Save This golden chicken and dumplings skillet is the kind of cozy weeknight dinner that warms you head to toe. Tender chicken, sweet carrots, and celery nestle in a creamy broth, topped with soft, herb-laced dumplings that steam to perfection. If you crave comfort food but need it fast and fuss-free, this one-pan classic will fill your kitchen with rich aromas and put a smile on every face at the table.
Every time I make this dish, the kitchen fills with delicious warmth and the promise of a satisfying night in. My kids call these dumplings "clouds" and always ask for seconds—which is how I know it's a keeper.
Ingredients
- Boneless chicken thighs: Juicy and tender with rich flavor use thighs for best results
- Olive oil: Brings a gentle silky taste and helps brown the chicken evenly
- Onion: Sweetness and aromatic base dice them finely for an even cook
- Carrots: Natural sweetness and color try to pick firm bright-orange carrots
- Celery: Crunch and subtle earthiness look for pale green stalks
- Garlic: Depth and savoriness buy firm cloves without sprouts
- Dried thyme: Earthy herbal flavor always check for freshness
- Dried sage: Classic pairing with poultry choose a fragrant sage
- Salt and black pepper: Essential for seasoning if possible use freshly cracked pepper
- All-purpose flour: Thickens the broth and makes dumplings choose a fine white variety
- Chicken broth: Forms the creamy base use a good quality low sodium broth
- Whole milk or heavy cream: Adds richness taste for freshness before using
- Bay leaf: Layers savory notes remove before serving
- Frozen peas: Vivid color and tender sweetness do not thaw before adding
- Baking powder: Lifts the dumplings check date for active freshness
- Chopped fresh parsley: Brightens up dumplings opt for flat-leaf if available
- Melted butter: Brings flavor and lightness to dumplings choose unsalted
Instructions
- Cook the Chicken:
- Pat chicken pieces dry and season evenly with salt and pepper so every bite is flavorful. Heat olive oil in a large deep skillet or Dutch oven over medium-high until shimmery. Add chicken in a single layer let it sizzle undisturbed for about six to eight minutes turning halfway so it develops golden crusts and cooks through. Transfer cooked chicken to a plate and keep warm.
- Sauté the Vegetables:
- In the same pan without wiping out tasty browned bits add diced onion carrot and celery. Stir often over medium heat so the veggies soften but do not brown about five minutes. Add minced garlic dried thyme and sage stir well and let cook for one more minute. The aromatics should smell deeply fragrant.
- Build the Creamy Broth:
- Sprinkle all-purpose flour evenly over vegetables and stir for one minute so it absorbs the oil and juices. Gradually whisk in chicken broth then whole milk or heavy cream pouring in small amounts and whisking constantly to prevent clumps. Nestle in the bay leaf. Return cooked chicken and juices to the skillet. Once simmering reduce heat and cook five minutes until sauce thickens and flavors meld richly.
- Make the Dumplings:
- In a medium bowl whisk flour baking powder salt and parsley until combined. In a separate bowl blend milk and melted butter. Pour wet mix into dry and stir gently until just combined the batter should look shaggy and moist but not smooth do not overmix as this keeps dumplings extra tender.
- Add Dumplings and Steam:
- With a spoon or small ice cream scoop carefully drop twelve portions over the bubbling chicken mixture spacing them out to allow room for rising. Cover skillet tightly with lid and let steam gently over low heat for fifteen minutes. Do not peek opening the lid prevents fluffy dumpling texture.
- Finish and Serve:
- During the last two minutes open lid briefly and sprinkle peas evenly in do not stir as this will deflate dumplings. Cover and finish steaming. Remove bay leaf. Give stew a taste for salt and adjust as needed. Ladle into bowls and sprinkle with extra parsley if desired.
Save Growing up I loved watching my grandma measure flour by the scoop and add parsley right from her garden. Now I use her trick of a tight-fitting lid and a timer so every batch of dumplings turns out just right. My favorite touch has always been sneaking in a little extra thyme for that comforting aroma.
Storage Tips
Let leftovers cool completely before transferring to airtight containers. Store in the fridge for up to three days. For best texture reheat gently on the stove with a splash of milk stirred in at the end. Dumplings may firm up a bit but a few spoons of broth revive their fluffiness.
Ingredient Substitutions
Swap chicken breasts for thighs if needed though thighs stay more tender. Fresh herbs can replace dried add at the end for brighter flavor. Use plant-based butter and non-dairy milk for a more allergy-friendly version though the richness may differ slightly.
Serving Suggestions
A scoop of skillet chicken and dumplings shines all on its own but pairs nicely with crisp green salads pickles or roasted winter squash. A sprinkle of extra fresh herbs or a crack of black pepper wakes up the flavors for second helpings.
Cultural Context
Chicken and dumplings have deep roots in Southern kitchens and countless cozy family gatherings. Variations exist all across America some with rolled noodles or flat dumplings but fluffy drop dumplings and creamy broth are a beloved hallmark of classic comfort.
Seasonal Adaptations
In spring swap in asparagus or baby carrots for peas. Add mushrooms or diced sweet potatoes in autumn for heartiness. Fresh corn or summer herbs like dill can add a sweet twist when the seasons change.
Helpful Recipe Notes
Dumpling dough must rest only minutes so do not let it sit too long
Always simmer broth before adding dumpling batter for a beautiful rise
Removing the bay leaf before serving avoids bitter undertones
Success Stories
Many home cooks have told me even first-timers achieve light fluffy dumplings with this method. One mother wrote that it became her go-to whenever her kids needed cozy food after soccer practice and now the whole family requests extra parsley on top.
Freezer Meal Conversion
While dumplings are best fresh you can freeze the chicken base and broth before adding dumplings. Cool base completely then freeze flat in zipper bags. Reheat gently on the stove and prepare dumpling dough just before steaming.
Save Serve this skillet piping hot and breathe in the homestyle goodness as you gather around the table. This one-pan meal is sure to become your family's favorite go-to cozy dinner.
Recipe FAQ
- → How do I ensure dumplings are light and fluffy?
Keep the lid on while dumplings steam, and mix the batter gently to avoid toughness. Don't overmix!
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work as a leaner option; just be careful not to overcook so they stay moist.
- → What vegetables can I substitute?
You can use parsnips, leeks, or diced potatoes in place of carrots and celery for variety and texture.
- → Can the dish be prepared ahead?
The chicken and broth base can be made ahead and refrigerated. Add fresh dumplings right before serving.
- → Is there a way to thicken the broth further?
Simmer the mixture uncovered before adding dumplings, or use less broth for a heartier consistency.
- → What tools are necessary for preparation?
A large, deep skillet or Dutch oven with lid, mixing bowls, whisk, and spoon are essentials for success.