If you’re searching for the ultimate cozy comfort food, look no further than this Chicken and Biscuits Recipe! It’s everything you crave on a weeknight: juicy chicken and tender vegetables bathed in a luscious, creamy sauce, all tucked under a crown of golden, fluffy biscuits. Not only does this recipe fill your kitchen with irresistible aromas, but it also brings everyone to the table with eager appetites and happy faces. Whether you’re feeding a hungry family or just treating yourself, this dish delivers all the nostalgia of classic home cooking, but with stress-free steps and easy-to-find ingredients.
Ingredients You’ll Need
The beauty of this Chicken and Biscuits Recipe lies in its straightforward ingredients—all pantry staples that work together to create jaw-dropping flavor and texture. Each item contributes its own irresistible appeal, from the one-pan creaminess to that biscuit topping everyone loves.
- Unsalted butter: Lends rich flavor and helps create a silky sauce base.
- Boneless, skinless chicken breasts: The heart of the dish; cut into bite-sized pieces for even cooking and ultimate tenderness.
- Onion: Diced small, it brings natural sweetness and depth to the savory filling.
- Carrots: Peeled and diced, offering color, subtle sweetness, and a pleasant bite.
- Celery: Adds aromatic flavor and a satisfying crunch to the mix.
- Garlic: Just three cloves, but they pack a fragrant punch that makes the whole kitchen smell amazing.
- All-purpose flour: This thickens the filling, helping to make that creamy, spoon-coating sauce.
- Chicken broth: Adds deep chickeny flavor and keeps the sauce luscious without being heavy.
- Whole milk: Keeps things rich and smooth, while balancing the broth’s savoriness.
- Frozen peas: Bring sweet pops of green and a dose of veggie goodness.
- Salt: Essential for balancing and enhancing all the other flavors.
- Black pepper: Just enough for a gentle kick without overpowering the dish.
- Dried thyme: Adds an earthy herb note that pairs beautifully with chicken.
- Refrigerated biscuit dough: A shortcut that yields fluffy, golden biscuits every time—so easy, so good!
- Fresh parsley (optional): Sprinkled on at the end for a burst of color and freshness.
How to Make Chicken and Biscuits Recipe
Step 1: Prep and Cook the Chicken
Preheat your oven to 400°F. In a sturdy, oven-safe skillet or Dutch oven, melt the butter over medium heat. Add those chicken pieces and cook them for about 5–6 minutes until nicely browned and cooked through. This step gives your chicken extra flavor and ensures it’s tender. Once done, remove the chicken and set it aside—for now, it’s the star waiting in the wings.
Step 2: Sauté the Vegetables
Don’t clean out that skillet! Toss in your diced onion, carrots, and celery, and let them cook for 5–7 minutes until softened and fragrant. Stir in the garlic, and after a minute, your kitchen will smell absolutely incredible. These veggies set the perfect base for your Chicken and Biscuits Recipe.
Step 3: Make the Creamy Filling
Sprinkle the flour over your veggie mixture and mix well. This step ensures you’ll have a thick, dreamy sauce. Slowly whisk in the chicken broth and whole milk, stirring constantly until everything is incorporated. Keep it over the heat for about 5 minutes, until the mixture thickens and becomes the creamy blanket your chicken deserves.
Step 4: Combine Everything
Return the cooked chicken to the skillet and add the frozen peas, salt, black pepper, and thyme. Stir gently to distribute everything evenly. Remove the pan from the heat—your delicious filling is ready for its biscuit topping!
Step 5: Top with Biscuits and Bake
Arrange the refrigerated biscuit dough on top of the chicken mixture, leaving a little space between each one (they need room to puff up and get fluffy). Slide the skillet into your preheated oven and bake for 15–18 minutes. The biscuits should be golden brown and cooked through—peek underneath one to double-check. Once out of the oven, let it all cool for 5 minutes. If you love a pop of color, sprinkle on fresh parsley before serving.
