Comfort food like this always hits the spot. One-pot meals and skillet casseroles are perfect when you want something that fills you up and warms you from the inside out.
This skillet chicken and dumplings is a slightly different take on classic comfort food. Instead of baking the biscuits in the oven, the dumpling-style biscuits are spooned over the simmering filling right in the skillet and cooked on the stovetop. The concept is similar to a chicken pot pie crumble but features soft biscuit dumplings and a creamier, slightly tangy sauce.
I was worried the dumplings might not cook through, but they turned out perfectly. The Neufchatel cream cheese and sliced green onions give the gravy a rich, fresh flavor that makes this an ideal fall or winter dinner. It’s straightforward to prepare and very satisfying—enjoy!
Skillet Chicken & Dumplings
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Ingredients
- 1 Tbsp oil, (canola/vegetable)
- 2 chicken breasts, cut into ½” cubes
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ⅛ tsp onion powder
- ¼ tsp minced garlic
- 14 oz can reduced sodium chicken broth
- ¼ cup all-purpose flour
- 4 oz Neufchatel cream cheese
- 2 green onions, sliced
- 16 oz package frozen peas & carrots
- 1 cup all-purpose baking mix, (Bisquick)
- ¼ cup light sour cream
- ¼ cup (2%) milk
- 2 Tbsp grated or shredded parmesan cheese
Instructions
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Heat oil in a large deep skillet over medium-high heat. Add the cubed chicken, salt, pepper, onion powder, and minced garlic. Cook and stir for about 4 minutes, until the chicken is no longer pink. Transfer the chicken to a bowl and set aside.
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In a small bowl, whisk the flour into the chicken broth gradually until smooth. Pour the mixture into the skillet and cook over medium heat, stirring, until it thickens slightly, about 2 minutes. Add the Neufchatel cream cheese and sliced green onions, stirring until the cheese melts and the sauce is creamy, about 3 minutes. Return the cooked chicken to the skillet and stir in the frozen peas and carrots. Bring the mixture to a gentle simmer.
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In a separate bowl, stir together the baking mix, light sour cream, and milk just until the baking mix is moistened. Using a spoon, drop 6 or 7 mounds of the batter over the simmering chicken mixture in the skillet. Cook uncovered over medium-high heat for 2 minutes, then cover the skillet, reduce heat to low, and cook for 15 minutes or until a toothpick inserted into the dumplings comes out clean. Sprinkle the tops with grated or shredded Parmesan before serving.
Notes
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