comforting Chicken And Dumplings
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Cozy Chicken and Dumplings
Makes 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
This is one of those classic fall recipes everyone should know how to make. There are few things cozier than a giant pot of chicken and dumplings bubbling away on the stove once the weather starts cooling down! Tender chicken, carrots, celery, onion, and fresh herbs simmer together in a creamy, savory broth, then everything gets topped with homemade buttermilk dumplings that are golden and tender on the outside and so soft and fluffy inside.
Browning the chicken right in the pot gives the broth even more flavor, and a little smoked paprika, rosemary, and chicken bouillon make the whole thing extra savory and comforting. And if you want to save some time, you can absolutely use a rotisserie chicken instead. It’s simple, cozy, and basically everything I want in a fall dinner.
Ingredients
Chicken Stew
1 ½ pounds boneless, skinless chicken thighs or chicken breasts
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
4 tablespoons unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
½ teaspoon dried sage
¼ cup all-purpose flour
4 cups low-sodium chicken broth
1 teaspoon chicken bouillon, or to taste
1 cup whole milk
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, minced, plus more for serving
Buttermilk Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
½ teaspoon garlic powder
6 tablespoons cold unsalted butter, cubed
¾ cup cold buttermilk
Instructions
Season the chicken on both sides with the kosher salt, black pepper, and smoked paprika.
In a large Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the chicken and cook for about 4 to 5 minutes per side, until nicely browned. The chicken does not need to be completely cooked through at this point. Transfer it to a plate and set aside.
Add the remaining 2 tablespoons butter to the same pot. Add the onion, carrots, and celery. Cook over medium heat, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 7 to 8 minutes.
Add the garlic, thyme, rosemary, and sage and cook until fragrant, about 30 seconds.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes.
Slowly pour in the chicken broth while stirring. Add the chicken bouillon and milk and stir until combined.
Return the browned chicken and any juices from the plate to the pot. Bring everything to a gentle simmer, then reduce the heat to medium-low. Simmer for 10 to 15 minutes, until the chicken is cooked through and the vegetables are tender.
Transfer the chicken to a cutting board or bowl and shred it into bite-sized pieces. Return the shredded chicken to the pot and keep the stew over low heat while you prepare the dumplings.
To make the dumplings, whisk together the flour, baking powder, baking soda, salt, and garlic powder in a medium bowl.
Add the cold butter and use your fingertips or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the buttermilk and gently stir just until a shaggy, soft dough forms. Do not overmix.
Stir the lemon juice and parsley into the chicken mixture. Taste and adjust the seasoning as needed. Add more chicken bouillon if you want a stronger savory flavor, keeping in mind that different brands vary quite a bit in saltiness.
Bring the stew to a gentle simmer. You want small bubbles around the edges rather than a rolling boil.
Using a 2-tablespoon cookie scoop or two spoons, drop portions of dumpling dough over the surface of the stew, leaving a little space between each dumpling.
Cover the Dutch oven with a tight-fitting lid and reduce the heat to low. Cook without lifting the lid for 15 to 18 minutes, until the dumplings are puffed and cooked through. A toothpick inserted into the center of a dumpling should come out clean.
Remove the pot from the heat and let it stand uncovered for 5 minutes.
Finish with additional fresh parsley and serve warm.
Madeline’s Tip
I knowwww you want to peek at the dumplings, but leave that lid alone! The trapped steam is what cooks them and gives you those soft, fluffy centers.
Recipe Notes
Using rotisserie chicken: Want to save some time? Skip the raw chicken and use about 3 cups of shredded rotisserie chicken instead. Skip the browning step, make the stew as written, and stir the chicken in once the vegetables are tender and the broth has thickened slightly.
Chicken bouillon: Start with 1 teaspoon, then taste before adding more. Bouillon brands can vary quite a bit in saltiness, so it’s much easier to add more than to fix an overly salty pot.
Chicken thighs or chicken breasts: Either works! Chicken thighs will be a little more tender and flavorful, while chicken breasts are slightly leaner.
