Succulent pieces of chicken breast, carrots, celery and potato dished up with tender dumplings which have steamed in the surface of a flavorful savory gravy. My recipe for Light Chicken and Dumplings is the ultimate comfort food with a slightly spicy finish.
Ultimate Comfort Food
Chicken and Dumplings is considered a classic comfort food dish. However, many people believe that if they are eating healthy, it is a dish to be avoided. But this is not necessarily the case. Comfort foods like chicken and dumplings can be incorporated into a healthy diet by making simple changes to help to make it light in calories.
For instance, using boneless and skinless chicken breast reduces calorie content. Second of all, a lighter version of gravy is made with olive oil rather than butter. Life is too short to deny yourself of foods that make you feel good. And once you taste this savory and satisfying dish, I think that you will agree.
The Chicken
My preference for this dish, is boneless skinless chicken breast. Cutting each breast into three to four large pieces, allows for the floured meat to be browned without using copious amounts of oil. Smaller pieces will require more flour. More floured surface equates to more oil. Additionally, using larger chunks of chicken helps to minimize the chicken from becoming dry or overcooked. Also remember when browning the chicken, it is helpful to cover the pot. This step will help to trap the steam and heat, aiding the browning process without the need for too much oil.
Now let me say here, my husband likes chicken breast. However, he has always been and still remains a leg man. I try to accommodate his likes as well as my needs. So often times, I will exchange a portion of breast for a portion of boneless skinless chicken thighs for him to enjoy. The difference in their shape makes them easy to pick out. I serve him up the thighs while the rest of us enjoy the breasts.
The Mushrooms
Mushrooms are not typically an ingredient found in chicken and dumplings. However, I love mushrooms in this dish. Additionally, the presence of the mushrooms increases the serving size by volume. If you prefer to leave them out, it is not a problem. Simply replace them with an additional cup of carrots. Now you may ask, why only a cup of carrots when the recipe calls for 2 cups of mushrooms? The answer is because 2 cups of mushrooms will cook down to 1 cup. Perhaps you prefer to not add the additional carrots or the mushrooms. In this case, reduce the serving size from 1 1/4 cups to 1 cup.
The Vegetables
There is no great science as to how to cut up your vegetables for this dish. I’ve included a photo to show you the cut size of the vegetables that I prefer. This is all personal preference. If you prefer larger pieces, make your cuts larger. However, I would recommend that the cuts not be much smaller than depicted. Largely due to the fact that if the vegetables are too small, they may become mushy in the cooking process.
The Pot
While the final stages of this recipe calls for braising in the oven, this final stage may be done on the stove top. I mention this because not everyone owns an oven-proof dutch oven. Should this be the case, simply use a large pot suitable for the stove top, cooking over a low heat. However, keep a watchful eye and stir occasionally to make sure the pot doesn’t scorch on the bottom.
A serving of 1 1/4 cups of vegetables and gravy with one dumpling and 5 ounces of chicken breast is 7 WW Smart Points.
A serving of 1 1/4 cups of vegetables and gravy with one dumpling and 5 ounces of chicken breast is 463 calories.
Buon Appetito!
