Kitchen notes · a little help before you start

Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 4 each chicken thighs (boneless, skinless, about 1 lb.); 1 Tbsp olive oil; 1 each yellow onion (diced); 2 each garlic cloves (minced); 2 each carrots (diced); 2 ribs celery (diced); 4 Tbsp butter; ¼ cup all-purpose flour (for gravy); 2 cups chicken broth; 1 cup whole milk; 1 tsp + 1 tsp dried parsley; ½ tsp dried thyme; ½ tsp dried rosemary; ½ tsp dried sage; ½ tsp + ½ tsp salt; ¼ tsp + ⅛ tsp black pepper (freshly cracked); 1 cup all-purpose flour (for dumplings); 1½ tsp baking powder; ½ tsp granulated sugar; ⅛ tsp garlic powder; ½ cup milk; 2 Tbsp butter (melted)

Fluffy dumplings over chicken gravy make a comforting dish to gather around. Underneath the dumplings, tender chicken and vegetables fill out each spoonful of savory sauce. Lift the lid when the centers are cooked and enjoy the soft dumplings with plenty of gravy alongside.

Prep: 20 min
Cook: 35 min
Total: 55 min
Original yield: Serves 6
Ingredients: 22 listed

Make it part of your week

Estimating…

DinnerMain courseAmericanChickenPrep: 16–30 minutesTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Dinner · Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 16–30 minutes · Total: 31–60 minutes

A few quick notes

1. Brown before finishing through

Give the thighs a deeply browned outside, then remove them before cooking vegetables. They finish later after being diced into the gravy.

2. Cook the flour paste

Stir butter and flour into the vegetables until a paste coats them, then cook that mixture for two minutes before adding liquid.

3. Keep dumplings simmering

Check that the gravy simmers before covering the dumplings and keep that simmer going throughout their fifteen-minute cooking stage.

Get to know the ingredients

Boneless thighs

Use boneless, skinless thighs for the browned chicken. Breasts are an option too, though they can overcook more easily.

Measure flour lightly

Spoon flour into the cup and level it rather than scooping from the bag, avoiding excess flour in gravy or dumplings.

Melted dumpling butter

The dumpling butter is melted before mixing with milk and the dry ingredients, stirring only until a soft, scoopable batter forms.

The last little job

Check the dumpling centers

The dumplings should be doubled, fluffy and cooked in the center. Check the thickest chicken pieces reach 165°F, then serve hot.

A little more help as you go

Drop small dollops

Spoon the soft batter over the simmering gravy in two-tablespoon portions before replacing the lid for the dumpling stage.

Season gravy before topping

If you are unsure how salty the broth is, leave out the initial salt and taste the gravy just before the dumplings go on.

A few questions you might have

Can I use cooked chicken?

You can use about three cups of cooked chopped or shredded chicken, added just before making the dumplings instead of browning raw thighs.

Can I use two-percent milk?

You can use it or an unsweetened dairy-free alternative such as coconut or oat milk, with a less rich finished gravy.

Should I mix the dumpling batter until perfectly smooth?

Stir only until it becomes soft and scoopable, avoiding overmixing before dropping the batter onto the gravy in small portions.

What pan size is suggested?

Try a ten-to-twelve-inch deep skillet or a roughly four-quart Dutch oven, with a lid for cooking the dumplings.

When are the chicken thighs cut up?

Dice the browned thighs once the gravy has formed, then return them to simmer while the dumpling batter is prepared.

Any more cooking tips?

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

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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