Description
This classic Chicken and Dumplings recipe features tender chicken thighs simmered in a creamy broth with vegetables and fluffy biscuit dumplings. It’s a comforting, hearty dish perfect for family dinners, combining rich flavors and easy preparation all cooked on the stovetop in a single pot.
Ingredients
Scale
Chicken and Broth
- 1.5 lbs chicken thighs or breasts
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Dumplings
- 1 can refrigerated biscuit dough (about 8 biscuits), quartered
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Season and Sear Chicken: Season the chicken thighs or breasts with salt and pepper. In a large pot or Dutch oven, heat some oil and sear the chicken on both sides until golden brown. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, melt the butter and add the chopped onion, diced carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Create Roux: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat. Cook this mixture for 1 to 2 minutes to remove the raw flour taste and develop a slight thickening base.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring to avoid lumps. Return the seared chicken to the pot and add the dried thyme. Bring the mixture to a simmer and cook uncovered for about 20 minutes, allowing the chicken to cook through and the flavors to meld.
- Shred Chicken and Add Cream: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the milk or cream. Taste and adjust salt and pepper as needed.
- Add Dumplings: Cut the refrigerated biscuit dough into quarters. Gently place the biscuit pieces on top of the simmering broth. Cover the pot and cook for 12 to 15 minutes until the dumplings are fully cooked and fluffy.
- Serve: Once the dumplings are cooked, serve the chicken and dumplings hot, garnished with fresh chopped parsley if desired.
Notes
- You can use either chicken thighs for juicier meat or breasts for leaner options.
- Make sure to gradually add the broth to avoid lumps when adding flour-coated vegetables.
- Do not lift the lid while the dumplings are cooking to ensure they steam properly and become fluffy.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a richer flavor, use heavy cream instead of milk.
