Golden Chicken and Cornmeal Dumpling Skillet

Experience a delightful twist on a beloved classic with this recipe for Chicken with Cornmeal Dumplings. Hearty, tender cornmeal buttermilk dumplings simmered to perfection in a rich, flavorful chicken stew, infused with the vibrant tastes of tomatoes, sweet peppers, crisp celery, and tender carrots. This one-pan wonder promises a comforting meal that will quickly become a family favorite.

Discover the Delight of Chicken with Cornmeal Dumplings

There’s something inherently comforting about a bowl of chicken and dumplings, a dish that evokes warmth and home-cooked goodness. This recipe elevates that classic sentiment by introducing a vibrant, tomato-infused stew and the wonderfully rustic texture of cornmeal dumplings. It’s a fresh take that promises to tantalize your taste buds and offer a delightful departure from more conventional versions.

Effortless Cooking with a One-Pan Approach

One of the many reasons to adore this particular chicken and dumpling recipe is its incredible simplicity. By preparing the entire meal in a single pan, you not only streamline the cooking process but also significantly reduce cleanup time. Imagine a wholesome, satisfying dinner without a mountain of pots and pans afterward – truly a win-win for any busy home cook!

Dumplings: The Ultimate Comfort Food

For many, dumplings are the heart of a truly comforting meal. Their soft, tender texture is a delightful cross between a fluffy biscuit and a delicate noodle, soaking up all the rich flavors of the stew they cook in. While traditional chicken and dumplings often feature white flour dumplings alongside carrots and celery, this recipe ventures into exciting new territory. We often enjoy preparing classic chicken and dumplings in an Instant Pot, or even experimenting with chicken stew with savory cornmeal biscuits, or a quick skillet chicken pot pie. However, the unique addition of cornmeal to the dumplings in this recipe creates a distinct texture and flavor profile that sets it apart.

A Unique Culinary Adventure

This isn’t your grandma’s chicken and dumplings – unless your grandma was a culinary innovator! The inclusion of juicy tomatoes, vibrant bell peppers, and the earthy richness of cornmeal in the dumplings transforms this dish into something truly special. It carries a delightful essence reminiscent of chicken cacciatore, known for its deep, tomatoey flavors often paired with creamy polenta. The cornmeal dumplings here provide a similar, comforting foundation, making each spoonful a harmonious blend of textures and tastes.

We are confident you’ll find this hearty and innovative recipe as delicious and satisfying as we do, especially on a chilly evening when you crave a truly warming and fulfilling meal.

Crafting the Rich and Flavorful Chicken Stew

The foundation of any great chicken and dumpling dish is a deeply flavored stew, and this recipe delivers just that. We start by building layers of flavor right in your chosen cooking vessel.

Step 1: Browning the Chicken for Depth of Flavor

Begin by cutting your boneless, skinless chicken into manageable one-inch pieces. While boneless, skinless chicken thighs are excellent for their rich flavor and tender texture, chicken breasts can also be used if preferred. Heat a tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the chicken pieces, seasoned with salt and pepper, and brown them thoroughly on all sides. This crucial step creates a beautiful sear and locks in moisture, adding a significant depth of flavor to the stew. Remove the browned chicken from the pan with a slotted spoon and set aside; it doesn’t need to be fully cooked at this stage, as it will finish simmering in the stew later.

Step 2: Building the Aromatic Vegetable Base

With the chicken removed, add your prepared vegetables to the same pan, allowing them to soak up the leftover flavorful fond. Incorporate chopped carrots, celery, vibrant green onions, and green bell pepper. Sauté these ingredients, stirring occasionally, until they begin to soften, typically around 8 minutes. Next, introduce minced garlic, stirring for just one minute until fragrant. The addition of dried thyme (or fresh, if you prefer) and a quarter cup of all-purpose flour follows. Cook and stir this mixture for another minute; the flour will beautifully thicken the stew, creating a velvety consistency.

Step 3: Simmering to Perfection with Broth and Tomatoes

Now, it’s time to bring the stew to life. Pour in three cups of low-sodium chicken broth. For the tomatoes, take a large (28-ounce) can of whole peeled tomatoes and gently crush them with your hands directly into the pot. This hands-on method helps break them down perfectly, releasing their juices and adding a rustic texture to the stew. If you prefer, diced tomatoes can be used as a convenient alternative. Don’t forget to return the browned chicken back to the pot at this stage. Bring the stew to a rapid simmer, then reduce the heat and let it cook, uncovered, for about 30 minutes, or until the vegetables are tender and the flavors have melded beautifully. Should it simmer a bit longer, rest assured, the stew will only become more flavorful. Before serving, taste and adjust the seasoning with additional salt and pepper as needed. A vital finishing touch is a splash of red wine vinegar. This small amount of acid brightens all the flavors, balancing the richness of the stew and adding an unexpected depth that makes a huge difference.

Mastering the Art of Fluffy Cornmeal Dumplings

While your chicken stew is simmering, you can easily prepare the delightful cornmeal dumplings that complete this hearty meal. These dumplings are quick to come together and offer a wonderful texture contrast to the rich stew.

