Skillet Chicken with Herb Drop Dumplings

Why You’ll Love This Recipe

• True one-skillet comfort: seared chicken, creamy vegetable gravy, and fluffy herb dumplings cooked together.
• Drop dumplings are easy—no rolling—yet come out tender, cloud-like, and richly herbed.
• Balanced flavors: savory gravy, sweet carrots and peas, bright parsley and lemon.
• Weeknight-friendly and make-ahead smart: under an hour with pantry staples.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, flat-leaf parsley, chives (or scallions), lemon, fresh thyme (optional)
• Dairy: Unsalted butter, heavy cream, buttermilk (or whole milk + lemon for DIY buttermilk)
• Pantry: Boneless skinless chicken thighs, olive oil, all-purpose flour, low-sodium chicken broth, Dijon mustard, bay leaf, baking powder, baking soda, sugar, kosher salt, black pepper, frozen peas

Full Ingredients

Chicken and Creamy Carrot-Pea Gravy

• 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 tsp kosher salt + more to taste
• 1/2 tsp freshly ground black pepper + more to taste
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, peeled and diced small (about 1 cup)
• 2 celery ribs, diced small (about 3/4 cup)
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 bay leaf
• 1/4 cup (30 g) all-purpose flour
• 3 cups (720 ml) low-sodium chicken broth, warmed
• 1 tsp Dijon mustard
• 1/2 cup (120 ml) heavy cream
• 1 cup (140 g) frozen peas (no need to thaw)
• 1 tbsp fresh lemon juice

Herb Drop Dumplings

• 1 1/2 cups (180 g) all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 tsp sugar (optional, for tenderness)
• 1/4 cup finely chopped fresh parsley (plus more for serving)
• 2 tbsp finely chopped chives or thinly sliced scallions
• 3 tbsp cold unsalted butter, cut into small cubes or grated
• 3/4 cup (180 ml) cold buttermilk (or whole milk + 1 tsp lemon juice, rested 5 minutes)

Step-by-Step Instructions

Step 1: Prep the essentials

Chop the onion, carrots, and celery; mince the garlic; finely chop parsley and chives. Cut chicken into 1.5-inch pieces and pat dry. Season chicken with 1 tsp kosher salt and 1/2 tsp black pepper. Warm the broth (stovetop or microwave) so it’s ready to whisk in smoothly. Have a 12-inch (deep) lidded skillet or shallow Dutch oven ready.

Step 2: Sear the chicken

Heat the skillet over medium-high. Add 1 tbsp olive oil. When shimmering, add chicken in a single layer. Sear 3–4 minutes until golden; flip and sear 2–3 minutes more. Chicken will not be fully cooked yet. Transfer to a plate; keep drippings in the pan.

Step 3: Soften aromatics and make a blond roux

Reduce heat to medium. Add 3 tbsp butter to the skillet. Stir in onion, carrots, and celery with a pinch of salt; cook, stirring, 5 minutes until softened. Add garlic and thyme; cook 30 seconds. Sprinkle in 1/4 cup flour and stir constantly for 1–2 minutes until the flour smells nutty and looks foamy—this is your blond roux.

Step 4: Build the creamy gravy

Whisk in 3 cups warmed broth a little at a time to avoid lumps. Add the bay leaf and 1 tsp Dijon. Return the chicken and any juices. Bring to a steady simmer, then reduce to medium-low and cook 8–10 minutes, stirring occasionally, until slightly thickened and the chicken is nearly cooked through (155–160°F). Stir in 1/2 cup heavy cream and 1 cup peas; keep at a gentle simmer. Taste and season with salt and pepper as needed.

Step 5: Mix the herb dumpling dough

While the gravy simmers, whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Cut in the cold butter with a pastry cutter or fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter. Fold in parsley and chives. Pour in the cold buttermilk and stir just until a shaggy dough forms. Do not overmix. Let the dough rest 3–5 minutes to hydrate.

Step 6: Drop and steam the dumplings

Ensure the skillet is at a gentle simmer (not a rolling boil). Remove the bay leaf. Using a heaping tablespoon or 2-tablespoon scoop, drop 12–14 mounds of dough on top of the gravy, spacing them evenly. Cover tightly with the lid, reduce heat to low, and steam without lifting the lid for 15–18 minutes. Dumplings are done when puffed, dry on top, and a toothpick inserted into the center comes out clean. The chicken should read at least 165°F at this point.

Step 7: Finish and serve

Turn off the heat. Drizzle or stir in 1 tbsp lemon juice to brighten the gravy. Sprinkle with extra parsley and a few grinds of black pepper. Let the skillet rest 5 minutes to settle, then ladle dumplings and gravy into warm bowls and serve.

Pro Tips

• Keep the simmer gentle before and during steaming; vigorous boiling can break dumplings apart.
• Do not lift the lid while dumplings steam—trapped steam is what cooks them through and keeps them tender.
• Warm broth helps create a smooth, lump-free gravy when whisked into the roux.
• For the fluffiest dumplings, keep butter and buttermilk cold and mix just until combined.
• If the gravy seems too thick before dropping dumplings, whisk in 1/4–1/2 cup hot broth. Too thin? Simmer a few extra minutes before adding the dumplings.

Variations

• Rotisserie Shortcut: Skip searing. Start at aromatics, then add 3–4 cups shredded rotisserie chicken in Step 4 and proceed.
• Mushroom & Tarragon: Add 8 oz sliced cremini with the aromatics and swap parsley/chives for 2 tbsp chopped tarragon.
• Bacon & Corn: Render 4 slices chopped bacon first; use the drippings to sauté vegetables. Stir in 1 cup corn kernels with the peas.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, covered, 8–10 minutes with a splash of broth or milk to loosen, or microwave in 60–90 second bursts until hot. Dumplings soften on standing but remain delicious. For best texture, make the gravy base up to 2 days ahead (stop before dumplings), cool, and refrigerate; reheat to a simmer and cook dumplings fresh. The gravy base freezes up to 3 months; thaw overnight and reheat gently. Dumplings do not freeze well.

Nutrition (per serving)

Approximate for 1 of 6 servings: 540 calories; 24 g protein; 30 g fat; 36 g carbohydrates; 3 g fiber; 980 mg sodium. Nutrition will vary with brands and exact measurements.