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Chicken and Dumplings Skillet Recipe

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4.2 from 10 reviews

This Chicken and Dumplings Skillet recipe is a comforting one-pan meal featuring tender, seasoned chicken simmered with fresh vegetables and a creamy broth, topped with soft, fluffy dumplings infused with fresh herbs. Ready in just 45 minutes, this dish combines homestyle flavors with an easy-to-follow method perfect for a cozy family dinner.

Ingredients

Chicken and Seasoning

  • 1 pound chicken breasts
  • 1 ½ teaspoons salt, divided
  • 1 ½ teaspoons pepper, divided
  • 4 tablespoons flour
  • 4 tablespoons butter

Vegetables and Broth

  • ½ cup diced yellow onion
  • 3 cloves garlic, minced
  • ½ cup julienned carrot
  • ½ cup diced celery
  • 3 cups chicken broth, divided

Dumplings

  • 2 ½ cups self-rising flour
  • 1 ½ cups whole milk
  • ¼ cup melted butter
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon pepper

Additional

  • 1 cup heavy whipping cream

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry then season them with 1 teaspoon salt, 1 teaspoon pepper, and coat evenly with 4 tablespoons of flour to help develop a golden crust during cooking.
  2. Brown the Chicken: Melt 4 tablespoons of butter in a large, deep skillet over medium heat. Add the chicken breasts and cook for about 4 minutes per side until browned, which seals in juices and adds flavor.
  3. Sauté Aromatics: Add ½ cup diced yellow onion and 3 cloves minced garlic to the skillet and stir until fragrant, approximately 1-2 minutes, creating a flavor base.
  4. Add Vegetables and Simmer: Incorporate ½ cup julienned carrot, ½ cup diced celery, and 2 cups of the chicken broth. Bring the mixture to a simmer and cook for about 10 minutes until the chicken is fully cooked through.
  5. Shred Chicken: Remove the cooked chicken breasts from the skillet and shred them using two forks, allowing them to absorb more flavor when returned to the sauce.
  6. Make Dumpling Batter: While the chicken simmers, combine 2 ½ cups self-rising flour, 1 ½ cups whole milk, ¼ cup melted butter, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon finely chopped fresh rosemary, and 1 teaspoon fresh thyme leaves in a bowl. Mix until the batter is mostly smooth.
  7. Return Chicken and Add Cream: Add the shredded chicken back to the skillet along with 1 cup heavy whipping cream and the remaining 1 cup chicken broth. Stir everything together to combine flavors.
  8. Simmer and Add Dumplings: Bring the liquid to a gentle simmer over medium-low heat. Using a cookie scoop, drop dumpling batter into the skillet atop the simmering broth and chicken.
  9. Cook Dumplings Bottom Side: Cover the skillet and let the dumplings steam and cook on the bottom side for about 5 minutes until set.
  10. Flip Dumplings: Remove the lid and carefully turn each dumpling over to cook the other side evenly.
  11. Finish Cooking Dumplings: Cover again and cook for an additional 10 minutes until the dumplings are fully cooked through, solid, and fluffy while the broth thickens to a creamy consistency.
  12. Serve: Once the dumplings are cooked, serve the hearty chicken and dumplings hot from the skillet for a comforting meal.

Notes

  • Self-rising flour contains leavening agents, so there is no need to add baking powder or baking soda separately for the dumplings.
  • If fresh rosemary and thyme are unavailable, dried versions can be used, but use about one-third the amount since dried herbs are more concentrated.
  • Ensure the skillet is covered while steaming dumplings to trap the heat and cook them properly.
  • For extra flavor, you can sauté the vegetables a little longer until softened before adding broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://simpleplatter.com/chicken-and-dumplings-skillet-recipe/