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Weeknight Chicken and Dumplings

We’ve taken a dish that traditionally takes hours and sped it up thanks to some quick-cooking boneless chicken thighs and the use of rendered bacon fat to build depth of flavor fast.

Serves 4
Ready in 30 mins
Prep time 7 mins
Cooking time 23 mins
568 calories per serving


> 5 slices bacon, chopped
> 1 1/2 lbs boneless, skinless chicken thighs
> 1 3/4 cups all-purpose flour, divided
> 1 (8 oz) container diced celery and onions
> 4 cups Nature's Promise® Organic Low Sodium Chicken Broth
> 1 cup water
> 1 cup frozen peas, thawed
> 1 1/4 cups buttermilk, divided
> 1 1/2 tsp baking powder
> 1 large egg


In a large, wide Dutch oven, cook the bacon on medium-high 5–6 min., until fat has rendered, stirring often.
Meanwhile, season the chicken with salt and pepper. Dredge in ¼ cup flour. With slotted spoon, transfer bacon to a small bowl. In a separate bowl, reserve 2 tbsp rendered bacon fat. Add chicken to pot. Cook 4 min. per side, until browned. Transfer chicken to cutting board.
To same pot, add the celery and onions. Cook 3 min., stirring. While vegetables cook, thinly slice the chicken. Add the broth, water, peas, chicken, and bacon to pot, scraping browned bits from bottom of pot. Heat to a boil on high. Stir in ½ cup buttermilk. Season with salt. Reduce heat to simmer.
In a large bowl, whisk the baking powder, remaining 1½ cups flour, ½ tsp salt, and ¼ tsp black pepper. In another bowl, whisk remaining ¾ cup buttermilk and egg. Add egg mixture to flour, along with reserved bacon fat. Stir until just combined.
With a tablespoon, drop dough into simmering broth, spacing slightly apart. Cover and cook 7 min., until dumplings are cooked through.


Garnish with chives, if desired.

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