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Rachael Ray’s Italian Chicken and Dumplings: A Garden-Inspired Comfort Classic

There are some dishes that just whisper of home, of happy kitchens and the gentle hum of contented conversation. For me, Rachael Ray’s Italian Chicken and Dumplings is one of those. I remember first seeing this on one of her whirlwind “30 Minute Meals” segments, the vibrant green of fresh basil spilling from a pot on her windowsill, a direct inspiration for the dish that day. It struck me as a brilliant way to bridge the rustic heartiness of traditional chicken and dumplings with the bright, herbaceous notes of Italian cooking. The promise of tender chicken, a savory broth, and surprisingly quick, pillowy dumplings, all infused with garlic and fresh herbs, had me reaching for my apron immediately. It’s a dish that feels both familiar and delightfully new, a true testament to how simple ingredients, treated with care, can create something truly special.

Recipe Overview

Prep Time: Not specified in original recipe (estimated 20 minutes)
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4-6
Yield: N/A (serves 4-6)
Dietary Type: Not specified (contains chicken, dairy, gluten)

Ingredients

This recipe celebrates fresh, vibrant flavors, with a beautiful balance of savory chicken, aromatic vegetables, and a zesty herb pesto that elevates the humble dumpling.

For the Chicken and Vegetable Base:

5 tablespoons extra virgin olive oil, divided
2 lbs chicken tenderloins, diced into bite-sized pieces
Salt & freshly ground black pepper
4 tablespoons butter, divided
12 large white mushrooms, sliced
1 cup carrot, shredded (store-bought is perfectly fine here for speed)
1 cup celery, from the heart, very thinly sliced (about 4 ribs)
1-2 fresh bay leaf
3 tablespoons all-purpose flour
3 cups chicken stock, divided

For the Pesto and Dumplings:

1 cup basil leaves
1 garlic clove
3/4 cup fresh parsley leaves
1/2 cup pine nuts, lightly toasted
1 cup Parmigiano-Reggiano cheese, grated
1 lemon, zest of
2 (10-12 ounce) packages fresh gnocchi

Equipment Needed

You won’t need a battalion of specialized tools for this comforting dish. Here’s what will make the process smooth:

Large pot (for boiling gnocchi)
Large pot or Dutch oven (for the chicken and vegetable base)
Plate or bowl (for resting cooked chicken)
Food processor (for the pesto)
Small skillet (for the lemon butter)
Measuring cups and spoons
Sharp knife and cutting board
Whisk
Tongs or slotted spoon

Instructions

This recipe comes together with remarkable speed, making it a perfect weeknight wonder that still delivers on flavor and comfort.

Begin by placing a large pot of water on to boil for your gnocchi. Season it generously with salt – this is crucial for flavorful dumplings.
While the water heats, heat 1 tablespoon of extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken tenderloins, season them well with salt and freshly ground black pepper, and cook just until lightly browned on all sides. You’re not looking for them to be cooked through at this stage, just to develop a bit of color. Remove the chicken to a plate and set aside.
Add another tablespoon of olive oil and 2 tablespoons of butter to the same pot. Let the butter melt and begin to sizzle. Add the sliced mushrooms, shredded carrots, thinly sliced celery, and the bay leaf. Season these vegetables with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, which should take about 5 minutes.
Sprinkle the all-purpose flour over the softened vegetables and stir it in well. Cook for an additional 2 minutes, stirring constantly. This step toasts the flour, cooking out any raw flour taste and helping to create a smooth, thick sauce.
Gradually whisk in 2 1/2 cups of chicken stock, making sure to scrape up any browned bits from the bottom of the pot – that’s where a lot of flavor resides! Bring the mixture to a simmer.
Slide the lightly browned chicken back into the pot. Continue to simmer gently, allowing the sauce to thicken and the chicken to cook through. This usually takes about 10-15 minutes, depending on the size of your chicken pieces.
While the chicken base simmers, prepare the vibrant pesto. Place the basil leaves, garlic clove, fresh parsley leaves, lightly toasted pine nuts, and grated Parmigiano-Reggiano cheese into a food processor. Season with a pinch of salt and pepper.
Turn the food processor on and, while it’s running, slowly stream in the remaining few tablespoons of extra virgin olive oil (about 1-2 tablespoons, or until a pesto consistency is reached). You want a flavorful, bright green sauce.
In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the zest of 1 lemon to the melting butter. This infuses the butter with a delightful citrus aroma.
Once the water for the gnocchi is at a rolling boil, salt it generously. Carefully drop the fresh gnocchi into the boiling water. They cook very quickly; they are ready as soon as they float to the surface.
Using a slotted spoon or spider strainer, drain the cooked gnocchi and add them directly to the skillet with the lemon butter. Season the gnocchi with a little more salt and pepper, to taste.
Toss the gnocchi gently in the lemon butter for 2 to 3 minutes until they are lightly coated and develop light golden edges. This adds a lovely texture and toasted flavor.
Once the gnocchi are ready and the chicken base has thickened, turn the heat off under the chicken pot. Stir in the prepared pesto sauce. Mix until everything is beautifully combined and the vibrant green of the pesto is dispersed throughout the savory chicken mixture.
To serve, ladle the Italian chicken and pesto mixture into shallow bowls. Top each serving with a generous portion of the warm, lemon-butter tossed gnocchi.

