Creamy Chicken and Buttermilk Dumplings.
Um, hi. I officially am obsessed with this meal.
Real life: I made a batch weeks ago and ate the entire thing, save for one serving, by myself.
I made it again, just so I could share it with you, and this time… I ate the entire thing myself. ENTIRE THING. No, not in one sitting. But for dinners and lunches for days in a row because I love it so much and it’s delicious reheated and I just
cannot
get
enough.
Like ever.
So this meal looks like a total MESS. That’s the beauty in it – however, it’s not super photogenic so you just gotta trust me.
Here’s the other thing. It makes me a gigantic hypocrite. I already have a recipe for chicken and dumplings – made in the crockpot – but man. I won’t even touch that one after this. I almost want to delete it off the site. I know it is ideal for those long working days, but this recipe can be made in under an hour and, dare I say it, thirty freaking minutes!
Seriously. Once you make this once or twice, you will be able to get it together in thirty minutes. I swear.
This recipe? It is bigtime dumpling heavy. Just the way I like it. Sort of like fruit crisps and crumbles and cobblers? Or things with granola-like toppings?
Yeah. I always eat that entire part.
Anyhoo. This bowl has some serious dumpling going on. The dumpling to stew ratio may be exactly even. Orrrr… slightly leaning to the dumpling side?
If you’re not in to that, 1. I don’t know how we are friends but 2. the solution is simple – cut the dumpling recipe in half. Easy peasy. (is there a worse phrase than easy peasy? no.)
Now. Please indulge me and make this meal ten times in the next month. We can be dumpling twins! I’ll be all over it. It’s currently my breakfast. WINNING.
Creamy Chicken and Buttermilk Dumplings
Ingredients
- 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
- 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
- dumpling:
dumpling
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
Instructions
- Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool. I actually throw it in the bowl of my mixer and shred it with the paddle attachment!
- Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery garlic, rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes.
- While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
- Stir the 1/4 cup flour into the veggies with a wooden spoon until it coats the vegetables, then continues to stir until the flour cooks and turns golden, about 5 more minutes. Slowly stream in the chicken stock 1 cup at a time, stirring well the entire time so the mixture thickens. Add the chicken back into the pot. Increase the heat a bit and bring the mixture to a simmer, then cook while it bubbles for about 10 minutes. You want it to thicken up well! Stream in the heavy cream and stir well. Drop large spoonfuls of dough all around the top of the pot. I don’t worry about crowding the pot and cover the entire top of the “soup” mixture. You want the mixture to be bubbling for 10 to 15 minutes so it cooks the dumplings – after 10 minutes I usually gently flip the dumplings over.
- Top the entire pot with fresh chopped parsley. This is a very dumpling heavy recipe, which I adore. Serve immediately! I love how this reheats – just add a bit of stock or milk when reheating!
Notes
Did you make this recipe?
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have a bite of feelings.
164 Comments on “Creamy Chicken and Buttermilk Dumplings.”
Hi, I’m officially obsessed with this meal too! I’m putting this at the very tippy top of my to make list, the second I’m done with me whole30 diet lol!
I love a good re-heat too. I’ve decided I’d rather eat less food as long as it’s super tasty than more of food that is boring (steamed chicken and broccoli what I eat every night, bleh)
I’m happy to turn into your dumpling twins and I do so love a good dumpling. And I’m kind of shaped like a dumpling, it’s in the genes!
A big bowl of this looks like pure comfort! I’ve actually never had homemade chicken and dumplings… ah that needs to change.
WOW! I can’t wait to whip this one up; this is a wonderful meal on a cold, winter day.
HEAVEN
My wishing-it-was-Friday brain is absolutely loving this recipe this morning! It sounds so delicious and comforting, which is exactly what I need after this week of snow, wind, ice, and other nasty winter conditions!
Hmm YES. Who doesn’t love a recipe that can look like THAT in 30 minutes? I too eat all the cobbler or granola topping, so this “heavy dumpling” recipe is perfect for me. I can’t imagine why anyone would want less dumplings in their chicken and dumplings. This is such a great cold weather recipe! Can’t wait to try it!
can you use chicken breasts instead? If so how many?
yep, i would just use the same amount! a little over a pound or so.
Southern food looks so good on you! I can’t wait to make this. And your crockpot version! :)
We use the mixing bowl to shred meat all the time. It’s so handy!
In the restaurant I used to work at, they used this approach for pulled pork, except in a 50 lb mixing bowl. Now that’s a lot of pulled pork!
Yummmmmmmmmmmm
This looks so worth the 30min to 1hr of making! Yum!! :)
Looks amazing! Question – at what point should the chicken be added back to the soup? .
Thanks! Can’t wait to make this one!!
ah so sorry! add it in after the stock – just fixed it, thanks!
Thank you!!
Whoa! Talk about crazy comfort in a bowl!! Gonna have to add this to my weekend cooking …
Omg I have to make this. I HAVE to make this. Chicken and dumplings is one of my boyfriend’s favorite things ever… and bonus points for extra dumplings!! The carbs’ll kill me, but man. I gotta make this. Asap.
