Skillet Chicken And Dumplings Recipes

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:

• 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.

SHORTCUT FRIED CHICKEN AND DUMPLINGS

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.

SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

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.

MOM'S CHICKEN AND DUMPLINGS

Steps:

• Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.

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.

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.