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Chicken and Dumplings for Two
Chicken and Dumplings for Two is classic comfort food. Chicken breast, tender veggies, and fluffy dumplings make a cozy, small batch dinner perfect for two!
A 30-MINUTE DINNER FOR TWO RECIPE
If you’ve been around a bit, you might have seen some of my other “for two” recipes. It’s something that many of you have really enjoyed and I know you’ll love this Chicken and Dumplings for Two as well. It’s fairly easy to make most recipes and cut them in half for less servings, but it’s nice to not even have to think about it or do the math since I’ve already done it for you! This flavorful recipe is super simple and wonderful if you just need dinner for two (or even one!) without a ton of leftovers to worry about!
FREQUENTLY ASKED QUESTIONS:
Can I use different vegetables? Of course. The vegetables can be mixed up according to what you have on hand. Substitute the same amount of frozen vegetables if you don’t have fresh. But I would add in ½ teaspoon of celery seed if you omit the celery as it adds a lot of flavor. Or if you’re super picky, I suppose you could skip the veggies altogether. What to serve with this meal for two? Obviously, chicken and dumplings are a whole meal, but if you want to serve it with something, I’d recommend vegetables. You can go with green beans, broccoli, corn on the cob, or a bag of those frozen veggies that you just pop in the microwave. Or maybe just a simple side salad! Can I make this in the Crock Pot? I suppose you could. However, let’s think about this. This recipe is SO simple and it only takes 30 minutes. I bet it would take more time and energy to get it all right to cook in the slow cooker, not to mention that it would have to be done in a smaller Crock Pot, not the standard 5-6 qt crock that most people have. You’d have to use a 3 or 4 quart one. If you tried the 6 qt one, it would be too large and everything would just sit on the bottom, unless you had a circular round one, not the traditional oval one. It just seems so much easier to cook it up on the stovetop like this recipe was designed to do and how it was tested. I’m all about using a crock pot to make things easier, but I don’t think it would be that way in this recipe. Any tricks to make this even easier? Sure, I do have a couple of tips. First, some stores carry already diced veggies for things like this. It cuts down on prep time. You’ll see an onion, celery, and carrots mixture called mire poix. It’s a great shortcut. If you choose to use that, keep the onion powder as it adds another layer of fantastic flavor. Will there be any leftovers? This recipe was made for two, so there may not be any leftovers unless you happen to have a pretty small appetite (or are just making this for one.) ? Besides, dumplings don’t always make the best leftovers anyways because they will suck up all the liquid as they sit in the fridge.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
large chicken breast– if you want to save time, use any kind of leftover chicken or rotisserie chicken instead of cooking a raw breast.
salted butter– you can use unsalted butter if desired. You can always add salt later if you want to.
celery and carrots – these are optional if you don’t like them in your dumplings.
garlic– I always like using fresh minced garlic, but I suppose the jarred stuff would work too in a pinch
chicken broth– you can grab a container of your favorite brand, whatever is on sale, or use some of your Homemade Chicken Broth if you have some already.
dried thyme, onion powder and poultry seasoning – my go-to seasoning blend for this but if you have a favorite seasoning you prefer to use, then please use that instead.
Bisquick biscuit mix– you can grab the box of Bisquick mix or just grab some of your premade Bisquick Mix from my homemade recipe.
milk – if you like a thicker broth, try using heavy cream or evaporated milk.
HOW TO MAKE CHICKEN AND DUMPLINGS FOR TWO
Add two Tablespoons of butter to a two-quart saucepan and melt over medium heat. Once melted, add the diced chicken and sprinkle with salt and pepper. Stir to coat. Cook over medium heat, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken to a separate bowl and set aside. In the same saucepan add one Tablespoon of butter and melt over medium heat. Add the celery, carrots, onion powder and minced garlic. Stir and sauté until fork tender. You may need to add a splash of chicken broth if the butter is absorbed before the veggies are tender.
Add the chicken broth, poultry seasoning and dried thyme. Stir and add salt and pepper to taste. Bring the soup to a low boil. Once boiling, add the chicken and turn the heat down to maintain a low boil while you prepare the dough for the dumplings. Add the Bisquick and milk to a medium bowl (and parsley if you desire) and stir until the mixture is sticky, but not watery. Turn the heat down to simmer and use a teaspoon to drop the biscuit dough directly into the soup. They will sink at first but will float when cooked. (This recipe made 6 large dumplings.)
