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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I appreciate you so much!
have a bite of feelings.
164 Comments on “Creamy Chicken and Buttermilk Dumplings.”
I made this last night and it was incredible! Total comfort food. My husband is lactose-intolerant so we skipped the heavy cream – we didn’t miss it. Also, if you don’t have buttermilk for the dumplings, you can sub with 1 cup regular milk + 1 tsp vinegar. Can’t wait to have the leftovers tonight… :)
Sorry, I dropped a word, …..these dumplings look so good!! I wish my husband liked dumplings. I will have to make this just for me!
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OMGeeee this looks TOTALLY amazing! I am pinning to try this ASAP!
this looks like exactly what I need during this New England weather. Yum!!
This sounds amazing! My husband is a huge fan of your previous chicken and dumpling recipe, so I’ll definitely have to give this one a try next week. Total comfort in a bowl.
There is a God in heaven. I’m so making this.
After reading your description of this, how can I not make it? I’m so excited!!
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This is one of my favorite comfort food meals of all time…and I haven’t made it recently…now I have to make it immediately!
This was amazing! Thank you SO much for this recipe. I’ve been craving it since I saw it, and thankfully had room to make it for dinner. It was very fast. I got home at 5:45, had the entire dish done serving by 6:45. Will definitely make again, over and over. BF going to be making it for the fire station. Thanks!!!
This looks great! I was wondering if you had any suggestions for a substitute for buttermilk in the dumpling mixture? Thanks a lot for sharing!
made these, and they are delish! pretty much the ultimate comfort food, and perfect for this snowy afternoon we’re having… I didn’t have any AP flour, so using white WW and regular WW made for some pretty dense dumplings! I will try again when my kitchen is better stocked. Oh, and THANK YOU for the tip about using your mixer on the chicken. I absolutely loathe shredding chicken (weird?), so I will definitely use this method in the future — probably when I make this recipe again!
Made this today!! So good and easy! Will be adding to my meal rotation for sure.
I made this last night. Gah! It was so good and so so easy! Thank you
Had to tries these asap! Made them tonight and they’re another huge hit! Thanks Jessica!
I made this tonight, it was really delicious! Such a great dinner for a cold winter night! Will definitely make it again!
Hello! I made this recipe tonight for dinner. Very enjoyable- especially the dumplings! My only concern was it was more like a soup than I expected- had to serve in bowls because it would not thicken even though I followed the directions exactly. Did anyone else’s come out like that? Any tips on thickening
It up?
hi elle! it’s definitely still a soup – it has to be served it a bowl. it just slightly thickens so it’s creamy, but it’s still souplike with the dumplings on top. did yours do that??
Yes they did- just making sure that is how it was intended to be made and I wasn’t missing something. And actually- the leftovers thickened up a lot from the extra dumplings soalking in the broth. All around delicious recipe and thank you for sharing with us!
This. Was. Fantastic. It’s even better on the second day! Will definitely be making again. :)
Ohhhhhhh good I’m hyperventilating.
Omg I spelled that word right on the FIRST TRY.
This dish made me a superhero in my house today. Totally delicious and my husband loved it! Thank you!
we had this tonight and it was delicious! i didn’t have buttermilk, so i did the milk + vinegar sub and it was just fine. i added peas!
thanks for the recipe!
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Oh man. I made this last night, and it was so easy and so, so delicious. So much flavor!! I can’t think of a more perfect meal to keep my spirits up through the insanely frigid weather we’ve been having. Can’t wait to have leftovers tonight!
When you say stir the 1/4 cup of flour into the veggies which 1/4 cup do you mean? Do you mean a 1/4 of the mixture? Thanks!
Your Chicken and Dumplings recipe is the very BEST I have ever made or tried. So full of flavor. The dumplings puffed up just like your photo. I’m looking forward to serving this to our friends. Definitely, a recipe keeper! Thanks for posting.
About how much is the onion when it is diced? 1/2 cup?
This was amazing. Thank you!
Eating a fresh batch as we speak. Another amazing recipe, Jessica! Thank you!!
Made these tonight and they were perfection!!! My husband had 3+ servings. I will definitely add these perfect dumplings to our rotation!! Thank you for the best winter meal ever!
Made this for Valentine’s Day. I thought it was decent. Then came the second day. Then the third. By the end of the week, I too had eaten the entire thing by myself and I wasn’t interested in sharing. So here I am today, making another batch because I can’t stop thinking about this stuff. LOL like I need it now. So yummy and so addictive. Thank you for the amazing recipe!
If I don’t have buttermilk, can I use this substitution I found online: milk and white vinegar or lemon juice?
yes!! i do it all the time. works best with whole or 2%.
Thanks, it turned out great. My taste tester–an African Grey–loved it! Wish I could post a picture for you.
I made a huge pot of this chicken & dumplings tonight. I’m pretty sure if my boys (3 & 1) were teenagers they would have kicked the pot out. There’s not a drop left. Thank you for this amazing recipe. It’s going in my recipe box!!!!!! Mmmmmmmmm!
Um. Licked***
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Made these dumplings last night…omg they were amazing! I left out the cream in the soup as I couldn’t get to the store (it is hard to do anything with a small child sometimes!!). I’m definitely putting this one in the recipe rotation.
Made this last week and LOVED it. So did my husband! The leftovers were amazing too; just as you said! Subbed spring leeks for the onions and can’t wait to make this dish again!
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An update for anyone who was curious about how this dish freezes and reheats – I froze this in individual servings (1 dumpling + soup mix), let it thaw in the fridge, then microwaved it a little mashed up with some milk drizzled over. Tasted perfect! Thanks again for this great recipe, Jessica!
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I made this tonight. I ended up with a much darker colour… likely because some of the chicken fat had browned and crusted in the bottom of the pot. It really is delicious. I think next time I will make slightly smaller dumplings. I’d like to try adding herbs to them as well. Any thoughts on that?
Thank you so much for posting this recipe! So yummy. I can’t wait till it’s a little colder so we can enjoy this again.
This recipe was delicious! My husband (who is a trained chef) said he’d be very happy if he ordered this in a restaurant. Thanks!
Ok, I am obviously WAY late to this delicious game, but I thiiink I may have overcooked the dumplings, but can’t be sure since I’ve never made this before. Should they be a little chewy?? They don’t seem to fall apart like yours look like they might.