Creamy Bacon Chicken and Dumplings Skillet
Comforting one-pot chicken and dumplings loaded with crispy bacon, tender potatoes, and sweet corn in a rich half-and-half broth. Fluffy Bisquick dumplings cook directly in the simmering liquid, soaking up all the savory flavors. Perfect for weeknight dinners or feeding a crowd—this version skips the fussy pie crust for quick drop dumplings that come together in under an hour. Creamy, hearty, and deeply satisfying.
Ingredients
- 6 bacon slices
- 3 large potatoes, peeled and diced
- 1 onion, diced
- 4 boneless skinless chicken breast halves, diced
- 3 cups chicken broth
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 16-ounce can whole kernel corn, drained and rinsed
- 3 cups half-and-halfheavy cream1:1dairyadds dairy
richer result
- 1 ½ cups Bisquickall-purpose flour1:1.5glutenadds gluten
more control over texture
- 1 cup milk
Instructions
- 1
Cook bacon in a large deep skillet over medium-high heat until evenly browned; drain, crumble, and set aside, reserving drippings in pan.
- 2
Add potatoes, onion, and chicken to bacon drippings; saute for 15 minutes, stirring occasionally.
- 3
Pour in chicken broth and season with poultry seasoning, salt, and pepper; stir in corn and simmer for 15 minutes.
- 4
Pour in half-and-half and bring to a boil; add crumbled bacon.
- 5
Combine biscuit mix with milk in a bowl and stir until thick dough forms.
- 6
Drop tablespoon-sized portions of dough into boiling mixture.
- 7
Reduce heat and simmer uncovered for 10 minutes; carefully turn dumplings over and cook covered for another 10 minutes.
Tips
Don't skip turning the dumplings halfway through—it ensures even cooking and prevents them from sticking together.
Reserve bacon drippings for sauteing vegetables; they add depth of flavor that plain oil cannot match.
For thicker dumplings, use slightly less milk in the biscuit dough; for lighter ones, add a touch more.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop over low heat, adding water if needed to restore consistency; dumplings soften with time.
Prepare bacon, vegetables, and chicken; store separately in the refrigerator up to 1 day ahead. Do not assemble or cook dumplings until serving, as they absorb liquid and become mushy.
Serve hot directly from the skillet or in bowls. Pairs well with a simple green salad or crusty bread to soak up the broth. Comfort food for casual family meals or casual gatherings.
Common Mistakes
Do not cover dumplings during the first 10 minutes to avoid them from steaming unevenly and becoming gummy.
Do not skip draining and rinsing the corn; excess liquid dilutes the broth.
Do not overmix the dumpling dough; gentle stirring keeps them light and fluffy.
Substitutions
Dairy-Free Swaps
less creamy
Gluten-Free Swaps
more control over texture
General Alternatives
FAQ
Can I make this ahead and reheat?
Yes, but do not add dumplings until final serving. Store broth and cooked chicken, bacon, vegetables separately; assemble and cook dumplings fresh for best texture. Dumplings become soft and absorb excess liquid after sitting.
What if I don't have Bisquick?
Mix 1.5 cups all-purpose flour with 2 teaspoons baking powder, 0.75 teaspoon salt, and 2 tablespoons butter. Combine with milk for similar results. Texture may be slightly denser; handle dough gently when dropping into broth.
Can I freeze this and for how long?
Freeze just the broth, chicken, bacon, and vegetables for up to 2 months. Never freeze prepared dumplings as they become mushy upon thaw. Thaw overnight in refrigerator and bring to boil before adding fresh dumplings.