Chicken And Biscuit Recipe

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Chicken And Biscuit Recipe

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Chicken And Biscuit Recipe

Classic Chicken and Biscuits Recipe: A Homestyle Delight


Nothing says comfort like a plate of chicken and biscuits, a dish that combines tender, flavorful chicken in a creamy sauce with soft, golden-brown biscuits. This timeless recipe is perfect for those who cherish the warmth and satisfaction of a home-cooked meal. Let’s dive into making this comforting classic that’s sure to become a family favorite.


For the Chicken:

  • 1.5 pounds boneless, skinless chicken breasts or thighs, seasoned with salt and pepper
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • Salt and pepper, to taste

For the Biscuits:

  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold, cut into pieces
  • 3/4 cup buttermilk, cold
  • 2 tablespoons butter, melted, for brushing


Preparing the Chicken:

  1. Cook Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook until browned on all sides. Transfer to a plate and set aside.
  2. Sauté Vegetables: In the same pot, add the onion, carrots, and celery, cooking until softened, about 5 minutes. Add garlic and thyme, cooking for another minute.
  3. Roux: Sprinkle the flour over the vegetables, stirring to coat. Cook for 1-2 minutes to remove the raw flour taste.
  4. Simmer: Gradually add the chicken broth, stirring constantly to avoid lumps. Bring to a simmer, add the chicken back to the pot, and let it cook on low heat until the chicken is cooked through and the sauce has thickened, about 20 minutes.
  5. Final Touches: Remove the chicken, shred it, and return it to the pot. Stir in the peas and heavy cream. Season with salt and pepper to taste. Keep warm while you make the biscuits.

Making the Biscuits:

  1. Preheat Oven: Preheat your oven to 450°F (230°C).
  2. Combine Dry Ingredients: In a large bowl, mix flour, baking powder, baking soda, sugar, and salt.
  3. Cut in Butter: Using a pastry blender or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  4. Add Buttermilk: Pour in the buttermilk and stir just until the dough comes together. Don’t overmix.
  5. Shape Biscuits: Turn the dough out onto a lightly floured surface and gently pat it to about 1 inch thick. Use a biscuit cutter to cut out biscuits. Re-form the scraps to make additional biscuits.
  6. Bake: Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Brush the tops with melted butter immediately after baking.


  1. Assemble: Ladle the creamy chicken mixture into bowls.
  2. Serve: Place a freshly baked biscuit on top of each bowl, or serve them on the side to dip into the sauce.
  3. Garnish: Optional, garnish with fresh parsley or thyme for a pop of color and fresh flavor.


This chicken and biscuits recipe brings the comfort of the countryside right to your dinner table. It’s a homestyle dish that’s both satisfying and heartwarming, perfect for those chilly evenings or any time you need a touch of comfort. Gather your family and friends and enjoy this delicious meal together.