Description
This Creamy Chicken and Buttermilk Dumplings recipe features tender shredded chicken simmered in a flavorful vegetable-filled broth with fresh herbs, thickened with a touch of cream and topped with fluffy homemade buttermilk dumplings. Comforting and hearty, this dish makes for a perfect warm meal any time of the year.
Ingredients
Scale
Chicken and Broth
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 sweet onion, diced
- 1/2 cup sliced carrots
- 1/3 cup sliced celery
- 4 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken stock
- 1/3 cup heavy cream
Dumplings
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
Instructions
- Prepare and cook the chicken: Season the chicken thighs evenly with coarse sea salt and black pepper. Heat a large pot over medium-high heat and add olive oil along with 2 tablespoons of unsalted butter. When the butter is sizzling, add the chicken and sear it, cooking for about 5 to 6 minutes on each side until deeply golden brown and fully cooked through. Remove the chicken from the pot and place it in a bowl to cool. Once cool, shred the chicken finely, using a paddle attachment or by hand.
- Sauté the vegetables and herbs: Reduce the heat to medium, then add the remaining 2 tablespoons of butter to the pot. Add diced onions, sliced carrots, sliced celery, minced garlic, chopped fresh rosemary, and thyme to the pot. Season with an additional pinch of salt and pepper. Stir and cook the mixture until the vegetables soften, about 5 minutes.
- Make the dumpling batter: While the vegetables are cooking, prepare the dumplings. In a large mixing bowl, whisk together the 2 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt. In a separate bowl, combine the buttermilk and lightly beaten eggs. Stir the wet ingredients into the dry ingredients just until combined, being careful not to overmix. Set the batter aside for a few minutes.
- Thicken the broth and combine: Stir the 1/4 cup of all-purpose flour into the cooked vegetables in the pot, coating them completely, and continue to stir until the flour cooks and turns a golden hue, about 5 more minutes. Gradually add the chicken stock in 1 cup increments, stirring constantly to prevent lumps and allow the mixture to thicken. Return the shredded chicken to the pot, increase the heat slightly, and bring everything to a gentle simmer. Let the soup bubble and thicken for about 10 minutes. Pour in the heavy cream and stir well to combine.
- Add and cook the dumplings: Drop large spoonfuls of the prepared dumpling batter evenly over the surface of the simmering chicken and broth mixture. Cover the pot and cook for 10 to 15 minutes, until the dumplings are firm and cooked through. After about 10 minutes, gently flip the dumplings to ensure even cooking. The dumplings should be light and fluffy.
- Finish and serve: Once dumplings are cooked, sprinkle freshly chopped parsley over the entire pot for garnish. Serve immediately while hot and enjoy the creamy, hearty comfort of this chicken and dumpling dish. When reheating leftovers, add a splash of chicken stock or milk to loosen the sauce as needed.
Notes
- This recipe yields a dumpling-heavy dish which makes it very filling and comforting.
- Using chicken thighs instead of breasts ensures richer flavor and moistness.
- You can shred the chicken easily using a mixer paddle attachment or by hand for a rustic texture.
- When reheating, add extra stock or milk to maintain creaminess and loosen the consistency.
- Fresh rosemary and thyme are preferred but dried herbs can also be substituted if necessary, adjusting quantities accordingly.
- Keep covered while cooking dumplings to trap steam and cook them evenly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg
Keywords: chicken and dumplings, creamy chicken stew, comfort food, buttermilk dumplings, chicken thighs recipe
