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Cozy One-Pot Chicken and Dumplings: Best Fall Dinner

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This cozy one-pot chicken and dumplings recipe features tender chicken, savory broth, and light, fluffy dumplings. It’s the ultimate comfort food for fall nights, made with simple ingredients and minimal cleanup.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup whole milk
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place your Dutch oven over medium heat and add the 2 tablespoons of butter. Let it melt until it’s foamy, then add the diced onion, sliced carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the onions turn translucent and the vegetables start to soften. Add the minced garlic and cook for one more minute, just until fragrant.
  2. Push the vegetables to the sides of the pot and place the chicken thighs in the center. Let them brown for 3-4 minutes per side. They won’t be cooked through—that’s fine. You’re looking for a golden crust on the outside.
  3. Pour in the 6 cups of chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Add the dried thyme, dried rosemary, and the bay leaf. Season with a pinch of salt and a few grinds of black pepper. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes. The chicken should be cooked through and tender.
  4. Using tongs, carefully remove the chicken thighs from the pot and place them on a cutting board. Let them cool for a minute or two, then use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir it into the broth.
  5. While the chicken simmers, prepare the dumplings. In a mixing bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder (if using). Add the 1/4 cup of cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  6. Pour in the 3/4 cup of milk and stir with a fork just until the dough comes together. Don’t overmix—a few lumps are fine. The dough should be soft and slightly sticky. If it’s too dry, add a tablespoon more milk. If it’s too wet, add a tablespoon more flour. Let the dough rest for 5 minutes while you bring the broth back to a simmer.
  7. Bring the broth to a gentle simmer—not a rolling boil. Using a spoon or a small cookie scoop, drop spoonfuls of the dumpling dough onto the surface of the simmering broth. You should get about 10-12 dumplings. Don’t submerge them; they’ll cook on top of the broth. Space them out so they have room to puff up.
  8. Cover the pot tightly with the lid. Reduce the heat to low and let the dumplings cook for 15 minutes without lifting the lid. After 15 minutes, the dumplings should be puffed up and cooked through. If you’re unsure, insert a toothpick into the center of one—it should come out clean.
  9. Remove the bay leaf and discard it. Taste the broth and adjust the seasoning with more salt and pepper if needed. Sprinkle the chopped fresh parsley over the top. Ladle the chicken and dumplings into bowls, making sure each serving gets some broth, chicken, vegetables, and a couple of dumplings. Serve immediately.

Notes

Don’t rush the dumplings; the broth should be at a gentle simmer, not a rolling boil. Resist the urge to peek while dumplings cook—lifting the lid releases steam. Use cold butter for the dumplings to ensure flakiness. Don’t overmix the dough. Season the broth generously as dumplings absorb flavor. Chicken thighs are preferred for juiciness.

Nutrition

Keywords: chicken and dumplings, one-pot meal, fall dinner, comfort food, chicken stew, dumplings, easy dinner

Find it online: https://lenatable.com/cozy-one-pot-chicken-and-dumplings-best-fall-dinner/