Johnson's Hearty Chicken and Dumplings

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Tender chicken pieces and pillowy dumplings swimming in a savory broth, made with simple pantry staples for weeknight ease. This american-inspired chicken ready in about 60 minutes pairs chicken thighs, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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, bone-in, skin-on chicken thighs
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup milk
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat chicken thighs dry, season with 1 tbsp flour, 1/2 tsp salt, and 1/4 tsp pepper. Heat butter in a large pot over medium-high heat. Add chicken skin-side down and cook for 5-6 minutes until golden brown, then flip and cook 3-4 more minutes. Transfer to plate.
2. Step 2: Add diced onion, carrots, and celery to pot. Cook over medium heat for 5 minutes until vegetables soften. Add minced garlic and cook 1 minute until fragrant.
3. Step 3: Stir in remaining 1 tbsp flour, then pour in chicken broth. Return chicken to pot with juices, reduce heat to low, cover, and simmer for 30 minutes.
4. Step 4: While chicken simmers, whisk 1 cup flour, baking powder, 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Stir in milk until soft dough forms (do not overmix).
5. Step 5: Remove chicken from pot, shred meat, discarding skin/bones. Return to pot with peas and corn. Stir gently.
6. Step 6: Drop spoonfuls of dough (about 1 tbsp each) onto simmering broth, spacing apart. Cover and cook 15 minutes without lifting lid until dumplings are fluffy and cooked through.
7. Step 7: Taste and adjust seasoning. Garnish with fresh parsley before serving.