Broccoli Cheddar Chicken and Dumplings
A cozy one-pot meal with tender chicken, cheesy broccoli, and fluffy dumplings simmered in a creamy, savory broth—perfect for weeknights or chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, One-Pot Meal
- Method: Simmered, Stovetop
- Cuisine: American
Ingredients
Chicken & Base:
1 lb boneless, skinless chicken breasts or thighs
1–2 tablespoons salt-free garlic and herb seasoning (e.g., Dash Garlic Blend)
1 tablespoon olive oil
5 tablespoons butter, divided
1 yellow onion, diced
2 cups chopped broccoli (fresh or frozen)
4 cups chicken broth
1 cup milk or cream
1½ cups shredded cheddar cheese
Salt and black pepper, to taste
For the Dumplings:
1½ cups biscuit mix or dumpling mix
½ cup milk (adjust as needed)
Or homemade: 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 3 tablespoons butter, ½ cup milk
Instructions
Cook the Chicken:
Season chicken with garlic herb seasoning.
Heat olive oil and 1 tablespoon of butter in a large pot over medium heat.
Sear chicken until golden and cooked through. Remove, let cool slightly, then shred or dice.
Sauté the Onion:
In the same pot, melt remaining butter. Add diced onion and cook until soft and fragrant, about 5–7 minutes.
Build the Base:
Return the chicken to the pot. Add chopped broccoli and chicken broth.
Bring to a gentle simmer and cook for 5–7 minutes.
Make it Creamy:
Stir in milk or cream and shredded cheddar. Stir until melted and smooth. Season with salt and pepper to taste.
Add Dumplings:
Prepare dumpling dough (mix or homemade). Drop spoonfuls into the simmering broth.
Cover and steam for 10–15 minutes, until dumplings are fluffy and cooked through.
Serve:
Ladle into bowls and top with extra cheddar or herbs, if desired.
Notes
Use rotisserie chicken for a faster version.
Add diced carrots or celery with the onions for extra veggies.
Spice it up with crushed red pepper or smoked paprika.
For gluten-free, use GF flour and biscuit mix.
