Budget-Friendly Chicken and Dumplings in a Cast Iron Skillet
This cozy, cast iron chicken and dumplings recipe is hearty, easy to make, and light on the wallet—perfect for family dinners or cold nights.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course, Skillet Meal
- Method: Stovetop + Steaming
- Cuisine: American, Southern-Inspired
Ingredients
For the Chicken Stew:
1 tablespoon vegetable oil
6 bone-in, skin-on chicken thighs (about 2½ lb)
1 teaspoon kosher salt, divided
½ teaspoon black pepper
½ teaspoon smoked paprika
1 medium onion, diced
2 medium carrots, sliced ¼-inch
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 fresh 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
Instructions
Prep Ingredients: Measure and prepare all ingredients. Dice vegetables and set aside.
Sear Chicken: Heat oil in a 12-inch cast iron skillet over medium-high heat. Season chicken with ½ teaspoon salt, black pepper, and smoked paprika. Brown on both sides and transfer to a plate.
Build the Base: In the same skillet, add onion, carrots, and celery. Sauté for 4 minutes. Stir in butter and flour; cook for 2 minutes. Gradually whisk in chicken stock and milk. Add thyme, bay leaf, and remaining ½ teaspoon salt.
Simmer Chicken: Return chicken thighs to the skillet. Reduce heat and simmer uncovered for 10 minutes.
Make Dumpling Dough: In a medium bowl, combine flour, baking powder, and salt. Stir in buttermilk and melted butter until just combined (do not overmix).
Steam Dumplings: Remove bay leaf from the stew. Increase heat to medium-low so the stew gently bubbles. Drop 8 dumplings on top using a spoon. Cover the skillet tightly and steam for 12 minutes—do not lift the lid.
Finish & Serve: Stir in frozen peas, simmer for 1 more minute. Sprinkle with fresh parsley and serve hot.
Notes
Avoid over-mixing the dumpling dough—lumps are fine!
For fluffy dumplings, keep the lid sealed tight while steaming.
If the stew thickens while standing, thin it with a little warm stock or water.
You can substitute boneless chicken thighs, but reduce cooking time slightly.
