Creamy Salsa Verde Chicken and Cornmeal Dumplings (Easy One‑Pan Dinner)

 

 

If you’re looking for a cozy, comforting chicken dinner with a bright, modern twist, this Salsa Verde Chicken with Herbed Cornmeal Dumplings is exactly the kind of meal you’ll want bubbling away on your stovetop. Tender chunks of leftover or rotisserie chicken simmer in a creamy, tangy salsa verde sauce, then get topped with soft, fluffy cornmeal dumplings flecked with fresh herbs. It’s the perfect blend of homestyle comfort and fresh, vibrant flavor — all made in one pan.

This small‑batch recipe is ideal for couples, small families, or anyone cooking for one or two. It uses simple, everyday ingredients, comes together quickly, and turns leftover chicken into something truly special. If you love easy weeknight meals, Southwestern‑inspired flavors, or anything with dumplings, this dish will become a new favourite at your table.

 

When I left the U.K. to move back to Canada in 2020 I had to leave pretty much everything behind, which included a vast cookery book collection that I had accumulated over the years.  I have since tried to replace my favorite books, one by one. I recently replaced one of the books that I had had since I worked at the Manor. My boss there had an extensive collection of books and this was one of my favorites (and hers) to cook from.  Perfect One Dish Dinners by Pam Anderson. I was so pleased to be able to get another copy to replace the one I lost.

This is a great cookbook filled with a lot of all-in-one-dish recipes and menus. Each main dish comes with additional recipes for starters, sides, and even desserts.  Everything is simple and very doable and delicious.

This Salsa Verde Chicken recipe which I am sharing today has been adapted and downsized to feed the smaller family.  It's a recipe for a delicious chicken stew with Tex Mex flavors and it goes together very quickly and easily.  In the book it was suggested to serve this tasty chicken stew with a homemade pimento cheese and crackers, a spinach salad and a lemon dessert.

Salads are quite out of the question at the moment because of that bacteria that is going around, so I chose to cook some fresh green beans to serve alongside of it. I skipped the appetizer and the dessert as there is really only me here, but if I was making it for a crowd, the idea of pimento cheese and crackers and a lemon dessert sounds fabulous.

In any case, this is an excellent chicken stew, with lovely Tex Mex flavors. I didn't find it to be overly spicy.  The gravy was just right, rich and unctuous.  It made for a great repurposing of some rotisserie chicken and came out delicious. My dumplings were probably not as fluffy as hers, but I think I should have perhaps added more flour to them as my dough was not stiff, but a bit on the sticky side. Having said that, however, they were still incredibly delicious. 

This was so delicious that I couldn't stop myself from picking at it, even after I had taken my own serving out of the pan. Yes, I wanted seconds. I highly recommend your making this and promise you that if you enjoy delicious one dish dinners with Tex Mex flavors that are simple and quick to make, then this is going to be right up your alley!  This has my full seal of approval!

 

INGREDIENTS NEEDED

TO MAKE

SALSA VERDE CHICKEN

Other than the salsa verde (which can be bought in the Tex Mex section of most grocery stores) everything is pretty basic.

For the chicken:

• 3 cups of leftover cooked or rotisserie chicken, torn into large chunks (about 680g)
• 1/4 cup (31g) all-purpose, plain flour
• 2 TBS (28g) butter
• 7 fluid ounces (207ml) chicken stock
• 1 cup (240ml) salsa verde
• 3 fluid ounces (89ml) cream

For the dumplings:

• 1/2 cup (120ml) whole milk
• 1 1/2 TBS (21g) butter
• 3/4 cup (90g) plain, all-purpose flour
• 1/4 cup (41g) yellow cornmeal
• 1/2 TBS (7 g) baking powder
• 1/2 tsp salt
• 1 spring onion, trimmed and finely sliced (about 2 TBS)
• a small handful of fresh cilantro (coriander leaf) coarsely chopped

To garnish:

• Additional chopped cilantro and sliced spring onion

 

INGREDIENT NOTES

FOR THE CHICKEN FILLING

Leftover cooked or rotisserie chicken - A perfect “use‑what‑you‑have” ingredient. Rotisserie chicken adds great flavor and tenderness, but any leftover roast or poached chicken works beautifully. Tear it into generous chunks so it stays juicy in the sauce. Dark meat gives extra richness, but a mix is ideal.

All‑purpose flour - This is your thickener. It blends with the butter to create a quick roux, giving the sauce body without making it heavy. Plain flour works exactly the same.

Butter - Adds richness and helps the flour cook properly. Salted or unsalted is fine — adjust seasoning at the end.

Chicken stock - Use homemade if you have it, but a good-quality store-bought stock works perfectly. Low-sodium is best so you can control the salt. (I use Better than Bouillon Chicken concentrate reconstituted.)

Salsa verde - The star of the dish. Choose a jarred salsa verde you enjoy — some are tangier, some more mild. If you like a little heat, pick one with jalapeño. If you prefer gentle flavors, go with a mild tomatillo version.

Cream - Just enough to soften the acidity of the salsa verde and give the sauce a silky finish. Heavy cream works best, but half-and-half will do in a pinch.

