Skillet Chicken and Dumplings with Thyme, Peas, and Carrots

Why You’ll Love This Recipe

• Pillowy drop biscuits steam right in the skillet—no oven needed and no fuss.
• Creamy, thyme-scented gravy hugs tender shredded chicken, carrots, and sweet peas.
• One-pan comfort food with weeknight-friendly steps and simple pantry staples.
• A pat of melting butter on each dumpling takes it over the top.

Grocery List

• Produce: 1 onion, 2 carrots, 2 celery ribs, 3 garlic cloves, fresh thyme, fresh parsley, 1 lemon
• Dairy: Unsalted butter, whole milk, heavy cream
• Pantry: Boneless skinless chicken thighs, olive oil, all-purpose flour, baking powder, chicken broth, bay leaf, kosher salt, black pepper, frozen peas

Full Ingredients

Chicken and Gravy

• 1.5 lb boneless, skinless chicken thighs
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 ribs celery, diced (about 3/4 cup)
• 3 garlic cloves, minced
• 2 tsp fresh thyme leaves, minced (or 1 tsp dried thyme)
• 1 bay leaf
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas

Fluffy Drop Dumplings

• 2 cups all-purpose flour (240 g)
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 tbsp cold unsalted butter, cut into small cubes
• 3/4 cup whole milk, plus up to 2 tbsp more as needed
• 2 tbsp finely chopped fresh parsley (or chives)

Finishing

• 2 tbsp cold unsalted butter, cut into 8 small pats
• 2 tbsp chopped fresh parsley, for garnish
• 1 tsp fresh lemon juice

Step-by-Step Instructions

Step 1: Prep and season

Pat the chicken thighs dry and season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Dice the onion, carrots, and celery; mince the garlic; chop the thyme and parsley. Have a 12-inch deep skillet or wide Dutch oven with a tight-fitting lid ready.

Step 2: Sear the chicken

Heat the olive oil in the skillet over medium-high heat. Add chicken in a single layer and sear until lightly golden, 3–4 minutes per side. Transfer to a plate (it will finish cooking in the sauce); reduce heat to medium.

Step 3: Build the thyme-scented gravy base

Add the 4 tbsp butter to the pan. Stir in onion, carrots, and celery with a pinch of salt and cook, stirring often, until tender and glossy, 6–8 minutes. Add garlic and thyme; cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a blond roux. Slowly whisk in the chicken broth until smooth. Add the bay leaf and bring to a gentle simmer.

Step 4: Simmer and shred the chicken

Return the seared chicken and any juices to the skillet. Cover and maintain a gentle simmer (do not boil vigorously) until the chicken reaches 165°F and is very tender, 12–15 minutes. Transfer chicken to a board and shred into bite-size pieces with two forks. Keep the gravy at a low simmer.

Step 5: Mix the drop-dumpling dough

In a bowl, whisk together flour, baking powder, salt, and pepper. Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter. Stir in the milk and parsley just until the dough is moistened and sticky. If dry, add up to 2 tbsp more milk. Do not overmix.

Step 6: Finish the gravy; drop and steam the dumplings

Stir the heavy cream, peas, remaining 3/4 tsp salt, and remaining 1/2 tsp pepper into the simmering gravy. Return shredded chicken and simmer 2–3 minutes to thicken slightly. Using a heaping tablespoon or a #40 scoop, drop 10–12 mounds of dough onto the surface, spacing evenly. Cover tightly and steam over low heat for 15 minutes—do not lift the lid during this time or the dumplings may collapse.

Step 7: Butter and brighten, then serve

Uncover and simmer 3–5 minutes more to set the tops. Dot each dumpling with a small pat of butter, turn off the heat, and cover for 1 minute to melt. Remove bay leaf, stir in lemon juice, and sprinkle with parsley. Taste and adjust seasoning, then ladle into warm bowls and serve hot.

Pro Tips

• Keep the simmer gentle. A rolling boil can break the dumplings apart and toughen the chicken.
• Do not lift the lid while the dumplings steam for 15 minutes. The trapped steam is what makes them pillowy.
• Roux color matters. Cook the flour for a full 2 minutes to remove raw flavor but do not brown it; you want a creamy, ivory gravy.
• Sticky dough is good. Dumpling dough should be soft and slightly tacky; overmixing makes them dense.
• If your lid is loose, lay a sheet of foil over the skillet before covering to trap steam.

Variations

• Rotisserie Shortcut: Swap in 3 cups shredded rotisserie chicken. Skip searing and simmer the gravy 10 minutes before adding the chicken.
• Cheddar-Chive Dumplings: Add 1/2 cup finely shredded sharp cheddar and 1 tbsp chopped chives to the dumpling dough.
• Mushroom and Thyme: Sauté 8 oz sliced cremini mushrooms with the onions for earthier depth.

Storage & Make-Ahead

Leftovers keep 3–4 days in the refrigerator. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. Dumplings soften over time; for best texture, cook dumplings fresh. The chicken-and-gravy base freezes well for up to 3 months; thaw overnight in the fridge and reheat to a simmer before dropping fresh dumplings.

Nutrition (per serving)

Approximate: 620 calories; 34 g fat; 50 g carbohydrates; 28 g protein; 3 g fiber; 820 mg sodium.