Creamy Chicken And Dumplin' Recipe

Prep the chicken

Season the 1 lb bite-sized chicken pieces with 1 tsp salt, 1 tsp pepper, and 1/2 tsp paprika. Place 1 cup flour on a plate and dredge the chicken pieces, shaking off excess.

Brown the chicken

In a large heavy skillet or Dutch oven, heat 1 tbsp vegetable oil and 2 tbsp butter over medium-high heat until shimmering. Add the dredged chicken in a single layer (work in batches if needed) and brown 2–3 minutes per side until golden but not fully cooked through. Transfer browned chicken to a plate and set aside.

Sauté the aromatics and vegetables

Reduce heat to medium, add remaining 1 tbsp butter to the pan. Add 1 finely chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté 6–8 minutes until softened and beginning to brown. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Make the roux and add liquids

Sprinkle 1/4 cup flour (for roux) over the softened vegetables and stir to coat, cooking 1–2 minutes to remove raw flour flavor. Slowly whisk in 2 cups chicken broth, scraping browned bits from the bottom. Add 1 cup whole milk and 1/2 cup heavy cream while whisking to prevent lumps. Bring mixture to a gentle simmer.

Simmer the chicken

Return browned chicken and any accumulated juices to the pot. Add 1 tbsp fresh thyme leaves (or 1/2 tsp dried) and 1 bay leaf. Reduce heat to low, cover partially, and simmer gently for 12–15 minutes until chicken is cooked through and sauce has thickened slightly.

Finish the sauce

If using, stir in 1/2 cup frozen peas and simmer 2 minutes to heat. Taste and adjust seasoning with salt and pepper to taste, and add 1 tsp lemon juice if desired to brighten flavors. Keep sauce at a gentle simmer while you prepare dumplings.

Make dumpling dough

In a medium bowl combine 1.5 cups flour, 2 tsp baking powder, and 1/2 tsp salt. Cut in 3 tbsp cold cubed butter with a pastry cutter or two knives until mixture resembles coarse crumbs. Stir in 1 tbsp chopped parsley (optional). In a small bowl whisk 3/4 cup milk and 1 beaten egg together, then pour into the flour mixture and gently stir just until combined — do not overmix. Dough should be sticky but hold together; if too dry add a splash more milk.

Drop and cook dumplings

Using a spoon or small ice cream scoop, drop rounded tablespoons of dough (about 12–14 dumplings) onto the simmering sauce, spacing slightly. Cover the pot tightly with a lid to trap steam and cook without lifting the lid for 12–15 minutes on low heat. The dumplings should puff up and be cooked through; a skewer inserted into the center should come out clean.

Finish dumplings

Remove lid and check sauce thickness — if sauce is too thin, simmer uncovered 2–3 minutes to reduce; if too thick, stir in a splash of milk or broth. Remove and discard bay leaf.

Spoon the chicken and sauce into bowls and top with several dumplings per serving. Sprinkle with 1 tbsp chopped fresh parsley and a light drizzle of lemon juice if using. Serve hot.