Slow-Simmered Chicken and Dumplings

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Tender chicken and vegetables simmered in a golden broth, topped with pillowy dumplings for a comforting, family-style meal. This american-inspired chicken ready in about 70 minutes pairs chicken thighs, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 bone-in, skin-on chicken thighs
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 cup flour
• 1.5 cups milk
• 1/2 cup, chopped parsley
• 1.5 tsp baking powder
• 2 tbsp, melted butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs bone-in, skin-on chicken thighs, skin-side down, and cook for 5 minutes until golden; flip and cook 3 minutes more. Remove chicken and set aside.
2. Step 2: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook 5 minutes until softened. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Pour in 4 cups chicken broth, add 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Return chicken to pot, bring to a gentle boil, then reduce heat to low. Cover and simmer 25 minutes until chicken is cooked through.
4. Step 4: While simmering, prepare dumpling dough: Mix 1.5 cups flour, 1.5 tsp baking powder, and 1/2 tsp salt in a bowl. Cut in 2 tbsp melted butter until crumbly. Stir in 1/2 cup milk to form a dough. Knead 1 minute on floured surface, roll to 1/4-inch thickness, and cut into 1-inch squares.
5. Step 5: Remove chicken, shred meat (discard bones/skin), and return to pot. Increase heat to medium, bring broth to simmer, and drop 1-inch dumpling squares into broth. Cover and cook 12 minutes without opening.
6. Step 6: Stir in 1/2 cup chopped parsley and serve hot.