Description
Chicken and Biscuits is a comforting, hearty dish that combines tender chicken with fluffy, buttery biscuits. This Southern classic is a favorite for family meals, offering a balance of protein, carbs, and savory flavors. The dish can be easily adapted to fit dietary needs, including gluten-free, dairy-free, and low-calorie options.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 pound)
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 2 cups chicken broth
- 1/2 cup diced carrots
- 1/2 cup peas
- 1/4 cup diced celery
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons cold water
For the Biscuits:
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (or plant-based butter for dairy-free)
- 3/4 cup buttermilk (or dairy-free milk alternative)
Instructions
Prepare the Biscuits:
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the buttermilk until a dough forms. Knead lightly on a floured surface.
- Roll out the dough to 1/2-inch thickness and cut into biscuits. Place on a parchment-lined baking sheet.
- Bake for 12-15 minutes until golden brown.
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and paprika. Cook for 6-7 minutes on each side until golden and cooked through.
- Remove the chicken and set aside. In the same pan, sauté garlic and onions until fragrant (2-3 minutes).
Make the Gravy:
- Add chicken broth to the skillet, scraping up any browned bits.
- Stir in the diced carrots, peas, and celery. Simmer for 5-7 minutes until vegetables are tender.
- Mix the cornstarch with cold water to form a slurry, then add it to the simmering broth to thicken the gravy.
Assemble:
- Shred the cooked chicken and return it to the skillet, mixing with the gravy and vegetables.
- Serve the chicken mixture over the warm biscuits or slice the biscuits and spoon the mixture on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Pan-frying
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Chicken and biscuits, Southern comfort food, gluten-free biscuits, dairy-free gravy, meal prep.