Description
Cozy Stovetop Chicken and Dumplings is a classic comfort food recipe perfect for chilly days. Tender chicken breasts are browned and simmered with a creamy, flavorful broth loaded with veggies and peas. Fluffy, homemade dumplings cook right on top in the pot, soaking up all the savory goodness. Ready in just 45 minutes, this hearty dish makes a satisfying family meal that’s both warm and nourishing.
Ingredients
Scale
Chicken and Broth Base
- 1 pound Chicken Breasts (skinless or rotisserie chicken)
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- to taste Salt
- to taste Pepper
- 1 tablespoon Worcestershire Sauce (or soy sauce)
- 1 dash Hot Sauce (optional)
- 1 cup Chicken Broth (low-sodium recommended)
- 1 cup Half and Half (or heavy cream)
Vegetables and Flavorings
- 1 cup Onions (chopped)
- 2 medium Carrots (sliced)
- 1 cup Celery (chopped, optional)
- 3 cloves Garlic (minced)
- 1 cup Frozen Peas (or fresh peas)
Dumplings
- 2 cups Dumplings (homemade or canned biscuits)
- 1/3 cup All-Purpose Flour (or cornstarch for gluten-free)
- Melted butter, milk, and sour cream (for mixing dumplings)
Instructions
- Brown the Chicken: Heat olive oil in a large pot over medium-high heat. Season the chicken breasts with salt and pepper, then cook them for about 3 minutes on each side until browned. Remove from the pot and dice into bite-sized pieces.
- Sauté the Vegetables: In the same pot, melt the butter and add chopped onions, sliced carrots, and celery if using. Sauté the vegetables for about 5 minutes until they become soft and fragrant.
- Add Garlic and Sauces: Stir in the minced garlic, Worcestershire sauce, and a dash of hot sauce for a slight kick. Cook for an additional minute to blend the flavors.
- Create the Thickened Broth: Sprinkle the flour over the vegetable mixture and cook for 2 minutes while stirring constantly to remove the raw flour taste. Gradually whisk in the chicken broth and half and half, stirring until the broth thickens.
- Combine Chicken and Peas: Return the diced chicken and frozen peas to the pot. Let everything simmer together for a few minutes to meld flavors.
- Prepare Dumpling Dough: In a separate bowl, mix dry dumpling ingredients (flour), then fold in melted butter, milk, and sour cream just until combined to form a dough.
- Add Dumplings to Soup: Drop spoonfuls of the dumpling dough over the surface of the simmering soup. Cover the pot and let it simmer gently for 15 minutes without lifting the lid, allowing the dumplings to steam and cook through.
- Serve: Once the dumplings are puffed and cooked, serve hot, garnished with fresh parsley for a pop of color and flavor.
Notes
- Use rotisserie chicken as a shortcut to save time.
- For gluten-free, substitute all-purpose flour with cornstarch in the broth and use gluten-free dumpling mix.
- Adjust seasoning with salt and pepper to taste before serving.
- Do not lift the lid while dumplings are cooking to ensure they steam properly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
