Budget-Friendly Chicken and Dumplings in a Cast Iron Skillet

Why You’ll Love This Recipe

I love how this recipe brings together simple ingredients in a way that feels like a hug in a bowl. The chicken is seared for flavor and simmered to tenderness in a savory, herb-infused broth. The dumplings are quick to mix and steam up beautifully right in the skillet—no oven required. It’s all done in one pan, and I don’t need any fancy ingredients to make something truly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stew:

• 1 tablespoon vegetable oil

• 6 bone-in, skin-on chicken thighs (about 2 ½ lb)

• 1 teaspoon kosher salt, divided

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika

• 1 medium onion, diced

• 2 medium carrots, sliced ¼-inch thick

• 2 celery ribs, diced

• 2 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups chicken stock

• ½ cup milk

• ½ teaspoon dried thyme

• 1 bay leaf

• ¼ cup frozen peas (optional)

• 1 tablespoon chopped parsley

For the dumplings:

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup buttermilk (or sour milk)

• 1 tablespoon melted butter

Directions

1. I start by prepping all my ingredients—chopping the vegetables and measuring everything out so the cooking goes smoothly.

2. I heat the oil in a 12-inch cast iron skillet over medium-high heat. While it heats, I season the chicken thighs with ½ teaspoon salt, black pepper, and smoked paprika.

3. I brown the chicken on both sides until golden, then transfer it to a plate (it won’t be fully cooked yet).

4. I add the diced onion, carrots, and celery to the skillet and sauté for about 4 minutes, until slightly softened.

5. I stir in the butter, then the flour, and cook it for 2 minutes to form a roux.

6. I whisk in the chicken stock and milk, then add dried thyme, the bay leaf, and the remaining ½ teaspoon of salt. I return the chicken to the skillet and let it simmer for about 10 minutes.

7. While the stew simmers, I make the dumpling dough by mixing the flour, baking powder, and salt. I stir in the buttermilk and melted butter until just combined—it’s fine if the dough is a little lumpy.

8. I remove the bay leaf from the stew and make sure the liquid is gently bubbling over medium-low heat. Then I spoon 8 small dumplings over the surface of the stew.

9. I cover the skillet tightly with a lid or foil and let the dumplings steam for 12 minutes without lifting the lid.

10. Once the dumplings are fluffy and cooked through, I stir in the peas and let it simmer for another minute.

11. I finish the dish with chopped parsley and serve it hot, straight from the skillet.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

I like changing this dish up depending on what I have:

• I swap chicken thighs for boneless breasts or leftover shredded chicken when I need to save time.

• I mix corn or green beans in with the peas for extra vegetables.

• For a creamier version, I stir in a splash of cream at the end.

• A pinch of cayenne or extra paprika adds a little kick if I want spice.

• I use fresh herbs like thyme or rosemary if I have them for added flavor.

Storage/Reheating

Here’s how I handle the leftovers:

• I store the chicken and dumplings in an airtight container in the fridge for up to 3 days.

• To reheat, I warm it gently on the stove with a splash of warm stock or water to loosen the sauce.

• I avoid microwaving the dumplings too long so they don’t become rubbery—short bursts with a bit of moisture help keep them soft.

FAQs

Can I make this without a cast iron skillet?

Yes, I’ve made it in any large, deep skillet with a lid or even a Dutch oven. Just make sure it’s stovetop safe and large enough to hold everything.

What if I don’t have buttermilk?

I make a quick version by adding 1½ teaspoons lemon juice or vinegar to ½ cup milk. Let it sit for 5 minutes and it’s ready to use.

Do I have to use bone-in chicken?

No, boneless thighs or breasts work too. I just reduce the simmering time slightly, since they cook faster.

Can I make this ahead?

I often prep the vegetables and dumpling mix ahead. The full dish is best cooked fresh so the dumplings stay light and fluffy.

How do I know the dumplings are done?

They should be puffed up and firm when gently pressed. I avoid lifting the lid too early so they steam properly.

Conclusion

This Budget-Friendly Chicken and Dumplings recipe is the ultimate in cozy, one-skillet comfort food. It’s hearty, satisfying, and simple to make, with a creamy stew base and soft, homemade dumplings that soak up all the flavor. Whether it’s a chilly night or just a craving for something wholesome and filling, this dish always hits the spot.

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