There’s something truly magical about the aroma of chicken and biscuits baking, isn’t there? It’s more than just a meal; it’s a warm hug for the soul, a dish that instantly conjures images of gathering around the family table. The rich, creamy stew, brimming with tender chicken and garden vegetables, finds its perfect companion in those golden, flaky buttermilk biscuits, cooked right on top to soak up all that wonderful flavor.
Growing up, my grandmother’s kitchen was my favorite place to be, especially on chilly afternoons. I’d watch her effortlessly transform simple ingredients into feasts that filled our home with joy and laughter. It was there, beside her, that I first learned the art of comforting, homestyle cooking – where every spoonful was made with love, much like this one-pan delight.
This recipe for creamy herbed chicken and biscuits is not only wonderfully easy to bring together, making it ideal for busy weeknights, but it’s also a fantastic way to nourish your loved ones with a hearty, satisfying meal. My top tip for any home chef is always to embrace the process; the little imperfections are what make it uniquely yours!
What You Need to Make This Recipe
Creating this soulful chicken and biscuits begins with a few pantry staples and fresh ingredients. The boneless, skinless chicken thighs promise juicy tenderness, while a medley of carrots, celery, and peas adds vibrant color and wholesome goodness to the rich, herb-infused sauce. You’ll find the full list of ingredients and precise measurements in the recipe card below.
How to Make chicken and biscuits
Whipping up this comforting chicken and biscuits is simpler than you might imagine, truly a testament to the magic of one-pan cooking! First, you’ll prepare those tender, flaky buttermilk biscuits from scratch. While the biscuit dough chills, you’ll create the savory, creamy chicken stew base, simmering it to perfection with aromatic herbs and vegetables. Finally, you’ll nestle the biscuits right on top of the stew and bake until golden and bubbly, bringing it all together in one harmonious dish.
Creamy Herbed Chicken & Buttermilk Biscuits
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
- Add the very cold butter cubes (or grated butter) to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in 3/4 cup of cold buttermilk. Mix gently with a fork until just combined and a shaggy dough forms. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just until it comes together. Pat or roll the dough to about 3/4-inch thickness.
- Using a 2.5-inch biscuit cutter, cut out biscuits. Press straight down without twisting for best rise. Reroll scraps once and cut additional biscuits. You should get 8-10 biscuits. Set aside.
- Season the chicken pieces generously with salt and pepper.
- Heat olive oil in a large Dutch oven or deep oven-safe skillet over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. You may need to do this in two batches to avoid overcrowding. Remove chicken from the pot and set aside.
- Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Sprinkle 1/2 cup of flour over the vegetables. Cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth, then the whole milk, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, whisking occasionally, until the sauce begins to thicken.
- Return the browned chicken to the pot. Stir in the dried thyme, dried rosemary, and bay leaf. Season with more salt and pepper to taste.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Stir in the heavy cream and thawed frozen peas. Cook for another 2-3 minutes until heated through. Taste and adjust seasoning as needed. Remove the bay leaf.
- Arrange the prepared biscuit dough on top of the simmering chicken stew in the Dutch oven or skillet. Leave a little space between them if possible. For a golden crust, you can brush the tops of the biscuits with 1-2 tablespoons of extra buttermilk or melted butter (optional).
- Carefully transfer the Dutch oven or skillet to the preheated 400°F (200°C) oven.
- Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. If the stew starts to bubble too vigorously or the biscuits are browning too quickly, you can loosely tent with foil.
- Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
If you don’t have buttermilk, you can make a substitute: for 3/4 cup, add 3/4 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with whole milk and let it sit for 5 minutes.
Pro Tips for Making This chicken and biscuits
When it comes to creating a truly memorable chicken and biscuits dish, a few little secrets I’ve picked up over the years can make all the difference, transforming a good meal into an unforgettable one.
My Secret Trick: Always make sure your butter for the biscuits is very cold and cut into small pieces. This is the key to those wonderfully flaky layers that practically melt in your mouth. I find grating the butter on a box grater works wonders!
Don’t rush the simmering of the chicken stew. Allowing it to gently bubble and thicken ensures all those incredible flavors from the herbs like thyme and rosemary truly meld together. It’s like letting a good story unfold slowly, making it richer with every minute.
For extra tender chicken, I always recommend searing the chicken thighs first to get a beautiful golden crust before dicing them. This locks in moisture and adds another layer of depth to your creamy chicken and biscuits.
Once the biscuits are on top, resist the urge to peek too much! Let them bake undisturbed until they’re gloriously golden brown and cooked through. This ensures they rise beautifully and have that perfect, tender crumb.
