Welcome to our culinary corner, where today we’re diving into a comforting classic that’s sure to warm your heart and satisfy your hunger: the Chicken and Biscuits recipe. This dish, a symphony of tender chicken, rich gravy, and fluffy biscuits, is more than just food; it’s a hug in a bowl. Perfect for chilly evenings, family dinners, or when you just need a taste of home, this recipe is designed to delight.
Who This Recipe Is For
Whether you’re a busy parent looking for a hearty meal to feed your family, a beginner cook eager to try your hand at something new, or simply someone who appreciates the finer things in life (like a good, home-cooked meal), this recipe is for you. It’s straightforward, satisfying, and sure to become a staple in your culinary repertoire.
Why This Chicken and Biscuits Recipe Is Great
This Chicken and Biscuits recipe stands out for its simplicity, comfort, and versatility. It’s a dish that brings together the savory goodness of chicken and the golden, buttery texture of biscuits in a way that feels both gourmet and wholesomely homemade. Plus, it’s a great way to use up leftover chicken, making it a smart choice for budget-conscious cooks.
Ingredients:
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions:
Preparing the Chicken:
- Cook Chicken: In a large skillet or Dutch oven, heat olive oil over medium heat. Season chicken pieces with salt and pepper, then add to the skillet. Cook until golden and no longer pink, about 5-7 minutes. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add a bit more oil if needed. Add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes. Stir in the dried thyme.
- Make Roux: Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes.
- Add Liquids: Gradually pour in chicken broth and milk, stirring constantly. Bring to a simmer and let the sauce thicken, about 5 minutes.
- Combine: Return the chicken to the skillet along with the frozen peas and parsley. Stir to combine. Season with additional salt and pepper to taste. Simmer for another 5 minutes, then remove from heat.
Preparing the Biscuits:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Add Butter: Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Milk: Pour in milk and stir until just combined. Do not overmix.
- Shape Biscuits: Turn dough out onto a lightly floured surface. Pat dough into a 1-inch thick layer. Use a biscuit cutter or a glass to cut out biscuits. Reform scrap dough and cut out more biscuits until all dough is used.
Baking:
- Assemble: Spoon the chicken mixture into a baking dish. Place biscuits on top of the chicken mixture.
- Bake: Place in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the chicken mixture is bubbly.
- Serve: Let cool for a few minutes before serving. Enjoy your comforting plate of Chicken and Biscuits!
Nutrition Information
The following nutrition information is an estimate for one serving of Chicken and Biscuits, based on the recipe provided. This analysis assumes the recipe serves 6 people.
- Calories: 450-550 kcal
- Protein: 25-30 g
- Carbohydrates: 40-50 g
- Fat: 20-25 g
- Saturated Fat: 10-12 g
- Cholesterol: 75-90 mg
- Sodium: 600-800 mg
- Fiber: 3-4 g
- Sugar: 5-7 g
Recipe Tips and Tricks
- For an extra flavor boost, add a pinch of your favorite herbs to the biscuit dough.
- If the gravy seems too thick, add a little more broth until you reach your desired consistency.
Recipe Swaps and Variations
- Vegetarian? Swap the chicken for a hearty vegetable, like mushrooms or cauliflower.
- Gluten-free? Use a gluten-free flour blend for both the gravy and biscuits.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth if necessary to loosen the gravy.
Food and Drink Pairings
This dish pairs beautifully with a crisp, green salad to cut through the richness, and a glass of your favorite white wine or a light, hoppy beer.
FAQ
Can I use store-bought biscuits instead of making them from scratch?
Yes, you can use store-bought biscuits for convenience. Pre-made refrigerated biscuit dough can save time and still produce delicious results. Simply arrange the dough on top of the chicken mixture and bake according to the package instructions, keeping an eye on it to ensure the chicken mixture doesn’t overcook.
Is it possible to make this recipe gluten-free?
Yes, to make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend for both the roux and the biscuits. Make sure the blend is meant for baking and includes xanthan gum or another binder. Also, check that your chicken broth and other ingredients are gluten-free.
Can I add other vegetables to the chicken mixture?
Absolutely! This recipe is quite versatile. Feel free to add other vegetables like mushrooms, green beans, or bell peppers. Just sauté them along with the other vegetables. Adding more vegetables can enhance the flavor and nutritional content of the dish.
How can I store leftovers, and how long will they keep?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the oven or microwave, adding a little chicken broth if the mixture seems dry. It’s best enjoyed within a few days for optimal texture and flavor. For more detailed guidelines on storing leftovers and understanding their shelf life, check out this comprehensive guide to leftovers by NBC News, which emphasizes the importance of storing food safely to minimize waste and prevent foodborne illnesses.
Is there a dairy-free version of this recipe?
Yes, for a dairy-free version, use a plant-based milk (such as almond, soy, or coconut milk) in place of regular milk, and a dairy-free butter substitute for both the chicken mixture and biscuits. There are also many dairy-free cream substitutes available that can work well in the roux. For those interested in exploring dairy-free baking further, the Food Network offers insights on the best milk alternatives for dairy-free baking, highlighting soy milk as a top choice due to its flavor and high protein content, which is crucial for achieving the desired texture and taste in baked goods.
Can this recipe be made ahead of time?
The chicken mixture can be prepared ahead of time and stored in the refrigerator or even frozen. If freezing, thaw in the refrigerator overnight before topping with biscuit dough and baking as directed. The biscuits are best when baked fresh, but you can also mix the dry ingredients ahead of time and add the wet ingredients just before baking. For those looking to make meals ahead of time, Elizabeth Rider offers 7 tips for make-ahead meals that save time and money, emphasizing the benefits of meal prep and how it can simplify your cooking routine.
Conclusion
There you have it: a Chicken and Biscuits recipe that’s as easy to make as it is delicious to eat. This dish is a testament to the power of simple ingredients coming together to create something truly special. So, why not give it a try tonight? Your taste buds (and your family) will thank you.