If you’re looking for a comforting dish that feels like a warm hug on a chilly day, this Creamy Herb Chicken and Dumplings recipe is just for you. It’s a delightful, hearty meal where tender chicken meets fluffy dumplings in a rich, creamy broth.
Chicken thighs are perfect for this dish because they're juicy and flavorful, ensuring that your stew doesn’t dry out. The olive oil is used to brown the chicken, adding a rich depth of flavor. Onion and garlic are essential for building a flavorful base; they bring out the savory notes in the broth. Speaking of which, chicken broth is the backbone of the dish, providing a savory liquid that ties everything together. Heavy cream adds a luxurious, velvety texture that turns the broth into a creamy delight. In the dumpling department, all-purpose flour, baking powder, and salt are your dry ingredients, giving structure and lift to the dumplings. Fresh rosemary infuses the dough with aromatic notes, while whole milk ensures the dumplings stay tender. Finally, frozen peas and carrots introduce a pop of color and a hint of sweetness, rounding out the dish.
This dish is quite filling on its own, but it pairs wonderfully with a simple green salad or some crusty bread to soak up the creamy broth. If you’re feeling fancy, a glass of chilled white wine complements the richness perfectly.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Place the chicken thighs in the pot, giving them enough space to brown nicely. You’ll want to cook them until they’re golden on all sides, which usually takes about 5 minutes per side. Once done, remove the chicken and set it aside for now.
In the same pot, add the chopped onion and minced garlic. Sauté them until they turn translucent and release their lovely aroma. This should take about 3-4 minutes. Next, pour in the chicken broth and heavy cream, stirring well to combine. Return the browned chicken thighs to the pot, ensuring they're submerged in the creamy liquid. Bring it all to a gentle simmer.
While the chicken simmers, prepare your dumpling batter. In a medium bowl, whisk together the flour, baking powder, salt, and chopped rosemary. Pour in the whole milk gradually, stirring until you have a thick, spoonable batter. Once the chicken broth is simmering, drop spoonfuls of the batter into the pot, spacing them evenly. Cover the pot and let the dumplings cook for about 15-20 minutes. They should puff up and be cooked through.
Finally, add the frozen peas and carrots to the pot, stirring gently. Let them cook for another 5 minutes, just until they're heated through. Season the dish with salt and pepper to taste before serving hot.
Share