This Chicken And Biscuits Recipe is a comforting and creamy recipe, which is made with diced chicken breast and white mushrooms. It’s the ultimate comfort food recipe, ready in about 35 minutes.
Jump to RecipeChicken And Biscuits Recipe Ingredients Recipe
- 1 chicken breast, diced
- ½ cup flour
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic salt
- 3 carrots, sliced
- 2 tbsp butter
- 4 oz white mushrooms, sliced
- ½ tsp garlic salt
- ½ tsp black pepper
- 1 tsp dried parsley
- 1 tsp dried chopped onion
- 1 cup frozen peas
- 2 packets chicken gravy mix
- 2 cups water
- ⅛ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp dried marjoram
- ¼ cup heavy cream (optional, but recommended)
- Biscuits or mashed potatoes (store-bought or homemade)
How To Make Chicken And Biscuits Recipe
- Coat the Chicken: In a medium bowl, combine the ½ cup flour, ¼ tsp salt, ¼ tsp black pepper, and ½ tsp garlic salt. Add the diced chicken breast and toss until every piece is lightly coated in the seasoned flour.
- Sauté Chicken and Carrots: In a large, deep skillet or Dutch oven, melt the 2 tbsp of butter over medium-high heat. Add the seasoned chicken and the sliced carrots. Cook, stirring occasionally, for 5-7 minutes, until the chicken is golden brown on all sides and the carrots begin to soften.
- Add Mushrooms and Seasonings: Add the sliced mushrooms to the skillet along with the second ½ tsp garlic salt, ½ tsp black pepper, 1 tsp dried parsley, and 1 tsp dried chopped onion. Cook for 3-4 minutes more, until the mushrooms have softened and released their liquid.
- Make the Gravy: In a separate bowl, whisk together the 2 packets of chicken gravy mix, 2 cups of water, ⅛ tsp onion powder, ¼ tsp dried thyme, and ¼ tsp dried marjoram until no lumps remain.
- Simmer and Thicken: Pour the gravy mixture into the skillet with the chicken and vegetables. Stir everything together and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 5 minutes, stirring often, as the gravy thickens.
- Finish and Serve: Stir in the 1 cup of frozen peas and the (optional) ¼ cup of heavy cream. Let it cook for 2 minutes more, just until the peas are heated through. Serve the hot chicken and vegetable gravy generously spooned over warm, split biscuits or mashed potatoes.
Recipe Tips
- Why coat the chicken in flour? This is a crucial step. The seasoned flour gives the chicken a light, golden crust and, most importantly, the leftover flour in the pan helps to thicken the gravy, making it rich and velvety.
- Is the heavy cream really necessary? It is highly recommended. The gravy packets alone will thicken the sauce, but the heavy cream is what gives it a rich, creamy, homemade “comfort food” flavor and texture.
- Can I use rotisserie chicken? Absolutely. This is a great shortcut. Skip step 1 and sauté the carrots and mushrooms in butter first. Add 1-2 cups of shredded rotisserie chicken at the very end, along with the peas and cream, and cook just until heated through.
- What are the best biscuits for this? This recipe is designed to be served over biscuits. Store-bought canned biscuits (like Pillsbury Grands) are a perfect, easy option. It’s also delicious over homemade drop biscuits, cheddar bay biscuits, or even mashed potatoes.
What To Serve With Chicken And Biscuits Recipe
This is a very hearty, all-in-one meal. If you want a side dish, keep it light, green, or acidic to cut through the richness.
- Steamed green beans with a squeeze of lemon
- A simple side salad with vinaigrette
- Roasted broccoli or asparagus
- A small bowl of applesauce
How To Store Chicken And Biscuits Recipe
Refrigerate: Store the leftover chicken and gravy (separate from the biscuits) in an airtight container in the refrigerator for up to 4 days. Freeze: The gravy freezes well. Let it cool completely, then place it in a freezer-safe container or zip-top bag for up to 3 months. Thaw in the fridge overnight before reheating. Reheat: Reheat the gravy gently in a saucepan over medium-low heat, adding a splash of water or milk to loosen it up as it warms.
Chicken And Biscuits Recipe Nutrition Facts Recipe
(Per serving, assuming 4 servings of the gravy, biscuits/potatoes not included)
- Calories: 310 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 1450mg (This is high due to gravy packets)
- Total Carbohydrate: 24g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 22g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, this recipe is for a stovetop chicken and vegetable “stew” or “gravy” that is served on top of cooked biscuits. It is not baked in the oven with biscuit dough on top.
Yes. After sautéing the vegetables (step 3), add 2-3 more tablespoons of butter and 3 tablespoons of flour. Cook for 1 minute, then slowly whisk in 2 cups of chicken broth. Simmer until thick, then add the seasonings and cream.
First, make sure you let it simmer for the full 5 minutes, as it thickens over time. If it’s still too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then whisk it slowly into the simmering gravy.
Chicken And Biscuits Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes310
kcalA quick and hearty one-pan chicken and vegetable gravy, perfect for spooning over warm, fluffy biscuits or mashed potatoes.
Ingredients
1 chicken breast, diced
½ cup flour
¼ tsp salt
¼ tsp black pepper
½ tsp garlic salt
3 carrots, sliced
2 tbsp butter
4 oz white mushrooms, sliced
½ tsp garlic salt
½ tsp black pepper
1 tsp dried parsley
1 tsp dried chopped onion
1 cup frozen peas
2 packets chicken gravy mix
2 cups water
⅛ tsp onion powder
¼ tsp dried thyme
¼ tsp dried marjoram
¼ cup heavy cream (optional)
Cooked biscuits or mashed potatoes
Directions
- Toss diced chicken with flour, salt, pepper, and ½ tsp garlic salt.
- Melt butter in a large skillet; add chicken and carrots. Cook 5-7 mins until chicken is browned.
- Add mushrooms, ½ tsp garlic salt, black pepper, parsley, and dried onion. Cook 3-4 mins until soft.
- Whisk gravy packets, water, onion powder, thyme, and marjoram. Pour into skillet.
- Bring to a boil, then simmer for 5 mins to thicken.
- Stir in frozen peas and heavy cream; cook 2 mins more until hot.
- Serve immediately over split biscuits or mashed potatoes.
Notes
- The heavy cream is optional but adds essential richness to the gravy.
- This recipe is designed to be a quick “gravy” or “stew” served over biscuits, not a baked cobbler.
- Feel free to use leftover rotisserie chicken; just stir it in at the end with the peas.
