chicken and biscuits recipe
The Best chicken and biscuits recipe
I love this recipe because it’s versatile—great for a quick weeknight meal or a show-stopping dinner for guests. The biscuits can be made ahead and reheated, so I don’t have to stress about last-minute prep. And the chicken? It’s simple but impressive, especially when it’s cooked low and slow for that melt-in-your-mouth texture. My husband always says it’s the only dish that makes him forget he’s eating healthy, but let’s be real, it’s got fiber from the whole wheat flour, lean protein from the chicken, and healthy fats from the butter and olive oil. It’s not just a treat—it’s a balanced meal that keeps everyone happy without feeling like a indulgence. Plus, the biscuits are packed with vitamins and minerals from the eggs and milk used in the dough. It’s a win-win for the whole family.
Classic Chicken and Biscuits
A comforting Southern-style dish featuring tender chicken in a savory tomato-based sauce paired with flaky, buttery biscuits. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup (240ml) tomato sauce
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup (240ml) chicken broth
- ½ cup (120ml) heavy cream
- 1 tsp dried thyme
- ½ tsp dried oregano
- Salt and pepper to taste
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup (227g) cold unsalted butter, cubed
- ½ cup (120ml) buttermilk
- 1 large egg
- 1 tbsp milk (optional)
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). In a bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture evenly over chicken breasts. -
2
Heat a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove chicken and set aside. -
3
In the same skillet, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in chicken broth, then heavy cream. Simmer for 5 minutes until thickened. Season with thyme, oregano, salt, and pepper. -
4
For the biscuits: In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk and egg until just combined. Add milk if needed for consistency. -
5
Turn dough onto a lightly floured surface and gently knead. Roll out to ½-inch thickness. Cut into 2-inch biscuits using a biscuit cutter or glass. Place on a lined baking sheet. -
6
Bake biscuits at 425°F (220°C) for 12-15 minutes or until golden. Keep warm in oven while cooking chicken sauce. -
7
Return chicken to the skillet with sauce. Simmer for 2-3 minutes to coat evenly. Serve chicken with warm biscuits.
🔧Equipment
- Mixing bowls
- Cutting board
- Measuring cups and spoons
- Knife
- Pans (for baking biscuits and cooking chicken)
- Oven
- Whisk
- Rolling pin (optional)
📊Nutrition Facts (per serving)
📝Notes
- For extra flakiness, chill the biscuit dough for 30 minutes before baking.
- Substitute chicken broth with vegetable broth for a vegetarian option.
- Add a sprinkle of cheddar cheese on top of biscuits before baking for a cheesy twist.
Watch Video Of How Classic Chicken and Biscuits Works
❓ Frequently Asked Questions About Chicken and Biscuits
What is the best way to prepare tender chicken for biscuits?
The best way to prepare tender chicken for biscuits is to poach or steam the chicken breasts until fully cooked through (about 12-15 minutes for medium doneness). Pat the chicken dry with paper towels before adding it to the biscuits to ensure crispiness. You can also use a slow cooker or oven-bake chicken to keep it moist and flavorful.
Can I use store-bought biscuit dough for this recipe?
Yes, you can use store-bought biscuit dough for convenience, but homemade dough often yields a more tender and flavorful result. If using store-bought, follow the package instructions for preparation, and ensure the chicken is well-seasoned before adding it to the dough.
What seasonings work best with chicken and biscuits?
Classic seasonings for chicken and biscuits include:
– Salt and black pepper
– Garlic powder
– Onion powder
– Paprika (smoked or sweet)
– Old Bay seasoning (for a Southern touch)
– Fresh herbs like parsley or chives
– A pinch of cayenne for heat
Mix these into the chicken before adding it to the biscuits for a well-rounded flavor.
How do I ensure my biscuits stay soft and fluffy after baking?
To keep biscuits soft and fluffy:
– Use cold butter or shortening when cutting into the dough.
– Don’t overmix the dough; fold ingredients gently to avoid toughness.
– Chill the dough for at least 30 minutes before baking to improve texture.
– Bake at the recommended temperature (usually 425°F or 450°F) for 12-15 minutes, or until golden.
– Store in an airtight container with a slice of bread or an apple to retain moisture.
Can I make chicken and biscuits ahead of time and reheat them?
Yes, you can prepare the chicken and biscuits in advance, but there are a few tips to keep them fresh:
– Assemble the biscuits with cooked chicken and refrigerate for up to 24 hours.
– Reheat in the oven at 350°F (175°C) for 10-15 minutes, covered with foil, to prevent drying out.
– Alternatively, wrap the assembled biscuits tightly in foil and microwave for 2-3 minutes.
For best results, serve the chicken and biscuits hot and fresh.
