Chicken and Biscuits
A comfort food classic that packs tender bites of lean chicken, carrots, onion, and peas into a velvety sauce that's easy to make from scratch in one pan. Serve over biscuits for the coziest meal on a cool evening.
Servings: 4 -6
Ingredients
- 2 boneless, skinless chicken breasts
- kosher salt & black pepper
- 6-8 biscuits homemade or store-bought
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons butter divided
- 4 medium carrots peeled and chopped
- 2 medium celery ribs chopped
- 1 large yellow onion chopped
- 2-3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 and ¾ cups low-sodium chicken broth or stock
- 1 cup frozen peas
- ½ cup heavy cream
- fresh parsley or other herbs optional garnish
Instructions
- Slice each chicken breast lengthwise through the middle, so you have four thinner cutlets. Season each side of the chicken lightly with salt and pepper.2 boneless, skinless chicken breasts, kosher salt & black pepper
- Heat the oven and prepare biscuits according to your favorite recipe or package directions.6-8 biscuits
- While the biscuits bake, set a large, deep skillet over medium-high heat. Add the olive oil and 1 Tablespoon of the butter.1 Tablespoon extra-virgin olive oil, 2 Tablespoons butter
- When the butter melts, add the chicken breasts. Cook for 3-4 minutes on one side, then flip and continue to cook until each piece reaches 165°F inside. Transfer chicken to a plate and set aside.
- Melt the remaining 1 Tablespoon butter in the same skillet. Add carrots, celery, and onion. Cook for 4-5 minutes, stirring frequently, until the veggies begin to soften. Meanwhile, shred or cut the chicken into bite-sized pieces.4 medium carrots, 2 medium celery ribs, 1 large yellow onion
- Stir the garlic, Italian seasoning, ½ teaspoon kosher salt, and a pinch of black pepper into the veggie mixture. Cook for 30-60 seconds, just until fragrant, then pour in the chicken broth.2-3 cloves garlic, 2 teaspoons Italian seasoning, 1 and ¾ cups low-sodium chicken broth or stock
- Bring the liquid to a simmer, then stir in the chicken, any juices from the plate, the peas, and the cream. Let the mixture bubble until it is smooth and thickened as much as you like, then reduce heat to low. Sample and season with more salt and pepper to taste.½ cup heavy cream, 1 cup frozen peas
- To serve, split open warm biscuits and arrange open-faced on a plate. Top biscuits generously with the chicken and veggie mixture and spoonfuls of sauce. Garnish as desired with fresh parsley or other herbs.fresh parsley or other herbs
Notes
- Rotisserie Chicken: If using pre-cooked rotisserie or other chicken, cut or pull it apart into bite-sized pieces, then add directly to the pan sauce in step 7 along with the peas and the cream. Start the recipe directly with sautéing the vegetables in 1 Tbsp butter + 1 Tbsp olive oil.
- Storage: Leftovers keep very well for 4-5 days. Store in any airtight container in the refrigerator.
- Reheating: Warm in the microwave or over medium-low heat in a small saucepan. The cream sauce will be thick when cold, but loosen up as it warms. If needed, stir in chicken broth or water to help thin it out.