Best 10 Quick Fix Italian Chicken Dumplings Recipes

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Are you craving a delectable Italian dish that's quick and easy to prepare? Look no further than these quick fix Italian chicken dumplings. These tender dumplings are filled with flavorful chicken and herbs, enveloped in a rich and savory tomato sauce. In just a few simple steps, you can create a delightful meal that the whole family will love. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to become a go-to for your busy weeknights. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create these irresistible Italian chicken dumplings!

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN CHICKEN AND DUMPLINGS



Italian Chicken and Dumplings image

If you love Chicken Fricassee, Chicken and Biscuits and Chicken and Dumplings here's a flavorful, Italian take on the classic. Here, basil pesto - a kid favorite, is stirred into the light gravy. For the dumplings, fresh potato gnocchi tossed in lemon butter. WOW!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

5 tablespoons extra-virgin olive oil, divided
2 pounds chicken tenderloins, diced into bite-sized pieces
Salt and freshly ground black pepper
4 tablespoons butter, divided
12 large white mushrooms, sliced
1 cup shredded carrots, store bought
4 ribs celery from the heart, very thinly sliced
1 to 2 fresh bay leaves
3 tablespoons all-purpose flour
3 cups chicken stock, divided
1 cup basil leaves
1 clove garlic
A generous handful parsley leaves
A handful pine nuts, lightly toasted
A couple handfuls grated Parmigiano-Reggiano
1 lemon , zested
2 (10 to 12-ounce) packages, fresh gnocchi

Steps:

  • Place a large pot of water on to boil for gnocchi.
  • Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
  • Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
  • Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
  • Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
  • Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

QUICK FIX ITALIAN CHICKEN & DUMPLINGS



Quick Fix Italian Chicken & Dumplings image

This snappy recipe updates a classic and makes you glad you have leftovers. Serving with a tossed salad you have a complete meal.

Provided by Crazy Granny

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans chicken broth
1 (12 ounce) can cooked chicken
1 (10 3/4 ounce) can cream of celery soup
1/2 cup heavy cream
1 red onion, diced
1/2 bell pepper, diced
1/2 red pepper, diced
10 cherry tomatoes, quartered
cooking spray
3 tablespoons italian seasoning (no salt blend)
1 tablespoon poultry seasoning
1 (8 count) can jumbo buttermilk biscuits, slightly flattened and quartered
cracked pepper (optional)

Steps:

  • In large pot bring the chicken stock, soup, and cream to a boil.
  • Dice both peppers and onion. Using a mini chopper makes this a breeze. Spray a bowl with cooking spray, add peppers, onions and tomatoes, and cook to soften in the microwave. Approx 2 minutes.
  • Add softened veggies and cooked chicken to pot of boiling stock. Stir in spices.
  • Drop biscuit quarters into pot. Do not stir. Let things return to boil, cook 10 minutes uncovered. Reduce heat to simmer, add lid and cook additional 7 minutes or until biscuits are done.
  • Avoid lifting the lid during the final cook time and don't over stir. Stirring will tear apart the dumplings.
  • Enjoy!

Nutrition Facts : Calories 752.6, Fat 38.4, SaturatedFat 16, Cholesterol 112.9, Sodium 2434.5, Carbohydrate 64.1, Fiber 3.6, Sugar 13.4, Protein 37

EASY CHICKEN AND DUMPLINGS



Easy Chicken and Dumplings image

A super easy way to make chicken and dumplings. My husband and kids loved it.

Provided by Jen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 (32 ounce) container chicken broth
4 skinless, boneless chicken breast halves, cubed, or more as needed
1 onion, chopped
½ (16 ounce) package baby carrots
2 stalks celery, chopped
1 bay leaf
salt and ground black pepper to taste
2 ¼ cups baking mix (such as Bisquick ®)
⅔ cup milk

Steps:

  • Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
  • Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g

QUICK AND SUPER EASY CHICKEN AND DUMPLINGS



Quick and Super Easy Chicken and Dumplings image

This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.

Provided by Kristi Durough Parker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 4

2 ¼ cups biscuit baking mix
⅔ cup milk
2 (14 ounce) cans chicken broth
2 (10 ounce) cans chunk chicken, drained

Steps:

  • In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
  • Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 361 calories, Carbohydrate 29.6 g, Cholesterol 63.3 mg, Fat 15.1 g, Fiber 0.8 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 1673 mg, Sugar 2.7 g

QUICK OVEN CHICKEN AND DUMPLINGS



Quick Oven Chicken and Dumplings image

A very simple kid friendly recipe. Even my pickiest will eat this! I always serve it with a vegetable and noodles.