Step 1: Preparing the Dumpling Dough Base

In a medium-sized mixing bowl, combine the dry ingredients for your dumplings: all-purpose flour, fine yellow cornmeal, baking powder, a touch of sugar to enhance flavor, and a quarter teaspoon of coarse salt. For an extra layer of freshness and color, finely chop some fresh parsley and the green parts of green onions and add them to the mix. Next, add one tablespoon of cold unsalted butter, cut into small pieces. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The goal is to distribute the butter evenly, creating pockets that will lead to tender, flaky dumplings.

Step 2: Mixing with Buttermilk for Perfect Consistency

Gradually pour in buttermilk, starting with about half a cup. Mix everything together with a spoon or your hands, adding more buttermilk a tablespoon at a time if needed, until the dry ingredients are just moistened and a soft, shaggy dough forms. Be careful not to overmix, as this can lead to tough dumplings. The dough should be cohesive but still soft enough to drop by spoonfuls.

Step 3: Cooking the Dumplings Directly in the Stew

Once your stew has finished simmering and you’ve adjusted its seasoning, reduce the heat to a medium simmer. This ensures the dumplings cook gently without breaking apart. Using a tablespoon, drop rounded spoonfuls of the dumpling batter directly onto the surface of the hot stew. Try to leave a little space between each dumpling to allow them to expand. Cover the pot tightly with its lid and let the dumplings steam and cook for 18 to 20 minutes. Resist the urge to peek during this time, as the steam is essential for their fluffy texture. The dumplings will puff up and cook through, absorbing the incredible flavors of the stew below.

Step 4: Serving Your Wholesome Meal

Once the dumplings are cooked, remove the lid and prepare to serve. This truly is a complete meal in one pan – featuring tender chicken, a medley of vegetables, and satisfying bread-like dumplings. You won’t need any additional side dishes, making it incredibly convenient. For a simple and healthy dessert, offer fresh fruit. Gather your loved ones, as a delicious and comforting supper is ready to be enjoyed!

Frequently Asked Questions

Customize Your Chicken and Cornmeal Dumplings

This recipe is wonderfully adaptable, allowing you to tailor it to your family’s preferences and whatever fresh ingredients you have on hand. Don’t hesitate to get creative and make it truly your own!

• Chicken Choice: Whether you prefer the richness of dark meat or the lean tenderness of white meat, both boneless, skinless chicken thighs and breasts work beautifully in this stew. Feel free to use whichever cut your family enjoys most.
• Vegetable Medley: Enhance the nutritional value and flavor by adding an array of other vegetables. Consider fresh corn kernels for sweetness, wilted spinach for a touch of green, vibrant red bell pepper for extra color and crunch, or tender zucchini for a different texture. Virtually any hearty vegetable would be a welcome addition.
• Aromatic Herbs and Spices: Experiment with different herbs beyond thyme. Rosemary, oregano, or a touch of smoked paprika can introduce new dimensions of flavor to the stew. A pinch of red pepper flakes can also add a subtle warmth.
• Broth Alternatives: For a deeper, malty flavor, substitute a light beer, such as a pilsner, for some or all of the chicken broth. The beer will add a complex note that complements the other ingredients beautifully.
• Whole Grain Dumplings: For an added nutritional boost and a slightly nuttier flavor, replace up to one-third cup of the all-purpose flour in the dumpling mixture with whole wheat flour. This creates multi-grain dumplings that are both wholesome and delicious.
• Spicy Kick: If you enjoy a bit of heat, add a diced jalapeño or a pinch of cayenne pepper to the stew along with the other vegetables.

Planning Ahead: Make-Ahead Tips

Preparing meals in advance can be a lifesaver on busy days. This recipe offers several convenient make-ahead options:

Head Start Prep: To save valuable time on cooking day, you can chop all the vegetables (green onions, bell pepper, celery, carrots, garlic) and store them in airtight containers in the refrigerator for up to 24 hours in advance. The chicken can also be cut into pieces and stored separately in the fridge. This pre-preparation makes assembly on cooking night a breeze.

Freezing for Future Meals: If you plan on preparing a larger batch to enjoy later, it’s highly recommended to freeze the chicken stew separately, without the dumplings. Dumplings tend to become mushy or alter their texture significantly after freezing and thawing. The prepared chicken stew, without dumplings, can be stored in an airtight freezer-safe container for up to one month, ensuring a delicious and convenient meal awaits you.

To Serve from Frozen: Thaw the frozen chicken stew overnight in the refrigerator. Once thawed, gently simmer the stew in a pan on the stove until it is heated through and bubbling. While the stew is reheating, prepare a fresh batch of dumplings according to the recipe instructions. Drop the fresh dumpling batter into the hot stew and cook as directed. This method ensures you always have perfectly textured, fluffy dumplings with your rich and flavorful stew.

Storage & Reheating Best Practices

Proper storage and reheating are key to enjoying your leftovers safely and deliciously.

Refrigeration: Leftover chicken and cornmeal dumplings can be stored in an airtight container in the refrigerator for up to 4 days. While the dumplings might soften a bit upon refrigeration, they will still be delicious.

