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Easy One-Pot Chicken and Dumplings: Best Kid-Friendly Recipe

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A quick and easy one-pot chicken and dumplings recipe that’s perfect for busy weeknights. Tender chicken, fluffy dumplings, and a savory broth come together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper, to taste
  • 1 ½ cups all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • ½ teaspoon salt (for dumplings)
  • 2 tablespoons cold unsalted butter, cut into small cubes (for dumplings)
  • ¾ cup whole milk (for dumplings)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prep the chicken and veggies: Pat the chicken thighs dry with paper towels and season both sides with a pinch of salt and pepper. Dice the onion, carrots, and celery into roughly ½-inch pieces. Mince the garlic. Set everything aside.
  2. Brown the chicken: Place your Dutch oven over medium-high heat and add the butter. Once it’s melted and sizzling, add the chicken thighs in a single layer. Cook for 4-5 minutes per side, until the chicken is golden brown. Transfer the chicken to a plate and set aside.
  3. Sauté the aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  4. Make the roux: Sprinkle the ⅓ cup of flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly.
  5. Add the liquid: Slowly pour in the chicken broth while stirring constantly. Scrape up any browned bits from the bottom of the pot. Add the milk, dried thyme, and dried rosemary. Stir to combine.
  6. Return the chicken to the pot: Nestle the browned chicken thighs back into the broth, along with any accumulated juices. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  7. While the stew simmers, make the dumpling dough: In a small mixing bowl, whisk together the 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add the cold butter cubes and cut into the flour until the mixture resembles coarse crumbs. Pour in the ¾ cup milk and stir just until a shaggy dough forms. Do not overmix.
  8. Shred the chicken: After the stew has simmered for 15 minutes, transfer the chicken thighs to a cutting board. Let cool slightly, then shred with two forks. Return the shredded chicken to the pot and stir.
  9. Drop the dumplings: Drop rounded tablespoonfuls of the dumpling dough on top of the simmering stew. Space them out slightly. You should get about 12-14 dumplings.
  10. Cover and steam: Immediately cover the pot with the lid and reduce heat to low. Let the dumplings steam for 15 minutes without lifting the lid.
  11. Finish and serve: After 15 minutes, remove the lid. The dumplings should be puffed up and cooked through. Garnish with fresh parsley if using, and serve hot.

Notes

Don’t skip browning the chicken—it adds deep flavor. Keep the dumpling dough cold for fluffier dumplings. Do not overmix the dumpling dough. Resist the urge to lift the lid during the 15-minute steam time. For thicker broth, make a cornstarch slurry; for thinner broth, add a splash of milk or broth. Leftovers can be stored in the refrigerator for up to 3 days. Freeze the stew base without dumplings for up to 3 months.

Nutrition

Keywords: one-pot chicken and dumplings, easy chicken dumplings, kid-friendly dinner, comfort food, quick dinner, family meal

Find it online: https://cooksyla.com/easy-one-pot-chicken-and-dumplings-best-kid-friendly-recipe/