Easy chicken and dumplings (+ video)

This piece of cake chicken and dumplings recipe is a classic that's warm, hearty and oh so comforting. The flavorful craven stew and the tender dumplings create a succulent meal the whole family volition love.

Comfort food has been such a, well, comfort this year with everything that 2022 has thrown at us.

And as we motility into the wintertime months, and what is expected to be dark ones at that, I am certainly going to be turning to the classics again and once again.

Previously I've shared my craven pot pie with a biscuit top that's a really easy – and pretty salubrious – version of that classic. And my classic baked mac and cheese is a favorite in my house. My mom's chicken divan is some other cozy dish that just tastes and feels like home to me.

We've been enjoying lots of soups and stews recently, too, particularly chicken noodle soup.

And if you've got time, I highly recommend this archetype chicken and sausage gumbo. It's an authentic gustation of Louisiana and it's so very good.

Today, I'm so happy to share this classic chicken and dumplings recipe that is warm, hearty and oh so comforting.

It's basically similar a hug in a bowl. (Gosh, retrieve hugs? How I miss them.)

Chicken and dumplings isn't something I actually grew up with, nevertheless. I don't call up my mom making it and in fact, her mom made a version that used "lip lops" instead of dumplings. Those are basically a long pastry that she rolled, cut and put into the stew.

Then this version is one inspired by and sort-of combined from ii different cookbooks of mine, Better Homes and Gardens and the Joy of Cooking.

I borrowed different parts of this recipe from each of those versions, put them together, tweaked it a bit and the magic happened. This is now my accented favorite go-to mode to make craven and dumplings.

Likewise, in example this sounds like an intimidating dish, don't worry. Information technology's actually pretty easy to make.

You lot basically make a chicken stew, then yous make a super elementary dumplings dough and bring it all together.

The dumplings are just 5 ingredients and yous tin can mix them together in a bowl. Totally not fussy.

Granted, this dish takes a bit of time — almost an hour, offset to finish — and information technology's pretty hands on, but it's and so worth it.

We're likewise using basic ingredients you lot would have at abode. No shortening and no heavy foam needed hither. (I rarely take either of those in my house.)

And while the ingredient listing volition show only bones seasonings, everything simmers together and creates such incredible flavor.

You will be coming back to this archetype time and again!

So let'southward get cooking.

At present, I've got some notes and tips coming upwardly on how to brand chicken and dumplings. Only tryin' to exist helpful.

If yous desire to jump on downwardly to the recipe, merely coil correct on through the residual of the text. The recipe card is near the bottom of the page, higher up the comments section.

Notes on making easy chicken and dumplings:

• I utilise and recommend a mix of chicken for this recipe to get both white and nighttime meat – and chiefly, the fatty and flavor. I utilize boneless, skinless craven breasts and thighs (about 1 ane/ii pounds of each).
• The recipe calls for cutting the craven into smaller chunks. I find it easier to serve – and swallow – this mode. All the same, you tin can too leave the craven whole to cook and shred it before you lot add the dumplings. Or serve it whole equally well and let everyone cut it themselves at the table.
• The dumplings should be about a golf ball size. Yous'll exist able to go about 12 total at this size. If you want smaller balls, check for doneness afterward near 8 minutes (instead of 10 minutes).

Every fourth dimension I make this, I think there's not enough liquid in the pan. Once all the vegetables and chicken are in at that place and you cover information technology to simmer, information technology but seems like it needs more liquid.

It really doesn't though. Cooking it with the lid closed keeps all the liquid in in that location and makes some more than, and then that it comes out with the perfect consistency and not too soupy.

As for serving, this really is an all-in-one sort of meal. We don't actually need annihilation to go on with it.

Y'all tin can certainly add some fresh chopped parsley if you want an herby finish. Merely that's most it. (And you know I normally dearest to give you a dozen toppings for dishes!)

Got extras? Here's the best way to store them.

Leftover chicken and dumplings:

– Leftover chicken and dumplings tin be stored, in a covered container, in the fridge for 3-4 days. Try to transfer it so the dumplings stay floated on tiptop of the chicken stew while in the refrigerator and while reheating.

– To reheat, simply transfer the craven stew to a medium pot, with the dumplings still nestled on elevation. Warm over medium low heat, with the lid on, for 5-10 minutes, stirring occasionally to become everything evenly warmed through.

– You tin besides microwave a small serving if you adopt.

– I don't recommend freezing the leftovers. The dumplings won't agree up to the freezing and thawing process.

