Chicken And Biscuits – Easy Cheesecake Factory  Copycat

This Chicken and Biscuits recipe is a cozy skillet meal with golden chicken, tender veggies, creamy gravy, and soft biscuits or mashed potatoes (or both). It’s comforting, low-effort, and comes together with pantry basics — perfect for slow evenings when you just want something warm and simple.

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Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: savory, creamy, buttery
• Great for: weeknights, colder days, low-energy dinner wins

Why I Like This Recipe

Honestly? I just needed food that felt… soft. This did it. Chicken, carrots, gravy, biscuits — nothing fancy, just warm and good. It made me slow down and breathe between bites.

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, but recommended)
• Biscuits or mashed potatoes (store-bought or homemade)

How To Make Chicken And Biscuits

1. Coat the chicken: Mix flour, salt, pepper, garlic salt in a bowl. Toss the chicken pieces to coat. Shake off extra flour.
2. Brown the chicken: Cook in a skillet over medium heat with a little spray or butter. Let it get golden (5–10 mins). Set it aside.
3. Cook the carrots: Add butter to the skillet. Drop in carrots. Let them soften up, around 5 mins.
4. Add mushrooms and seasoning: Mushrooms go in next, plus parsley, garlic salt, pepper, and dried onion. Let it cook until soft, about 5 mins more.
5. Build the gravy: Toss in peas and the cooked chicken. Sprinkle gravy mix over everything. Pour in the water slowly while stirring. Let it simmer until thick.
6. Season and finish: Add onion powder, thyme, marjoram. Stir in the heavy cream if you’re using it. Taste and tweak.
7. Serve: Spoon everything over warm biscuits or mashed potatoes. Extra black pepper if you like a little bite.

Tips for Success

• •Shake off excess flour — you want crisp, not gummy.
• Layer the seasoning — it builds the flavor gradually.
• Don’t rush the simmer — gravy needs time to thicken.
• Use cream at the end, off the heat, for best texture.

Storage and Reheating

• Fridge: Cool it down first. Store in a sealed container. Lasts up to 3 days.
• Reheat: Warm it gently on the stove or microwave with a splash of cream or broth. Heat biscuits or mash separately to keep textures right.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep — just skip the coating and frying step. Toss it in after the gravy thickens.
• What if I don’t have gravy packets?
  Use 2 tbsp flour + 2 cups broth, and season with garlic, onion, thyme, and salt.
• Can I skip mushrooms?
  Totally. Sub with more carrots or frozen corn if that’s your vibe.
• Is the cream necessary?
  Not technically — but it really makes the texture smooth and velvety.
• Can I make this ahead?
  Yes. It reheats well. Just don’t add the cream until you serve if you’re prepping early.

Common Mistakes and How to Dodge Them

• Not seasoning the flour: The coating needs flavor too. Plain flour makes the chicken taste flat.
• Overcrowding the pan: If you cook too much chicken at once, it steams. Cook in two batches if needed.
• Adding cream too early: If you put it in while the heat’s too high, it might split. Add it right at the end.
• Undercooked carrots: They take longer than mushrooms. Always cook them first for better texture.
• Skipping the taste test: Gravy needs tweaking. Always taste before serving. You might want more salt or a dash of pepper.

Nutrition Facts (Per Serving)

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 880mg
• Potassium: 540mg
• Total Carbohydrate: 34g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 18g

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