FOR THE DUMPLINGS

Whole milk - Gives the dumplings tenderness. You can use 2% milk, but whole milk produces the fluffiest result.

Butter - Melted butter enriches the dumpling dough and helps it stay moist as it steams.

All‑purpose flour - Forms the base of the dumplings. Keep it light — don’t pack the flour into the cup.

Yellow cornmeal - Adds a lovely rustic texture and a hint of sweetness. Fine or medium‑grind both work. Avoid coarse cornmeal, which makes the dumplings too gritty.

Baking powder - Your leavening. This is what makes the dumplings puff up. Make sure it’s fresh — old baking powder won’t lift properly.

Salt - Essential for flavor. Dumplings without salt taste flat.

Spring onion - Also known as scallions or green onion. Adds a gentle onion note and freshness. Use both the white and green parts.

Fresh cilantro - Brightens the dumplings and ties them to the salsa verde in the sauce. If you’re not a cilantro fan, parsley works nicely too.

GARNISH IS OPTIONAL

 

HOW TO MAKE SALSA VERDE CHICKEN

This is probably one of the easiest versions of this delicious chicken stew with Tex Mex flavors.  Quick, easy and delicious. 

1. Preheat your oven to 400*F/200*C/ gas mark 6. (Regular oven, not fan. If using a fan oven decrease the temperature to 375*F/190*C/gas 5.)
2. Melt your butter for the chicken in a 8 to 10 inch deep oven-proof skillet with a lid. (I used my medium sized Our Place skillet. Both it and the lid are oven safe.)
3. Whisk in the flour to make a paste. Cook for about a minute. (Cooking it for a minute helps to cook out the flour taste.)
4. Whisk the chicken stock, salsa verde and cream together. Add all at once to the skillet. (Adding it all at once makes for a smoother gravy.)
5. Cook over medium heat, stirring constantly, until the mixture thickens and comes to the bubble. (Keep stirring so that the bottom of the gravy doesn't catch and it thickens evenly.)
6.  Fold in the pieces of chicken. Reduce the heat to medium low, cover and keep warm. (You want your chicken to stay in whole pieces/large chunks.)
7. Whisk the flour, cornmeal, baking powder and salt together for the dumplings. Stir in the cilantro/coriander and the spring onions. (I do this in a medium size bowl.)
8. Heat the milk in the microwave with the butter for about 30 seconds until the butter has melted. Add all at once to the dry ingredients. Stir together until you have a smooth firm-ish dough. (My dough was a tiny bit on the sticky side, so I probably should have added a bit more flour.)
9. Bring the chicken mixture back up to the bubble. Drop the dumpling dough by golf-ball sized dollops over top. (Try to leave some space in between each.)
10. Cover tightly and bang into the oven. Bake for 15 to 20 minutes until the dumplings are cooked through. (A toothpick inserted in the center should come out clean.)
11. Garnish with additional cilantro/coriander leaf and spring onions and serve.

Normally I would suggest having a salad alongside of this, but with there being a problem at the moment with salad ingredients and bacteria, I recommend cooking a vegetable that you can thoroughly wash and cook through in it's place.  Something like green beans or broccoli would be really nice.

 

🌿HANDY HELPS & TPS FOR SUCCESS🌿

GET THE SAUCE JUST RIGHT

Make sure your roux is smooth before adding the liquids — whisking vigorously at first helps prevent lumps in the sauce . Let it simmer until it thickens properly; patience here pays off with a velvety base.

WARM MILK = BETTER DUMPLINGS

Heating the milk and butter until steamy (not boiling) helps the dumpling dough come together smoothly and gives a tender texture.

DON'T OVERMIX THE DUMPLINGS

A light hand is key — overmixing makes dumplings tough. A few lumps in the dough are perfectly fine and actually help keep them fluffy.

MAKE SURE YOUR CHICKEN MIXTURE IS SIMMERING

Before transferring the skillet to the oven, bring the mixture back to a simmer. This helps the dumplings begin cooking immediately and prevents sogginess.

SPACE DUMPLINGS EVENLY

Drop Ping-Pong-sized pieces of dough evenly across the surface so they have room to expand as they bake.

CHOOSE YOUR SALSA VERDE WISELY

Different brands (or homemade!) will change the flavor profile — some are tangier, some spicier. Don’t be afraid to experiment to find your perfect balance.

ADJUST THE HEAT LEVEL

If you prefer a milder dish, choose a mild salsa verde or reduce the amount slightly. For more kick, go with a spicier brand or add a splash of hot sauce.

ADD VEGGIES FOR EXTRA FLAVOR

Diced bell peppers or onions sautéed with the butter before adding the flour deepen the flavor and add texture to the chicken mixture.

USE WHAT YOU HAVE

Leftover roasted chicken or cubed chicken breast works just as well as rotisserie chicken — a great way to stretch leftovers into something comforting and new.

CHECK DUMPLINGS FOR DONENESS

They’re ready when the tops look a bit dry and firm to the touch. A toothpick inserted should come out clean — no gummy centers.

 

FREQUENTLY ASKED QUESTIONS

CAN I MAKE THIS RECIPE AHEAD OF TIME?

