Easy Chicken And Dumplings

So you’re craving something warm, cozy, and ridiculously easy to make, but your brain is currently running on dial-up speed? Been there, bought the T-shirt. Good news: I’ve got the perfect antidote: Easy Chicken and Dumplings that practically make themselves. Seriously, even your cat could probably supervise this one.

Why This Recipe is Awesome

Because adulting is hard, and cooking shouldn’t be. This isn’t your grandma’s all-day affair (bless her heart, but who has that kind of time?). This recipe is **speedy**, **comforting**, and so forgiving, it might as well be a culinary saint. Plus, it’s pretty much a one-pot wonder, which means less dish duty. You’re welcome.

It’s truly idiot-proof; even *I* didn’t mess it up, and my kitchen adventures often involve smoke alarms. Prepare to impress yourself with minimal effort. It’s the culinary equivalent of wearing sweatpants to a fancy dinner – comfortable, but still looks good.

Ingredients You’ll Need

• **Chicken:** 2-3 boneless, skinless chicken breasts (or thighs if you’re feeling fancy/dark-meaty).
• **Chicken Broth:** 6 cups chicken broth (the good stuff, or whatever’s on sale. Just not the super watery kind).
• **Veggies:** 1 cup frozen mixed vegetables (peas, carrots, corn – the usual suspects. No chopping required, woohoo!).
• **Creamy Goodness:** 1 can (10.5 oz) cream of chicken soup (the secret weapon for creaminess without the fuss).
• **Instant Dumplings:** 1 can (10.2 oz) refrigerated biscuit dough (the *real* secret weapon for quick, fluffy dumplings).
• **Seasoning:** Salt, black pepper, a pinch of dried thyme or poultry seasoning (because flavor is our friend).
• **Fat for Flavor:** 1 tablespoon olive oil or butter (for browning, because we’re not monsters).

Step-by-Step Instructions

1. **Prep the Chicken:** Cut your chicken into bite-sized pieces. Season ’em generously with a little salt and pepper. **Don’t skip this part!** Flavor starts here, folks.
2. **Sear It Up:** Heat your oil or butter in a large pot or Dutch oven over medium-high heat. Toss in the seasoned chicken and cook until it’s lightly browned on all sides. No need to cook it all the way through, just get some nice color.
3. **Liquid Love:** Pour in the chicken broth and stir in the cream of chicken soup until mostly smooth. Bring it all to a gentle simmer. Add your dried thyme or poultry seasoning now.
4. **Veggie Time:** Dump in those frozen mixed veggies. Let the mixture simmer for about 5-7 minutes, giving the veggies a chance to thaw and get cozy in the broth.
5. **Dumpling Drop:** While that’s simmering, pop open your biscuit dough. Tear or cut each biscuit into 4-6 smaller pieces. Drop these doughy bits directly into the simmering broth. **Don’t overcrowd the pot; leave some space for them to puff up!**
6. **Simmer & Serve:** Cover the pot and let it simmer for about 10-12 minutes, or until the dumplings are puffed up, soft, and cooked through. **Resist the urge to peek too often – the steam is crucial!** Give it a final gentle stir, taste, and adjust seasonings if needed. Serve hot and bask in your glory.

Common Mistakes to Avoid

• **Overcooking the chicken initially:** You’re just browning for flavor, not making shoe leather. It’ll finish cooking perfectly in the broth.
• **Stirring the dumplings too much:** They need to cook undisturbed by the steam to get nice and fluffy. You’re not making soup, you’re making *dumplings*.
• **Using watery broth:** While convenience is king, super watery broth makes for sad, thin soup. Go for regular strength or even low-sodium if you plan to season more.
• **Forgetting to season:** A bland dish is a sad dish. Season the chicken, season the broth. **Season, people!** It makes all the difference.

Alternatives & Substitutions

• **Chicken:** Already cooked rotisserie chicken works like a charm. Just shred it and add it in step 4. Boom, even faster!
• **Veggies:** Got fresh carrots, celery, or onions? Sauté them with the chicken for a few minutes before adding broth. IMO, fresh is always a win, but frozen is zero shame for easy mode.
• **Cream of Chicken Soup:** You *can* make your own cream sauce with butter, flour, and milk if you’re feeling ambitious, but honestly, the canned stuff is why this recipe is called ‘easy’.
• **Biscuits:** If you’re a purist, make your own drop biscuit dough from scratch. But again, ‘easy’ is the keyword here, so canned is our bestie for speed.

FAQ (Frequently Asked Questions)

• **Can I use store-bought stock instead of broth?** Absolutely! They’re basically interchangeable for this recipe. Just make sure it’s not super salty if you’re planning to add more salt later.
• **What if my dumplings aren’t cooking through?** Did you cover the pot? Did you give them enough time? The steam is key here. Also, maybe your pieces were too big – smaller is usually better for quick cooking.
• **My chicken is tough, what gives?** You probably overcooked it initially, or maybe it was just a tough bird to begin with. Next time, sear it less, or try using chicken thighs for a more forgiving texture.
• **Can I add other herbs?** Heck yes! A bay leaf, a sprig of fresh rosemary, or a pinch of dried sage – go wild! Just remember a little goes a long way. **Don’t turn it into a Christmas tree.**
• **Is this a freezer-friendly meal?** Kinda. The soup part freezes well, but the dumplings can get a little mushy when reheated from frozen. Best enjoyed fresh, FYI.
• **Can I make this vegetarian?** You could, by swapping chicken for plant-based chicken strips or chickpeas, and using vegetable broth. But then it wouldn’t be *chicken* and dumplings, would it? Just sayin’.

Final Thoughts

And there you have it, folks! A bowl of pure, unadulterated comfort that didn’t demand your entire evening or make you question your life choices. This Easy Chicken and Dumplings recipe is proof that deliciousness doesn’t have to be complicated. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go make some. You won’t regret it.