Homestyle Chicken and Biscuits
User Reviews
4.6
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Prep Time
12 mins
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Cook Time
18 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
580 kcal
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Course
Main Course
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Cuisine
American
Homestyle Chicken and Biscuits
Description
Homestyle Chicken and Biscuits starts with sautéed diced carrots and shallots in butter, infused with a blend of dried herbs including rosemary, oregano, basil, thyme, marjoram, sage, along with salt and pepper. After coating the vegetables with flour to thicken, chicken stock, diced chicken breast, milk, and frozen peas are added and simmered until the chicken is cooked through and the sauce thickens slightly.
The biscuit topping is prepared separately by mixing flour, baking powder, sugar, garlic powder, salt, melted butter, milk, and freshly shredded Parmesan cheese to form a batter. Spoonfuls of this biscuit dough are dropped over the simmered chicken mixture in an oven-safe skillet or braising pan. The dish is then baked until the biscuits are golden and cooked through, providing a soft but slightly crispy topping.
This dish delivers a creamy, herb-infused chicken base with tender vegetables paired with the savory, cheesy biscuits baked on top. It offers a complete meal that’s rustic and homey, suitable for cooler days when a hearty, baked one-pot dinner comforts best.
Ingredients
CHICKEN:
- 4 Tbsp butter unsalted
- 1 cup carrot diced
- 1 small shallot diced
- 1/4 cup all-purpose flour
- 3/4 tsp rosemary dried
- 3/4 tsp oregano dried
- 3/4 tsp basil dried
- 1/3 tsp thyme dried
- 1/4 tsp marjoram dried
- pinch sage dried
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 3 cups chicken stock reduced sodium
- 2 lbs chicken breast boneless skinless, cut into 1/2" pieces
- 1 cup milk whole
- 1 cup peas frozen
BISCUITS:
- 4 Tbsp unsalted butter divided
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 Tbsp garlic powder
- 3/4 tsp kosher salt divided
- 1 cup milk whole
- 2 cups Parmesan Cheese freshly shredded
- 1/2 tsp parsley dried
Instructions
FOR THE CHICKEN:
- Preheat oven to 450 F degrees. Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat. Add carrots and shallot. Cook until the shallot is softened, 2-3 minutes, stirring occasionally.
- Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely. Cook for 1 minute to cook out the floury taste.
- Add the chicken stock, chicken pieces, milk and peas to the pan. Bring to a boil, then reduce heat to simmer. Cover the pan and cook 5 minutes.
BISCUITS:
- While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl. Microwave 30 seconds, or until the butter is melted. Add flour, baking powder, sugar, garlic powder, and 1/2 tsp kosher salt. Stir until combined. Pour in the milk and stir until the flour is all wet; do not overmix. Fold in the cheese
PUT IT ALL TOGETHER:
- Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown.
- Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley. Stir with a pastry brush. Remove pan from oven and brush the biscuits with the melted butter mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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