This simple Chicken and Biscuits recipe cooks up in 30 minutes and is a perfect warm and comforting meal to share with the ones you love!
We are on about day 10 of dreary, gloomy, and gray weather—lots of rain and a bit of snow included. I am so in need of sunshine on my skin, but it's not looking like that is coming anytime soon.
It's best, then, to make the most of these rainy days and get cozy with all the soothing comfort food that I possibly can. And by that, I actually mean all of the very simple, easy, ready-in-minutes kinds of comfort food.
That is exactly where this Chicken and Biscuits recipe comes in as I imagine you can assume.
Need a simple, warm hug that comes in the form of dinner? Yep, that's what this dinner recipe is.
- The biscuit topping is UNDENIABLE. And using a ready biscuit dough takes out prep time and work. Can't beat that!
- Cozy comfort food can still have veggies, right? That's always a nice perk.
- Lots of shortcuts to help make this recipe even more simple! I am the queen of cutting corners in the kitchen. You can slash 10 minutes if you are in a pinch by using meal prepped chicken breast that is already cooked! Frozen chopped veggies? Oh yes, no shame!
Your entire dinner in one skillet is always a good thing when it comes time to do the dishes. This chicken and biscuits recipe is the dinner that just keeps on giving!
What you will need to make this recipe:
- chicken breast: uncooked and cubed. But to save time you could have already cooked chicken. Then you would just toss it in with the soup mixture.
- biscuit dough: You don't need all 8 that most of them come with. Sometimes you can find a container with only 4 biscuits. I split them in half and cover the top of the skillet. I typically use 5 or 6, depending on the size. The more the merrier, right??
- veggies: carrots and celery for me! Feel free to add in some other veggies to the mix. You could even use frozen mixed veggies.
- Cream of chicken soup: the condensed soup is where it's at with this recipe. Makes this chicken and biscuit recipe nice and thick.
- milk: I opt for whole milk. You should be ok with
- seasonings: a little parsley, a little thyme and a touch of garlic. Just right!
Cook everything stove top in an oven safe skillet to make things a lot easier. If not, you can transfer everything from the skillet to an oven safe baking dish and then bake the biscuit topping.
Notes:
- While this recipe can be whipped up in 30 minutes, there are several ways to cut out even more time. To save time chopping, grab a frozen veggie medley that contains carrots, onion, and celery. Some stores carry these and call them "soup starters" or something similar. They can really help in a crunch. You could also use precooked frozen diced chicken. I like to keep a bag around just in case, for those nights I don't have chicken thawed. Works like a charm!
- The baking time is mainly going to vary based on the kind of biscuits you use. My biscuits called for 350°F and to cook for about 11-13 minutes. Just base the baking on the biscuits and you should be fine. I split them in half as well.
- You don't have to stick to carrots and celery—change up the veggies if desired! I have a feeling some broccoli and, if Anthony is not around, all the peas would be amazing!
Enjoy this cozy, warm hug of a dinner. Hoping you have someone special to share it with!
Check out these other cozy dinner recipes:
- Simple Beef Pot Pie
- The Easiest Pot Roast
- Spinach Ricotta Chicken
- One Pot Chili Mac and Cheese
- Slow Cooker Creamy Chicken and Rice Soup
- Instant Pot Creamy Garlic Parmesan Chicken
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Simple Chicken and Biscuits Recipe
Ingredients
- 1 ½ lb chicken breast, cubed
- 3 celery stalks
- 3 carrots
- 1 cream of chicken condensed soup
- ⅓ whole milk
- 1 tsp garlic
- 1 tsp thyme
- ½ tsp parsley
- Can of ready biscuit dough (you will only need 4-6 biscuits)
- ½ tsp cracked pepper
- salt to taste
- olive oil
Instructions
- Preheat oven to 350°F.
- Chop celery and carrots. Heat a drizzle of olive oil over medium high heat in a cast iron skillet. (or oven safe skillet--if you don't have one, that is ok, you can transfer to a baking dish before cooking biscuits)
- When oil is hot and glistening, add in carrot and celery and sauté until celery is soft. Add another drizzle of olive oil and add chicken. Cook chicken over medium high until cooked through and 165°F internal temperature.
- In a small mixing bowl, whisk together cream of chicken soup, milk and seasonings. When chicken is cooked through, set heat to low and stir in soup mixture to coat evenly.
- Remove pan from heat and pull biscuits in half, laying on top of chicken skillet mixture evenly. (IF your skillet isn't oven safe, transfer to a baking dish.
- Bake according to biscuit instructions or until golden brown. ( Mine was 11-13 minutes. Cool for 5 minutes before serving!
Notes
- While this recipe can be whipped up in 30 minutes, there are several ways to cut out even more time. To save time chopping, grab a frozen veggie medley that contains carrots, onion, and celery. Some stores carry these and call them "soup starters" or something similar. They can really help in a crunch. You could also use precooked frozen diced chicken. I like to keep a bag around just in case, for those nights I don't have chicken thawed. Works like a charm!
- The baking time is mainly going to vary based on the kind of biscuits you use. My biscuits called for 350°F and to cook for about 11-13 minutes. Just base the baking on the biscuits and you should be fine. I split them in half as well.
- You don't have to stick to carrots and celery—change up the veggies if desired! I have a feeling some broccoli and, if Anthony is not around, all the peas would be amazing!
Leave a Reply