Description
This classic Chicken and Dumplings recipe features tender, browned chicken simmered in a rich, herb-infused gravy loaded with sautéed vegetables. Fluffy, soft dumplings are dropped on top and cooked right in the skillet, creating a comforting, hearty meal perfect for family dinners or cozy nights in.
Ingredients
Chicken and Gravy
- 4 boneless, skinless chicken thighs (about 1 lb.)
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 Tbsp butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried sage
- ½ tsp salt
- ¼ tsp black pepper, freshly cracked
Dumplings
- 1 cup all-purpose flour
- 1½ tsp baking powder
- 1 tsp dried parsley
- ½ tsp granulated sugar
- ½ tsp salt
- ⅛ tsp garlic powder
- ⅛ tsp black pepper, freshly cracked
- ½ cup milk
- 2 Tbsp butter, melted
Instructions
- Brown the Chicken: Heat 1 tablespoon olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side until they have a golden crust but are not fully cooked. Transfer the chicken to a clean bowl.
- Sauté Onion and Garlic: In the same skillet, add diced onion and minced garlic. Sauté over medium heat until onions soften and become translucent, stirring frequently to loosen browned bits from the pan bottom.
- Add Carrots and Celery: Add diced carrots and celery to the skillet with the onions and garlic. Continue sautéing for about five more minutes until vegetables start to soften.
- Make a Roux: Stir in 4 tablespoons of butter and ¼ cup flour. Cook and stir continuously for about two minutes until the mixture forms a paste coating the vegetables and begins to smell nutty, ensuring the flour is cooked through.
- Add Herbs, Broth & Milk: Add dried parsley, thyme, rosemary, sage, salt, and freshly cracked black pepper to the skillet. Slowly pour in 2 cups chicken broth and 1 cup whole milk, stirring constantly. Increase heat to medium-high and cook until the mixture thickens to a gravy and begins to simmer.
- Simmer Chicken: Dice the browned chicken into bite-sized pieces and return them to the skillet with the vegetables and gravy. Cover with a lid and let it simmer on medium heat while preparing the dumplings.
- Prepare Dumpling Mixture: In a separate bowl, combine 1 cup flour, baking powder, dried parsley, sugar, salt, garlic powder, and pepper. Pour in ½ cup milk and 2 tablespoons melted butter. Stir gently until a soft, scoopable batter forms—do not overmix.
- Drop Dumplings and Simmer: Remove the lid from the skillet and drop dumpling batter onto the surface of the simmering gravy in approximately 2-tablespoon dollops. You should have about 12 dumplings.
- Cook Dumplings: Cover the skillet again and let the dumplings simmer gently for 15 minutes, ensuring the gravy stays at a simmer. During this time, dumplings will puff up and cook through.
- Serve: Once dumplings are fluffy and cooked in the center, serve the chicken and dumplings hot for a comforting meal.
Notes
- Use a deep skillet or Dutch oven to ensure enough space for simmering and dumpling expansion.
- Do not over-stir dumpling batter to keep them light and fluffy.
- If you prefer, substitute chicken thighs with chicken breasts but adjust cooking time as needed.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- For a thicker gravy, reduce chicken broth slightly or cook longer before adding dumplings.
- Fresh herbs can be used in place of dried—use about three times the amount of fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
