Simple and delicious dishes for a perfect girls night dinner
Simple and delicious dishes for a perfect girls night dinner is a medium American recipe that serves 4. 450 calories per serving. Recipe by CTV News on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $14.13 total, $3.53 per serving
Ingredients
- 2 cups All-Purpose Flour (for dumpling dough, sifted)
- 2 tsp Baking Powder (for dumpling leavening)
- 1 tsp Salt (for dumpling dough)
- 4 tbsp Unsalted Butter (cold, cut into small cubes for crumbly texture)
- 3/4 cup Milk (whole milk, room temperature)
- 2 tbsp Fresh Parsley (chopped, optional for dumpling dough)
- 2 tbsp Olive Oil (extra‑virgin, for sauce base)
- 2 tbsp Unsalted Butter (for roux, melted)
- 1 medium Yellow Onion (finely diced)
- 2 tbsp All-Purpose Flour (for roux thickening)
- 1 cup Heavy Cream (35% milkfat, adds richness)
- 2 cup Chicken Stock (low‑sodium, homemade or store‑bought)
- 1 lb Boneless Skinless Chicken Breast (cut into bite‑size pieces)
- 1 lb Chicken Leg Meat (skin removed, cut into bite‑size pieces)
- 1 tsp Fresh Lemon Zest (zested from one lemon, adds brightness)
- 1 tsp Fresh Thyme (chopped, optional garnish)
- 1/2 tsp Ground Black Pepper (freshly ground)
Instructions
Prepare Dumpling Dough
In a mixing bowl combine 2 cups flour, 2 tsp baking powder, and 1 tsp salt. Whisk briefly to distribute.
Time: PT5M
Incorporate Butter
Add 4 tbsp cold butter cubes to the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
Time: PT5M
Add Liquid
Pour 3/4 cup milk into the crumbly mixture and stir gently until just combined. Fold in 2 tbsp chopped parsley if using. The dough will be soft and slightly sticky.
Time: PT5M
Rest Dough
Cover the bowl with plastic wrap and let the dough rest at room temperature while you prepare the sauce.
Time: PT5M
Poach Chicken
In a separate pot, bring 4 cups water with a pinch of salt to a gentle simmer. Add the chicken breast and leg pieces, poach for 12‑15 minutes until just cooked through. Remove chicken, let cool, then shred or cut into bite‑size pieces.
Time: PT15M
Temperature: Simmer
Start Sauce Base
Heat 2 tbsp olive oil and 2 tbsp butter in a Dutch oven over medium heat. Once butter melts, add the diced onion and sauté until translucent, about 4 minutes.
Time: PT5M
Temperature: Medium
Make Roux
Sprinkle 2 tbsp flour over the softened butter and onion mixture. Stir constantly for 2‑3 minutes until the mixture turns a light golden color and smells nutty, forming a smooth paste.
Time: PT3M
Temperature: Medium
Add Cream and Stock
Gradually whisk in 1 cup heavy cream followed by 2 cups chicken stock, ensuring no lumps form. Bring to a gentle boil, then reduce heat and simmer for 20‑25 minutes, stirring occasionally, until the sauce thickens and the raw flour taste cooks out.
Time: PT25M
Temperature: Simmer
Season Sauce
Season the sauce with salt, 1/2 tsp black pepper, 1 tsp lemon zest, and optional chopped thyme. Add the shredded chicken and stir to combine.
Time: PT3M
Form Dumplings
With a spoon, drop heaping tablespoons of dough onto the simmering sauce, spacing them evenly. The dumplings will steam on top of the sauce.
Time: PT2M
Cook Dumplings
Cover the pot with a tight‑fitting lid and let the dumplings steam for 12‑15 minutes, until they have puffed up and are cooked through.
Time: PT15M
Temperature: Low simmer
Finish and Serve
Remove the lid, give the dish a gentle stir, and garnish with extra parsley or thyme if desired. Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 35g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Contains meat, Can be made gluten‑free, Can be made dairy‑free with substitutions
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Gluten‑free all‑purpose flour blend
- Instead of Baking Powder: Cream of tartar + baking soda (1:2 ratio)
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Cold margarine
- Instead of Milk: Almond milk (unsweetened)
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Olive Oil: Canola oil
- Instead of Unsalted Butter: Margarine
- Instead of Yellow Onion: White onion
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Heavy Cream: Half‑and‑half, Full‑fat coconut milk
- Instead of Chicken Stock: Vegetable stock
- Instead of Boneless Skinless Chicken Breast: Chicken thigh meat
- Instead of Chicken Leg Meat: Additional breast meat
- Instead of Fresh Lemon Zest: Lemon juice (1 tsp)
- Instead of Fresh Thyme: Dried thyme (1/3 tsp)
- Instead of Ground Black Pepper: White pepper
Equipment Needed
- Mixing Bowl
- Whisk
- Pastry Cutter or Fork
- Measuring Cups and Spoons
- Large Dutch Oven or Heavy‑Bottomed Pot
- Wooden Spoon
- Knife
- Cutting Board
- Zester or Microplane (optional)
- Ladle
- Timer (optional)
- Plate for Resting Dumplings (optional)
Critical Steps — Do Not Skip
- Ensuring the butter stays cold while cutting into the flour for a flaky dumpling texture
- Cooking the roux to a light golden paste without burning
- Simmering the sauce long enough to eliminate raw flour taste
- Steaming the dumplings with the lid tightly sealed to allow proper rise
Chef Tips from the Video
- Use the coldest butter you can find for the dumpling dough to create flaky layers.
