Easy One-Pot Chicken & Dumplings

Season & Brown the Chicken

Trim any excess fat from...

• 1 1/2 lbs boneless, skinless chicken thighs

Season generously on all sides with...

• 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper

In a Dutch oven or large pot over medium-high heat, heat...

• 1 tbsp olive oil

Brown the chicken until cooked through, then set it aside. Don't clean the pot; the browned bits add flavor.

The Broth

Add to the pot...

• 2 cans (10.5 oz each) condensed cream of chicken soup
• 6 cups chicken broth

Whisk to scrape up the browned bits and bring to a simmer.

The Dumplings

While the broth heats, separate and lay out on a lightly floured counter...

• 1 can (10 oz) refrigerated biscuit dough

Roll each piece to 1/8 inch thick and cut into 1/2-inch strips. Drop the strips into the simmering broth and cook until firm and no longer doughy, 10–15 minutes.

Finish

While the dumplings cook, dice or shred the chicken. Fold it back into the pot and serve right away, garnished with...

• 2 tbsp fresh parsley, chopped (optional)