Stovetop Chicken and Dumplings

This stovetop chicken and dumplings requires no Crockpot! Flavorful, comforting, and incredibly satisfying, it deserves a spot in your dinner rotation!

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Course: Main Dishes

Cuisine: American

Keyword: stovetop chicken and dumplings

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 716kcal

Author: Louisa

Equipment

Ingredients

For the chicken and soup:

2 lbs chicken breast
Salt to taste
Pepper to taste
1 tbsp olive oil
5 tbsp butter
1 onion, diced
1 cup carrots, diced
2 celery sticks, chopped
3 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp hot sauce
1/3 cup flour
4 1/2 cups chicken broth
1 1/2 cups half and half
3/4 cup frozen peas
1 tsp onion powder
1/2 tsp ground mustard
1/2 tsp dried basil leaves
1/2 tsp rosemary
1/2 tsp dried thyme
1/4 tsp ground sage
1/8 tsp pepper
1/2 tsp parsley, chopped

For the dumplings:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp sugar
1/2 tsp garlic powder
4 tbsp butter, melted
1/4 cup milk, cold
3/4 cup sour cream, cold

Instructions

Chicken:

Heat a pot over medium-high heat and add the olive oil.
Season the chicken breasts on both sides with salt and pepper. Cook them until a golden-brown crust forms on the surface, about 3 minutes per side. At this stage, you don't need to cook the chicken completely.
Transfer to a plate and let the breasts rest before dicing.

Soup:

Reduce the heat to medium and melt the butter in the same pot. Use a wooden spoon to scrape off the flavorful fond at the bottom.
Add the onions, carrots, and chopped celery and cook for 5 minutes, stirring occasionally.
Combine the seasonings, then add them to the pot together with the garlic, Worcestershire sauce, and hot sauce.
After a minute, add the flour and stir to coat all the vegetables. Cook for 2 minutes, stirring continuously.
Slowly add the broth. Scrape the bottom of the pot as you stir.
Add the half and half in small splashes. Next, add the peas to the soup and bring everything to a gentle boil.
Simmer the soup uncovered.

Dumplings:

Combine the dry ingredients for the dumplings.
Add the butter, milk, and sour cream. Fold the dough to form, but do not overmix.

Finishing the stew:

Add the diced chicken back to the simmering soup. Give it a quick stir, then reduce the heat to low.
Portion the dumpling dough with a cookie scoop. Place the dumplings on top of the soup, spooning a small amount of soup over each piece.
Cover the pot and increase the heat. Let the dish come to a gentle simmer.
After 15 minutes, open the lid and insert a toothpick into a dumpling. If the toothpick comes out clean, the dumplings are done. If the dough is still wet, cover and cook for another 3 minutes.
Ladle your chicken and dumplings into a bowl and top with freshly chopped parsley. Enjoy!

Notes

For a more substantial stovetop chicken and dumplings, add more veggies like corn, carrots, potatoes, and mushrooms!
Store the dumplings and soup in separate airtight containers in the fridge for 2 to 3 days. You're free to store the dish as a whole, but the dumplings will absorb the broth and soften over time. To reheat, place the pan of chicken and dumplings over medium-low heat on the stove, adding a splash of chicken broth as needed to revive the dish's hearty consistency.
While this chicken and dumplings stovetop dish is already a complete meal on its own, a slice of crusty bread and mashed potatoes both make satisfying sides to round it out!

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