Johnson's Comforting Chicken and Dumplings

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, soul-warming dish with tender chicken, vegetables, and fluffy dumplings in a creamy broth. This American-inspired chicken recipe, ready in about 65 minutes, pairs boneless, skinless chicken thighs, all-purpose flour, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp all-purpose flour
• 1/2 cup unsalted butter
• 1 medium, finely diced onion
• 2, peeled and diced carrots
• 2, diced celery stalks
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1/4 cup, chopped fresh parsley
• 2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 cup milk
• 1 tbsp, melted butter

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Instructions

1. Step 1: Toss 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch cubes) with 2 tbsp all-purpose flour until evenly coated, then set aside. Melt 1/2 cup unsalted butter in a large Dutch oven over medium-high heat, add 1 diced medium onion, and cook for 3-4 minutes until softened and translucent.
2. Step 2: Add 2 diced carrots and 2 diced celery stalks to the Dutch oven, stirring to combine, and cook for 5 minutes until vegetables begin to soften. Pour in 4 cups low-sodium chicken broth, then add 1 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Add the floured chicken pieces to the broth mixture, cover the pot, and simmer gently for 20 minutes until the chicken is cooked through and tender.
4. Step 4: While the chicken simmers, prepare the dumplings: in a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Stir in 3/4 cup milk and 1 tbsp melted butter until just combined, then drop by tablespoonfuls onto the simmering broth.
5. Step 5: Cover the pot and cook for 12-15 minutes without lifting the lid, until the dumplings are cooked through and fluffy. Stir in 1 cup frozen peas and 1/2 cup heavy cream, then cook for 2 more minutes until the cream is heated through.
6. Step 6: Remove from heat and sprinkle with 1/4 cup chopped fresh parsley before serving.