This Old-Fashioned Chicken and Dumplings recipe delivers ultimate comfort food perfection. Tender chicken and vegetables are simmered in a rich, savory broth, topped with fluffy, homemade dumplings that puff up beautifully. It\u2019s a hearty and deeply satisfying dish that evokes warmth and nostalgia.<\/p>\n
Ingredients:
\nFor the Chicken:<\/p>\n
Ingredient Quantity
\nBoneless, skinless chicken breasts and\/or thighs, trimmed and cut into 1 1\/2-inch pieces 2 lbs
\nAll-purpose flour 1\/2 cup
\nOlive oil, divided 2 tablespoons
\nFor the Sauce:<\/p>\n
Ingredient Quantity
\nButter 2 tablespoons
\nLarge carrots, peeled and diced 2
\nCelery stalks, diced 2
\nLarge onion, diced 1
\nBay leaves 2
\nDried thyme 1\/2 teaspoon
\nGarlic, minced 2 cloves
\nChicken broth 5-6 cups
\nHeavy cream 1\/2 cup
\nFrozen peas, thawed 1 1\/2 cups
\nFor the Dumplings:<\/p>\n
Ingredient Quantity
\nAll-purpose flour 1 1\/2 cups
\nBaking powder 2 teaspoons
\nSalt 1\/2 teaspoon
\nButtermilk 3\/4 cup
\nEggs 2
\nKosher salt and freshly ground black pepper To taste (for chicken & sauce)
\nInstructions:<\/p>\n
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Instructions:
\nPrepare Chicken: In a medium bowl, season the 2 lbs boneless, skinless chicken pieces generously with salt and pepper. Toss the seasoned chicken with the 1\/2 cup all-purpose flour until each piece is lightly coated.
\nBrown Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the floured chicken and cook until the outsides are browned, stirring occasionally, about 3-5 minutes. The chicken doesn\u2019t need to be cooked through at this point. Remove the browned chicken to a plate and set aside.
\nSaut\u00e9 Vegetables: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same pot. Add the 2 diced large carrots, 2 diced celery stalks, and 1 diced large onion. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
\nBuild Broth: Stir in the 5-6 cups chicken broth, 1\/2 teaspoon dried thyme, and 2 bay leaves. Return the browned chicken to the pot. Bring the mixture to a gentle simmer.
\nFinish Sauce Base: Once simmering, stir in the 1\/2 cup heavy cream and 1 1\/2 cups thawed frozen peas. Season the sauce to taste with Kosher salt and freshly ground black pepper.
\nPrepare Dumplings (Meanwhile): While the sauce simmers, prepare the dumplings. In a medium bowl, stir together the 1 1\/2 cups all-purpose flour, 2 teaspoons baking powder, and 1\/2 teaspoon salt. Add the 3\/4 cup buttermilk and 2 eggs to the dry ingredients and stir just until no raw flour remains and a soft dough forms. Do not overmix.
\nCook Dumplings: Drop spoonfuls (about 1 tablespoon each) of the dumpling dough into the simmering broth, making sure to leave some space between them as they will expand.
\nSimmer & Serve: Cover the pot, reduce the heat to low, and let it simmer gently until the dumplings are puffy and cooked through, and the chicken has finished cooking, about 15 minutes. Uncover and serve hot.
\nEnjoy your comforting Old-Fashioned Chicken and Dumplings!<\/p>\n
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