Classic Chicken & Dumplings
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Classic chicken and dumplings is a yummy comfort food that’s easy to make. You can cook this tasty meal in about an hour. The recipe makes 6 servings of tender chicken and fluffy dumplings in a rich gravy.
This dish starts with browning chicken thighs and cooking veggies in a skillet. You’ll make a simple gravy and add the chicken back in. Then you’ll top it with dumplings made from scratch. The dumplings cook right in the simmering gravy, soaking up all the flavors. It’s a cozy meal perfect for cold nights or when you need some comfort food.
Exact Ingredients List
Here’s what you’ll need to make this classic chicken and dumplings recipe:
For the chicken and gravy:
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1/4 cup all-purpose flour
- 4 Tbsp butter
- 1 tsp dried parsley
- 1/2 tsp each: dried thyme, rosemary, sage
- 1/4 tsp freshly cracked black pepper
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 tsp salt
For the dumplings:
- 1 cup all-purpose flour
- 1.5 tsp baking powder
- 1 tsp dried parsley
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/8 tsp each: garlic powder, black pepper
- 1/2 cup milk
- 2 Tbsp butter, melted
This recipe serves 6 people, with about 1.5 cups each. You’ll spend about 20 minutes prepping and 35 minutes cooking, for a total of 55 minutes.
Instructions
Heat olive oil in a deep skillet over medium heat. Add chicken thighs and brown them well on both sides. Remove the chicken to a bowl.
Add diced onion and minced garlic to the skillet. Sauté until onions soften, stirring to get the browned bits off the bottom.
Toss in diced carrots and celery. Cook for about 5 more minutes.
Melt butter in the skillet and stir in flour to coat the veggies. Cook this mixture for 2 minutes.
Pour in broth and milk. Add herbs, salt, and pepper. Bring to a simmer, stirring until it thickens into gravy.
Dice the chicken and return it to the skillet. Cover and simmer while you make the dumplings.
Mix dry dumpling ingredients in a bowl. Stir in milk and melted butter until just combined.
Drop dumpling batter by spoonfuls onto the simmering gravy. You’ll make about 12 dumplings.
Cover and simmer for 15 minutes until dumplings are fluffy and cooked through. Serve your chicken and dumplings hot!
Possible Substitutes List
Looking to switch things up? Here are some tasty swaps for your chicken and dumplings:
Protein:
- Turkey thighs
- Cubed pork shoulder
- Firm tofu chunks (for vegetarian version)
Veggies:
- Peas instead of celery
- Parsnips in place of carrots
- Leeks as an onion alternative
Herbs:
- Fresh herbs (use 3x more than dried)
- Italian seasoning blend
- Poultry seasoning mix
Milk options:
- Half-and-half for extra richness
- Unsweetened almond milk (dairy-free)
- Coconut milk for a tropical twist
Flour alternatives:
- Gluten-free all-purpose flour
- Whole wheat flour (may need extra liquid)
- Cornmeal (for a different texture)
Try these swaps to make the recipe your own! Remember, cooking times may vary with substitutions. Adjust as needed and have fun experimenting in the kitchen.
How To Make It Diabetes-Friendly
You can make this classic chicken and dumplings recipe more diabetes-friendly with a few simple swaps. Start by using skinless chicken breast instead of thighs to reduce fat. Replace the all-purpose flour with whole wheat flour for added fiber.
Cut back on butter and use olive oil instead. Swap whole milk for unsweetened almond milk to lower carbs and calories. For the dumplings, use almond flour in place of regular flour.
Here are some key substitutions:
- Chicken breast instead of thighs
- Whole wheat flour instead of all-purpose
- Olive oil instead of butter
- Unsweetened almond milk instead of whole milk
- Almond flour for dumplings
To lower sodium, use low-sodium chicken broth and reduce added salt. Increase vegetables by doubling the carrots and celery. This adds nutrients and fiber while lowering the carb-to-veggie ratio.
Cook the dish as directed, just with these diabetes-friendly ingredient swaps. The result is a comforting meal that’s easier on blood sugar. Remember to watch your portion size – stick to about 1 cup per serving.
Tips, Tricks & Storing
For the best chicken and dumplings, brown your chicken well. This step adds flavor to the dish. Don’t overcrowd the pan when browning to get a nice golden crust.
Keep the lid on while cooking the dumplings. The steam helps them cook properly. Resist the urge to peek! Set a timer for 15 minutes and let them be.
You can make the gravy ahead of time. Store it in the fridge for up to 2 days. When ready to eat, reheat the gravy and add fresh dumplings.
Leftover chicken and dumplings keep well in the fridge for 3-4 days. Store in an airtight container. Reheat gently on the stove or in the microwave.
For a time-saving trick, use rotisserie chicken instead of cooking raw chicken. Just shred it and add it to the gravy before cooking the dumplings.
If your gravy is too thick, thin it with a bit of milk or broth. If it’s too thin, let it simmer uncovered for a few minutes to reduce.