Chicken and Dumplings
This cozy homemade Chicken and Dumplings recipe features tender chicken thighs simmered in a rich gravy and topped with fluffy dumplings made from scratch.
Servings: 6 servings (about 1.5 cups each)
Calories: 369kcal
Equipment
- Deep Stainless Steel Skillet (Use a 10–12-inch deep skillet or a Dutch oven with a lid, around 4 quarts)
Ingredients
Chicken and Gravy
- 4 chicken thighs boneless, skinless, (about 1 lb.) $3.48*
- 1 Tbsp olive oil $0.22
- 1 yellow onion diced, $0.70
- 2 garlic cloves minced, $0.16
- 2 carrots diced, $0.31
- 2 ribs celery diced, $0.20
- 4 Tbsp butter $0.50
- ¼ cup all-purpose flour $0.04**
- 2 cups chicken broth $0.26***
- 1 cup whole milk $0.18****
Gravy Seasonings
- 1 tsp dried parsley $0.10
- ½ tsp dried thyme $0.05
- ½ tsp dried rosemary $0.05
- ½ tsp dried sage $0.05
- ½ tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.02
Dumplings
- 1 cup all-purpose flour $0.18
- 1½ tsp baking powder $0.09
- 1 tsp dried parsley $0.10
- ½ tsp granulated sugar $0.01
- ½ tsp salt $0.02
- ⅛ tsp garlic powder $0.02
- ⅛ tsp black pepper freshly cracked, $0.02
- ½ cup milk $0.09
- 2 Tbsp butter melted, $0.25
Instructions
Chicken and Gravy
- Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
- After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
- Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about 5 minutes more.
- Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about 2 minutes.
- Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
- Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.
Dumplings
- To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
- Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
- Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 Tbsp dollops. You should get about 12 dumplings.
- Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure they're simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Also, check that the thickest chicken pieces have reached 165°F. Serve hot and enjoy!
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Video
Notes
*I use boneless, skinless chicken thighs because they stay moist and tender as they brown and finish cooking in the gravy. Boneless, skinless chicken breasts also work, but they’re leaner and easier to overcook. Whichever you use, the thickest pieces should reach 165°F before serving. You can also use about 3 cups of chopped or shredded cooked chicken breast. Stir it into the pot in step 6, just before you make the dumplings.
**Measure the all-purpose flour by spooning it into the measuring cup and leveling it off with a knife. Scooping it directly from the bag can pack too much flour into the cup, which may make the gravy overly thick and the dumplings dense.
***I always use Better Than Bouillon to make my broth because one jar lasts for ages, keeps the cost low, and is already very well seasoned. However, the flavor and saltiness of chicken broth can vary quite a bit between brands. If you’re unsure how salty yours is, omit the added salt to begin with, then taste the gravy and adjust the seasoning just before adding the dumplings.
****I use whole milk because it gives the gravy a richer, creamier consistency than lower-fat milk and helps keep the dumplings tender without needing heavy cream. You can use 2% milk or your favorite unsweetened dairy-free alternative, such as coconut milk or oat milk, but the finished gravy will be less rich.
Pan size: Use a 10–12-inch deep skillet or a Dutch oven with a lid, around 4 quarts.
Looking for my chicken and flat dumpling recipe? Get that one here
Nutrition
Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 28g | Protein: 20g | Fat: 19g | Sodium: 991mg | Fiber: 2g