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Skillet Chicken & Dumplings (25 Minutes)

You know those days when you want something that feels like a warm hug but doesn’t take all afternoon to make? That’s exactly why I love this Skillet Chicken & Dumplings. It reminds me of cozy Sunday dinners growing up—steam rising from the skillet, the soft dumplings soaking up that creamy, savory chicken broth. The smell alone can make your kitchen feel like the coziest spot in the house. Plus, it takes just 25 minutes from the first chop to the last bite, so you can enjoy all the comfort without the wait. Ready to turn your dinner routine into something a little more special? Let’s dive in!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup whole milk
1 cup all-purpose flour
2 tsp baking powder
½ tsp salt, plus more to taste
¼ tsp black pepper
2 tbsp unsalted butter
2 tbsp chopped fresh parsley (optional)
1 cup frozen peas or corn (optional)

How I Make It

Step 1:

Start by heating 1 tbsp olive oil in a large skillet over medium-high heat. Add your diced chicken, season lightly with salt and pepper, and cook until just browned and cooked through—about 5-6 minutes. Remove the chicken and set it aside; don’t worry if it’s not fully crisp, we want tender bites here.

Step 2:

In the same skillet, toss in your finely chopped onions and minced garlic. Stir them around until they soften and smell incredible—usually 2-3 minutes. This aroma is a sneak peek of the deliciousness coming your way.

Step 3:

Pour in 2 cups chicken broth and 1 cup milk. Bring the mixture just to a low simmer. While it’s warming, give your dumpling batter a quick mix—combine 1 cup flour, 2 tsp baking powder, ½ tsp salt, and a pinch of pepper in a bowl.

Step 4:

Cut in 2 tbsp butter with a fork or your fingers until the mixture looks like coarse crumbs. Slowly stir in about ¾ cup milk until a sticky dough forms—don’t overmix!

Step 5:

Drop spoonfuls of the dough right into the simmering liquid, spacing them evenly. Cover the skillet with a tight lid and let the dumplings steam for about 10 minutes. Avoid lifting the lid too often so they cook fluffy and perfectly.

Step 6:

Gently stir your cooked chicken back into the skillet along with any optional frozen peas or corn. Sprinkle with fresh parsley for a pop of color and serve warm. The dumplings should be tender, the sauce creamy, and the whole skillet packed with homey goodness.

Variations & Tips

Swap chicken breasts for thighs for richer flavor and juicier bites.
Use half-and-half instead of milk for an even creamier sauce.
Add chopped carrots and celery with the onions for more veggie goodness.
For a gluten-free twist, try a gluten-free flour blend in the dumplings.
If the sauce thickens too much, loosen it up with a splash of extra chicken broth or milk.
Don’t skip the baking powder in the dumplings—it’s key to that light, fluffy texture!

How I Like to Serve It

This skillet feast pairs beautifully with a simple mixed greens salad or some crusty bread to scoop up every last bit of sauce. It’s a perfect dish for cool evenings when you want something quick but utterly comforting. You can easily jazz it up with a sprinkle of shredded cheddar or a drizzle of hot sauce if you like a little kick.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove or microwave to keep dumplings tender.
Chicken can be cooked ahead of time or swapped for leftover rotisserie chicken to save even more time.

Closing: This recipe is one of those rare gems that tastes like it took hours but comes together in just 25 minutes—home cooking magic made easy!