PrintLight Chicken and Dumplings
Tender juicy pieces of chicken breast smothered in a delicious gravy with chunks of carrot, celery and potato with delicate dumplings steam up on the surface of the gravy.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 Servings 1x
- Category: Entree
- Method: Stove Top and Oven
- Cuisine: American
Ingredients
For the Chicken:
- 4 teaspoons of Olive Oil
- 1 1/2 pounds Boneless Chicken Breasts, skin removed and cut into large pieces
- 1/4 cup All-Purpose Flour PLUS
- 3 Tablespoons All-Purpose Flour
- 1/2 teaspoon Seasoned Salt
- 1/2 teaspoon Cajun Seasoning
- 1/4 teaspoon Black Pepper
- 1/8 teaspoon Cayenne
Season Chicken with additional:
- 1/2 teaspoon Salt or Seasoned Salt
- 1/4 teaspoon Black Pepper
For the Vegetables and Gravy:
- 3/4 Cup Onion, chopped (about 1/2 medium onion)
- 1 Cup Celery, cubed (about 3 stalks)
- 2 Cups Carrot, cubed (about 4 large)
- 8 ounces Golden Yukon Potato, cut into large chunks
- 2 Cups Mushroom, (Optional) cleaned and sliced or quartered
- 1 Tablespoons Brandy (or white wine)
- 3 cups Chicken Stock
- 2 teaspoons Lemon Juice
- 1/2 teaspoon Fresh Sage, minced or 1/4 teaspoon Dried Sage
- 1/2 teaspoon Fresh Thyme, minced
- 1 teaspoon Fresh Parsley, minced (For Garnish)
For the Dumplings:
- 1/4 Cup All-Purpose Flour PLUS
- 2 Tablespoons All-Purpose Flour
- 1 Tablespoon Parmesan Cheese, grated
- 1/2 teaspoon Baking Powder PLUS
- 1/8 teaspoon Baking Powder
- 1 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/8 teaspoon Cracked Black Pepper
- 8 teaspoons Whole Milk (2 Tablespoons plus 2 teaspoons)
- 2 teaspoons Butter
Instructions
- Preheat oven to 375 degrees, with rack placed in the center of the oven.
- In a large plastic bag combine 1/4 cup plus 3 tablespoons of flour, seasoned salt, cajun seasoning, black pepper and cayenne (if using). Close up bag and shake to combine. *Note if you are feeding this to young children who do not like spice, you might wish to omit the cayenne and the cajun seasoning.
- Season the chicken pieces using the additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper , before dredging the chicken in the flour.
- Dredge the chicken in the flour, shaking off excess. Reserve any of the remaining flour for making the rue later.
- Heat a deep ovenproof pot like a Dutch oven, over medium heat. Once the pot is hot, add 2 teaspoons of olive oil. Brown the chicken on both sides and transfer to a plate and set aside. *NOTE: In order to use less oil in browning, place the lid over the pan while the chicken is browning. This will help to trap some of the steam and keep things moist without the addition of more oil. But keep a watchful eye that your chicken doesn’t burn.
- Reduce the heat to medium-low and add 1 teaspoon of oil, the mushrooms (if using) and a pinch of salt to season. Place the lid on the pot to help cook the mushrooms without the need for additional oil. Cook for about 4-5 minutes, stirring occasionally.
- Once the mushrooms have begun to brown, add the last teaspoon of oil, carrots, celery and onion. Sweat the vegetables for 5 minutes, again covering the pot with a lid.
- Deglaze the pan with the brandy and simmer until it is nearly evaporated.
- Stir in the reserved flour to coat the vegetables. Cook and stir for one to two minutes. The vegetable will look pasty.
- While stirring, slowly add the broth. As the broth is added to the pot, it will combine with the floured vegetables and begin to make a gravy.
- Once all of the broth has been added mix in the potatoes.
- Cover the pot and place in the preheated oven for 20 minutes.
- Meanwhile blend all the dry ingredients for the dumplings in a mixing bowl.
- In a microwaveable container, heat the milk and butter just until the butter melts, about 25 seconds on high power.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Gently fold the ingredients together just until combined. If the mixture seems too dry, add an additional teaspoon of milk.
- Remove the pot from the oven and return all of the chicken, lemon juice, thyme and sage to the pot. Stir briefly to incorporate the ingredients.
- Using a tablespoon gently scoop out 4 dumplings of equal portion (about 1 1/2 tablespoons each). Place the balls of dough on the surface of the gravy.
- Cover and place the pot back into the oven for another 20 minutes.
- Remove the pot from the oven and serve.
- Garnish with minced parsley. (Optional)
Notes
This recipe was designed to serve 4 people. However, if you choose to omit the mushrooms the serving size will be slightly smaller. In an effort to keep the serving size the same, add an additional cup of carrots to the recipe, if you are omitting the mushrooms. A serving size is 5 ounces of chicken breast served with 1 dumpling and 1 1/4 cups of gravy and vegetables.
