Description
A healthy Mediterranean one-pot dinner featuring tender chicken thighs simmered with fresh herbs and fluffy dumplings, perfect for a cozy and nourishing meal with minimal cleanup.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly cracked black pepper, to taste
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup Greek yogurt
- ¼ cup fresh parsley, chopped
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté until onion is translucent and vegetables soften, about 5-7 minutes, stirring often.
- Push vegetables to the side and add chicken thighs. Season lightly with salt and pepper. Brown each side for 2-3 minutes until golden but not cooked through.
- Stir in minced garlic, oregano, and thyme. Cook for about 1 minute until fragrant.
- Pour in chicken broth and fresh lemon juice. Stir, scraping up browned bits from the pot. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.
- While chicken simmers, whisk together flour, baking powder, a pinch of salt, and Greek yogurt in a bowl until just combined to form a thick, spoonable batter.
- Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
- Drop spoonfuls of dumpling batter over the simmering broth and vegetables. Cover tightly and simmer for 10 minutes without lifting the lid.
- After 10 minutes, check dumplings for fluffiness and doneness. Stir in chopped parsley, adjust salt and pepper to taste, and gently stir once more.
Notes
Do not lift the lid while dumplings are cooking to allow steam to puff them up. If broth is too thin, simmer uncovered before adding dumplings to thicken. Use fresh lemon juice for best flavor. Let Greek yogurt come to room temperature before mixing for smoother batter. Leftovers reheat well with a splash of broth to loosen dumplings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: one-pot, chicken and dumplings, healthy dinner, Mediterranean, comfort food, easy recipe, low fat, high protein