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Chicken Dumplings

Helen T. Patterson
A wholesome one-pot meal of juicy chicken, tender vegetables, and light, fluffy dumplings in a creamy, seasoned gravy.
This dish delivers comfort and nutrition in every bite—perfect for a quick weeknight dinner or a family gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American Comfort Food
Servings 6 (about 1 ½ cups each)

Equipment

  • 1 deep skillet or Dutch oven with lid (10–12-inch, 4-quart capacity)
  • 1 cutting board
  • (1) Chef’s knife
  • 1 mixing bowl
  • 1 Wooden spoon or spatula
  • (1) Ladle
  • 1 tablespoon measuring spoon
  • 1 teaspoon measuring spoon
  • 1 liquid measuring cup
  • 1 dry measuring cup set

Ingredients
  

For the Chicken and Gravy

  • 4 boneless skinless chicken thighs about 1 lb
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk

Seasonings

  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

For the Dumplings

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon dried parsley
  • ½ teaspoon granulated sugar
  • ½ teaspoon salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • ½ cup milk
  • 2 tablespoons unsalted butter melted

Instructions
 

  • Sear the Chicken for Flavor: Place a large deep skillet or Dutch oven (10–12 inches, at least 4-quart capacity) over medium heat and add the olive oil.
    Once the oil begins to shimmer, lay the chicken thighs in the skillet in a single layer.
    Allow them to cook undisturbed for 4–5 minutes on each side, or until the surface develops a deep golden-brown crust.
    The chicken does not need to be fully cooked at this stage—browning simply locks in flavor and creates tasty caramelized bits on the bottom of the pan that will enrich the gravy later.
    Transfer the seared chicken to a clean plate or bowl and set aside.
  • Sauté Aromatics for the Base: Into the same skillet, add the diced onion and minced garlic.
    Stir occasionally while scraping the browned bits from the bottom of the pan with a wooden spoon.
    Cook for 3–4 minutes, or until the onions soften and turn translucent, releasing their natural sweetness.
    This step builds the aromatic foundation of the dish and ensures the gravy will be deeply flavorful.
  • Add Vegetables for Heartiness: Stir in the diced carrots and celery.
    Continue cooking for another 5 minutes, stirring occasionally, until the vegetables begin to soften and take on a light golden color.
    This step not only adds nutrition and texture but also enhances the overall heartiness of the dish.
  • Create a Roux for the Gravy: Add the butter to the skillet and allow it to melt over medium heat.
    Sprinkle the flour evenly over the vegetables, then stir continuously until the flour and butter combine into a thick paste coating the vegetables.
    Cook this mixture for 2–3 minutes to eliminate the raw flour taste and develop a nutty aroma.
    This roux is the key to thickening the creamy chicken gravy.
  • Build the Creamy Gravy: Gradually pour in the chicken broth and whole milk while stirring constantly to prevent lumps from forming.
    Once combined, add the parsley, thyme, rosemary, sage, salt, and black pepper.
    Increase the heat slightly and bring the mixture to a gentle simmer, stirring often.
    Within a few minutes, the liquid will thicken into a smooth, creamy gravy that coats the back of a spoon.
  • Return Chicken to the Gravy: Dice the browned chicken thighs into bite-sized pieces and carefully return them to the skillet.
    Stir them into the gravy, ensuring every piece is coated.
    Cover the skillet with a lid and allow the chicken to gently simmer over medium heat for about 10 minutes.
    This step allows the chicken to finish cooking through while absorbing the rich flavors of the gravy.
  • Prepare the Dumpling Dough: While the chicken simmers, begin mixing the dumplings.
    In a medium mixing bowl, combine the flour, baking powder, parsley, sugar, salt, garlic powder, and black pepper.
    Stir to distribute the seasonings evenly.
    Pour in the milk and melted butter, then gently fold the mixture together until a thick, scoopable batter forms.
    Be careful not to overmix—the dough should be soft and slightly sticky, not smooth like bread dough.
    Overworking can make dumplings dense instead of fluffy.
  • Drop Dumplings onto the Gravy: Remove the lid from the simmering chicken and gravy.
    Using two spoons or a small scoop, drop the dumpling batter directly onto the surface of the hot gravy in heaping tablespoonfuls, leaving a little space between each one.
    You should have around 12 dumplings in total. The dumplings will look small now but will puff up considerably as they cook.
  • Steam the Dumplings Until Fluffy: Make sure the gravy is at a steady simmer (not boiling too hard), then cover the skillet tightly with the lid.
    Allow the dumplings to steam for 15 minutes without lifting the lid.
    During this time, the dumplings will double in size, becoming pillowy and light while absorbing savory steam from the gravy below.
    At the end of 15 minutes, test one dumpling by cutting it open—it should be cooked through and fluffy in the center, with no raw dough remaining.
  • Serve and Enjoy Comfort in a Bowl: Once the dumplings are fully cooked, remove the skillet from the heat.
    Gently ladle the creamy chicken, vegetables, and dumplings into serving bowls.
    The rich gravy, tender chicken, and soft dumplings create a complete meal in one dish. Serve immediately while hot for the coziest experience.

Notes

  • Browning the chicken first adds incredible depth and flavor to the gravy.
  • A proper simmer is key to light, fluffy dumplings—avoid lifting the lid during cooking.
  • Don’t overmix the dumpling batter; gentle stirring keeps them soft and tender.
  • Freshly cracked black pepper gives a more aromatic finish than pre-ground pepper.
  • Whole milk is ideal for a creamy gravy, but reduced-fat milk works in a pinch.
  • Boneless, skinless chicken thighs are best because they stay juicy, but breasts can be substituted with care.
  • The recipe is a complete meal in itself, making it perfect for weeknights or family gatherings.