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! ย This homestyle chicken and biscuits recipe will warm your soul and is hearty enough for even the hungriest crowd!
Y’all, 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. ย 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! ย I had a really hard time narrowing down which recipe to share with you all.
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!ย You can buy their book HERE! ย I promise, you won’t regret it!
Have you ever had classic chicken and biscuits before? ย 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! ย Which, in my opinion, is way better! ย But then again, I’m totally biscuit obsessed… especially these!
This recipe is a 30 minute meal, which is perfect for this time of the year as well. ย We’re all crazy busy basically from now until January, so a home cooked meal in 30 minutes? ย Sign me up!
Plus, with the exception of the biscuits being mixed in a bowl, this dish cooks in one pan! ย So less dishes to clean up, and less time in the kitchen… which means more time to spend with your family! ย Win, win, win!
The next time you’re craving some classic comfort food, give this homestyle chicken and biscuits a try!
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!
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.
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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.
Ashlee says
Can I transfer the chicken mixture to a casserole dish before adding the biscuits and back? More the aesthetics.ย
The Chunky Chef says
I haven’t tested it, but I would think that would work just fine.
Penny says
Absolutely yes. I cooked mine in a deep pot on stove. When it was ready to go into oven, I transferred it to a shallow rectangle corning ware dish and put biscuits on top. It turned out great. Mine took a smidgen (10 min) longer in the oven. Not sure if my oven runs a little cool – or transferring it to a dish that was room temperature cooled it off, or maybe both. But that was the only issue and it made a great presentation..
Theresa says
Biscuits didnโt bake. I guess itโs supposed to go in the oven uncovered? Recipe doesnโt specify.
The Chunky Chef says
If the recipe doesn’t say covered, the rule is you bake it uncovered.
Jill W says
Thank you. I also wasn’t sure whether or not to cover. I’m making this tonight!
jessica says
The chicken gets done in just 15 minutes in the oven?
The Chunky Chef says
Since you’re cutting the pieces small, and simmering them in the liquid for 5 minutes before baking, yes it gets cooked through ๐
Lauren says
I want to make this recipe for a family that I nanny for. I usually cook them what they are having for dinner earlier in the day. Would this be good reheated? If so how would you suggest doing so? I’m worried that it will be sitting in liquid all day.
The Chunky Chef says
Before storing it, I would scoop out the biscuits and store them in a separate container, then just heat them through together to reheat it ๐
Destinie Conwell says
This was so AMAZING! Flavor was delicious, chicken was so tender! We are a family of 7 so the absolute only thing I’m gonna do next time is make more biscuits! The biscuits were so fluffy and perfect! I also didn’t have enough parmesan cheese so I used a cheddar blend that I already had in the fridge! Thank you for sharing this recipe!
Jen says
Is the chicken called for in the ingredients list cooked or uncooked? Going back over the recipe, I realize it never really says? Just wondering.
I made this last weekend with leftover roasted chicken, and it came out really really good!! Tons of flavor and really perfect for fall.
The Chunky Chef says
It calls for uncooked chicken, but it can be made with either ๐ So happy you loved it last weekend!
Ivy says
I made these vegan! I replaced chicken with tofu, and milk and butter with vegan milk and butter. I also added blue potatoes and cauliflower. I haven’t had this since I stopped eating meat over a decade ago and I am so excited about this! It’s cooking in the oven right now and I cant stop checking on it because I just want to eat it so bad! Great recipe!
Kristi Arndts says
Delicious – So flavorful!
D younger says
After a long hot day of construction and basketball camp
I made your chicken and biscuits for the firs time the family says MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
thank you
Valerie says
oh my goodness! I am in LOVE!!!
This is the easiest chicken and biscuit meal to make, and it is by far the BEST I’ve ever eaten!!
I WILL be making this again… and again… and again!
Carol Farr says
Should the chicken mixture be watery or on the thicker side? Mine is watery so I think I will have to add more flour.
Any suggestions please.
The Chunky Chef says
Hi Carol ๐ After it simmers it should be the consistency of a semi thick soup. Maybe it needs a little longer to simmer?
Becky W. says
Absolutely delicious! The only thing I changed was adding celery and made it in my Dutch oven. So, so good! Thank you for the recipe!
Krystal Monroy says
Made this for dinner last night and it was amazing. Thank you for sharing!
Roberta says
My biscuits were very gummy on the bottom side. Are they supposed to be fluffy all the way through? If so, how do you accomplish that without burning them on top? 450 is a very hot oven!!
The Chunky Chef says
Hi Roberta ๐ Since the biscuits are cooked in liquid, the bottom side will always be softer and have a different consistency than the tops.
Des @ Life's Ambrosia says
This looks absolutely perfect for fall! And side note, i have that pan and I adore it it’s perfect for one pan meals!
Dee says
What a delicious one dish dinner!
Love Bakes Good Cakes says
This looks incredible and so comforting! I can’t wait to check out this cookbook! ๐
Stacey @ Bake.Eat.Repeat. says
Love meals like this – this looks SO tasty!
Jen says
This is one of my husband’s favorite dishes! He’s traveling this week so I’m going to surprise him with it this weekend, thanks for the recipe!
Krista says
One pot dishes are the best! This one looks so good! I must make it asap!