Best 9 30 Minute Chicken And Dumplings Recipes

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Indulge in the comforting goodness of Chicken and Dumplings, a classic dish that warms the soul and satisfies the taste buds. This culinary delight features tender chicken simmered in a flavorful broth, accompanied by fluffy dumplings that soak up all the deliciousness. Our collection of recipes offers a variety of options to suit your preferences, from traditional to modern twists on this timeless dish. Whether you're seeking a quick and easy weeknight meal or a hearty feast for a special occasion, our 30-minute Chicken and Dumplings recipe is sure to impress. With just a few simple steps, you'll have a pot of chicken and dumplings simmering on the stove, filling your kitchen with mouthwatering aromas. For those who love a richer flavor, our Creamy Chicken and Dumplings recipe adds a velvety sauce that takes this classic dish to the next level. And if you're looking for a lighter version, our Healthy Chicken and Dumplings recipe uses whole wheat flour and reduced-fat ingredients without compromising on taste. For those with a taste for adventure, our Thai Chicken and Dumplings recipe infuses this classic dish with the vibrant flavors of Southeast Asia. No matter which recipe you choose, you're sure to create a delicious and memorable meal that will have everyone asking for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

STOVETOP CHICKEN AND DUMPLINGS IN 30 MINUTES



Stovetop Chicken and Dumplings In 30 Minutes image

Provided by Melissa Sperka

Categories     Main Course

Number Of Ingredients 16

1 medium sweet onion (finely diced)
1 cup sliced carrot
2 ribs celery (sliced)
4 Tbsp butter
salt & black pepper to taste
1 large bay leaf
1/4 cup all-purpose flour
1 10.75 oz can cream of chicken with herbs soup
3 14.5 oz cans low sodium chicken broth
3 cups roughly chopped (rotisserie chicken)
2 tsp poultry seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried tarragon
2 1/2 cup buttermilk baking mix [i.e. Bisquick]
1 1/2 cup buttermilk

Steps:

  • In the bottom of a large heavy bottomed pot or dutch oven, melt the butter. Add diced onion, sliced carrots and celery. Season with salt and black pepper to your taste. Cook for 5 minutes, until the vegetables are beginning to soften and brown.
  • Add 1/4 cup all-purpose flour and stir to coat the vegetables.
  • Add bay leaf, soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder and tarragon. Adjust the salt and black pepper to your taste. Stir well.
  • Increase the burner temperature and bring to a boil.
  • Meanwhile, in a medium sized mixing bowl, mix together the buttermilk baking mix and buttermilk.
  • Use a Tbsp or a 2 oz ice cream scoop to divide the dumpling dough dropping into the boiling broth.
  • After all of the dumplings have been added, lower the heat to a gentle simmer and cover. Do not lift the lid for 20 minutes.
  • After 20 minutes, uncover, and gently press the dumplings into the broth.
  • Remove from the heat. Allow to rest for 5 minutes before serving.
  • Stir the dumplings through the broth prior to serving to naturally thicken the broth.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 36 g, Protein 27 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1173 mg, Fiber 2 g, Sugar 9 g, Calories 412 kcal, UnsaturatedFat 9 g

THE BEST CHICKEN AND DUMPLINGS



The Best Chicken and Dumplings image

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

Steps:

  • For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
  • Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
  • For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
  • Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
1 cup frozen green peas
Handful flat-leaf parsley, chopped

Steps:

  • Dice tenders into bite size pieces and set aside. Wash hands.
  • Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
  • Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

30-MINUTE SHORTCUT CHICKEN AND DUMPLINGS



30-Minute Shortcut Chicken and Dumplings image

This creamy chicken and dumplings recipe is quick and easy to make. In 30 minutes you'll have a thick, creamy soup packed with chicken, peas, carrots and dumplings.

Provided by Donna Elick

Categories     Dinner

Time 15m

Yield 8 cups

Number Of Ingredients 19

4 cup chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
½ tsp black pepper
1 lb boneless, skinless chicken breast
1 cup all-purpose flour
3 cup milk
2 cup frozen peas and carrots
2 cup flour
1 Tbsp baking powder
½ tsp kosher salt
1 Tbsp butter (softened)
1 cup milk

Steps:

  • In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

Nutrition Facts :

30 MINUTE CHICKEN AND DUMPLINGS



30 Minute Chicken and Dumplings image

This is a Rachel Ray recipe I had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as I couldn't locate the jiffy mix in my area, I made about 6 biscuits. Also, I think the refrigerated biscuits would work as well. Otherwise I followed the recipe pretty much exactly.

Provided by AZRT8871

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 lbs chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 stalk celery, diced
1 bay leaf, fresh or dried
salt & freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or 1 quart chicken stock, canned or paper container,preferred brand kitchen basics
1 (8 ounce) box biscuit mix (preferred brand Jiffy Mix)
1/2 cup warm water
2 tablespoons flat leaf parsley, handful,chopped
1 cup frozen green pea

Steps:

  • Dice tenders into bite size pieces and set aside.
  • Wash hands.
  • Place a large pot on stove over medium high heat.
  • Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
  • Season mixture with salt, pepper and poultry seasoning.
  • Add flour to the pan and cook 2 minutes.
  • Stir broth or stock to the pot and bring to a boil.
  • Add chicken to the broth and stir.
  • Place biscuit mix in a bowl.
  • Combine with 1/2 cup warm water and parsley.
  • Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
  • Cover pot tightly and reduce heat to medium low.
  • Steam dumplings 8 to 10 minutes.
  • Remove cover and stir chicken and dumplings to thicken sauce a bit.
  • Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

30-MINUTE SHORTCUT CHICKEN AND DUMPLING RECIPE - (4.3/5)



30-Minute Shortcut Chicken and Dumpling Recipe - (4.3/5) image

Provided by rrxing

Number Of Ingredients 19

DUMPLINGS:
4 cup chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
1/2 tsp black pepper
1 lb boneless, skinless chicken breast, cooked
1 cup all-purpose flour
3 cup milk
2 cup flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 Tbsp butter (softened)
1 cup milk

Steps:

  • In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

This could not be easier and it tastes great too!

Provided by ALLIE101

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 8

Number Of Ingredients 4

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

Steps:

  • Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

QUICKER CHICKEN AND DUMPLINGS



Quicker Chicken and Dumplings image

Ready in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. -Willie DeWaard, Coralville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups 2% milk
1-1/2 cups frozen mixed vegetables, thawed
2-1/2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
DUMPLINGS:
1 cup biscuit/baking mix
1/3 cup French-fried onions, coarsely chopped
7 tablespoons 2% milk
1 tablespoon chopped fresh parsley

Steps:

  • In a Dutch oven, combine the first 6 ingredients; bring to a boil, stirring occasionally., Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes. , Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 330 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 746mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

Tips:

  • Use a large pot or Dutch oven to cook the chicken and dumplings. This will give the dumplings plenty of room to expand and cook evenly.
  • When adding the dumplings to the pot, be sure to drop them in one at a time. This will help prevent them from sticking together.
  • Cook the dumplings until they are cooked through. This will take about 10-12 minutes, or until the dumplings float to the top of the pot.
  • Serve the chicken and dumplings immediately, topped with fresh parsley or chives.

Conclusion:

This 30-minute chicken and dumplings recipe is a quick and easy way to make a delicious and comforting meal. The chicken is tender and flavorful, and the dumplings are light and fluffy. This recipe is perfect for a weeknight dinner or a lazy weekend lunch. Serve it with a side of mashed potatoes or rice, and you've got a complete meal that the whole family will love.

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