If you like simple one skillet meals, try this delicious twist on traditional chicken and dumplings! It comes together easily, and is a comforting and unique homemade meal. The savory flavors of green chile, cornbread, and roasted chicken are great together!
Salsa Verde Chicken & Dumplings
(Adapted from Plain Chicken)
3 Tbsp butter
5 Tbsp flour
1 1/3 cup chicken broth
1 1/4 cup salsa verde
1/2 cup heavy cream
12 oz cooked, chopped chicken (I used half of a rotisserie chicken!)
2/3 cup milk
1 Tbsp butter, melted
1 cup flour
1/3 cup cornmeal
2 tsp baking powder
1/4 tsp salt
1 Tbsp dried parsley
Sauce: Melt 3 Tbsp of butter over medium-high heat on the stove in an oven safe skillet. Whisk in the flour. Slowly whisk in chicken broth, salsa verde, and heavy cream. Continue to stir until the sauce gets nice and thick and bubbly. Stir in chicken and remove from heat.
Dumplings: Mix together all ingredients until just combined. In tablespoon amounts, drop dough on top of the chicken mixture.
Place skillet in preheated oven and bake for 18-20 minutes on 400 degrees, until cornbread is golden brown.
You will need to use an oven proof skillet – I used a 10 inch cast iron skillet which seems to be the perfect size. If you don’t have a skillet, you could always make the sauce mixture on the stove and then transfer to a casserole dish. I love that this meal comes right out of the oven bubbling and smelling amazing! We serve it with a simple salad; it’s a meal everyone in my family enjoys.