Chicken and Dumplings Skillet
(
REVIEWS)
PREP:
10 minutes
TOTAL:
40 minutes
SERVES:
4
I’m all about chicken and dumplings during the winter. This chicken and dumplings skillet is the perfect way to get that hearty meal put together quickly and is the perfect weeknight comfort food!
What I love about this chicken and dumpling skillet is how fool-proof it is. I’m using chicken thighs because they’re not only hard to overcook, but fall apart much easier.
You could do this with chicken breast, but the process need to be a little different to get the breast cooked so that they would be juicy and tender. I’ll save that for another post.
QUICK TIP: To make this chicken and dumplings skillet I recommend getting a 12 inch Cast Iron Skillet{AFFILIATE}. Its the perfect size to make sure everything has room to work together!
I’m making this similar to my chicken and dumpling soup recipe, but I wanted this to be more like how my mother would make chicken and dumplings.
Not as a soup, but as a hearty biscuit with a full piece of chicken topped with a thickened broth.
There’s something about chicken and dumplings that just makes any day you have, no matter how drab, a good one.
I remember coming home from rainy school days to the smell of chicken and dumplings and it instantly brightening up my day!
If you want a quick soup version of this recipe, check out my Instant Pot Chicken and Dumpling Soup.
And click here for all my soup recipes to warm you up this fall and winter season!
Chicken And Dumpling Skillet
Ingredients
FOR THE DUMPLINGS
- 2 cups white flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp butter cold and cubed
- 1 cup whole milk
- 1/2 cup shredded cheese
FOR THE CHICKEN
- 2 tbsp butter
- 3 tbsp flour
- 1/2 cups celery chopped
- 1 cup carrots chopped
- 1 1/2 cup chicken broth
- 4 boneless skinless chicken thighs
- 1 tbsp salt
- 1/2 tbsp black pepper
- 4 sprigs fresh thyme
- 1 tbsp fresh parsley
Instructions
- Preheat oven to 350. In a 12 inch skillet, melt butter and vigorously stir in flour. Add in celery and carrots, and stir frequently for about 4 minutes total.
- Pour and stir in broth until broth is fully mixed into the mixture and you don't see any bits of flour. Add in chicken, thyme, parsley salt and pepper. Simmer for about 5 minutes on low
- While the chicken is simmering, mix in all the dumpling ingredients minus the cheese. combine with a fork until you have a ball of dough. It should be just wet enough to stick together. If its too doughy add in more flour. It ifs not sticking add in milk 1 tbsp at a time.
- Spoon in dumplings into the skillet and place in the oven. Cover dumplings with cheese and top entire skillet with a little more salt, pepper, thyme and parsley. Cook for about 25-30 minutes until the chicken internal temperature is 165 F. Let cool for about 5 minutes and serve.
Nutrition
