Print

Cozy Chicken and Dumplings from Scratch – Easy One Pot Dinner

chicken and dumplings from scratch - featured image
Print Recipe

This one-pot chicken and dumplings recipe features tender, pillowy drop biscuit dumplings in a rich, savory broth made from scratch. It’s the ultimate comfort food for a cozy night in.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (about 4–5 thighs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. Heat olive oil in a Dutch oven over medium-high heat. Once shimmering, place chicken skin-side down. Cook undisturbed for 5-6 minutes until deep golden brown. Flip and cook for another 3-4 minutes. Transfer chicken to a plate.
  2. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 6-8 minutes until softened and onions are translucent. Scrape up browned bits from the bottom.
  3. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and water. Add thyme, rosemary, bay leaves, salt, and pepper. Stir. Return chicken to the pot, nestling into the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes until chicken is tender.
  4. Transfer chicken to a cutting board. Let cool slightly, then remove and discard skin and bones. Shred meat into bite-sized pieces with two forks. Set aside.
  5. In a medium bowl, whisk together flour, baking powder, salt, and garlic powder. Add cold butter cubes. Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces. Make a well and pour in milk. Stir with a fork just until combined (10-12 strokes). Batter will be thick, shaggy, and lumpy. Do not overmix.
  6. Bring broth back to a gentle simmer over medium heat. Return shredded chicken to the pot. Drop rounded spoonfuls of dumpling batter into the simmering broth (about 12-14 dumplings). Cover immediately with a tight-fitting lid. Reduce heat to low and cook undisturbed for 15 minutes. Do not lift the lid. Dumplings should be puffed and cooked through; a toothpick inserted in the center should come out clean.
  7. Turn off heat. Remove bay leaves. Taste broth and adjust salt and pepper if needed. Sprinkle with fresh parsley. Let sit for 5 minutes before serving. Ladle into bowls, ensuring each serving gets dumplings and broth. Serve hot.

Notes

For the best dumpling texture, use cold butter and cold milk. Do not overmix the dumpling batter; lumps are okay. Resist the urge to lift the lid while dumplings cook. Store leftovers in an airtight container in the refrigerator for up to 3 days; for best results, store dumplings separately from broth. Freeze the soup base (without dumplings) for up to 3 months.

Nutrition

Keywords: chicken and dumplings, one pot dinner, comfort food, chicken soup, drop dumplings, easy dinner, cozy meal

Find it online: https://crispcraving.com/cozy-chicken-and-dumplings-from-scratch-easy-one-pot-dinner/