Looks amazing!! It doesn’t sound like there was any of yours left to freeze, but do you know if it would freeze well? I am 37 weeks pregnant and about to make “10 million freezer meals”. Thanks!!
i still don’t consider myself the authority on freezing stuff, but after freezing a bunch of those other meals and thawing them, i don’t think this one would work out. MAYBE if you make the soup portion and freeze it, you can reheat it later (and probably have to add more liquid?) and make the biscuits and drop them in? buuuut… that’s still kind of a lot of work for a new mom. congrats!!
Omgosh, I could not pass this up! I’ve never made dumplings but your pictures are too enticing. Pinned this recipe! :)
This looks fabulous! Just a quick question…I’ve always covered the pot when cooking dumplings on top of a stew. Do you not have to do that with this recipe? Thanks so much, definitely making this!
i’ve never covered it while cooking, so you don’t have to! if you do, they may cook a little quicker?
oooh!!! this recipe looks amazing, Jessica! i mean, those dumplings… love. :)
This seems so so good, I’ll have to try x
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YES! We can definitely be dumpling twins – dumpling heavy is exactly how I like my dishes – as with pies, crumbles etc I always think the stodgy, topping is the best part and I could eat it forever! I must go an make this now!
A little off topic, but I have a breastfeeding question for you. I know that you had mentioned in an earlier post that you were afraid you’d have to give up dairy while breastfeeding. I am currently breastfeeding and had to give up dairy due to my son’s sensitivity to cow’s milk. I’m wondering if you ended up having to give up dairy, and if so, any meal recommendations? Thanks!
oh man, i feel for you! we have been good so far and i haven’t had to give up dairy (i’ve heard it could still happen around 3ish months though?) – for most dairy i would sub full fat coconut milk or even almond milk (it’s a little thinner) – here you could try coconut milk, but it may add some sweetness?
Um, I am SO making this for dinners next week. Looks and sounds so cozy…and EASY! Perfect for a busy new mom!
we LOVE (italicized, underlined, bold) chicken and dumplings! My mom always made it growing up for my family. When I met my now husband, I couldn’t believe he had never had it before! Let’s just say that he now can.not.get.enough.
This is gorgeous and total comfort food!!! I LOVE this. Like really, really LOVE.
This looks absolutely DELICIOUS!
I am ready to turn into your dumpling twin! These look so delicious and I have realised that sometimes things that are not photogenic, often end up being the most delicious ones!
ummmm…..YESSSSSSSSS!
Sounds SO GOOD, i love it when people swear by something so im definitely going to make this!!
I was just thinking about making your chicken and dumplings recipe for dinner, but was worried it would take too long. This is perfect!
I absolutely LOVE your older recipe so I can’t wait to try this one! Looks like comfort food heaven.
I’m afraid of milk in hot dishes! It always curdles for me. Will that happen?
Yum!! This looks awesome. Is it possible to still get a signed copy of your cookbook?
omg, I wannnnnnt it all!!
YES! My gramma never wrote down her chicken and dumplings recipe (always made by taste) so I could never, ever replicate it. Can’t wait to try this!
This looks delish! And I can only think of one phrase that is worse- easy peasy lemon squeezy. I can’t even with that one.
I honestly had tears in my eyes after I took the first bite. I have had a crummy day taking care of my sick toddler and was in the middle of making chicken soup when you posted this, so I made it instead. It is the best chicken and dumplings the kiddo and I have ever had. Thank you so much!
I love chicken and dumpling and this looks just up my alley. I could totally eat this for days on end.
I am drooling over this. I cannot think of a better dinner on these cold snowy nights.
I’ve been told comforting eating doesn’t actually make you feel better… I think this is proof to the contrary.
Is it appropriate to make stew and dumplings a 1am? I have all of the ingredients…
woooowww really good food ! hey i have been experiment with your recipe and i try to change the chicken with meatballs. i mean keep with the ingredients but just change the chicken with meatballs on this food. so i think it will give you the best taste. best recipe food, thank you !
I feel warmer just looking at this! Will definitely need to make this over the weekend with the new snow blast :)
Jillian
I basically want to jump into a vat of this and live there forever (or at least until Spring). Cannot WAIT to try!!
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Sounds so good,i am definitely going to make this at my home and will give a big surprise to my family.
Awesome one..! will definitely make this at my home along with my friends and will enjoy this .
Could I swap something lighter for the heavy cream??? Would it work??
Can this please hop in ma’ belly NOW?! I love chicken and dumplings anyway, but I love love love the added flare of the spices and veggies you used. Is it possible to send me some through my laptop? Pretty please? ;)
Have a fantastic weekend!
i eat now meat but this lools WONDERFUL!!!! Assuming i could do a vegetable and dumplings replacing root veggies for the chicken and do the same method??? Sunday night dinner coming soon…..
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I love chicken and dumplings! These so good. To make this even faster, you could use rotisserie chicken!!