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One-Pot Chicken and Parmesan Dumplings

A bowl full of chicken and fluffy parmesan dumplings in rich, creamy broth
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Fluffy, cheesy, peppery dumplings are the star of the show in this chicken and dumplings recipe. This is the ideal dinner for cozy nights!

Ingredients

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For the soup:

  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 8 ounces baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds boneless, skinless chicken breast
  • 4 cups low-sodium chicken stock
  • 1 cup half-and-half
  • 3 cups chopped dark, leafy greens, like kale, spinach, or collards
  • 1 cup frozen peas
  • Kosher salt and black pepper
  • Chopped fresh parsley, for serving, optional

For the dumplings:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tablespoon baking powder
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt
  • 4 tablespoons very cold butter, cut into 1/2-inch cubes
  • 1 cup buttermilk*

Instructions

  1. Start the soup: Melt the butter in a large soup pot over medium heat. Add the onion and mushrooms, and cook, stirring frequently, for 6–8 minutes, or until the mushrooms have given off all of their liquid and are starting to crisp up and brown. Add the garlic, thyme, and a generous pinch of salt and pepper, and cook for an additional 30 seconds, or until fragrant. Season the chicken breasts with salt and pepper, then lay them in on top of the veggies in the pot (no need to cut the chicken). Pour in the chicken broth, then cover the pot and increase heat to high. Bring to a boil, then decrease heat to medium and simmer, partially covered, for 10–15 minutes, or until a meat thermometer inserted in the thickest part of the chicken breast reads 165°F. Meanwhile, make the dumplings.
  2. Make the dumplings: While the soup is simmering, whisk together the flour, Parmesan, baking powder, black pepper, and salt in a medium bowl. Use a pastry cutter or two forks to cut in the cold butter, then stir in the buttermilk until a shaggy dough forms. Use your hands to bring the dough together, just until there are no dry bits at the bottom of the bowl.
  3. Remove the chicken and cook the dumplings: Once the chicken is cooked through, remove it from the pot and place it on a cutting board or plate. You’ll shred the chicken in a moment, but first, cook your dumplings: using a cookie scoop or tablespoon, scoop the dumpling dough out of the bowl and gently drop it by the spoonful into the simmering broth. Reduce heat to medium-low and cover the pot. Simmer, covered (no peeking!) for 15–18 minutes, or until a toothpick inserted in the center of the dumplings comes out clean. It’s okay if some of the dumplings come apart a little while they’re cooking.
  4. Shred the chicken: While the dumplings are cooking, shred the chicken into bite-sized pieces using two forks.
  5. Finish the soup: Once the dumplings are cooked through, add the chicken back into the pot, then stir in the half-and-half, chopped greens, and peas. Cook for 3–5 minutes, just to cook the greens and warm through. Ladle into bowls, top with fresh parsley, and enjoy!

Notes

  • Don’t have buttermilk? Make your own by adding a tablespoon of lemon juice or vinegar to a 1-cup measuring cup, then filling the cup with milk or half-and-half. Let stand for 5 minutes until curdled, then use as you would normally.

Find it online: https://www.emilyeatsthings.com/one-pot-chicken-and-parmesan-dumplings/