Creamy chicken and vegetables, all cooked in the same pan, topped with fluffy homemade drop biscuits, then baked until browned and bubbly!
Time for some down home comfort food! This homestyle chicken and biscuits recipe will warm your soul and is hearty enough for even the hungriest crowd!
Y’all. We have had like 2 weeks straight of sickness here in the Chunky Chef household. Everyone has had some sort of virus, and we’ve all passed them around, no matter how many times I clean, sanitize and lysol the house. To say we’re in need of some comfort food is a HUGE understatement!!
Plus, it’s just that time of year right? The weather is cooling down, it gets dark sooner… it’s totally time for comfort!
This chicken and biscuits recipe is straight from my friends Donna and Chad’s new cookbook, The Simple Kitchen. They blog over at The Slow Roasted Italian. This is their first cookbook, and after reading this one, I’m SURE it’ll be a huge hit. I mean, page after page of fantastic recipes! I had a really hard time narrowing down which recipe to share with you all. I settled on this one, being a Midwestern gal myself, because not only is it a true down-home kind of meal, but one I hadn’t actually made for myself before.
Aside from this amazing recipe, there are SO many other great ones, like Triple Cheesy Mac and Cheese, Stacked Cantina Nachos, Honey Ginger Glazed Carrots, Legendary Pecan Pie Bars, and MORE! Every kind of recipe is covered in this book… from Appetizers to Desserts, and my favorite section, the Everyday Kitchen Essentials. You can buy their book HERE! I promise, you won’t regret it!
Have you ever had classic chicken and biscuits before? It’s traditionally a Midwestern and Southern dish, but I’m sure it’s a favorite among other areas of the country as well 🙂 It’s sort of like chicken and dumplings, but with golden brown biscuits! Which, in my opinion, is way better! But then again, I’m totally biscuit obsessed… especially these!
Donna and Chad’s cookbook boasts “quick and easy recipes bursting with flavor”, and man, they aren’t kidding! I’ve tried some other chicken and biscuits before, and they can be a tad bland, but not this one. It’s perfectly seasoned with plenty of mouthwatering flavors!
This recipe is also a 30 minute meal, which is perfect for this time of the year as well. We’re all crazy busy basically from now until January, so a home cooked meal in 30 minutes? Sign me up! Plus, with the exception of the biscuits being mixed in a bowl, this dish cooks in one pan! So less dishes to clean up, and less time in the kitchen… which means more time to spend with your family! Win, win, win!
The next time you’re craving some classic comfort food, give this homestyle chicken and biscuits a try! And don’t forget to pick up your copy of The Simple Kitchen!
HELPFUL TOOLS:
- Casserole Pan with Lid – Hands down, one of my favorite pans… easy cleanup, great size, pretty, and I love the clear lid!
- Box Grater – make shredding that Parmesan super easy!
WANT TO TRY THESE CHICKEN AND BISCUITS?
PIN THEM TO YOUR DINNER OR COMFORT FOOD BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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:
- 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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
NEVER MISS A CHUNKY CHEF RECIPE:
FACEBOOK / INSTAGRAM / PINTEREST / TWITTER
JJ says
I found this recipe and had to try it. However, my husband requested “American” chicken and biscuits, so my rating is for technique and overall recipe since I had to adjust the vegetables and the seasonings, and omitted the cheese from the biscuits. This was The First chicken and biscuits recipe my husband and I both thoroughly enjoyed. The technique of stovetop then oven results in a perfectly cooked biscuit topping and well cooked chicken and vegetables. I’ll definitely be stopping by for other recipes. Thank you!
Lupe says
Made this for my husband and we both loved it so much! I am keeping this recipe in my binder! Thank you! 🙂
Newbold says
I haven’t tried this recipe yet, but it sounds intriguing. Before I try it, Id like to know how well it freezes, SO i can adjust quantities.
Amanda says
I’ve not tested freezing this recipe. So without testing and retesting it myself, I can’t say for certain how well it would work. If you try it, I’d love to know how it turns out!
Sue says
I’ve made this many times. Totally delish. Biscuits are a little heavy fir my liking so I make plain biscuits.
