If you’re craving a comforting meal with a zesty twist, look no further than this Salsa Verde Chicken & Dumplings Recipe. It’s a vibrant spin on the classic chicken and dumplings, bursting with fresh, tangy salsa verde that brightens every bite. The tender chunks of chicken swimming in a rich, creamy sauce are perfectly complemented by fluffy, golden cornbread dumplings baked to perfection. This dish is cozy yet exciting, making it a perfect weeknight dinner or a crowd-pleasing dish for a casual gathering. Get ready to fall in love with a recipe that promises warmth, flavor, and a little bit of magic in every spoonful.
Ingredients You’ll Need
These ingredients are beautifully simple but essential in creating a layered and flavorful dish. Each one plays a critical role, from the buttery richness of the dumplings to the tangy depth of the salsa verde in the sauce, ensuring your Salsa Verde Chicken & Dumplings Recipe is nothing short of spectacular.
- 3 Tbsp butter: Provides a silky, rich base for the sauce, enhancing the savory depth.
- 5 Tbsp all-purpose flour: Thickens the sauce to a lovely creamy consistency that clings beautifully to the chicken.
- 1â…“ cup chicken broth: Adds a savory backbone and moisture to the sauce.
- 1â…“ cups salsa verde: Infuses the dish with a fresh, zesty flavor that wakes up the palate.
- ½ cup heavy cream: Brings indulgent creaminess, balancing the tang of the salsa.
- 2½ cups cooked chopped chicken: The hearty, tender protein star of the dish.
- â…” cup milk: Moistens the dumpling dough for tender, fluffy bites.
- 1 Tbsp butter, melted: Adds a buttery touch to the dumpling dough for richness.
- 1 cup all-purpose flour: Forms the base of the dumplings, giving them structure and tenderness.
- â…“ cup cornmeal: Adds a delightful texture and subtle sweetness to the dumplings.
- 2 tsp baking powder: Leavens the dumplings to give them lightness and rise.
- ¼ tsp salt: Enhances all the flavors harmoniously.
- 1 Tbsp dried parsley: Introduces an herby freshness that brightens the dumplings.
How to Make Salsa Verde Chicken & Dumplings Recipe
Step 1: Preheat Your Oven and Prepare the Base
Start by setting your oven to 400ºF so it’s hot and ready for baking the dumplings. This ensures they get a beautiful golden top and cook evenly alongside the saucy chicken base.
Step 2: Make the Sauce
Melt 3 tablespoons of butter in an oven-safe skillet over medium-high heat. Once melted, stir in 5 tablespoons of flour to create a roux, cooking it until lightly golden to remove any raw flour taste. Slowly whisk in the chicken broth, salsa verde, and heavy cream, stirring constantly until the sauce thickens into a creamy, bubbly sauce. This luscious blend is where the signature tangy flavor of the salsa verde really shines, perfectly marrying the creaminess with a fresh kick. Finally, stir in the tender cooked chicken, then remove the skillet from heat.
Step 3: Prepare the Dumpling Dough
In a mixing bowl, combine 1 cup all-purpose flour, ⅓ cup cornmeal, 2 teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon dried parsley. Add the ⅔ cup milk and 1 tablespoon melted butter, stirring gently until the dough is just combined. Being careful not to overmix preserves the dumplings’ tender, light texture—this is key to achieving those fluffy tops we love.
Step 4: Add the Dumplings and Bake
Use a tablespoon to drop scoops of the dumpling dough evenly over the chicken and sauce in the skillet. Place the entire skillet in your preheated oven and bake for 18 to 20 minutes. Keep an eye out for when the dumplings take on a golden brown hue—this crusty top contrasts so wonderfully with the creamy, tangy chicken base beneath.
How to Serve Salsa Verde Chicken & Dumplings Recipe
Garnishes
To amp up the presentation and flavor, sprinkle freshly chopped cilantro or a little shredded cheese on top once the dish is out of the oven. A squeeze of fresh lime juice just before serving brightens all the flavors, giving your Salsa Verde Chicken & Dumplings Recipe an added pop that guests will adore.
Side Dishes
While this dish is hearty on its own, light and refreshing sides like a crisp green salad or roasted vegetables complement it beautifully. Corn or a simple avocado salad pairs excellently, enhancing the mexican-inspired vibe without overpowering the main star.
