Skillet Chicken and Biscuits
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
582 kcal
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Course
Main Course, Dinner
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Cuisine
American
Skillet Chicken and Biscuits
Description
Skillet Chicken and Biscuits brings together cooked chicken pieces with onions, celery, and carrots lightly sautéed in butter. These vegetables simmer briefly in chicken broth and mix with cream of chicken soup, parsley, and garlic powder to create a savory, creamy filling. The refrigerated biscuits, cut into quarters, sit atop the thick filling in an oven-safe skillet, baking into fluffy, browned pieces. The method yields a dish featuring moist chicken and vegetables under golden biscuits with a rich sauce.
The stew-like filling provides a smooth texture and gentle chicken flavor, punctuated by fresh parsley and mild garlic powder. Biscuit quarters bake covered in the sauce, picking up some moistness while developing crisp, browned edges. Oven baking melds the flavors and texture, resulting in a rustic dish that combines creamy, tender ingredients with flaky biscuit topping.
This dish can be served directly from the skillet for casual meals, pairing well with a simple green salad or steamed vegetables. The buttery biscuit topping balances the savory chicken mixture below, making it a filling, stand-alone main course.
Notes suggest any refrigerated biscuit variety works or homemade biscuits may be substituted if pan space allows. Adding cheddar cheese to the filling is an optional variation. This recipe can be baked in a casserole dish with slight adjustments to baking time. Seasoning should be adjusted to taste, as the broth and condensed soup contribute saltiness.
Ingredients
- ½ tablespoon butter additional for serving, optional
- 1 small onion diced
- 2 ribs celery sliced
- 1 large carrot sliced
- 1 cup chicken broth
- 2 cups chicken cooked, chopped
- 2 tablespoons parsley chopped, fresh
- 10.5 ounces cream of chicken soup 1 can, condensed
- ½ teaspoon garlic powder
- 16.3 ounces Biscuits 1 can, see notes, refrigerated
Instructions
- Preheat the oven to 350°F.
- In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook the onion for 3 to 4 minutes or until softened.
- Add carrot, celery, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.
- Remove from the heat and add the diced chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.
- Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.
- Transfer to the oven and bake for 22-25 minutes or until the sauce is bubbly and biscuits are browned.
- Brush biscuits with additional melted butter if desired and serve warm.
Notes
- Use refrigerated biscuit dough for convenience; if using homemade biscuits, avoid overcrowding the pan and bake extra biscuits separately if needed.
- Adjust seasoning with salt and pepper since broth and soup provide some saltiness.
- Consider adding 1 cup of sharp cheddar cheese to the filling for extra flavor.
- This recipe is adaptable to a 2.5 quart casserole dish, but may require longer baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582 | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 1903mg | 79% |
| Potassium | 546mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4487IU | 90% |
| Vitamin C | 10mg | 11% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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