Karrie says
This recipe is fabulous in flavor. The aroma filled the house as the ingredients came to a boil on the stovetop. My daughter and I couldn’t wait to taste our efforts. We will definitely be adding this recipe to our favorites list. 😉
I had to make this a dairy free and gluten free recipe so I did have to substitute the whole milk, butter and flour. I used unsweetened cashew milk, Earth Balance Avocado butter spread, and Bob’s Red Mills 1:1 flour blend. For the spices, I used just a dash or sprinkle of each onto the sautéed veggies, which I did use a 3/4 cup of raw diced carrots, 1/3 medium onion, and 1/4 cup minced raw celery.
Samantha van nieuw amerongen says
Hello,
Is this recipe slow cooker safe?
Amanda says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if it would work well without any changes. If you try it, I’d love to know how it turns out!
Chris says
I love this recipe. Thank you so much for sharing.
Willy says
This is the quintessential “comfort food” meal! I’ve made it twice in the last month. I start with home made broth and use boneless chicken thighs & Formula L biscuit mix which helps decrease prep time. Comes out fantastic every time, biscuits are done and leftovers always get finished. If I owned a restaurant I would serve this.
Dawn castro says
IF i wanted to skip the homemade biscuit portion, can I just cook the pillsbury biscuits separately, and then add them in halfway into the dish a few minutes before its ready to let them soak up the sauce?????
I dont have Marjoram or rosemary, or time, or sage, so I’m going to skip those…..I hope it doesnt make too much of a difference, but really want to try this for tonight.
The Chunky Chef says
Yes, you can do that with the biscuits, it should work out fine.
E says
I used leftover thanksgiving turkey in place of chicken. Excellent, savory flavor! Saving this recipe.
TraceyB says
This is really good. The first time I made it I made as is and it was good. Everyone in my family ate without complaint. Second time I made I made a few tweaks I eliminated marjoram – don’t really care for it. I boiled/simmered bone in skin on chicken thighs and breasts until it was fall off the bone. Then while chicken is cooling I follow the recipe without marjoram and add in the stock from my boiled chicken then add in my shredded chicken. Oh my it was better the second time. This is such a comfort food meal. I highly recommend it – It has lots of flavor and it’s filling.
Sarah says
I thought the flavor was great. Surprised more people didn’t have trouble with the biscuits getting cooked through. I made half the suggested amount, and cooked 5 min extra [in a 11×7 dish] and they were still a little doughy on bottom. Will modify next time – may even cook separate and put on top of chicken mix when done. Thanks!
Lisa LuAnn Fuller says
I, too, have major problem with “raw” biscuits. I came here to see if there was hints on how to cook the biscuits through. lol
Brooke says
I had to bake it for about 30 minutes, but I used a very small dish if that makes a difference..
Angie says
I’ve made this recipe several times. It is the BOMB!!! I’ve rated it based on the original recipe. Thank you.
I have also changed a couple small things to make it to suit my liking. I use half AP flour and half cake flour for my biscuits. I also make more base. I like more gravy for the biscuits.
I just up the original spices and add more stock and milk. Fantastic meal. Comforting and filling.
Elizabeth Weatherdon says
Everyone in my family loved this recipe!! I did however add 2 potatoes cause I had them. Everything else I followed exactly. All 3 picky eater kiddos, my mom, my husband, and I. I will need to double this recipe because their was a disagreement about who should get the last helping.
Elaine says
My second time making this I added 1 potatoe and 1 celery. It improved it. I also served plain rice to pour the yummy sauce over. So good!
Melanie says
Did you put it in the oven? I’m wondering if I can just cook it on the stovetop because I want to put it over rice too, rather than with biscuits
Wayne says
Hello. It turned out very tasteful and the chicken was very tender as well!. Next time I ll use a little less salt and make my biscuits a bit smaller. Thank you for offering your recipe to the world!
Wayne
Rachel says
Made this last night for me and my husband and we absolutely loved it! I didn’t make the biscuits as I had a pack of bisquick cheddar garlic but they also turned out great if you want a quicker turnaround. I will be making this many times again in the future! Many thanks!
Leanne Dickson says
Super easy and very tasty. Thanks !!!!
John Mello says
When you hide your recipe below pages of junk, you are negating it’s value.
The Chunky Chef says
That “junk” is actually information about the recipe… none of which, you actually have to see. Perhaps you missed the “Go to Recipe” button, right there at the top of the page 🙂