Crispy Chicken & Dumplings

Prep Time 20

Cook Time 35

Servings servings

Calories 476kcal

Ingredients

3/4 lb Chicken breast boneless skinless butterflied
1 cup Seasoned Panko bread crumbs
2 tbsp Canola oil or more if needed
1/4 cup Onion chopped small
1/2 cup Carrots chopped small
1/4 cup Celery chopped small
2 cloves Garlic minced
4 tsp All-purpose flour
2 cups Chicken broth
4 sprigs Fresh thyme
1/2 cup Green Peas
1/2 cup Corn
4 slices Crusty bread toasted
Fresh parsley chopped for garnish

DUMPLINGS:

1/2 cup All-purpose flour
1 tsp Baking powder
1 tsp Garlic powder
1 tsp Fresh thyme just the leaves
1 tsp Salt
1/4 cup Milk as needed

US Customary - Metric

Instructions

Season the chicken on both sides with salt and pepper. Coat the chicken well on both sides with the breadcrumbs, pack the breading on with your hands to coat.
Heat the oil in a saute pan on medium heat. Once hot, fry the chicken on both sides golden brown to an internal temperature of 160 degrees. Set aside on paper towels to drain excess grease and lightly season with salt.
To the same pan add the onion, carrots, celery, and garlic. Sauté for 5 minutes, until vegetables just start to soften. Stir in the flour and cook for 2 minutes. Add the chicken broth and thyme sprigs. Season with salt and pepper.
For the dumplings: In a large bowl, whisk together flour, baking powder, garlic powder, chopped thyme, and salt. Make a well in the center of the flour mixture and mix in the milk a little at a time until a sticky dough ball forms. (If your dough seems too dry, you can add extra tablespoon(s) of milk until it is sticky and fluffy.)
Using a teaspoon, scoop the dough and drop directly into the simmering broth. Space them around the pot so they do not stick together. Cover with a lid, cook for about 10 to 15 minutes, gently stir the soup/dumplings (to check the dumplings cut one in half to make sure they are cooked through). Then stir in the peas and corn.
(Add more broth as needed if the sauce is getting too thick)
Taste and adjust the seasoning with salt and pepper if needed. Remove the thyme sprigs before serving.
Spoon the sauce over the dumplings and serve with crispy chicken and bread. Garnish with parsley.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.

Nutrition