Braised Chicken and Dumplings
Recipes > Soups > Braised Chicken and Dumplings

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Recipe Checklist:
  • For the Chicken Stew:
  • 1 tablespoon Olive Oil
  • 1 Cup Carrots (Bias Cut)
  • 2 Cups Yellow Onions, (Carré)
  • 1 lb skinless, boneless Chicken Breasts (Carré)
  • 1 Cup fresh Peas (Shelled)
  • 2 Cups Baby Bella Mushrooms (Sliced)
  • 8 Cups Chicken Stock
  • For the Rosemary Dumplings:
  • 1 tablespoon Olive Oil
  • ½ Cup Buttermilk
  • 1 Cup All Purpose Flour
  • 1 ½ tablespoons fresh Parsley (Chopped)
  • 1 tablespoon fresh Rosemary (Minced)
  • Salt (to taste)
  • Black Pepper (to taste)
  • 1 tablespoon Baking Powder
  • 1 tablespoon Baking Soda
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Medium Stock Pot
Estimated Time
40 minutes
Serves 4-6
+ -

With the ingredients all prepped for the Braised Chicken and Dumplings, you'll be able to focus all your attention on the active cooking phase. Also, when you start cooking this recipe in the method section, while the chicken and ingredients are Braising, it's a good time to make the Dough for the  Rosemary Dumplings . The link goes to Smart Kitchen’s Rosemary Dumpling Recipe, but the steps are repeated here for ease of use.


Before you begin the active method of this recipe, complete your preparation, the second of Smart Kitchen’s 4 Levers of Cooking by setting out your mise en place and prepping your vegetables and meat. Measure out the Wet Ingredients. Measure out the Dry Ingredients.

For the vegetables, bias cut the Carrots, cut the Yellow Onions (carré), shell the fresh Peas, and slice the Baby Bella Mushrooms. chop your Parsley and mince your Rosemary

For the Chicken Breasts, which will be raw and should have been tempered, cut them in large carré on a separate or freshly Sanitized Cutting Board. Resist the urge to use the same cutting board as the veggies, unless you will not be re-using it after working with the Chicken, to avoid any risk of cross-contamination.

For the Olive Oil, either measure on the fly or pre-portion it into 1 tablespoon for the sauté and 1 tablespoon for the Rosemary Dumplings.


Begin by placing a medium Stock Pot or Dutch Oven over Medium High Heat. Let it build a little heat and then add the Olive Oil to the pot. When the Olive Oil approaches it's smoke point is a visual clue, it’s time to add the Yellow Onions and Carrots. Sweat the Onions and Carrots together for two minutes. 

After a few minutes, add the diced Chicken Breast and sear it just until the chicken begins to brown and take on some color. Be careful just to sear the chicken and not to cook it all the way through.

When the meat starts to turn golden, add the sliced Baby Bella Mushrooms and shelled fresh Peas.

Season the mixture with Salt and Pepper to taste and cook for an additional minute.

Add the Chicken Stock to the stock pot and raise the heat to High Heat to bring the mixture to a boil. Let the ingredients boil for about a minute, stirring occasionally, and then reduce the heat to a simmer. Manage the Cooking Process, the third of Smart Kitchen’s 4 Levers of Cooking,™ ingredients continue to cook at a Braise. Let the mixture simmer for about 45 minutes, stirring occasionally.

Before the Chicken is done braising, add the Rosemary Dumplings. The dumplings require 5-10 minutes of cook time and about 15-20 minutes of stewing time.

Serve the Braised Chicken and Dumplings warm.