best chicken and biscuits recipe

Written ByJenny Smyth Posted on
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The Best best chicken and biscuits recipe

I’ve been making chicken and biscuits for my family for years, and it’s always a hit. This recipe is a staple in our household, and I love it because it’s so easy to make and customize to our tastes.

My kids adore the flaky, buttery biscuits that accompany the juicy chicken, and I appreciate how versatile this dish is – we can have it for a quick weeknight dinner or serve it at a family gathering on the weekend. Plus, it’s a great way to get some protein and veggies into our diets without feeling like we’re sacrificing flavor or fun.

The key to this recipe is using high-quality ingredients, like fresh herbs and real butter, and taking the time to make the biscuits from scratch. It may seem old-fashioned, but there’s something special about sitting down to a warm, comforting meal made with love and care – and this chicken and biscuits recipe never fails to deliver.

Best Chicken and Biscuits

4.7 from 734 votes

A comforting one-dish meal featuring tender chicken and vegetables in a creamy sauce, topped with flaky buttermilk biscuits. This recipe delivers a hearty and satisfying dinner that is perfect for family gatherings.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Filling

2 tablespoons unsalted butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
3 cups cooked chicken, shredded
1 cup frozen peas

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold unsalted butter, cubed
3/4 cup buttermilk

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat.
3Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes until the vegetables are softened, stirring occasionally.
4Add the minced garlic and cook for 1 minute until fragrant.
5Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.
6Gradually pour in the chicken broth and milk, whisking continuously to prevent lumps.
7Add the dried thyme, rosemary, salt, and pepper.
8Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for 5 minutes until the sauce thickens enough to coat the back of a spoon.
9Stir in the shredded cooked chicken and frozen peas.
10Cook for 2 minutes until the chicken is heated through and the peas are warmed.
11Remove the skillet from heat and set aside.
12In a separate mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
13Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
14Pour the buttermilk into the flour mixture and stir with a fork just until the dough comes together.
15Do not overmix.
16Drop spoonfuls of the biscuit dough evenly over the hot chicken filling, leaving small gaps for steam to escape.
17Place the skillet in the preheated oven and bake for 20 to 25 minutes until the biscuits are golden brown and the filling is bubbling around the edges.
18Let the dish cool for 5 minutes before serving.

🔧Equipment

Large oven-safe skillet or Dutch oven
Mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Knife and cutting board
Oven

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 890mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a richer flavor, use chicken thighs instead of breast meat. You can also add 1/2 cup of shredded cheddar cheese to the biscuit dough for extra savoriness.

Watch Video Of How Best Chicken and Biscuits Works

This chicken and biscuits recipe is a staple in our household because it’s easy to make, delicious, and adaptable to our tastes. We love serving it at family gatherings or enjoying it as a quick weeknight dinner.

The best part? It’s also relatively healthy compared to other comfort foods – just be sure to use high-quality ingredients like real butter and fresh herbs.

To store leftovers, let them cool completely before transferring them to an airtight container in the fridge or freezer. When reheating, be sure not to overcook them – you want that flaky biscuit texture intact!

❓ Frequently Asked Questions About Chicken and Biscuits

Q: What type of chicken should I use for this recipe?

A: You can use boneless, skinless chicken breasts or thighs, whichever you prefer. If you’re looking for a leaner option, breasts are a good choice, but if you want more flavor and tenderness, thighs are the way to go.

Q: Can I make the biscuits ahead of time?

A: Yes, you can make the biscuits up to a day in advance and store them in an airtight container at room temperature. Just be sure to let them come to room temperature before serving.

Q: What’s the best way to reheat leftover chicken and biscuits?

A: To reheat leftover chicken and biscuits, simply place them in the oven at 350°F (175°C) for about 10-15 minutes, or until they’re warmed through. You can also reheat them in the microwave or on the stovetop, but be careful not to overheat them.

Q: Can I substitute gluten-free flour for traditional flour in this recipe?

A: Yes, you can substitute gluten-free flour for traditional flour in this recipe. Just be sure to use a high-quality gluten-free flour blend that’s designed for baking.

Q: How long does this recipe take to prepare?

A: This recipe takes about 30-40 minutes to prepare from start to finish, depending on how quickly you can mix and knead the dough. The majority of that time is spent waiting for the biscuits to rise.

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