How to Serve Chicken and Biscuits Recipe
Garnishes
A flourish of freshly chopped parsley adds gorgeous green color and a burst of freshness right at the end. If you’re feeling fancy, a sprinkle of cracked black pepper or even a dusting of grated Parmesan can make your Chicken and Biscuits Recipe pop visually and flavor-wise.
Side Dishes
Honestly, this recipe is a meal all on its own, but if you’d like to round it out, consider a crisp green salad or simple steamed green beans for a fresh bite alongside the rich, creamy main. For added comfort, a bowl of applesauce or some roasted root veggies always hits the spot.
Creative Ways to Present
If serving for a cozy dinner party, try spooning the filling into mini cocottes or ramekins and topping each with a biscuit. Kids love it when you make “individual pot pies” using large muffin tins lined with biscuit dough. For the ultimate family-style feast, just bring the big skillet to the table and let everyone dig in!
Make Ahead and Storage
Storing Leftovers
The Chicken and Biscuits Recipe holds up beautifully as leftovers. Simply cover the skillet (or transfer to an airtight container) and keep refrigerated for up to 3 days. The flavors meld together, and the filling stays creamy beneath the biscuits.
Freezing
If you’d like to save some for a future meal, portion the cooled chicken filling (without biscuits) into freezer-safe containers and freeze for up to three months. When ready to enjoy, just thaw overnight in the fridge, top with fresh biscuit dough, and bake as directed.
Reheating
To reheat, warm leftovers in a 350°F oven until hot and bubbling and the biscuits are refreshed, about 15–20 minutes. The microwave works for single portions; just cover and heat for 2–3 minutes, checking halfway through for even warmth.
FAQs
Can I use rotisserie chicken in this Chicken and Biscuits Recipe?
Absolutely! Using rotisserie chicken saves you a step and still gives amazing results. Just shred it and add it in when the cooked chicken goes back into the skillet.
What vegetables work best in this dish?
The classic blend is carrots, celery, peas, and onion, but you can throw in mushrooms, corn, or even spinach if you want to use what’s on hand or sneak in some extra veggies.
Do I have to use canned biscuit dough?
Nope! While refrigerated biscuit dough is speedy and foolproof, feel free to dollop your favorite homemade biscuit recipe on top for extra pride and a from-scratch feel.
Can I make this Chicken and Biscuits Recipe gluten-free?
Yes—you can substitute a 1-to-1 gluten-free all-purpose flour and use your preferred gluten-free biscuits. The filling will thicken just the same, and everyone can dig in.
Is it okay to use low-fat milk instead of whole?
For sure! The sauce will be a tad lighter and less rich if you use 2 percent or skim milk, but the recipe will still work and taste great.
Final Thoughts
This Chicken and Biscuits Recipe truly is comfort food at its finest—rich, hearty, and full of love. Give it a try the next time you crave something warm and satisfying, and don’t be surprised if it becomes a regular request from your family and friends!
Print
Chicken and Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and hearty dish, Chicken and Biscuits Recipe combines tender chicken and vegetables in a creamy sauce, topped with flaky golden biscuits. Perfect for a cozy family dinner or a potluck gathering.
Ingredients
For the Chicken:
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
For the Vegetables:
- 1 small onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
Other Ingredients:
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 can (16 oz) refrigerated biscuit dough
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Cook the Chicken: In a large oven-safe skillet, melt butter and cook chicken until browned. Set chicken aside.
- Cook the Vegetables: In the same skillet, cook onion, carrots, celery, and garlic until softened.
- Make the Sauce: Sprinkle flour over vegetables, then whisk in chicken broth and milk until smooth and thickened.
- Combine Ingredients: Stir in cooked chicken, peas, salt, pepper, and thyme.
- Add Biscuit Topping: Place biscuit dough over the chicken mixture.
- Bake: Bake for 15–18 minutes until biscuits are golden brown.
- Serve: Let cool for 5 minutes, then garnish with parsley before serving.
Notes
- You can use rotisserie chicken to save time.
- For a homemade touch, replace canned biscuits with your favorite biscuit recipe.
- Leftovers reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 6g
- Sodium: 870mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
