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.

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

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.

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.

• 1 large onion, peeled and finely chopped (cut into a fine mince)
• 1 fat clove of garlic, peeled and minced (use a garlic press)
• 1 TBS chopped parsley (optional garnish)
• Freshly ground black pepper (fresh ground is best. Add salt only if needed.)
• 1 1/2 cups (350g) of frozen or leftover mashed potatoes (cold from the refrigerator for best results)
• 1 TBS olive oil (I use a light olive oil.)
• 1 TBS butter  (I use salted butter.)

❤️ Why You’ll Love This Recipe

• Perfect for using up leftovers
  This cozy little dish turns leftover mashed potatoes into something golden, crispy, and completely irresistible — you “need never throw mash away again.”

• Small‑batch and just enough for two
  Ideal for your cooking‑for‑two audience, it’s written to make a perfectly sized portion without waste.

• Crispy, buttery edges in every bite
  The mash fries up into crunchy, buttery bits that are the star of the show — the recipe celebrates them with real enthusiasm.

• Simple ingredients, big comfort
  Onion, garlic, butter, and black pepper create deep, savoury flavour from pantry staples.

• Flexible and endlessly adaptable
  Add corned beef, Spam, ham, beef, roasted meats, or even leftover turkey and stuffing to turn it into a hearty meal.

• A delicious base for gravy lovers
  A ladle of gravy over top makes it even more scrumptious — especially with added leftovers.

1. Start with well‑softened onions and garlic

Let the onions and garlic cook gently over low heat until fully softened before adding the mash — this builds flavour and prevents harsh bites.

2. Don’t be shy about turning up the heat

Once the butter goes in, increase the heat a bit. This is what helps the mash develop those gorgeous crispy, buttery edges you love.

3. Give the mash time to crisp properly

Cook for about 10 minutes, turning occasionally. Resist the urge to stir too often — letting it sit undisturbed helps those crunchy bits form.

4. Use leftover mash with confidence

Frozen mash is convenient, but leftover mashed potatoes work just as well. The recipe even encourages using leftovers so nothing goes to waste.

5. Add mix‑ins for a heartier dish

Corned beef, Spam, ham, beef, roasted meats, or even leftover turkey and stuffing can turn this simple side into a full meal.

6. Finish with fresh parsley for brightness

A scattering of chopped parsley at the end adds colour and a fresh lift to the rich, crispy potatoes.

7. Season simply but generously

Freshly ground black pepper is the main seasoning — don’t skip it. It balances the buttery richness beautifully.

8. Serve with gravy for extra comfort

A ladle of gravy over top makes this dish even more scrumptious, especially if you’ve added leftover turkey or stuffing.