Skillet Chicken and Dumplings

Name: Skillet Chicken and Dumplings (Flour Tortilla)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp butter; 3 tbsp all-purpose flour; 2 1/2 cups chicken broth; 1 tsp black pepper; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried thyme; 2 boneless, skinless chicken breasts, sliced in half lengthwise; salt, to taste; 4 large flour tortillas; 1/2 cup milk; 2 tbsp fresh parsley, chopped for garnish

This skillet chicken and dumplings swaps traditional biscuits for flour tortillas, cutting prep time to just 30 minutes while delivering creamy, comforting results in a single pan.

🌍American 🏷️Chicken and dumplings 🏷️Skillet dinner 🏷️Weeknight meal 🏷️30-minute meal Comfort food

🏷️

🏷️Easy recipe

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

3 tbsp butter
3 tbsp all-purpose flour
2 1/2 cups chicken broth
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
2 boneless, skinless chicken breasts, sliced in half lengthwise
salt, to taste
4 large flour tortillas
1/2 cup milk
2 tbsp fresh parsley, chopped for garnishoptional

12 Ingredients

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Instructions

1
In a large skillet over medium heat, melt the butter.
2
Whisk in the flour to form a paste (roux) and cook for about a minute.
3
Slowly whisk in the chicken broth, followed by the black pepper, onion powder, garlic powder, and dried thyme. Continue to whisk until the gravy begins to thicken.
4
Season the chicken breast cutlets with salt, pepper, and garlic powder.
5
Place the seasoned chicken into the simmering gravy, spooning some of the gravy over the top to cover.
6
Cover the skillet and let the chicken cook for about 12 minutes, or until cooked through.
7
Once cooked, remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the gravy.
8
Cut the flour tortillas into small, 1-inch squares to create the dumplings.
9
Add the tortilla pieces and the milk to the skillet. Stir everything together gently.
10
Cover the skillet again and cook for another 5 minutes to allow the dumplings to soften.
11
Garnish with fresh parsley and serve immediately.

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Tips & Notes

Pro tips

Slice chicken breasts in half lengthwise before cooking to ensure even cooking in the 30-minute window and tender, bite-sized pieces.
Make a proper roux with butter and flour before adding broth to prevent lumps and create a silky, thickened sauce.
Tear tortillas into rough 2-3 inch pieces and add them in the last 5-7 minutes so they absorb sauce without becoming mushy.
Don't skip the seasonings (onion powder, garlic powder, thyme)—they build depth in the broth and compensate for quick cooking time.

Substitutions

Boneless, skinless chicken breasts → boneless chicken thighs (slightly longer cook time, more forgiving and flavorful)
All-purpose flour → cornstarch (use 2 tbsp; add after broth simmers to avoid lumps)
Dried thyme → Italian seasoning or poultry seasoning (1 tsp, 1:1 swap)
Flour tortillas → biscuit dough, puff pastry, or bread roll pieces

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if the sauce has thickened.