I hope your holidays are safety and happy, however different they may wait and feel this year.

And I hope your winter is full of delicious comfort foods like this like shooting fish in a barrel chicken and dumplings.

Relish!

XO,

Kathryn

Prep Time 5 minutes

Cook Fourth dimension 50 minutes

Total Time 55 minutes

Ingredients

For the chicken:

• 2 1/2 to 3 lbs. boneless, skinless chicken pieces (such as a mix of breasts and chicken thighs), cut into i-inch chunks (meet notes)
• three/iv teaspoon kosher salt
• 1/2 teaspoon black pepper
• i/4 cup unsalted butter
• 1 medium onion, chopped
• i/3 cup all-purpose flour
• 1 ane/2 cups hot h2o
• ane i/2 cups low-sodium craven broth
• 8 oz. push button mushrooms, sliced
• iii medium carrots, peeled and diced (almost i cup)
• 2-iii celery stalks, diced (most ane cup)
• three/4 teaspoon kosher salt
• 1/ii teaspoon black pepper
• ane/two teaspoon dried thyme

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon common salt
• 3 tablespoons unsalted butter
• 1 cup milk (skim or ii% are fine)

Instructions

1. Flavour the chicken pieces with table salt and blackness pepper on all sides.
2. Cook butter in a large, heavy Dutch oven over medium oestrus.
3. Add the craven pieces in a single layer (piece of work in batches if needed so you don't overcrowd the pot) and cook, turning once, until stake golden, almost 3-five minutes per side. Remove the chicken to a plate and echo with remaining chicken pieces, removing them one time finished to the plate.
4. To the pan, add the chopped onions and sauté for 5 minutes, until softened. Stir in the flour and cook, stirring, for 1 minute.
5. Add together the h2o and craven stock, scrape the bottom of the pan to loosen any cooked on bits, and crank the rut upwardly to high. Bring the mixture to a boil then add the mushrooms, carrots, celery, salt, pepper and thyme. Return the chicken pieces to the pot, along with any accumulated juices, and bring to a simmer. Reduce the heat to maintain a gentle simmer (simply barely bubbling). It may non seem similar enough liquid, just it will exist.
6. Simmer, covered, until the chicken pieces are nearly cooked through, most 20 minutes. Skim any excess fat from around the sides of the pan with a spoon.
7. Meanwhile, make the dumplings. In a medium bowl, mix together the flour, baking powder and salt.
8. Warm the milk and butter in a small saucepan until simply simmering. Add together the liquid to the bowl and use a fork or knead with your easily until the dough just comes together. Divide the dough into near 12-15 minor dumplings. Gyre each slice into a crude brawl shape. Gently place the dumplings on the surface of the simmering chicken stew in the Dutch oven.
9. Cover and simmer for an boosted ten minutes, until a toothpick inserted in the dumplings comes out clean and the craven is cooked through.
10. Serve immediately.

Notes

Chicken: I employ and recommend a mix of chicken for this recipe to get both white and nighttime meat - and importantly, the fatty and flavour. I use boneless, skinless chicken breasts and thighs.

The recipe calls for cutting the chicken into smaller chunks. I find it easier to serve - and consume - this mode. However, yous can also leave the craven whole to cook and shred it before you add the dumplings. Or serve it whole as well and allow everyone cut information technology themselves at the table.

Dumplings: The dumplings should be well-nigh a golf game ball size. You'll be able to go about 12 total at this size. If you lot desire smaller balls, check for doneness after about viii minutes (instead of x).

Liquid: Every time I make this, I recall there's not plenty liquid in the pan. Once all the vegetables and chicken are in there and you encompass it to simmer, it just seems like information technology needs more liquid. It actually doesn't though. Cooking it with the lid closed keeps all the liquid in there and makes some more, and then that it comes out with the perfect consistency and not too soupy.

Leftovers: Leftover chicken and dumplings can exist stored, in a covered container, in the refrigerator for 3-4 days. Endeavour to transfer it and then the dumplings stay floated on top of the chicken stew while in the refrigerator and while reheating.

To reheat, merely transfer the chicken stew to a medium pot, with the dumplings withal nestled on top. Warm over medium depression heat, with the hat on, for 5-10 minutes, stirring occasionally to get everything evenly warmed through.

You tin can also microwave a modest serving if you prefer.

I don't recommend freezing the leftovers. The dumplings won't concur up to the freezing and thawing process.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 934 Total Fat: 32g

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Source: https://www.familyfoodonthetable.com/easy-chicken-and-dumplings/

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