Fun Variations for chicken and biscuits
One of the joys of cooking is making a recipe your own, and this chicken and biscuits dish is wonderfully versatile. Don’t be shy about experimenting with flavors and ingredients!
Seasonal Vegetable Swaps
Feel free to swap in your favorite seasonal vegetables. My friend, Emily, loves when I add diced sweet potatoes or butternut squash in the fall for an extra layer of sweetness and warmth. In spring, a handful of fresh asparagus spears or baby spinach stirred in at the end would be delightful.
Herbaceous Twists
While dried thyme and rosemary are classic, don’t hesitate to play with other herbs. A touch of dried sage can bring a lovely earthy note, or even a hint of tarragon for a more gourmet feel. I sometimes throw in a pinch of dried marjoram if I’m feeling particularly adventurous, and it always makes the chicken and biscuits sing.
Cheesy Biscuits
For an extra layer of indulgence, try adding about 1/2 cup of shredded cheddar or Gruyere cheese to your biscuit dough. My nephew always asks for “the cheesy ones!” when I make this recipe – it’s a simple addition that adds so much flavor. This is one of my favorite easy recipes to customize.
What to Serve With chicken and biscuits
This creamy chicken and biscuits dish is a complete meal in itself, but sometimes a little something extra on the side can make it feel even more special and rounded.
I love serving it with a simple, crisp green salad tossed in a light vinaigrette. The brightness of the salad cuts through the richness of the stew beautifully, creating a lovely balance on the plate.
Another wonderful pairing is a side of steamed green beans or roasted broccoli. The vibrant green vegetables add a touch of freshness and extra nutrients without overpowering the star of the show.
For a comforting dessert, a scoop of vanilla ice cream or a warm fruit compote could be a sweet finish to this hearty meal. My mom always said a good meal deserved a sweet ending!
How to Store chicken and biscuits
Ensuring your leftover chicken and biscuits taste just as wonderful the next day is all about proper storage. You want to preserve that delicious flavor and comforting texture for future enjoyment!
Refrigeration
Once cooled completely, transfer any leftover chicken and biscuits into an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. I like to keep the biscuits separate from the stew if possible, so they don’t get too soggy. My personal tip is to place a paper towel on top of the stew before sealing to absorb any excess moisture and keep it fresh.
Reheating
To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally, until heated through. For the biscuits, a few minutes in a toaster oven or even a quick zap in the microwave can revive their tenderness. A light dusting of fresh parsley after reheating brings it back to life and adds a pop of color!
Nutritional Benefits
This hearty chicken and biscuits dish isn’t just delicious; it also offers some wonderful nutritional benefits. The lean chicken thighs provide an excellent source of protein, essential for muscle health, while the vibrant carrots, celery, and peas contribute beneficial vitamins, minerals, and dietary fiber. It’s truly a comforting treat that’s both satisfying and nourishing, embodying my philosophy of combining indulgence with wholesome, simple ingredients.
FAQs
Faq 1
Can I use pre-made biscuit dough for this recipe?
Absolutely! While homemade biscuits add a special touch, using store-bought biscuit dough is a fantastic time-saver. Just place the biscuits on top of the chicken and biscuits stew as directed and bake according to package instructions until golden.
Faq 2
Can I make this chicken and biscuits recipe ahead of time?
You can certainly prepare the chicken stew base a day in advance. Store it in an airtight container in the refrigerator. When ready to bake, simply warm the stew, prepare your biscuits, and assemble the chicken and biscuits dish.
Faq 3
What kind of chicken is best for this dish?
I find boneless, skinless chicken thighs work best for this chicken and biscuits recipe as they remain wonderfully tender and juicy, even after simmering in the creamy sauce. Chicken breasts can also be used, but be careful not to overcook them.
Faq 4
Can I freeze leftover chicken and biscuits?
Yes, the chicken stew freezes well for up to 2-3 months in an airtight container. The biscuits, however, are best enjoyed fresh or from the fridge, as freezing can alter their texture. Thaw the stew in the refrigerator before reheating.
Conclusion
There’s truly nothing quite like a comforting pan of homestyle chicken and biscuits to bring warmth and joy to your kitchen and your table. This recipe, born from simple ingredients and a lot of heart, is an invitation to slow down, savor the process, and create a meal that feels like a loving embrace. I hope you’ll gather your loved ones, roll up your sleeves, and experience the pure delight of baking this cozy classic. Remember, every time you bake with love, you’re not just making food; you’re creating cherished memories, one sweet, savory bite at a time.