Cover the pot and allow the biscuits to cook in the liquid and steam for 10-15 minutes. Resist the urge to peek at the biscuits until the 10-minute mark. At that point lift the lid and touch the biscuits to see if they are cooked through. The best way to ensure they’re cooked is to grab a knife and cut one in half to make sure the dough is no longer raw.
Once cooked remove the lid and serve immediately. Note: I will break up the dumplings a little bit before serving.
CRAVING MORE RECIPES FOR TWO?
Crock Pot Chicken and Gravy for Two
Crock Pot Beef Stroganoff For Two
White Chicken Enchiladas For Two
Polish Casserole For Two
Baked Ziti For Two
Lasagna For Two
Baked Spaghetti For Two
Crock Pot Chicken Alfredo for Two
Stuffed Peppers For Two
Crock Pot Potato Soup For Two
Sheet Pan Garlic Parmesan Chicken For Two
Chicken Noodle Casserole For Two
Crock Pot Pork Chops & Gravy For Two
Crock Pot Chicken & Gravy For Two
Chicken and Bisquick Dumplings
Old Fashioned Chicken and Dumplings
Crock Pot Chicken and Cheese Dumplings
White Chicken Chili with Cornbread Dumplings
Print
Chicken and Dumplings for Two
Everything you know and love about Chicken and Dumplings, but just enough for two people.
Course Dinner, Main CourseCuisine American
Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes
Servings 2
Calories 543kcal
Author Brandie Skibinski
Ingredients3 Tablespoons salted butter (divided use)1 large chicken breast, diced into bite sized pieces (or 1 ½ cups cooked chicken)salt and pepper, to taste⅓ cup diced celery1 cup diced carrot1 teaspoon onion powder1 teaspoon minced garlic3 ½ cups chicken broth¼ teaspoon dried thyme¼ teaspoon poultry seasoning¾ cup Bisquick biscuit mix3 Tablespoons milk (or more as needed)Optional1 teaspoon chopped flat leaf parsley (for the dumpling dough and for topping)
InstructionsAdd two Tablespoons salted butter to a two-quart saucepan and melt over medium heat.Once melted, add 1 large chicken breast, diced into bite sized pieces and season with salt and pepper, to taste. Stir to coat.Cook over medium heat, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should be 165F degrees). Remove the chicken to a separate bowl and set aside. In the same saucepan add one Tablespoon salted butter and melt over medium heat. Add in 1/3 cup diced celery, 1 cup diced carrot and 1 teaspoon onion powder. Stir and sauté until fork tender then add in 1 teaspoon minced garlic and sauté until fragrant (about 30 seconds). You may need to add a splash of chicken broth if the butter is absorbed before the veggies are tender. Add in 3 ½ cups chicken broth, ¼ teaspoon dried thyme and ¼ teaspoon poultry seasoning. Stir and add salt and pepper to taste. Bring the soup to a low boil. Once boiling, add back in the cooked chicken and turn the heat down to maintain a low simmer while you prepare the dough for the dumplings.In a medium bowl add ¾ cup Bisquick biscuit mix, 3 Tablespoons milk and 1 teaspoon chopped flat leaf parsley (if you prefer) and stir until the mixture is sticky, but not watery. Use a teaspoon to drop the biscuit dough directly into the soup. They will sink at first but will float when cooked. (This recipe makes 6 large dumplings or 12 smaller ones.)Cover the pot and allow the biscuits to cook in the liquid and steam for 10-15 minutes (making sure it stays at a simmer and not a boil) Resist the urge to peek at the biscuits until the 10-minute mark. At that point lift the lid and touch the biscuits to see if they are cooked through. The best way to ensure they’re cooked is to grab a knife and cut one in half to make sure the dough is no longer raw. Once cooked remove the lid and serve immediately. Note: Ibreak up the dumplings a little bit before serving.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
A serving size is about 2 cups.
Chicken thighs can be used instead of chicken breast.
NutritionCalories: 543kcal | Carbohydrates: 40g | Protein: 32g | Fat: 28g | Sodium: 2435mg | Fiber: 3g | Sugar: 12g
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