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Skillet Chicken & Dumplings

Servings 6 Servings


  • 1 Tbsp oil
  • 2 chicken breasts, cut into 1/2" cubes
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp onion powder
  • 1/4 tsp minced garlic
  • 1 (14oz) can reduced sodium chicken broth
  • 1/4 cup flour
  • 4 oz neufchatel cream cheese
  • 2 green onions, sliced
  • 1 (16oz) package frozen peas & carrots
  • 1 cup all-purpose baking mix (Bisquick)
  • 1/4 cup light sour cream
  • 1/4 cup (2%) milk
  • 2 Tbsp grated or shredded parmesan cheese


  • Heat oil in a large deep skillet on medium-high heat. Add chicken, salt, pepper, onion powder, & garlic. Cook & stir 4 minutes until the chicken is no longer pink. Transfer to bowl.
  • Add broth gradually to flour in small bowl, whisking constantly until blended. Add to skillet; cook & stir on medium heat 2 minutes or until thickened. Add cream cheese & green onions. Cook & stir 3 minutes or until melted. Stir in chicken & frozen vegetables. Heat to a light simmer.
  • Stir baking mix, sour cream & milk just until baking mix is moistened. Spoon into 6 or 7 mounds over the mixture in the skillet. Cook on medium-high heat for 2 minutes. Cover skillet & cook on low for 15 minutes or until a toothpick inserted in dumplings comes out clean. Top with parmesan.


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