easy chicken and biscuits recipe
The Best easy chicken and biscuits recipe
Oh, you’re talking about my easy chicken and biscuits recipe? Well, let me tell you—this is a dish that’s been a staple in my kitchen since I was raising my own kids. It’s simple enough to make when I’m tired after a long day of school runs and errands, but it still feels special enough to serve at a family dinner or even a casual get-together. The thing about this recipe is that it’s foolproof. You don’t need to be a chef to pull it off, and the kids always love it—especially when I let them help with the biscuits. They’ll be begging for seconds before you even finish the gravy.
I love this recipe because it’s hearty and comforting, but it’s also pretty balanced. The chicken is tender and flavorful, and the biscuits are soft and buttery, not too heavy. My kids swear by it, and honestly, so do I. It’s that kind of dish that makes you feel like you’re doing something good for your family without overcomplicating things. Plus, the biscuits are made with whole wheat flour, so they’re a little healthier than the usual white flour versions—still delicious, but with a little extra fiber. And the gravy? Oh man, that’s where the magic happens. It’s rich but not greasy, and it’s the kind of thing that makes everyone want seconds. Whether it’s a weeknight meal or a weekend brunch, this is a recipe that just works.
Easy Chicken and Biscuits
A comforting dish featuring tender chicken paired with flaky, buttery biscuits and a rich tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup buttermilk
- ½ cup unsalted butter, cold and cubed
- 1 cup tomato sauce
- 1 tbsp butter
- 1 tbsp flour
- ½ cup chicken broth
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 425°F (220°C).
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2 For the chicken: Season chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
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3 For the biscuits: In a large bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn dough onto a lightly floured surface and gently knead until smooth. Roll out to ¼-inch thickness and cut into biscuits. Place in a loaf pan.
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4 Bake biscuits for 12-15 minutes or until golden brown. Remove from oven and keep warm.
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5 For the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking constantly. Simmer for 5 minutes. Stir in tomato sauce, garlic powder, onion powder, salt, and pepper. Simmer for another 3-5 minutes.
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6 Slice cooked chicken breasts and serve with biscuits and sauce.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Measuring cups and spoons
- Oven
- Baking sheet
- Loaf pan (for biscuits)
- Whisk
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken and Biscuits Works
This easy chicken and biscuits recipe is always a lifesaver for any gathering—whether it’s a casual Sunday dinner with the family or a quick meal when you’re short on time. The tender chicken and fluffy biscuits come together so well that they feel like a classic comfort dish, no matter how often you make them. Plus, it’s simple enough to prep ahead and still taste delicious, making it perfect for busy weeknights or when you want something hearty and satisfying for everyone.
❓ Frequently Asked Questions About Chicken and Biscuits
1. What is the easiest way to make chicken and biscuits? The easiest version involves baking crispy biscuits from scratch and cooking shredded chicken in a simple gravy. Start by making quick biscuits using a mix of flour, butter, milk, and a pinch of salt. Cook them in a buttered skillet until golden and flaky. For the chicken, bake or poach it until fully cooked, then shred it. In a separate pan, melt butter, add flour for a roux, and gradually whisk in chicken broth to make a smooth, savory gravy. Stir in the shredded chicken and simmer until thickened. Serve the biscuits warm with the chicken gravy on top.
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2. Can I use store-bought biscuits instead of making them from scratch? Absolutely! If you’re short on time, you can use store-bought biscuits—just make sure they’re soft and slightly stale to prevent sogginess. Cut them into wedges and toast them lightly in the oven or skillet to crisp them up. For the chicken gravy, follow the same steps as above, but adjust the cooking time slightly since store-bought biscuits may not brown as evenly.
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3. What’s the best way to keep the biscuits crispy while cooking the chicken? To maintain crispiness, toast the biscuits first by brushing them lightly with melted butter and baking them at 375°F (190°C) for 10–12 minutes until golden. Alternatively, pan-toast them in a buttered skillet over medium heat until golden brown. Once the chicken gravy is ready, spoon it over the biscuits just before serving to prevent them from getting soggy. You can also place the biscuits on a wire rack or parchment paper to let excess moisture evaporate.
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4. How do I make the chicken gravy extra creamy or rich? To enhance the gravy’s richness, add a splash of heavy cream or half-and-half when whisking in the broth. For extra depth, stir in a spoonful of chicken broth mixed with a bit of cornstarch or arrowroot powder to thicken it further. You can also add a small amount of melted butter at the end for a glossy finish. If you like a tangy twist, a dash of lemon juice or a sprinkle of hot sauce can balance the richness.
— 5. Can I make this dish ahead of time and reheat it properly? Yes, but there are a few key steps to keep the biscuits crispy. First, assemble the dish by placing the biscuits on a tray and covering them loosely with foil. Store the chicken gravy separately in an airtight container. When ready to serve, reheat the gravy gently in a saucepan until warm (do not boil). To crisp the biscuits, place them in a preheated 350°F (175°C) oven for 5–7 minutes until golden. Alternatively, pan-toast them briefly in a buttered skillet. For best results, serve immediately after reheating.
