This easy chicken and dumplings skillet is a cozy one-pan meal with tender chicken, vegetables, and fluffy drop dumplings in creamy sauce.
I had a chicken and dumplings dish at one of the newly opened Asian restaurants in my city a few weeks back and immediately wanted to recreate it at home, but I knew I needed to make it a one-pan meal to actually fit it into my schedule.
This easy chicken and dumplings skillet is a classic, based on the 1970s chicken and dumplings everyone's grandmother made. This variation, with homemade dumplings dough, is what I came up with, and my family absolutely loves it, especially my kids who request it constantly now.
What's most surprising is how approachable it is, even though the process of making dumplings can seem intimidating if you've never done it before. I've learned from testing different dumpling methods is that drop dumplings are actually the perfect method compared to rolled ones because you're not working the dough as much, which means they stay tender instead of turning tough. The key is letting steam do the work under a covered lid, which creates that light, fluffy texture without any kneading or fancy technique.
The one-pan approach here isn't just about convenience. Cooking the dumplings directly on top of the simmering chicken base means they absorb flavor as they steam, something you miss when dumplings are cooked separately. Building the sauce right in the skillet creates better depth than adding premade broth because the vegetables release their flavors as they cook down, and that becomes the foundation for everything else.
This easily became one of the recipes on the top of my head when I want something that feels like comfort food but doesn't require multiple pots or complicated steps. Everything happens in one skillet, and honestly, it's the reason we don't go out to a restaurant to enjoy really good chicken and dumplings anymore because I can make them at home with minimal effort.
Ingredients
Boneless, skinless chicken cut into bite-sized pieces and butter create the base of this skillet dish, with onion, carrot, celery, and garlic adding texture, color, and that classic chicken and dumplings flavor. Flour stirred into the pan thickens the chicken broth and milk into a creamy sauce, while thyme, salt, and pepper season everything. Frozen peas added at the end bring color and a little sweetness without any extra prep.
For the dumplings, a simple mix of flour, baking powder, salt, melted butter, and milk creates this soft, sticky dough that drops right onto the simmering chicken mixture and puffs up as it cooks. The dumplings turn out light and fluffy without needing to roll anything out or use any special techniques.
See the recipe card for exact quantities.
How to Make Chicken and Dumplings Skillet?
This chicken and dumplings skillet recipe is a comforting, one-pan meal that's perfect for cozy nights. With tender chicken, savory vegetables, and fluffy dumplings all cooked in a creamy sauce, it’s a family-friendly dish that’s easy to prepare.
Cook the Chicken and Vegetables
Start by melting butter in a large, deep skillet over medium heat. Once the butter is melted, add the bite-sized chicken pieces, diced onion, sliced carrots, and celery. Cook for about 5–6 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. This will also allow the vegetables to soften slightly. Add the minced garlic and cook for an additional 30 seconds until fragrant.
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Make the Sauce
Next, sprinkle the flour over the chicken and vegetable mixture, stirring well to ensure it's evenly distributed. Let the flour cook for about 1 minute, stirring constantly to avoid burning. Slowly add the chicken broth while whisking to incorporate the liquid smoothly, then pour in the milk. Add the thyme, salt, and black pepper, and stir everything together. Allow the mixture to simmer for about 5 minutes, until it has slightly thickened. Stir in the frozen peas and mix them through the sauce.
Prepare the Dumpling Dough
In a separate bowl, combine the flour, baking powder, and salt for the dumplings. Stir in the melted butter and milk, mixing until just combined. The dough should be soft and slightly sticky, but not too runny. Be careful not to overmix, this can affect the texture of the dumplings.
Add the Dumplings
Drop spoonfuls of the dumpling dough (about 1 tablespoon each) onto the simmering chicken and sauce mixture. Arrange the dumplings in a single layer, but don’t worry if they’re slightly crowded, they will puff up as they cook, so leave a little space between them.
Cover and Cook
Reduce the heat to low and cover the skillet with a lid. Let the dumplings cook for about 15 minutes without lifting the lid, as this will help them cook evenly and stay light. You’ll know they’re done when a toothpick or fork inserted into the center of the dumplings comes out clean, and they’ve puffed up.
Serve and Enjoy
Once the dumplings are cooked through, scoop the chicken, vegetables, creamy sauce, and dumplings into bowls. Serve immediately and enjoy the comforting, hearty meal.
Storage
Leftovers can be stored in an airtight container in the fridge for 2–3 days. When reheating, do so gently on the stove over low heat to maintain the texture of the dumplings and sauce.
For making ahead, you can make the chicken and dumplings up to the point where you add the dumplings. Store the chicken and sauce mixture in the fridge for up to 2 days. When ready to serve, prepare the dumpling dough, add it to the simmering mixture, and cook as instructed. This allows for a quicker prep time on the day of serving while still enjoying the convenience of having the main dish ready to go.
Top Tips for Chicken and Dumplings Skillet
Don’t peek while dumplings cook: The steam is crucial for making them fluffy, so keep the lid on to allow them to rise properly.
For shortcut dumplings: Use refrigerated biscuit dough and cut it into pieces to save time while still enjoying a similar texture.
Add extra flavor: Consider sprinkling herbs like parsley or thyme on top of the dumplings before cooking to enhance the taste.
Recipe
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Easy Chicken and Dumplings Skillet
Ingredients
For the chicken base:
- 1 tablespoon butter
- ½ pound boneless skinless chicken, cut into bite-sized pieces
- ½ small onion diced
- 1 carrot peeled and sliced
- 1 celery stalk sliced
- 1 garlic clove minced (or ¼ teaspoon garlic powder)
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- ½ cup milk
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup frozen peas
For the dumplings:
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon butter melted
- ¼ cup milk
Instructions
- Cook chicken & veggies: In a large deep skillet, melt butter over medium heat. Add chicken, onion, carrots, and celery. Cook 5–6 minutes until chicken is no longer pink. Stir in garlic for 30 seconds.
- Make sauce: Sprinkle flour over the mixture, stir well, and cook 1 minute. Slowly whisk in chicken broth, then milk. Add thyme, salt, and pepper. Simmer 5 minutes until slightly thickened. Stir in peas.
- Make dumpling dough: In a bowl, mix flour, baking powder, and salt. Stir in melted butter and milk until just combined (dough will be soft and sticky).
- Add dumplings: Drop spoonfuls of dough (about 1 tablespoon each) onto the simmering chicken mixture. They’ll puff up as they cook.
- Cover & cook: Reduce heat to low, cover skillet with a lid, and cook 15 minutes without lifting the lid, until dumplings are cooked through.
- Serve: Scoop into bowls with chicken, veggies, creamy sauce, and dumplings.
