Servings
Font
Back
4.6 from 219 votes

Homestyle Chicken and Biscuits

Creamy chicken and vegetables, all cooked in the same pan, topped with fluffy homemade drop biscuits, then baked until browned and bubbly!

Prep Time
12 mins
Cook Time
12 mins
Total Time
30 mins
Servings: 8 servings
Calories: 580 kcal
Course: Main Course
Cuisine: American

Ingredients

CHICKEN:
  • 4 Tbsp unsalted butter
  • 1 cup diced carrots
  • 1 small shallot, diced
  • 1/4 cup all-purpose flour
  • 3/4 tsp dried rosemary
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil
  • 1/3 tsp dried thyme
  • 1/4 tsp dried marjoram
  • pinch dried sage
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups chicken stock (reduced sodium)
  • 2 lbs boneless skinless chicken breasts, cut into 1/2" pieces
  • 1 cup whole milk
  • 1 cup frozen peas
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 whole milk
  • 2 cups freshly shredded Parmesan cheese
  • 1/2 tsp dried parsley

Instructions

FOR THE CHICKEN:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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:
  1. 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.
  2. 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

Calories 580kcal (29%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 580

% Daily Value*

Calories 580kcal 29%

* Percent Daily Values are based on a 2,000 calorie diet.