Skillet Chicken And Dumplings Recipes

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CAST-IRON CHICKEN AND DUMPLINGS



Cast-Iron Chicken and Dumplings image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

1 stick (8 tablespoons) unsalted butter
2 carrots, peeled and thinly sliced
1 yellow onion, thinly sliced
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
4 cups chicken stock
Two 3- to 4-pound roasted or rotisserie chickens, meat shredded (5 to 6 cups)
3 cups fresh or frozen peas
1/2 cup flat-leaf parsley leaves, finely chopped
4 tablespoons unsalted butter
1 jalapeno, seeded and minced, optional
Zest and juice of 1 lime
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon celery seeds
1/4 teaspoon kosher salt
1 cup shredded Cheddar
3/4 cup heavy cream, very cold

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the chicken and vegetable base: Heat a 12-inch cast-iron skillet over direct heat. Melt the butter. Add the carrots, onions and thyme. Season with salt and pepper and cook until the vegetables begin to soften, 3 to 5 minutes. Stir in the flour, coating the vegetables, and continue to cook for another minute. Whisk in the chicken stock, smoothing out any flour lumps. Simmer until the mixture begins to thicken, 10 to 15 minutes.
  • Meanwhile, make the dumplings: Melt the butter with the jalapeno if using and lime juice in a sauce pot over indirect heat, then let cool.
  • Whisk together the flour, baking powder, celery seeds, salt and lime zest in a large bowl. Mix in the cheese.
  • Slowly pour the melted butter mixture into the cold cream in a small bowl and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. Set aside.
  • Finish the chicken and vegetable base: Add the chicken, peas and parsley to the skillet with the vegetables. Move the skillet over indirect heat and scoop the biscuit mixture on top, covering the surface of the pan. Cover the grill and cook until the biscuits are golden brown and cooked through, about 20 minutes.
  • (Alternatively, you can make the sauce and melt the butter mixture on a stovetop, then bake the biscuits in a 375 degrees F oven for 15 to 20 minutes.)

SKILLET CHICKEN & DUMPLINGS



Skillet Chicken & Dumplings image

There really is nothing better than homemade Skillet Chicken & Dumplings. Discover it again-or for the first time-with this easy, yet delicious, version.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/4 cup flour
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (10 oz.) frozen peas and carrots
1 cup all-purpose baking mix
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oil in large deep skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Transfer to bowl.
  • Add broth gradually to flour in small bowl, whisking constantly until blended. Add to skillet; cook and stir on medium heat 2 min. or until thickened. Add cream cheese spread; cook and stir 3 min. or until melted. Remove from heat; stir in chicken and vegetables.
  • Stir baking mix, sour cream and milk just until baking mix is moistened. Spoon into 6 mounds over mixture in skillet; cook on medium-high heat 2 min. Cover skillet; cook on low heat 15 min. or until chicken is done and toothpick inserted in dumplings comes out clean.
  • Top with Parmesan and parsley.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

INSTANT POT CHICKEN AND DUMPLINGS



Instant Pot Chicken and Dumplings image

Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 tablespoon baking powder
1 3/4 cups plus 2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 cup whole milk, at room temperature
1 small onion, chopped
2 medium celery stalks, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 cups chicken stock
1/2 cup dry white wine
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
  • Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
  • Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
  • Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.

SKILLET CHICKEN AND DUMPLINGS



Skillet Chicken and Dumplings image

A skillet makes quick work of scrumptious chicken and dumplings featuring all-white-meat chicken breasts.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup
1 bag (1 lb) frozen stir-fry vegetables
1 cup Original Bisquick™ mix
1/3 cup milk
1/4 teaspoon dried tarragon leaves

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
  • Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
  • In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.

Nutrition Facts : Calories 490, Carbohydrate 39 g, Cholesterol 95 mg, Fat 3, Fiber 3 g, Protein 42 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 5 g, TransFat 1 g

SKILLET CHICKEN & ITALIAN DUMPLINGS



Skillet Chicken & Italian Dumplings image

Try Skillet Chicken & Italian Dumplings for a tasty weeknight option. In only 40 minutes you'll have a flavorful dish with gnocchi, or Italian dumplings.

