Description
A comforting and hearty Chicken and Dumplings recipe featuring tender chicken simmered in a creamy herb-infused broth, topped with fluffy biscuit dumplings made from scratch. This classic dish combines robust flavors of thyme and parsley with fresh vegetables, perfect for a warming family meal.
Ingredients
Scale
For the Chicken and Broth
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
For the Biscuit Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or as needed)
Instructions
- Prepare the Chicken and Broth: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook for 6-7 minutes until browned. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 4-5 minutes until softened, stirring occasionally.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Simmer Broth: Pour in chicken broth and bring to a simmer. Stir in heavy cream, dried thyme, dried parsley, salt, and pepper. Let the mixture simmer gently for 10 minutes to develop flavors.
- Make the Biscuit Dumplings: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and dried thyme. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add Milk: Gradually stir in the milk just until combined. The dough should be thick and slightly sticky without overmixing.
- Assemble the Dish: Return the cooked chicken to the pot with the broth and vegetables. Using a spoon, drop spoonfuls of the biscuit dough onto the simmering broth, spacing them out to avoid overcrowding.
- Cook Dumplings: Cover the pot with a tight-fitting lid and cook for 15-20 minutes over low heat until the dumplings puff up and a toothpick inserted into the center comes out clean.
- Serve: Ladle the chicken, broth, and dumplings into bowls and serve hot for a comforting meal.
Notes
- Do not overcrowd the dumplings when dropping them into the pot to ensure even cooking.
- Use cold butter for the biscuit dough to achieve a flaky texture.
- You can substitute whole milk with buttermilk for a tangier biscuit flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker broth, reduce the amount of chicken broth or simmer uncovered slightly before adding dumplings.