Yes — you can prepare the chicken mixture up to 2 days ahead and refrigerate it. Just add the dumplings right before baking so they stay fluffy and fresh.

CAN THIS BE FROZEN?

The dumplings don’t freeze well (they turn mushy), but the chicken mixture freezes beautifully. Freeze it separately and add fresh dumplings when you’re ready to bake.

DO I NEED TO USE HEAVY CREAM?

You can swap in half‑and‑half or undiluted evaporated milk. The sauce will be still be rich and delicious.

HOW WILL I KNOW THE DUMPLINGS ARE DONE?

They should be firm the touch and look a bit dry on top. A toothpick inserted into the center of one should come out clean.

CAN THIS BE MADE IN A CROCKPOT/SLOWCOOKER?

Yes! Cook the chicken mixture on low for 4–6 hours, then add the dumplings during the last hour so they cook through on top of the simmering sauce.

CAN THIS BE MADE GLUTEN-FREE?

Yes. Simply substitute a GF all-purpose blend, although the texture may be slightly different.

WHAT IF I DON'T HAVE SPRING ONIONS OR CILANTRO?

You can omit them or use other fresh herbs like parsley or chives.

IS THIS VERY SPICY?

That all depends on the spice level of the salsa verde you use. Use a mild one for a milder flavor. If you love heat, choose a spicier brand.

CAN I ADD VEGETABLES TO THE CHICKEN MIXTURE?

Yes — diced bell peppers or onions are great additions. Sauté them with the butter before adding the flour.

CAN I DOUBLE THIS RECIPE?

Absolutely. The original recipe was twice this size. Simply double the amounts of everything. Cook time will remain the same.

 

A FEW LEFTOVER CHICKEN CASSEROLE RECIPES

TO ENJOY

There is no end to the way you can use up leftover cooked or rotisserie chicken, Here are a few other recipes you might also enjoy.

GARLIC CHEDDAR CHICKEN & RICE BAKE - A cozy, comforting bake that practically cooks itself, this Garlic Cheddar Chicken & Rice Bake brings together tender chicken, nutty oven‑baked rice, and plenty of strong cheddar for a dish that tastes like cheesy garlic bread in casserole form. Everything simmers together under foil until the rice absorbs the savory stock , then it’s finished with a golden layer of buttery cracker crumbs and melted cheddar on top. Sized perfectly for two and wonderfully simple, it’s the kind of meal that lets you get on with your evening while the oven does all the work.

CHICKEN DINNER POUTINE - A plateful of pure comfort, this Chicken Dinner Poutine takes everything you love about a classic roast chicken supper and piles it onto a bed of hot, crispy fries. Think melty cheese curds, tender roast chicken, rich bubbling gravy, buttery stuffing, and sweet peas — all stacked while piping hot so the curds turn gloriously gooey. It’s decadent, cozy, and wildly satisfying… the kind of dish that feels like a warm hug and makes leftovers taste like a celebration. Winner, winner chicken dinner indeed.

 

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Yield: 3 servings

Author: Marie Rayner

Salsa Verde Chicken (small batch)

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Quick to make, easy and delicious, this small batch recipe is sure to become an empty nester favorite!

Ingredients

For the chicken:

• 3 cups of leftover cooked or rotisserie chicken, torn into large chunks (about 680g)
• 1/4 cup (31g) all-purpose, plain flour
• 2 TBS (28g) butter
• 7 fluid ounces (207ml) chicken stock
• 1 cup (240ml) salsa verde
• 3 fluid ounces (89ml) cream

For the dumplings:

• 1/2 cup (120ml) whole milk
• 1 1/2 TBS (21g) butter
• 3/4 cup (90g) plain, all-purpose flour
• 1/4 cup (41g) yellow cornmeal
• 1/2 TBS (7 g) baking powder
• 1/2 tsp salt
• 1 spring onion, trimmed and finely sliced (about 2 TBS)
• a small handful of fresh cilantro (coriander leaf) coarsely chopped

To garnish:

• Additional chopped cilantro and sliced spring onion

Instructions

1. Preheat your oven to 400*F/200*C/ gas mark 6.
2. Melt your butter for the chicken in a 8 to 10 inch deep oven-proof skillet with a lid.
3. Whisk in the flour to make a paste. Cook for about a minute.
4. Whisk the chicken stock, salsa verde and cream together. Add all at once to the skillet.
5. Cook over medium heat, stirring constantly, until the mixture thickens and comes to the bubble. Fold in the pieces of chicken. Reduce the heat to medium low, cover and keep warm.
6. Whisk the flour, cornmeal, baking powder and salt together for the dumplings. Stir in the cilantro/coriander and the spring onions.
7. Heat the milk in the microwave with the butter for about 30 seconds until the butter has melted. Add all at once to the dry ingredients. Stir together until you have a smooth firm-ish dough.
8. Bring the chicken mixture back up to the bubble. Drop the dumpling dough by golf-ball sized dollops over top.
9. Cover tightly and bang into the oven. Bake for 15 to 20 minutes until the dumplings are cooked through.
10. Garnish with additional cilantro/coriander leaf and spring onions and serve.

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