Provided by My Food and Family

Categories     Pasta

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

1/4 cup plus 3 Tbsp. KRAFT Lite House Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/4 cup flour
3 cloves garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups frozen peas and carrots
1 pkg. (17.5 oz.) refrigerated gnocchi, uncooked
2 Tbsp. chopped fresh parsley

Steps:

  • Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 4 min. or until lightly browned. (Chicken will not be done.) Spoon chicken into bowl; set aside.
  • Add broth gradually to flour in small bowl, whisking constantly until well blended. Add 1 Tbsp. of the remaining dressing to skillet. Add garlic; cook 2 to 3 min. or until fragrant. Add flour mixture; cook and stir 2 min. or until thickened.
  • Add cream cheese; cook and stir 3 min. or until melted. Add chicken, vegetables, gnocchi and remaining dressing; mix lightly. Bring to boil, stirring frequently.
  • Cook on medium-low heat 15 min. or until chicken is done and gnocchi are tender, stirring frequently. Remove from heat. Sprinkle with parsley.

Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 750 mg, Carbohydrate 47 g, Fiber 4 g, Sugar 4 g, Protein 20 g

SHORTCUT FRIED CHICKEN AND DUMPLINGS



Shortcut Fried Chicken and Dumplings image

Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
5 teaspoons baking powder
2 1/4 teaspoons sugar
Kosher salt
9 tablespoons unsalted butter, cut into small pieces and frozen
3/4 cup buttermilk
4 cups low-sodium chicken broth
2 cups prepared mashed potatoes with gravy
3 cups chopped fried chicken, bones removed and discarded (from about 1 pound of bone-in chicken)
One 10-ounce bag frozen peas and carrots, thawed

Steps:

  • Preheat the oven to 450 degrees F.
  • Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
  • Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
  • Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.

SKILLET CHICKEN AND DUMPLINGS



Skillet Chicken and Dumplings image

Make and share this Skillet Chicken and Dumplings recipe from Food.com.

Provided by swimmer175

Categories     One Dish Meal

Time 40m

Yield 4 dumplings, 4 serving(s)

Number Of Ingredients 7

1 tablespoon vegetable oil
4 boneless skinless chicken breasts, halves. (about 1-1/4 lbs.)
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 (1 lb) bag frozen stir fry vegetables
1 cup Bisquick
1/3 cup milk
1/4 teaspoon dried tarragon leaves

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken starts to brown.
  • Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
  • Mix bisquick, milk, and tarragon until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat.
  • Cook uncovered 10 minutes, cover, and cook 10 minutes.

Nutrition Facts : Calories 437, Fat 19, SaturatedFat 4.9, Cholesterol 84.1, Sodium 1467.6, Carbohydrate 30.9, Fiber 0.6, Sugar 4.3, Protein 34

COMFORTING CHICKEN A LA KING



Comforting Chicken A La King image

I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 individually frozen biscuits
1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup butter, cubed
1/4 cup all-purpose flour
1/8 to 1/4 teaspoon salt
1 cup chicken broth
1 cup whole milk
2 cups cubed cooked chicken
2 tablespoons diced pimientos

Steps:

  • Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

Nutrition Facts : Calories 551 calories, Fat 34g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 1185mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

SKILLET CHICKEN AND BISCUIT DUMPLINGS



Skillet Chicken and Biscuit Dumplings image

A very easy skillet adaptation of a great comfort food -- and with almost no clean-up since everything is in a single pan. This is yet another adaptation of a "My Great Recipes" card. The original recipe called for one cut-up chicken, I prefer to use just thighs. You can pick any pieces/parts you want. I'd stay away from boneless, though, I think it would dry out too much. (Please correct me if I'm wrong!)

Provided by SheCooksToConquer

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

6 chicken thighs (with or without skin, your choice)
1 teaspoon paprika
1/4 cup butter or 1/4 cup margarine
1 (10 3/4 ounce) can condensed chicken broth
1 tablespoon minced onion (fresh or dried)
1/2 teaspoon poultry seasoning
3 cups frozen peas and carrots (thawed)
1 (8 ounce) package refrigerator buttermilk biscuits

Steps:

  • Sprinkle paprika over chicken.
  • Melt butter in large skillet. Add chicken pieces and brown in the butter. Pour off drippings.
  • Add enough water to the broth to equal 1 1/2 cups.
  • Pour over chicken. Add onion and seasonings.
  • Cover and simmer for 25 minutes.
  • Add peas and carrots and top with biscuits.
  • Simmer, uncovered for 10 minutes.
  • Cover and simmer another 10 minutes.

Nutrition Facts : Calories 662.7, Fat 42.4, SaturatedFat 16, Cholesterol 149.7, Sodium 1315.3, Carbohydrate 36.3, Fiber 3.8, Sugar 0.4, Protein 35.4

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