chicken and bisquick recipe
The Best chicken and bisquick recipe
Oh, honey, let me tell you why Chicken and Biscuits with Bisquick is one of my all-time favorite meals. I’ve been making this recipe since I was a new mom, and it’s always been a go-to for busy weeknights or when I need something hearty but still simple to serve to my family. Bisquick is that magic ingredient—it’s quick to mix, makes the biscuits fluffy and buttery without much fuss, and pairs perfectly with tender, juicy chicken. My kids grew up eating this, especially when they were little and needed something comforting after a long day of school or sports practice. It’s that kind of meal that feels like home, but it’s also so versatile. You can make it for a family dinner, a game day spread, or even a quick lunch if you’re short on time. Plus, it’s not just about taste—it’s about the whole experience. The crispy edges of the biscuits, the rich flavor of the chicken, and the way it all comes together in one pan makes it feel special, even if you’re not serving it at a fancy dinner table.
I also love how this recipe is surprisingly healthy for something so indulgent. Bisquick itself is made with whole grains, and when you add a little butter and cheese, it’s still a balanced meal. The chicken can be baked or slow-cooked with some veggies or broth for extra nutrition, and the biscuits can be made with just a few ingredients—no refined sugars or excessive fats if you’re watching what you eat. My kids never seem to notice how good it is for them, especially when it’s paired with a fresh salad or some steamed green beans. It’s that kind of meal that feels like a treat but isn’t too much of one. Plus, it’s always a hit at gatherings—whether it’s a family potluck, a church event, or just a simple Sunday dinner with the whole crew. My husband always says it’s the only thing that makes him forget how much he loves his biscuits, and honestly, I couldn’t agree more. It’s that kind of recipe that makes you feel like you’ve done something good with your time and your ingredients.
Chicken and Bisquick Bake
A comforting dish featuring tender chicken baked with a fluffy Bisquick biscuit and creamy tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup milk
- 1 cup Bisquick
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- 1 tsp dried oregano
- ½ tsp garlic powder
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces.
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2 In a large bowl, mix milk, Bisquick, garlic powder, onion powder, salt, and pepper until smooth.
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3 Add chicken pieces to the bowl, coating them evenly in the Bisquick mixture.
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4 Transfer chicken to a greased 9×13-inch baking dish. Pour remaining Bisquick mixture over the top.
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5 In a separate bowl, combine tomato sauce, chicken broth, cheddar cheese, heavy cream, oregano, and garlic powder. Stir until smooth.
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6 Pour the sauce over the chicken and Bisquick mixture in the baking dish.
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7 Bake for 25-30 minutes or until chicken is cooked through (internal temperature 165°F/74°C).
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven
- Baking dish (9×13 inches)
- Wire rack (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Bisquick Bake Works
This recipe is always a go-to for me because it’s simple enough to whip up in a pinch while still feeling special enough for a real family gathering. The Bisquick adds just the right texture and flavor without needing fancy ingredients, so it’s perfect when you’re hosting and want something hearty but not too heavy. Plus, it’s forgiving—even if you mess up the timing, the dish still comes out delicious and satisfying for everyone.
❓ Frequently Asked Questions About Chicken and Bisquick Bake
What is the best way to prepare Chicken and Biscuits using Bisquick?
The classic Chicken and Biscuits recipe with Bisquick is simple but requires attention to detail. First, cook your chicken (breast or thighs) until fully done—seasoned with salt, pepper, and garlic powder if desired. Shred or chop the meat, then mix it with a little melted butter or oil in a skillet. In a separate bowl, combine Bisquick, melted butter, and a splash of milk or buttermilk to create a flaky biscuit batter. Pour the batter into the chicken mixture, fold gently, and cook on medium heat until golden brown. For extra crispiness, broil briefly at the end.
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Why do some recipes call for buttermilk instead of regular milk in the biscuit batter?
Buttermilk adds tanginess and helps create a lighter, fluffier texture in the biscuits. The lactic acid in buttermilk reacts with baking powder, producing more lift than regular milk. If you don’t have buttermilk, you can substitute 1:1 with plain yogurt or sour cream mixed with a splash of milk to adjust thickness. For a quick buttermilk substitute, whisk 1 cup milk + 1 tbsp vinegar or lemon juice and let sit for 5 minutes before using.
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Can I make this recipe ahead of time and reheat?
Yes! You can prepare the Chicken and Biscuits mixture in advance and refrigerate it for up to 24 hours. When ready to serve, reheat the chicken mixture in a skillet over medium heat, adding a splash of water or broth to prevent drying. For the biscuits, shape them into patties, bake at 400°F (200°C) for 12–15 minutes, then reheat separately in the oven or toaster. Freezing is also possible—coat biscuits in oil, freeze flat, then reheat in a skillet or air fryer for crispiness.
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What are the best chicken cuts to use for this dish?
For the most flavorful and tender results, use bone-in chicken thighs (skin-on if preferred) or bone-in drumsticks. These cuts stay juicier than boneless breasts and absorb seasonings better. If using breasts, trim excess fat and season generously with salt, pepper, and herbs like thyme or rosemary. For extra richness, add a splash of hot sauce or Worcestershire sauce to the pan while cooking.
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How can I make the biscuits extra flaky and buttery?
For ultra-flaky biscuits, follow these tips: 1. Use cold butter—Cut it into small cubes and keep it chilled until mixing. This creates layers when folded. 2. Don’t overmix—Stir just until combined to avoid a tough texture. 3. Add a pinch of baking soda (½ tsp per cup of Bisquick) to boost lift. 4. Chill the dough for 15–30 minutes before shaping to prevent spreading. 5. Press gently when baking to encourage a crispy crust. Brush with extra melted butter after baking for shine.
For extra richness, fold in crumbled bacon or shredded cheddar cheese into the batter.
