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Chicken and Dumplings with Fluffy Buttermilk Biscuits - featured image

Chicken and Dumplings with Fluffy Buttermilk Biscuits

  • Author: Karina
  • Total Time: 65 minutes
  • Yield: 6 servings 1x

Description

A rustic, one-pot comfort food dish featuring tender chicken thighs in a rich, golden broth, topped with fluffy, drop-style buttermilk biscuit dumplings that are soft inside and slightly chewy outside.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 6 cups chicken broth (low-sodium)
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups all-purpose flour (for dumplings)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt (for dumplings)
  • ½ cup unsalted butter, cold and cubed
  • 1 cup buttermilk
  • 2–3 tablespoons heavy cream (optional)
  • Extra flour for dusting

Instructions

  1. Melt 4 tablespoons of butter in a large Dutch oven over medium heat. Add diced onion, celery, and carrots; sauté for 5-7 minutes until onions are translucent and celery is soft.
  2. Add minced garlic to the vegetables and cook for 1 minute until fragrant.
  3. Sprinkle 2 tablespoons of flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
  4. Slowly pour in the chicken broth while whisking or stirring to prevent lumps. Add bay leaves, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer.
  5. Add chicken thighs to the simmering broth, ensuring they are submerged. Cover and simmer for 15-20 minutes until chicken reaches an internal temperature of 165°F (74°C).
  6. Remove chicken with a slotted spoon and let cool for 5 minutes.
  7. While chicken cooks, whisk together 2 cups flour, baking powder, baking soda, and 1 teaspoon salt in a bowl.
  8. Cut in cold, cubed butter until the mixture resembles coarse crumbs with pea-sized butter pieces.
  9. Pour in buttermilk (and heavy cream if using). Stir gently until dough just comes together; do not overmix.
  10. Turn dough onto a floured surface, pat into a ½-inch thick rectangle, fold 2-3 times, and cut into 1.5-inch squares or diamonds.
  11. Shred the cooled chicken and return it to the pot. Taste broth and adjust seasoning.
  12. Bring the pot back to a gentle simmer. Drop biscuit dough squares into the broth, spacing them out. Cover tightly and simmer for 15-20 minutes without lifting the lid.
  13. Check doneness by inserting a toothpick into a dumpling; it should come out clean. If needed, cook for another 5 minutes.
  14. Remove bay leaves and serve immediately, garnished with fresh parsley if desired.

Notes

Keep butter cold for flaky dumplings. Do not overmix the dough. Do not lift the lid while dumplings are cooking to trap steam. Chicken thighs are preferred over breasts to prevent drying out. Dumplings do not freeze well; freeze broth and chicken separately instead.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl per serving
  • Calories: 480
  • Sugar: 4
  • Sodium: 680
  • Fat: 20
  • Saturated Fat: 10
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 28

Keywords: chicken and dumplings, buttermilk biscuits, comfort food, one pot meal, easy dinner, rustic cooking, family friendly

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Find it online: https://plateori.com/chicken-and-dumplings-with-fluffy-buttermilk-biscuits/