Creamy Chicken with Biscuits
Indulge in the ultimate comfort food with this Creamy Chicken with Biscuits recipe, a hearty and satisfying dish that brings together tender chicken breasts simmered in a rich, velvety sauce with fragrant thyme, sweet carrots, and peas. Crowned with golden, flaky biscuits, this one-pan meal is perfect for cozy family dinners or entertaining guests. The homemade roux creates a luxurious base, while the biscuit topping adds the perfect buttery crunch. Ready in just an hour with minimal prep time, this recipe combines the ease of store-bought biscuit dough with the deliciousness of a scratch-made creamy chicken filling. Serve it straight from the oven for a warm and welcoming meal everyone will love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 3 cups chicken broth
- 0.5 cup heavy cream
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can refrigerated biscuit dough
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly, to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth until smooth and bring the mixture to a simmer.
Stir in the heavy cream, diced carrots, and thyme. Cook for 5-7 minutes until the carrots begin to soften.
Return the chicken to the skillet. Spoon some of the sauce over the chicken, cover with a lid, and let it simmer on low heat for 15 minutes.
Add the frozen peas, stirring gently to combine. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Transfer the creamy chicken mixture to a large oven-safe baking dish if not already using an ovenproof skillet.
Open the can of refrigerated biscuit dough and arrange the biscuits on top of the chicken mixture.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden and cooked through.
Remove from the oven and allow the dish to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
3979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 8619 mg | 375% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 47.0 g | ||
| Protein | 268.8 g | 538% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4035 mg | 86% | |
*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.
