How To Make Pesto Chicken Stew with Cheesy Dumplings
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1/4 cup pesto sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
Instructions
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Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken breasts with salt and pepper, then brown them in the pot for 3-4 minutes per side. Remove the chicken from the pot and set aside.
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In the same pot, add the diced onion, garlic, and bell peppers. Cook for 5 minutes until softened.
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Add the diced tomatoes, chicken broth, pesto sauce, dried basil, and dried oregano to the pot. Stir well to combine.
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Return the chicken to the pot and bring the mixture to a simmer. Cover the pot and cook for 30 minutes until the chicken is cooked through and tender.
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While the stew is simmering, prepare the cheesy dumplings. In a mixing bowl, combine the flour, baking powder, and salt. Stir in the shredded cheddar cheese. Gradually add the milk, stirring until a soft dough forms.
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Drop spoonfuls of the dumpling dough onto the simmering stew, spacing them out evenly. Cover the pot and cook for an additional 10-15 minutes until the dumplings are cooked through and fluffy.
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Serve the pesto chicken stew with cheesy dumplings hot, garnished with fresh basil if desired.
Nutrition
- Calories : 412kcal
- Total Fat : 16g
- Saturated Fat : 5g
- Cholesterol : 85mg
- Sodium : 1367mg
- Total Carbohydrates : 31g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 36g
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