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Chicken Fricassee and Dumplings (Lighter Version)

The memory of my grandmother’s kitchen always brings a smile to my face, filled with the comforting aroma of simmering chicken and freshly baked dumplings. On particularly blustery autumn evenings, she would whip up a pot of chicken fricassee, its creamy sauce and fluffy dumplings a warm hug against the chill. Although her version was undeniably rich, the taste transported me to a place of pure comfort. This lighter take captures that nostalgic flavor without sacrificing the cozy, satisfying experience, a perfect way to recapture a cherished memory while creating new ones with my own family.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6-8
Yield: One large skillet meal
Dietary Type: Comfort Food (Easily Adaptable)

Ingredients

1 cup Bisquick Heart Smart mix
Salt and pepper, to taste
1 teaspoon paprika
6-8 chicken thighs (or 1 cut-up chicken)
Canola oil
1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
1 1/2 cups nonfat milk
2 cups Bisquick Heart Smart mix
2/3 cup nonfat milk
1/2 teaspoon dried parsley, crumbled
1/4 teaspoon poultry seasoning

Equipment Needed

Gallon-size ziplock bag
Very large, deep skillet or sauté pan with lid
Paper-towel lined dish
Measuring cups and spoons

Instructions

In a gallon-size ziplock bag, combine 1 cup of Bisquick Heart Smart mix, salt, pepper, and paprika.
Add the chicken pieces to the bag, seal it tightly, and shake well to coat the chicken evenly with the seasoned Bisquick mixture.
In a very large, deep skillet or sauté pan (one that has a lid is essential), heat about 1/4-inch of canola oil over medium-high heat. Make sure the oil is shimmering before adding the chicken.
Add the coated chicken pieces to the hot skillet and cook until golden brown on all sides, turning at least once to ensure even browning. This step is crucial for developing flavor, so don’t rush it!
Once the chicken is nicely browned, remove it from the skillet and transfer it to a paper-towel lined dish to drain off any excess oil.
Carefully drain the excess fat from the skillet, leaving behind just a tablespoon or two to add richness to the sauce.
Add the can of low-fat condensed cream of chicken soup to the skillet. Gradually stir in 1 1/2 cups of nonfat milk until the soup and milk are completely smooth and there are no lumps. Whisking continuously can help achieve a smooth sauce.
Return the browned chicken pieces to the skillet, nestling them into the creamy sauce.
Cover the skillet tightly with the lid and bring the mixture just to a boil. Then, immediately reduce the heat to low and simmer gently over low heat for 45 minutes, or until the chicken is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
While the chicken is simmering, prepare the dumpling dough. In a separate bowl, blend together 2 cups of Bisquick Heart Smart mix, 2/3 cup of nonfat milk, 1/2 teaspoon of crumbled dried parsley, and 1/4 teaspoon of poultry seasoning. Stir until just combined; do not overmix, as this can result in tough dumplings.
After the chicken has simmered for 45 minutes, remove the lid from the skillet.
Drop the dumpling dough by spoonfuls onto the hot gravy, spacing them evenly around the skillet. Try not to overlap the spoonfuls of dough, as this will prevent them from cooking properly.
Cook the dumplings uncovered for about 10 minutes, or until the tops of the dumplings look set and are no longer wet and doughy.
Replace the lid on the skillet and cook for an additional 10 minutes, or until the dumplings are cooked through and fluffy. A toothpick inserted into a dumpling should come out clean.
Let the fricassee sit for 5 minutes before serving. This allows the dumplings to set up and the flavors to meld together.

Expert Tips & Tricks

For extra flavor, consider adding a bay leaf or a sprig of thyme to the simmering sauce. Remember to remove it before serving.
Browning the chicken is essential for developing a rich, savory flavor in the fricassee. Don’t skip this step!
If the sauce becomes too thick during simmering, add a little more nonfat milk to thin it out to your desired consistency.
To ensure even cooking of the dumplings, avoid lifting the lid too frequently during the final cooking stage. The trapped steam helps them cook through.
If you want a richer flavor, you can substitute regular cream of chicken soup, but this will increase the fat content of the dish.
For a deeper golden color on the dumplings, you can brush them with a little melted butter or egg wash before covering the skillet for the final 10 minutes of cooking.

Serving & Storage Suggestions

Serve the Chicken Fricassee and Dumplings hot, straight from the skillet, for a comforting and rustic presentation. Garnish with a sprinkle of fresh parsley for added color and freshness. A side of steamed green beans or a simple salad complements the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb some of the gravy as it sits, so you may need to add a little extra milk or chicken broth when reheating. To reheat, gently warm the fricassee in a skillet over medium heat, stirring occasionally, or microwave individual portions until heated through. While freezing is possible, the texture of the dumplings may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	230	N/A
Total Fat	14.6g	22%
Saturated Fat	4.2g	21%
Cholesterol	80.7mg	26%
Sodium	117.7mg	4%
Total Carbohydrate	4.5g	1%
Dietary Fiber	0.1g	0%
Sugars	4.5g	N/A
Protein	19.3g	38%

Variations & Substitutions

Gluten-Free: Use a gluten-free baking mix in place of the Bisquick Heart Smart mix.
Dairy-Free: Use plant-based milk (such as almond or oat milk) and a dairy-free cream of chicken soup substitute. Note that the taste will vary.
Vegetables: Add chopped vegetables like carrots, celery, or peas to the sauce for extra nutrients and flavor. Add them to the skillet when you add the soup and milk.
Herbs: Experiment with different herbs, such as thyme, rosemary, or sage, to customize the flavor profile.
Chicken: You can use boneless, skinless chicken breasts or tenders for a leaner option, but be mindful of overcooking them. Reduce the simmering time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use regular Bisquick instead of Bisquick Heart Smart mix?
A: Yes, you can use regular Bisquick, but it will increase the fat content of the dish.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when its internal temperature reaches 165°F (74°C). Use a meat thermometer to check.

Q: My dumplings are still doughy inside. What did I do wrong?
A: Make sure you’re not lifting the lid too frequently during the final cooking stage. The trapped steam helps the dumplings cook through. If they’re still doughy after the specified time, cook them for a few more minutes with the lid on.

Q: Can I make the dumplings ahead of time?
A: It’s best to make the dumplings just before adding them to the fricassee. Pre-made dumplings may become dense or dry.

Q: Can I freeze the leftover fricassee?
A: While you can freeze the leftover fricassee, the texture of the dumplings may change upon thawing. It’s best to eat it fresh or refrigerate it for up to 3 days.

Final Thoughts

Chicken Fricassee and Dumplings is a dish that speaks of home, comfort, and shared moments around the table. This lighter version allows you to indulge in those feelings without compromising your health goals. I encourage you to try this recipe and adapt it to your own tastes and preferences. Feel free to share your creations and any feedback you have – I’d love to hear how it turns out! Pair it with a crisp white wine for a complete and satisfying meal.

Chicken Fricassee and Dumplings (Lighter Version) Recipe