Provided by cookin-ez

Categories     Chicken

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 7

5 boneless chicken breasts, cooked and chopped
1/2 cup butter, melted
1 cup baking mix
1 cup milk
2 cups chicken broth
1 (10 ounce) can cream of chicken soup
paprika

Steps:

  • Arrange chicken in a 9x12 baking dish that has been srayed with a non-stick spray.
  • Drizzle with the melted butter.
  • Sprinkle with the baking mix and pour the milk over the top.
  • Combine the soup and the broth and mix well.
  • Spoon the mixture over the chicken. Sprinkle with paprika.
  • Bake at 350 for 45 minutes or until brown and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 774.5, Fat 51.7, SaturatedFat 23.4, Cholesterol 191.9, Sodium 1541.4, Carbohydrate 28.6, Fiber 0.7, Sugar 4.5, Protein 46.7

QUICK CHICKEN AND DUMPLINGS



Quick Chicken and Dumplings image

A one-pot recipe that is packed with chicken, veggies and delicious dumplings, with no canned 'cream soup needed. Developed by: Recipe by The Slow Roasted Italian

Provided by Bonnie G 2

Categories     Chicken

Time 30m

Yield 1 Soup, 4 serving(s)

Number Of Ingredients 19

4 cups chicken broth
1 cup water
2 tablespoons unsalted butter
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon black pepper
1 lb boneless skinless chicken breast
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
1 cup milk

Steps:

  • In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
  • Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
  • In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
  • Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
  • Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Provided by 2ND COURSE

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 18

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Steps:

  • De-bone chicken and cut into chunks or shred. Set aside.
  • Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
  • Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g

QUICK CHICKEN AND DUMPLINGS



Quick Chicken and Dumplings image

I adapted this recipe from a recipe on a box of biscuit mix. I have added ingredients to the original recipe, which was a little thin for my taste. I like my soups and such to be thick with ingredients. I used canned chicken, but if you have leftover cooked chicken, feel free to use it (or use turkey for variety).

Provided by GrandmaIsCooking

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup milk
1 1/2 cups frozen peas and carrots
3 (5 ounce) cans cooked chicken, drained
1 (8 ounce) can mushrooms, drained (stems & pieces)
1 (18 ounce) can mushroom soup (not cream of mushroom, look at the premium brands for creamy mushroom soup)
1 cup biscuit mix
1/3 cup milk
paprika

Steps:

  • In a large saucepan, combine the ½ cup milk, peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted "creamy mushroom soup" as cream of mushroom soup. Do not used condensed cream of mushroom soup; look at the premium brands for "creamy mushroom soup" which is a ready to eat product.)
  • Heat to boiling, stirring frequently.
  • While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough.
  • After soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls.
  • Sprinkle dumplings with paprika.
  • Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more.
  • Serve hot.

Nutrition Facts : Calories 427.6, Fat 16.4, SaturatedFat 4.8, Cholesterol 87.5, Sodium 1049.9, Carbohydrate 34.7, Fiber 3.4, Sugar 4.7, Protein 35.3

CAROLINE'S QUICK CHICKEN AND DUMPLINGS



Caroline's Quick Chicken and Dumplings image

One of my best friends made this to serve at our monthly girl get-together. I thought it was delicious and got the recipe.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

4 cups water
3 cups chopped cooked chicken
2 cans cream of chicken soup, undiluted
2 teaspoons chicken bouillon granules
1 teaspoon seasoned pepper
1 (7 1/2 ounce) can refrigerated buttermilk biscuits

Steps:

  • In a large pot, bring first 5 ingredients to a boil over medium-high heat; stir often.
  • Separate each biscuit in half, making 2 rounds per biscuit.
  • Cut each round in half.
  • Drop biscuit pieces, 1 at a time, into boiling broth mixture; stir.
  • Place cover on pot, turn heat to low, and simmer, stirring occasionally for 15 to 30 minutes or until dumplings are desired doneness.

EASY CHICKEN AND DUMPLINGS WITH BISCUITS



Easy Chicken and Dumplings with Biscuits image

Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.

Provided by Ed Herro

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h15m

Yield 8

Number Of Ingredients 20

2 tablespoons olive oil, or more as needed
1 cup chopped celery
1 cup chopped carrots
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, finely chopped
½ stick butter
2 teaspoons salt, or to taste
2 teaspoons ground black pepper, or to taste
4 medium Yukon Gold potatoes, cubed
¼ cup all-purpose flour
1 quart water
1 (10.5 ounce) can cream of chicken soup
¼ cup lemon juice, or to taste
3 cubes chicken bouillon
1 ½ tablespoons poultry seasoning
1 teaspoon ground cayenne pepper
1 bay leaf
1 ½ pounds cooked chicken breast, chopped
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

  • Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
  • Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
  • Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
  • Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
  • Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Ingredients: The fresher your ingredients, the better your dumplings will taste. Whenever possible, use fresh herbs, vegetables, and meat.
  • Don't Overmix the Dough: Overmixing the dough will make the dumplings tough. Mix just until the ingredients are combined.
  • Cook the Dumplings in a Well-Seasoned Broth: The broth is what will flavor the dumplings, so make sure it is well-seasoned. You can use chicken broth, vegetable broth, or even water, but be sure to add plenty of herbs, spices, and vegetables.
  • Don't Crowd the Dumplings: When you are cooking the dumplings, don't crowd them in the pot. This will prevent them from cooking evenly.
  • Serve the Dumplings Immediately: Dumplings are best served immediately after they are cooked. They can be served as a main course or as a side dish.

Conclusion:

Italian chicken dumplings are a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful meal that the whole family will love. So next time you're looking for a quick and easy meal, give these Italian chicken dumplings a try!

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