Skillet Chicken and Biscuit Dumplings
Cozy up with the ultimate comfort food: Skillet Chicken and Biscuit Dumplings. This one-pan wonder combines tender bites of seared chicken, hearty vegetables, and a creamy, herb-infused broth, crowned with fluffy, cheese-laced biscuit dumplings that steam to perfection right on top. With its golden chicken, rich gravy, and melt-in-your-mouth dumplings, this recipe balances rustic charm with modern ease, perfect for busy weeknights or a relaxing weekend dinner. Ready in just an hour, it's the ideal crowd-pleaser that brings warmth and flavor to your table. Keywords: skillet chicken, biscuit dumplings, one-pan recipe, comfort food, creamy chicken skillet.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 2 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 0.5 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 0.5 teaspoons dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups self-rising flour
- 0.5 cup whole milk
- 0.5 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
Season the chicken breasts with a pinch of salt and pepper. Sear the chicken for 3-4 minutes on each side until lightly golden. Remove from the skillet and set aside. (The chicken does not need to be fully cooked at this stage.)
In the same skillet, melt 3 tablespoons of unsalted butter. Add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute.
Sprinkle 3 tablespoons of all-purpose flour over the vegetables. Stir well to coat the vegetables and cook the flour for 1-2 minutes.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken slightly, about 3 minutes.
Lower the heat and stir in 1/2 cup of heavy cream, followed by the peas, thyme, rosemary, salt, and black pepper.
Chop the partially cooked chicken into bite-sized pieces and return it to the skillet. Simmer everything together for about 10 minutes, stirring occasionally.
While the chicken mixture simmers, prepare the biscuit dough. In a medium bowl, mix 1.5 cups of self-rising flour, 1/2 cup of milk, and 1/2 cup of shredded cheddar cheese until well combined. The dough will be sticky.
Using a spoon, drop dollops of the dough over the chicken mixture in the skillet, spacing them slightly apart. You should have about 8-10 dumplings.
Cover the skillet with a lid and let the dumplings steam over low heat for 15 minutes, or until the dumplings are puffy and cooked through.
Remove from heat, garnish with freshly chopped parsley (if desired), and serve warm.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 301 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
