Chicken and Biscuits from Scratch
Experience comfort food at its finest with this hearty and satisfying Chicken and Biscuits from Scratch recipe. Tender, seared chicken thighs are nestled in a rich, creamy sauce made from a medley of onions, carrots, celery, and peas, delicately seasoned with thyme and fresh parsley. Topped with buttery, flaky homemade biscuits baked to golden perfection, this one-skillet dish is the ultimate cozy family dinner. With simple, wholesome ingredients and easy-to-follow steps, this recipe is perfect for both novice and seasoned home cooks looking to create a restaurant-quality meal. Whether for a Sunday supper or a weeknight treat, this classic, from-scratch dish will warm hearts and fill bellies.
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs (boneless, skinless)
- 6 tbsp Unsalted butter
- 6 tbsp All-purpose flour
- 4 cups Chicken stock
- 1 cup Whole milk
- 1 cup Carrots (peeled and diced)
- 1 cup Celery (diced)
- 1 cup Frozen peas
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tsp Dried thyme
- 2 tbsp Fresh parsley (chopped)
- 2 cups All-purpose flour (for biscuits)
- 1 tbsp Baking powder
- 0.5 tsp Salt (for biscuits)
- 6 tbsp Unsalted butter (cold, cubed)
- 0.75 cup Whole milk (for biscuits)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken thighs with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 4-5 minutes per side, then remove them from the skillet and set aside.
In the same skillet, add the diced onion, carrots, celery, and garlic. Cook over medium heat until softened, about 5 minutes.
Sprinkle 6 tablespoons of flour over the cooked vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken stock, followed by the milk, and stir until the mixture thickens into a creamy sauce. Stir in thyme, peas, and parsley, and season with salt and pepper to taste.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low and let the mixture simmer while you prepare the biscuits.
In a large mixing bowl, combine 2 cups of flour, baking powder, and 1/2 teaspoon of salt. Cut in the cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gradually add 3/4 cup of milk to the flour mixture, stirring until a dough forms. Turn the dough out onto a floured surface and gently knead a few times before patting it into a 1-inch thick slab. Use a round cutter to cut out biscuit shapes.
Place the biscuits on top of the chicken mixture in the skillet, covering as much surface area as possible.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
4749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1246 mg | 415% | |
| Sodium | 6434 mg | 280% | |
| Total Carbohydrate | 338.5 g | 123% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 58.8 g | ||
| Protein | 291.2 g | 582% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1036 mg | 80% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4713 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