Freezing Cooked Dish: If you absolutely must freeze the entire dish with the dumplings, be aware that the dumplings’ texture will likely change significantly, becoming softer and potentially a bit mushy upon thawing and reheating. If freezing the full dish, ensure it is cooled completely before transferring to a freezer-safe container. It can be frozen for up to one month.

Reheating: To reheat, transfer the desired portion to a saucepan or Dutch oven. Add a splash of chicken broth or water if the stew appears too thick. Cover the pan and simmer gently over low to medium heat, stirring occasionally, until the stew is heated through and bubbling. Avoid high heat, as this can cause the stew to stick to the bottom of the pan and the dumplings to break apart. You can also reheat individual portions in the microwave, stirring halfway through, until thoroughly hot.

Unlock Your Free Weekly Meal Plan

Planning delicious and healthy meals shouldn’t be a chore! If you’re looking for a structured way to enjoy home-cooked meals, we’ve got you covered. Discover our free weekly meal plans, which often feature easy and delightful recipes like this one-pan chicken and cornmeal dumplings. Head over to Meal Plan #51 to see how this comforting recipe fits into a balanced week of cooking. Each plan provides a wholesome recipe for every weekday, complete with a categorized grocery list to make your shopping trip efficient and stress-free. We constantly update our collection, adding a new meal plan weekly, so you’ll never run out of fresh ideas!

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Recipe

Chicken with Cornmeal Dumplings

By Rachel Gurk

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Servings: 6 servings

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You’ll love chicken with cornmeal dumplings simmered in a rich chicken stew laced with tomatoes, peppers, celery, and carrots.

Ingredients

Stew

• 1 tablespoon olive oil
• 1 ¾ lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
• ¾ cup chopped green onions (about ½ bunch)
• 1 cup chopped green bell pepper (1 medium sized pepper)
• 1 ½ cups chopped celery (2 to 3 stalks)
• 1 ½ cups chopped carrots (2 to 3 carrots)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• ¼ cup all-purpose flour
• 3 cups low sodium chicken broth
• 1 can (28 ounces) whole peeled tomatoes (see note)
• 2 tablespoons red wine vinegar
• ½ cup chopped fresh parsley
• ½ teaspoon salt
• ¼ teaspoon pepper

Dumplings

• ⅔ cup all-purpose flour
• ⅓ cup fine yellow cornmeal
• 2 teaspoons chopped fresh parsley
• 2 teaspoons finely chopped green onions, green part only
• 1 ½ teaspoons baking powder
• 1 teaspoon sugar
• ¼ teaspoon coarse salt
• 1 tablespoon unsalted butter
• ½ to ¾ cup buttermilk (reduced fat or regular is fine)

Instructions

1. In a large Dutch oven or heavy pot with a tight-fitting lid, heat olive oil over medium-high heat. Season chicken with salt and pepper, add to pot and cook, stirring occasionally, until browned on all sides, about 10 minutes. With a slotted spoon, transfer chicken to a medium bowl.
2. Add green onions, bell pepper, celery, and carrots to the pot. Cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add minced garlic, cook and stir for 1 minute until fragrant. Stir in thyme and ¼ cup all-purpose flour, season with ½ teaspoon salt and pepper; cook for 1 more minute.
3. Return chicken to the pot and stir in chicken broth. With your hands, roughly tear whole peeled tomatoes and add to the pot along with their juices. Bring to a rapid simmer and cook, uncovered, for 30 minutes.
4. Shortly before the stew finishes cooking, prepare the dumpling dough. In a medium bowl, whisk together ⅔ cup flour, cornmeal, parsley, green onions, baking powder, sugar, and ¼ teaspoon salt. Using your fingers, a fork, or a pastry cutter, work in the butter until fine crumbs form. Stir in buttermilk, adding just enough to moisten the dry ingredients to form a soft dough.
5. After the stew has finished simmering, taste and season to taste with red wine vinegar, and additional salt and pepper, if desired.
6. Reduce heat to a medium simmer. Drop the prepared dumpling dough by rounded tablespoons on top of the stew. Cover the pot and simmer until the dumplings are cooked through and fluffy, about 18 to 20 minutes.
7. Serve immediately and enjoy your hearty meal!

Notes

• For convenience, you can substitute 2 cans (14.5 oz. each) of diced tomatoes for the whole peeled tomatoes.
• If you prefer white meat, feel free to use boneless, skinless chicken breasts instead of thighs.
• To add a unique flavor, substitute two 12 oz. bottles of light beer, such as a pilsner, for the chicken broth.

Nutrition Information

Calories: 371kcal,
Carbohydrates: 34g,
Protein: 33g,
Fat: 12g,
Saturated Fat: 3g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 5g,
Trans Fat: 1g,
Cholesterol: 132mg,
Sodium: 718mg,
Potassium: 918mg,
Fiber: 4g,
Sugar: 7g,
Vitamin A: 6293IU,
Vitamin C: 39mg,
Calcium: 169mg,
Iron: 4mg

Nutrition information is automatically calculated and should be used as an approximation.