Southern Chicken Dumpling Skillet (Print Version)
Chicken, vegetables, and fluffy dumplings cook together in a rich, creamy Southern-style skillet.
# What You’ll Need:
→ Chicken and Gravy
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
04 - 1 medium yellow onion, finely diced
05 - 2 celery stalks, diced
06 - 2 medium carrots, diced
07 - 3 cloves garlic, minced
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon smoked paprika
12 - 4 cups low-sodium chicken broth
13 - 1/2 cup heavy cream
14 - 2 tablespoons all-purpose flour
15 - 2 tablespoons chopped fresh parsley, plus more for garnish
→ Dumplings
16 - 1 cup all-purpose flour
17 - 1 1/2 teaspoons baking powder
18 - 1/4 teaspoon baking soda
19 - 1/2 teaspoon salt
20 - 2 tablespoons unsalted butter, cold and cubed
21 - 1/2 cup whole milk
# How to Make It:
01 - Heat unsalted butter and olive oil in a large deep skillet over medium-high heat. Add chicken pieces and brown on both sides until golden, about 4 minutes per side. Remove chicken and set aside.
02 - In the same skillet, add diced onion, celery, and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic, salt, black pepper, dried thyme, and smoked paprika; cook for 1 minute, stirring until fragrant.
03 - Sprinkle all-purpose flour over the vegetables and stir to coat evenly. Gradually pour in the chicken broth while stirring constantly to form a smooth mixture without lumps.
04 - Return browned chicken pieces to the skillet. Bring the mixture to a simmer, cover with a lid, and cook for 10 minutes.
05 - Stir in heavy cream and chopped fresh parsley. Taste and adjust seasoning if necessary.
06 - While the chicken is simmering, combine all-purpose flour, baking powder, baking soda, and salt in a mixing bowl. Cut in cold cubed butter using a pastry blender or forks until the mixture resembles coarse crumbs. Stir in whole milk just until combined, being careful not to overmix.
07 - Drop heaping tablespoons of dumpling dough evenly over the simmering chicken and gravy. Cover the skillet and cook on low heat for 15 to 18 minutes, until dumplings are puffed and cooked through.
08 - Uncover and simmer for an additional 2 to 3 minutes to allow the sauce to thicken slightly. Sprinkle additional fresh parsley over the dish before serving.
# Additional Tips::
01 -
- Family favorite for generations
- Requires just one skillet for less cleanup
- Features homemade dumplings and rich gravy
- Perfect for cozy nights or Sunday suppers
02 -
- High in protein with satisfying fiber from the vegetables
- Dumplings steam perfectly without fussing with boiling water
- Ideal for freezing or making ahead
03 -
- Bring all dumpling ingredients to the right temperature cold butter and cold milk make the lightest dumplings
- Do not overwork the dumpling dough for fluffy tender results keep your stirring gentle
- Let the skillet rest for a few minutes before serving so the flavors come together and the dumplings set