Creative Ways to Present
Serve this dish directly from the skillet at the table for a rustic and inviting feel. For a family-style twist, scoop generous servings into bowls and add a dollop of sour cream or avocado crema on the side. You can even customize dumplings with fresh jalapeños or shredded cheese folded into the dough to add an extra kick.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The sauce thickens as it chills, so when you reheat, you might want to stir in a splash of chicken broth or milk to loosen it back up for creamy spoonfuls just like fresh.
Freezing
This Salsa Verde Chicken & Dumplings Recipe freezes best if you store only the chicken and sauce separately from the dumplings. Freeze the saucy chicken base in a freezer-safe container for up to three months. You can prepare fresh dumplings when ready to serve for that perfect texture.
Reheating
Reheat the casserole gently on the stove over low heat, stirring occasionally and adding liquid as needed to moisturize. If reheating in the oven, cover with foil to prevent the dumplings from drying out, heating at 350ºF until warmed through.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Using pre-cooked rotisserie chicken is a fantastic time-saver, and it works just as well in this Salsa Verde Chicken & Dumplings Recipe, adding flavor and saving you a step.
Can I make the dumplings gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend and use gluten-free cornmeal. Keep in mind the texture might vary slightly but the flavor will remain delicious.
Is salsa verde very spicy?
Salsa verde typically has a mild to medium heat with a fresh tang, but the spice level can vary. If you prefer less heat, opt for a milder salsa verde or reduce the amount slightly when making the sauce.
Can this recipe be made on the stovetop without baking?
While baking gives the dumplings their perfect rise and color, you can cook the dumplings on the stovetop in a covered skillet on low heat. This will result in softer dumplings rather than a crisp top, but still delicious!
How do I know when the dumplings are done?
The dumplings should be golden brown on top and firm to the touch. You can also insert a toothpick—if it comes out clean or with just moist crumbs, they’re perfectly baked.
Final Thoughts
This Salsa Verde Chicken & Dumplings Recipe is truly a game changer for anyone who loves cozy comfort food with a zesty kick. It’s easy enough for a weeknight yet exciting enough to impress family and friends. Give it a try and watch how quickly it becomes a favorite go-to dinner in your household. Trust me, once you taste those fluffy dumplings paired with that creamy, tangy chicken sauce, you’re going to want to make it again and again!
Print
Salsa Verde Chicken & Dumplings Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
A comforting and flavorful one-pan dish featuring tender chicken in a creamy salsa verde sauce, topped with golden, fluffy cornmeal dumplings baked to perfection in the oven.
Ingredients
Sauce
- 3 Tbsp butter
- 5 Tbsp all-purpose flour
- 1â…“ cup chicken broth
- 1â…“ cups salsa verde
- ½ cup heavy cream
- 2½ cups cooked chopped chicken
Dumplings
- â…” cup milk
- 1 Tbsp butter, melted
- 1 cup all-purpose flour
- â…“ cup cornmeal
- 2 tsp baking powder
- ¼ tsp salt
- 1 Tbsp dried parsley
Instructions
- Preheat Oven: Preheat your oven to 400ºF to prepare for baking the chicken and dumplings.
- Make the Sauce: In an oven-safe skillet, melt 3 tablespoons of butter over medium-high heat. Add 5 tablespoons of all-purpose flour and whisk to form a roux. Slowly whisk in 1⅓ cups of chicken broth, 1⅓ cups of salsa verde, and ½ cup of heavy cream. Stir the sauce continuously until it thickens and becomes bubbly. Add 2½ cups of cooked, chopped chicken to the sauce and mix to combine. Remove the skillet from the heat.
- Prepare Dumplings: In a separate bowl, combine 1 cup of all-purpose flour, ⅓ cup cornmeal, 2 teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon dried parsley. Stir in ⅔ cup of milk and 1 tablespoon of melted butter just until combined to form the dumpling batter.
- Add Dumplings to Sauce: Drop tablespoon-sized scoops of the dumpling dough evenly over the chicken and salsa verde sauce in the skillet.
- Bake: Place the skillet in the preheated oven and bake for 18 to 20 minutes, or until the cornbread dumplings are golden brown and cooked through.
- Serve: Remove the skillet from the oven carefully and serve the Salsa Verde Chicken and Dumplings warm, enjoying the creamy, tangy sauce with the fluffy dumplings.
Notes
- Use an oven-safe skillet to avoid transferring to another dish for baking.
- Ensure dumpling batter is not overmixed to keep dumplings tender.
- Leftovers can be refrigerated and reheated gently on stovetop or microwave.
- Adjust the amount of salsa verde to control the heat and tanginess of the dish.
