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30 Minute Chicken And Dumplings Recipe

Satisfy your cravings with this quick and easy 30-Minute Chicken and Dumplings recipe! Inspired by Rachel Ray, this recipe delivers comforting flavors in a flash. We've used a homemade biscuit recipe for extra delicious dumplings (but refrigerated biscuits work too!), resulting in a hearty and flavorful dish perfect for a weeknight meal. Get ready for tender chicken, fluffy dumplings, and a rich gravy – all in under 30 minutes!

Prep Time 15 mins
Cook Time 25 mins
Calories 584.6 kcal
Protein 98g
Rating 4.5 (61 Reviews)
30 Minute Chicken And Dumplings 77

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 30 Minute Chicken And Dumplings

  • 1 lb boneless skinless chicken breast tenders
  • 2 tablespoons olive oil
  • 2 tablespoons butter, plus 1/4 cup cold butter
  • not specified in recipe
  • 1 cup chopped carrots
  • not specified in recipe
  • 1 cup chopped celery
  • 1 bay leaf
  • 1 1/2 teaspoons salt, 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon poultry seasoning
  • 2 1/4 cups all-purpose flour
  • 4 cups chicken broth or stock
  • not specified in recipe (dumplings made from scratch)
  • not specified in recipe (warm milk used instead for dumplings)
  • 1 tablespoon chopped fresh parsley
  • 1 cup frozen peas
  • 1 teaspoon baking powder
  • 1/2 cup warm milk

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How to Make 30 Minute Chicken And Dumplings

  1. Dice 1 lb boneless, skinless chicken tenders into bite-sized pieces and set aside.
  2. Wash hands thoroughly.
  3. Heat 2 tbsp olive oil and 2 tbsp butter in a large pot over medium-high heat.
  4. Add 1 cup chopped carrots, 1 cup chopped celery, and 1 bay leaf. Cook for 5 minutes, stirring frequently, until slightly softened.
  5. Season the vegetable mixture with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp poultry seasoning.
  6. Add 1/4 cup all-purpose flour to the pot and cook for 2 minutes, stirring constantly, to create a roux.
  7. Gradually whisk in 4 cups chicken broth (or stock) into the pot, ensuring no lumps form. Bring to a boil.
  8. Add the diced chicken to the broth and stir to combine.
  9. In a separate bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 cup cold butter (cut into small pieces).
  10. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  11. Gradually add 1/2 cup warm milk and 1 tbsp chopped fresh parsley to the dry ingredients, mixing until just combined. Do not overmix.
  12. Drop rounded tablespoons of the biscuit dough into the simmering chicken broth, spacing them evenly.
  13. Cover the pot tightly and reduce heat to medium-low.
  14. Steam the dumplings for 8-10 minutes, or until cooked through and fluffy.
  15. Remove the lid, stir gently to thicken the sauce slightly. Stir in 1 cup frozen peas.
  16. Remove from heat and serve immediately in shallow bowls.

Nutrition Information (Approximate per serving)

Sodium

59 g

Sugar

44g

Fat

34g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry American Kid Friendly Chicken Stove Top Dietary One Dish Meal Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Midwestern Inexpensive Healthy 2 Toddler Friendly Low In Something Meat Taste Mood Equipment