Skillet Chicken Dumplings Recipes

CAST-IRON CHICKEN AND DUMPLINGS

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 AND DUMPLINGS

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.

SKILLET CHICKEN & DUMPLINGS

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.

SKILLET CHICKEN AND DUMPLINGS

Steps:

• Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
• Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
• Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.

SKILLET CHICKEN & ITALIAN DUMPLINGS

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.

SKILLET CHICKEN AND DUMPLINGS

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.

SKILLET CHICKEN AND BISCUIT DUMPLINGS

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.