I’m so excited to share with you one of my family’s favorite recipes – chicken and biscuits. This classic comfort food dish has been a staple in our household for years, and for good reason.
Not only is it incredibly easy to make, but it’s also packed with flavor and texture. The combination of tender chicken, flaky biscuits, and creamy gravy is absolute perfection.
I’ve served this dish at countless family gatherings, potlucks, and even just on a random Tuesday night when I needed a pick-me-up. My kids love it when I make it for dinner, and my husband requests it regularly.
But what really sets this recipe apart is the fact that it’s made with wholesome ingredients and is relatively healthy compared to other comfort food options. So if you’re looking for a delicious, satisfying meal that’s perfect for any occasion, look no further than this chicken and biscuits recipe.
It’s a true crowd-pleaser that’s sure to become a staple in your household as well.
Chicken and Biscuits
4.8 from 1388 votes
A comforting casserole of tender chicken and vegetables in a creamy sauce, topped with fluffy, golden-brown biscuits. This hearty dish is perfect for a family dinner and comes together in under an hour.
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk
👨🍳Directions
1Preheat the oven to 425°F.
2Season the chicken cubes with a pinch of salt and pepper.
3In a large oven-safe skillet over medium-high heat, melt 1 tablespoon of butter and cook the chicken until golden on all sides, about 5 to 6 minutes.
4Transfer the chicken to a plate and set aside.
5Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
6Sauté the onion, carrots, and celery until softened, about 5 minutes.
7Stir in the garlic and cook for 1 minute until fragrant.
8Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes until the flour is fully incorporated.
9Slowly pour in the chicken broth while whisking to prevent lumps, then add the milk.
10Continue stirring until the mixture thickens and bubbles, about 3 to 4 minutes.
11Return the chicken to the skillet along with any accumulated juices.
12Add the dried thyme, salt, and pepper, and stir in the frozen peas.
13Cook for 2 minutes until the peas are heated through, then remove the skillet from the heat.
14In a separate bowl, whisk together the 2 cups of flour, baking powder, salt, and garlic powder.
15Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles coarse crumbs.
16Pour in the cold buttermilk and stir just until a shaggy dough forms; do not overmix.
17Drop spoonfuls of the biscuit dough evenly over the hot chicken filling, leaving small gaps for steam to escape.
18Place the skillet in the preheated oven and bake for 18 to 20 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
For a richer flavor, use half-and-half instead of milk. You can also substitute rotisserie chicken to save time. If your skillet is not oven-safe, transfer the filling to a 9×13-inch baking dish before topping with biscuits.
Watch Video Of How Chicken and Biscuits Works
This chicken and biscuits recipe is always a good idea for any occasion because it is hearty, comforting, and easy to make. It works well for family gatherings, potlucks, or a cozy dinner at home.
I love that I can prepare it ahead and just pop it in the oven when guests arrive. For storing leftovers, keep them in an airtight container in the fridge for up to three days.
To reheat, use the oven at 350 degrees for about 10 minutes to keep the biscuits from getting soggy. Serve with a side of steamed green beans or a simple salad for a complete meal.
This recipe is a keeper and I hope you enjoy it as much as my family does.
❓ Frequently Asked Questions About Chicken and Biscuits
Q: What type of chicken should I use for this recipe?
I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use a combination of both if you prefer.
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