Name: Homestyle Chicken and Biscuits
Ingredients: 2 lbs (900g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 2 tablespoons (30ml) olive oil; 1 large onion (about 1 cup), finely diced; 3 medium carrots (about 1 cup), diced; 2 celery stalks (about ½ cup), diced; 3 cloves garlic, minced; ¼ cup (60g) unsalted butter; ⅓ cup (40g) all-purpose flour; 3 cups (720ml) chicken broth, low sodium; ½ cup (120ml) heavy cream; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 teaspoon dried sage; ½ cup (65g) frozen peas; Salt and freshly ground black pepper, to taste; 2 cups (250g) all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon sugar; 6 tablespoons (85g) cold unsalted butter, cubed; ¾ cup (180ml) cold buttermilk

Description

The ultimate one-pan wonder that combines juicy chicken in creamy gravy with flaky golden biscuits on top – just like grandma used to make, but easier!

Ingredients

Scale

2 lbs (900g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 tablespoons (30ml) olive oil
1 large onion (about 1 cup), finely diced
3 medium carrots (about 1 cup), diced
2 celery stalks (about ½ cup), diced
3 cloves garlic, minced
¼ cup (60g) unsalted butter
⅓ cup (40g) all-purpose flour
3 cups (720ml) chicken broth, low sodium
½ cup (120ml) heavy cream
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon dried sage
½ cup (65g) frozen peas
Salt and freshly ground black pepper, to taste
2 cups (250g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
6 tablespoons (85g) cold unsalted butter, cubed
¾ cup (180ml) cold buttermilk

Instructions

Season chicken pieces with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken for 4-5 minutes until golden on all sides. Transfer to a plate.
In the same pan, add onions, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Reduce heat to medium and add butter. Once melted, sprinkle in flour and stir constantly for 2 minutes. Gradually whisk in chicken broth and bring to a simmer for 3-4 minutes until thickened.
Stir in heavy cream, thyme, and sage. Return chicken to the pan along with any juices. Add frozen peas and adjust seasonings. Preheat oven to 425°F (220°C).
For biscuits, whisk together flour, baking powder, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add buttermilk and stir just until combined. On a floured surface, pat dough to ¾-inch thickness and cut into rounds.
Arrange biscuits over the chicken filling. Brush tops with additional buttermilk or melted butter. Bake for 20-25 minutes until biscuits are golden and filling is bubbling. Let rest 5-10 minutes before serving.