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Sage and Butternut Chicken and Dumplings

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This cozy chicken and dumplings recipe features roasted butternut squash and fresh sage for a comforting twist on a classic. Tender chicken, pillowy dumplings, and a golden, aromatic broth make it perfect for chilly nights or family gatherings.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced into 1/2-inch cubes
  • 2–3 tablespoons fresh sage, finely chopped (or 2 teaspoons dried sage)
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 tablespoons olive oil, divided
  • 1/4 cup all-purpose flour
  • Salt and pepper, to taste (start with 1 1/2 teaspoons salt and 1/2 teaspoon pepper)
  • 1 bay leaf (optional)
  • For the Dumplings:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 3 tablespoons butter, melted and cooled
  • 1 tablespoon fresh sage, finely chopped (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Toss diced butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread on a baking sheet and roast for 15-20 minutes, flipping halfway, until golden and fork-tender.
  2. While squash roasts, heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 4-5 minutes until onion is translucent and veggies are softening. Add garlic and cook for 30 seconds.
  3. Push veggies to one side. Add chicken thighs, season with salt and pepper, and sear 2-3 minutes per side (not cooked through).
  4. Sprinkle 1/4 cup flour over chicken and veggies. Stir to coat and cook for 1-2 minutes to remove raw flour taste.
  5. Pour in 6 cups chicken broth, scraping up browned bits. Add bay leaf and 2 tablespoons chopped sage. Bring to a gentle boil, then lower heat and simmer uncovered for 15-20 minutes. Shred or chop chicken into bite-sized pieces.
  6. In a mixing bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon chopped sage (if using). Whisk together. Add 3 tablespoons melted butter and 2/3 cup milk. Stir gently until just combined (dough will be sticky).
  7. Stir roasted butternut squash into the stew. Drop heaping tablespoons of dumpling dough onto the bubbling stew, spacing them out.
  8. Cover pot tightly and reduce heat to low. Steam dumplings for 15-18 minutes without lifting the lid. Dumplings should be fluffy and cooked through (toothpick comes out clean).
  9. Remove bay leaf. Taste and adjust seasoning. Serve hot, garnished with extra fresh sage if desired.

Notes

Roasting the squash adds sweetness and depth. Don’t overmix dumpling dough for fluffier results. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and non-dairy milk. The stew base can be made ahead and reheated with fresh dumplings. If stew is too thick, add broth; if too thin, simmer uncovered before adding dumplings.

Nutrition

Keywords: chicken and dumplings, butternut squash, sage, comfort food, fall recipes, cozy dinner, family meal, one-pot meal, easy chicken recipe

Find it online: https://hungermind.com/sage-and-butternut-chicken-and-dumplings-easy-comfort-food-for-cozy-nights/