Don’t boil the dumplings: Keep the stew at a gentle simmer once the dumplings go in. A hard boil can cause them to break apart.
Keep everything cold: Cold butter and cold buttermilk help keep the dumplings soft and fluffy inside.
For a thicker stew: Let the chicken mixture simmer uncovered for a few additional minutes before adding the dumplings. The dumplings will also absorb some of the broth as they cook.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will soak up more of the broth as they sit, so add a splash of chicken broth or milk when reheating.
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A Recipe by Madeline May
Cozy Chicken and Dumplings
This is one of those classic fall recipes everyone should know how to make. There are few things cozier than a giant pot of chicken and dumplings bubbling away on the stove once the weather starts cooling down! Tender chicken, carrots, celery, onion, and fresh herbs simmer together in a creamy, savory broth, then everything gets topped with homemade buttermilk dumplings that are soft and fluffy inside. Browning the chicken right in the pot gives the broth even more flavor, and a little smoked paprika, rosemary, and chicken bouillon make the whole thing extra savory and comforting. And if you want to save some time, you can absolutely use a rotisserie chicken instead. It’s simple, cozy, and basically everything I want in a fall dinner.
Ingredients
Chicken Stew
Buttermilk Dumplings
Instructions
- Season the chickenSeason the chicken on both sides with the kosher salt, black pepper, and smoked paprika.
- Brown the chickenIn a large Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the chicken and cook for about 4–5 minutes per side, until nicely browned. The chicken does not need to be completely cooked through at this point. Transfer it to a plate and set aside.
- Cook the vegetablesAdd the remaining 2 tablespoons butter to the same pot. Add the onion, carrots, and celery. Cook over medium heat, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 7–8 minutes.
- Add the herbsAdd the garlic, thyme, rosemary, and sage and cook until fragrant, about 30 seconds.
- Build the brothSprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes. Slowly pour in the chicken broth while stirring. Add the chicken bouillon and milk and stir until combined.
- Simmer the chickenReturn the browned chicken and any juices from the plate to the pot. Bring everything to a gentle simmer, then reduce the heat to medium-low. Simmer for 10–15 minutes, until the chicken is cooked through and the vegetables are tender.
- Shred the chickenTransfer the chicken to a cutting board or bowl and shred it into bite-sized pieces. Return the shredded chicken to the pot and keep the stew over low heat while you prepare the dumplings.
- Make the dumpling doughIn a medium bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Pour in the buttermilk and gently stir just until a shaggy, soft dough forms. Do not overmix.
- Finish the stewStir the lemon juice and parsley into the chicken mixture. Taste and adjust the seasoning as needed. Start with 1 teaspoon of chicken bouillon and add more only if needed, since bouillon brands can vary quite a bit in saltiness.
- Add the dumplingsBring the stew to a gentle simmer, with small bubbles around the edges rather than a rolling boil. Using a 2-tablespoon cookie scoop or two spoons, drop portions of dough over the surface of the stew, leaving a little space between each dumpling.
- Steam the dumplingsCover the Dutch oven with a tight-fitting lid and reduce the heat to low. Cook without lifting the lid for 15–18 minutes, until the dumplings are puffed and cooked through. A toothpick inserted into the center of a dumpling should come out clean.
- ServeRemove the pot from the heat and let stand uncovered for 5 minutes. Finish with additional fresh parsley and serve warm.
The Rotisserie Chicken Shortcut
Want to save some time? Skip the raw chicken and use about 3 cups of shredded rotisserie chicken instead. Skip the browning step, make the stew as written, and stir the chicken in once the vegetables are tender and the broth has thickened slightly.
For Fluffy Dumplings
I knowwww you want to peek at the dumplings, but leave that lid alone! The trapped steam is what cooks them and keeps them soft and fluffy inside. Keep the stew at a gentle simmer, not a rolling boil, and keep your butter and buttermilk cold for the fluffiest dumplings.
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Comforting Chicken & Dumplings