Spring Chicken and Biscuits
Elevate your comfort food game with this Spring Chicken and Biscuits recipe—a one-skillet wonder that blends tender, golden-seared chicken thighs with a luscious creamy gravy studded with vibrant carrots, celery, and peas. Topped with buttery, flaky homemade biscuits, this dish comes together in under an hour, making it perfect for a satisfying weeknight meal or a cozy Sunday dinner. With its rich flavors, farmhouse appeal, and quick prep time, this chicken and biscuits recipe is sure to become a family favorite. Serve it straight from the skillet for a rustic presentation that's as comforting as it is delicious!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Carrots (sliced into rounds)
- 1 cup Celery (sliced)
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped)
- 2 cups All-purpose flour (for biscuits)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt (for biscuits)
- 6 tablespoons Unsalted butter (cold, cubed)
- 0.75 cup Whole milk
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side, until golden brown. Remove and set aside.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
Slowly whisk in the chicken broth, followed by the heavy cream, creating a smooth gravy base.
Bring the mixture to a simmer, then add the carrots, celery, and peas. Stir to combine.
Nestle the chicken thighs back into the skillet with the vegetables and gravy. Reduce the heat to low and let simmer while preparing the biscuits.
In a mixing bowl, combine the flour, baking powder, and salt for the biscuits.
Add the cold cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Stir in the milk until the dough just comes together (do not overmix).
Turn the dough onto a floured surface, pat it into a 1-inch-thick rectangle, and cut into rounds or squares using a biscuit cutter or knife.
Arrange the biscuits on top of the chicken and vegetable mixture in the skillet.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the biscuits are golden brown and cooked through.
Remove the skillet from the oven, sprinkle with fresh parsley, and serve hot. Enjoy your Spring Chicken and Biscuits!
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 781 mg | 17% | |
*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.
