Paula Deen Lighter Chicken and Dumplings

Paula Deen Lighter Chicken and Dumplings uses skinless chicken thighs, reduced-fat baking mix, and fat-free milk to cut the richness of the original. It feeds 15 and comes together in about 30 minutes. A weeknight pick for when you want Southern comfort in a bowl without loading up on cream and butter.

The dumplings decide the whole dish. Paula drops the dough by tablespoons onto the simmering stew and leaves the lid off for 10 minutes. That uncovered time lets the tops set before you cover the pot for the final 10 minutes. Rush it, cover too early, and the dough stays gummy and raw in the middle.

Brown the chicken well before you pull it out of the pot. That color builds the flavor for the whole stew. Chop your vegetables first because the steps move fast once the heat goes on. Leftovers hold for two days, but the dumplings soften as they sit.

Paula Deen Lighter Chicken and Dumplings

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Course: SoupCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

150

kcal

Browned chicken thighs simmered with mushrooms, carrots, celery, and peas in a light broth, topped with drop dumplings made from reduced-fat baking mix and fat-free milk. A full pot of Southern comfort with less fat per serving.

Ingredients

• 8 skinless, boneless, and trimmed of all fat chicken thighs
  

• 1/2 teaspoon salt
  

• 2 teaspoons Canola oil
  

• 1 chopped vidalia onion
  

• 1/2 lb sliced cremini mushrooms
  

• 2 chopped carrots
  

• 2 ribs chopped celery
  

• 2 tablespoons all purpose flour
  

• 3 cups reduced-sodium chicken broth
  

• 1 cup frozen peas
  

• 1 2/3 cup reduced-fat buttermilk baking mix
  

• 2/3 cup fat-free milk
  

• 1 tablespoon chopped fresh parsley

Directions

• Season and brown: Sprinkle the chicken with the salt. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes.
• Transfer: Transfer the chicken to a plate.
• Cook vegetables and simmer: Add the onion, mushrooms, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables begin to soften and brown lightly, about 8 minutes. Stir in the flour and cook, stirring constantly, 1 minute. Return the chicken and any of its juices to the Dutch oven. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 minutes. Stir in the peas.
• Make the dumplings: Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a medium bowl until a soft dough forms.
• Cook the dumplings: Drop the dough by tablespoons onto the simmering stew. Reduce the heat and simmer, uncovered, 10 minutes. Cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of thighs?

Breasts work, but thighs hold up better in a lighter recipe with less added fat. They stay moist through the simmering time where breasts can dry out. If you use breasts, check them a few minutes early so they do not get tough.

How long does this keep in the fridge?

About two days. The dumplings soak up liquid and get softer each day, so the texture changes. Add a splash of chicken broth when you reheat. Freezing is not a good idea because the dumplings break down when thawed.

Can I make the stew ahead and add dumplings later?

Yes. Cook everything through the peas step, cool it, and refrigerate for up to two days. When you are ready to eat, bring it back to a simmer and drop the fresh dumplings right in. They need a hot, bubbling surface to cook through.

Why did my dumplings turn out gummy inside?

Covering the pot too early is the usual problem. The recipe calls for 10 minutes uncovered so the tops firm up before the lid goes on. Resist peeking during the covered stretch too, because every time you lift the lid, you lose steam and slow the cooking.

Why simmer the dumplings uncovered before covering the pot?

Those first 10 open minutes let the outside of each dumpling set so it holds its shape. Once the lid goes on, steam builds and cooks them from the inside, doubling their size. Skip the uncovered step and the dough stays wet on the surface and never puffs up right.