Step 1: Brown the chicken
Season the chicken with salt, pepper, and thyme.
Heat the butter in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for about 3–4 minutes per side, until lightly browned.
Remove the chicken and set aside.
Step 2: Cook the aromatics
Add the diced onion to the same pot and cook for about 3–4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
Step 3: Add the broth
Pour in the chicken broth and add the dried parsley and thyme.
Return the chicken to the pot. Reduce the heat, cover, and simmer for approximately 15–20 minutes, until the chicken is cooked through.
Remove the chicken and shred or cut it into bite-sized pieces.
Step 4: Make the dumpling dough
In a large bowl, whisk together the flour, baking powder, salt, and thyme.
Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add the milk, stirring just until a soft, slightly sticky dough forms.
Don’t overmix the dough—this helps keep the dumplings light and fluffy.
Step 5: Thicken the broth
Melt 2 tablespoons of butter in the pot.
Sprinkle in 2 tablespoons of flour and whisk continuously for about 1 minute.
Slowly pour in the cooking broth while whisking to prevent lumps.
Add the heavy cream and stir until the mixture becomes a creamy gravy.
Return the chicken to the pot.
Step 6: Add the dumplings
Bring the gravy to a gentle simmer.
Using a spoon, drop small portions of the dumpling dough directly onto the surface of the simmering gravy.
Leave a little space between each dumpling because they will expand as they cook.
Step 7: Cover and cook
Cover the pot tightly with a lid.
Cook over low heat for about 15 minutes.
Do not lift the lid during the first 10–12 minutes. The trapped steam helps the dumplings become light and fluffy.
After about 15 minutes, check one dumpling by cutting it open. It should be cooked through and fluffy in the center.
Step 8: Finish and serve
Gently spoon some of the creamy gravy over the dumplings.
Sprinkle generously with fresh chopped parsley and a little fresh thyme.
Serve hot with extra gravy in every bowl.
Drop Dumplings vs. Flat Rolled Dumplings
Fluffy drop dumplings: Soft, pillowy, and tender. The dough is simply spooned directly into the simmering gravy.
Flat rolled dumplings: The dough is rolled thin, cut into strips or squares, and simmered in the broth. They have a firmer, chewier texture.
For the dish shown in the photo, fluffy drop dumplings are the perfect choice—they soak up the creamy gravy while staying wonderfully soft inside.
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