Easy Chicken and Biscuit
Savor the comforting flavors of homemade goodness with this Easy Chicken and Biscuit recipe, a one-pan wonder perfect for busy weeknights or cozy family meals. Tender chunks of chicken are simmered with hearty vegetables like carrots, celery, and onions in a rich, creamy sauce seasoned with thyme and black pepper. Topped with golden, fluffy biscuits straight from a can, this cozy casserole bakes up in just 35 minutes, filling your kitchen with irresistible aromas. Plus, the addition of frozen peas adds a pop of color and nutrition, making it a complete meal in every bite. Ready in under an hour, this dish delivers big on flavor while keeping prep time minimal—perfect for when you crave comfort food but don’t have all night to spend in the kitchen!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 2 medium, diced carrot
- 2 stalks, diced celery
- 1 medium, diced onion
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 cup frozen peas
- 1 can (8 biscuits) refrigerated biscuit dough
- 2 tablespoons, chopped (optional) parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the chicken breasts into bite-sized pieces.
In a large skillet, melt the butter over medium heat. Add the diced carrot, celery, and onion. Cook for 5 minutes or until the vegetables are slightly softened.
Add the chicken pieces to the skillet and cook for 5-7 minutes until lightly browned and cooked through.
Sprinkle the flour over the chicken and vegetables. Stir well and cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Then add the milk. Bring the mixture to a simmer and let it thicken, about 2-3 minutes.
Season the filling with salt, black pepper, and dried thyme. Stir in the frozen peas and cook for another 2 minutes.
Transfer the chicken mixture into a 9x13-inch baking dish and spread it out evenly.
Open the can of refrigerated biscuit dough and arrange the biscuits over the top of the chicken mixture.
Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven and let cool for a few minutes. Garnish with optional chopped parsley before serving.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 14.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 852 mg | 18% | |
*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.
