Salsa Verde Chicken & Dumplings – Chicken in a creamy salsa verde sauce topped with cornbread dumplings and baked. Great Mexican recipe that is ready in about 20 minutes! Butter, flour, chicken broth, salsa verde, heavy cream, chicken, milk, cornmeal, baking powder, and parsleyQuick recipe for weeknight meals! SO good! I wanted to lick my plate!!
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Pin This RecipeSouthwestern Chicken & Dumplings
This Salsa Verde Chicken & Dumpling is absolutely delicious. We both took one bite and agreed this was awesome! A quick salsa verde sauce with chicken and cornbread dumplings. This only takes a few minutes to make and tastes great. All you need is a simple salad or some spicy black beans and you are set!
How to Make Salsa Verde Chicken & Dumplings
This is actually a really quick meal and it is made in one pot. I love one-pot meals! To make this recipe, melt butter over medium-high heat in an oven-safe skillet. Add flour. Slowly whisk in chicken broth, salsa verde, and heavy cream. Continue to stir sauce until thick and bubbly. Stir in chicken and remove from heat. Next, make the dumplings. Mix together milk, butter, flour, cornmeal, baking powder, salt, and parsley. Drop tablespoon scoops of dough on top of the chicken mixture and bake until the dumplings are golden brown.
- I used half of a rotisserie chicken for the cooked chicken, and this was ready to go in the oven in less than 10 minutes.
- I used Fonterra Grill Tomatillo Salsa for the salsa verde. It was really good. It didn’t have big chunks in it and wasn’t spicy.
What to Serve with Southwestern Chicken
This is a new family favorite. I’ve already made this again because we loved it so much. We serve this with a salad or some spicy black beans. This is also great with green beans, squash, or broccoli. Add this to your menu ASAP!
Here are a few of our favorite side dish recipes from the blog that go great with this easy chicken dinner:
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Salsa Verde Chicken & Dumplings
Equipment:
Ingredients:
Sauce
- 3 Tbsp butter
- 5 Tbsp all-purpose flour
- 1⅓ cup chicken broth
- 1⅓ cups salsa verde
- ½ cup heavy cream
- 2½ cups cooked chopped chicken
Dumplings
- ⅔ cup milk
- 1 Tbsp butter, melted
- 1 cup all-purpose flour
- ⅓ cup cornmeal
- 2 tsp baking powder
- ¼ tsp salt
- 1 Tbsp dried parsley
Instructions:
- Preheat oven to 400ºF.
Sauce
- Melt 3 Tbsp of butter over medium-high heat in an oven safe skillet. Add flour. Slowly whisk in chicken broth, salsa verde, and heavy cream. Continue to stir sauce until thick and bubbly. Stir in chicken and remove from heat.
Dumplings
- Combine fall ingredients and stir until just combined. Drop tablespoon scoops of dough on top of the chicken mixture.
- Place skillet in preheated oven and bake for 18 -20 minutes, until cornbread is golden brown.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Wow! I’ve made this several times years ago and totally forgot about it. It was the very first time that I tried salsa verde and I’m grateful for the introduction to such a flavorful sauce! This recipe is a keeper and super delicious, thank you!!
Can this be frozen without the dumplings?
Can this be frozen without the dumplings?
I made this tonight and it was so good! Definitely a keeper!
I've made this recipe several times and we all love it! It is delicious. I make it just like the recipe.
This sounds delicious. I cook for my church on Wednesday nights and your bubble up recipes are a hit.The first I tried was the Apple Pie and they almost rioted when I announced no more. Keep the recipes coming, they are wonderful. Thank you.
really good!
I'm obsessed with salsa verde!! I bet this ridiculously delicious.
This looks incredible!
I've never thought about biscuits with salsa verde, but it looks outstanding.
I know where I'm coming when I get ready to take on chicken and dumplings! This looks amazing! Never thought to use salsa verde. I'm sure it gives the dish a nice pop!