Expert Tips & Tricks

Don’t Overcook the Chicken: Since the chicken will continue to cook in the simmering sauce, it’s best to remove it when it’s just browned. Overcooked chicken can become tough.
Toast Your Pine Nuts: A quick toast in a dry skillet brings out a wonderful nutty flavor and aroma from the pine nuts, making a noticeable difference in the pesto. Watch them carefully, as they can burn quickly.
Gnocchi Nuances: Fresh gnocchi are your friend here; dried won’t have the same tender, pillowy texture. Be sure not to overcook them once they float. A minute or two is usually sufficient.
Herb Power: The combination of basil and parsley in the pesto is divine. If you happen to have fresh chives or a touch of fresh oregano, feel free to add them for an extra layer of herbaceousness.
Pesto Consistency: If your pesto seems too thick, you can add a tiny bit more olive oil or even a tablespoon of the chicken stock to thin it out to your desired consistency.

Serving & Storage Suggestions

Serve this Italian Chicken and Dumplings immediately, hot from the pot. The creamy, herbaceous chicken base and the tender, lemon-kissed gnocchi are a match made in comfort food heaven. A sprinkle of extra grated Parmigiano-Reggiano cheese over the top before serving is always a welcome indulgence.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors meld beautifully overnight. To reheat, gently warm the mixture on the stovetop over low heat, stirring occasionally, or reheat individual portions in the microwave. You may need to add a splash of chicken stock or water to loosen the sauce if it has thickened considerably.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	834.1 kcal	N/A
Calories from Fat	467 kcal	N/A
Total Fat	51.9 g	79%
Saturated Fat	15.6 g	77%
Cholesterol	182 mg	60%
Sodium	906.2 mg	37%
Total Carbohydrate	21.1 g	7%
Dietary Fiber	3.5 g	14%
Sugars	7.2 g	28%
Protein	71.5 g	142%

Variations & Substitutions

For a Gluten-Free Twist: If you’re looking for a gluten-free option, you can substitute a gluten-free all-purpose flour blend for the all-purpose flour. For the dumplings, you could try a store-bought gluten-free gnocchi, or experiment with your favorite gluten-free dumpling recipe.
Vegetarian Delight: For a vegetarian version, omit the chicken. You can bulk up the vegetable component with additional mushrooms, add some cannellini beans for protein, or substitute with firm tofu cubes. Use vegetable stock instead of chicken stock.
Spice It Up: Add a pinch of red pepper flakes to the vegetable sauté or the pesto for a touch of heat.
Different Greens: While basil is key for that Italian flair, feel free to experiment with other herbs in the pesto. Arugula or spinach can be added for extra nutrients and a slightly different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make the pesto ahead of time?
A: Absolutely! Pesto can be made a day or two in advance and stored in an airtight container in the refrigerator. Drizzle a thin layer of olive oil over the top to prevent browning before sealing.

Q: My gnocchi sank instead of floating; what did I do wrong?
A: Gnocchi typically float when they are cooked. If yours sank, they may be undercooked or were made with a heavier dough. Ensure your water is at a rolling boil and don’t overcrowd the pot.

Q: Can I use dried herbs instead of fresh in the pesto?
A: While fresh herbs provide the most vibrant flavor and aroma, you can use dried herbs in a pinch. Use about one-third of the amount of dried herbs compared to fresh.

Q: How can I make the sauce thicker if it’s too thin?
A: If your sauce isn’t as thick as you’d like after simmering, you can create a slurry by whisking together 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then stirring this mixture into the simmering sauce until it thickens.

Q: Is this dish freezer-friendly?
A: While it can be frozen, the texture of the gnocchi and the sauce might change slightly upon thawing. It’s best enjoyed fresh, but if you must freeze it, allow it to cool completely, portion it into freezer-safe containers, and thaw in the refrigerator before reheating.

Final Thoughts

Rachael Ray’s Italian Chicken and Dumplings is a beautiful example of how a familiar concept can be reimagined with a fresh perspective. It’s a dish that’s both incredibly comforting and surprisingly vibrant, proving that delicious food doesn’t always need to be complicated or time-consuming. I encourage you to gather your ingredients, perhaps let some basil grow on your own windowsill, and invite this delightful meal to your table. It’s the kind of dish that sparks conversation and creates lasting memories, especially when shared with loved ones. Pair it with a crisp green salad and a glass of your favorite Italian white wine for a truly complete and satisfying experience. Buon appetito!

Rachael Ray’s Italian Chicken and Dumplings Recipe