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Easy Chicken and Dumplings Skillet
This easy chicken and dumplings skillet is a cozy one-pan meal with tender chicken, vegetables, and fluffy drop dumplings in creamy sauce.
Servings 2 servings
Calories 868kcal
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.
Video
Notes
Nutrition
Calories: 868kcal | Carbohydrates: 95g | Protein: 78g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 168mg | Sodium: 1959mg | Potassium: 2033mg | Fiber: 9g | Sugar: 20g | Vitamin A: 11132IU | Vitamin C: 38mg | Calcium: 602mg | Iron: 8mg