- For extra flavor, add a splash of white wine to the sauce after the roux is formed before adding cream and stock.
- If you prefer a lighter sauce, substitute half of the heavy cream with whole milk.
- Dust the dumplings with a little extra flour before dropping them into the sauce to prevent sticking.
Troubleshooting
Dumplings are dense or hard
Do not over‑mix the dough and keep the butter cold; also ensure the sauce is simmering gently, not boiling, when dumplings are added.
Sauce is lumpy
Whisk the flour into the butter and onion thoroughly to form a smooth roux before adding liquid; if lumps form, blend with an immersion blender.
Sauce tastes of raw flour
Simmer the sauce for the full 20‑25 minutes to cook out the flour taste; stir occasionally to prevent scorching.
Chicken is dry
Poach the chicken gently and do not overcook; remove as soon as it reaches 165°F and add to the sauce where it will stay moist.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Thaw and reheat gently.
Room temperature: Not recommended; dish contains perishable dairy and chicken.
Make-Ahead Tips
- Poach and shred the chicken a day ahead; keep refrigerated
- Prepare the dumpling dough, cover, and refrigerate for up to 24 hours
- Make the sauce base (without dumplings) up to 2 days ahead; reheat and add dumplings just before serving
Frequently Asked Questions
What is the cultural significance and history of chicken and dumplings in American cuisine?
Chicken and dumplings is a classic comfort food of the American South and Midwest, originating from rural farm households where simple ingredients like flour, butter, and chicken broth were turned into a filling one‑pot meal. It became popular during the Great Depression and wartime as an economical way to stretch protein and make a hearty dinner for large families.
What regional variations of chicken and dumplings exist within United States cuisine?
In the Southern United States, dumplings are often dropped biscuit‑style pieces cooked directly in the broth. In the Midwest, especially in Minnesota, the dumplings may be larger, more biscuit‑like, and sometimes flavored with herbs. Some coastal versions incorporate cornmeal or add vegetables like carrots and celery for added texture.
How is chicken and dumplings traditionally served in the Southern United States?
Traditionally, the dish is served hot in a deep bowl or skillet, often accompanied by crusty bread or cornbread on the side. A sprinkle of fresh parsley or thyme is added for color, and some families finish with a dash of hot sauce for a subtle kick.
What occasions or celebrations is chicken and dumplings traditionally associated with in American culture?
Chicken and dumplings is commonly prepared for family gatherings, Sunday dinners, and winter holidays when a warm, comforting meal is desired. It’s also a go‑to dish for community potlucks and church events because it feeds many people with minimal fuss.
What authentic traditional ingredients are essential for classic chicken and dumplings versus acceptable modern substitutes?
Traditional recipes rely on all‑purpose flour, butter, whole milk or cream, and homemade chicken stock. Modern substitutes can include gluten‑free flour blends, plant‑based milks, and store‑bought low‑sodium broth, though these may slightly alter texture and flavor.
What other American comfort‑food dishes pair well with chicken and dumplings?
Pairs beautifully with a simple green salad dressed with vinaigrette, roasted root vegetables, or a side of sautéed greens such as collard or kale. For a full comfort menu, serve with cornbread or biscuits and a fruit crumble for dessert.
What makes this chicken and dumplings recipe special compared to other versions?
This version honors the family recipes of two female chefs, incorporating a buttery herb‑infused dumpling dough and a creamy, lemon‑zested sauce that adds brightness. The technique of cooking the dumplings directly in the sauce ensures they absorb maximum flavor.
What are the most common mistakes to avoid when making chicken and dumplings?
Common errors include over‑mixing the dumpling dough, which creates tough dumplings; adding the dumplings to a boiling rather than a gentle simmer, which can cause them to fall apart; and not cooking the roux long enough, resulting in a raw flour taste in the sauce.
Why does this recipe use a butter‑flour roux instead of a cornstarch slurry for thickening the sauce?
A butter‑flour roux provides a richer, silkier mouthfeel and adds a nutty flavor that complements the creamy sauce, whereas cornstarch gives a more gelatinous texture and can taste starchy if not cooked properly. The roux also helps bind the dumplings to the sauce.
Can I make this chicken and dumplings ahead of time and how should I store it?
Yes. Poach and shred the chicken, prepare the dumpling dough, and make the sauce up to two days ahead. Store each component separately in airtight containers in the refrigerator. Reheat the sauce, add the chicken, then drop the dumplings in and steam for the final 12‑15 minutes before serving.
What texture and appearance should I look for when the dumplings are done cooking?
Fully cooked dumplings should be puffed, golden‑tan on the top, and soft and fluffy inside when cut open. The sauce should be glossy, thick enough to coat a spoon, and the chicken pieces should be tender and evenly coated.
What does the YouTube channel CTV News specialize in?
The YouTube channel CTV News focuses on delivering Canadian news coverage, including breaking news, feature stories, and special segments that often highlight community events, cultural celebrations, and human‑interest stories such as this International Women’s Day cooking feature.
How does the YouTube channel CTV News' approach to cooking segments differ from dedicated food channels?
CTV News integrates cooking demonstrations into broader news programming, emphasizing the cultural and community significance of the dishes rather than purely culinary technique. The channel often showcases recipes tied to local stories, celebrations, or social themes, providing a narrative context that food‑focused channels may not prioritize.
Last updated: September 6, 2026
