Creamy Chicken with Biscuits

Indulge in the ultimate comfort food with this Creamy Chicken with Biscuits recipe, a hearty and satisfying dish that brings together tender chicken breasts simmered in a rich, velvety sauce with fragrant thyme, sweet carrots, and peas. Crowned with golden, flaky biscuits, this one-pan meal is perfect for cozy family dinners or entertaining guests. The homemade roux creates a luxurious base, while the biscuit topping adds the perfect buttery crunch. Ready in just an hour with minimal prep time, this recipe combines the ease of store-bought biscuit dough with the deliciousness of a scratch-made creamy chicken filling. Serve it straight from the oven for a warm and welcoming meal everyone will love!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 4 tablespoons butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 0.25 cup all-purpose flour
• 3 cups chicken broth
• 0.5 cup heavy cream
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can refrigerated biscuit dough

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and pepper on both sides.

Step 3

In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the diced onion and cook for 3-4 minutes until soft and translucent.

Step 5

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Sprinkle the flour over the onions and garlic, stirring constantly, to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 7

Gradually whisk in the chicken broth until smooth and bring the mixture to a simmer.

Step 8

Stir in the heavy cream, diced carrots, and thyme. Cook for 5-7 minutes until the carrots begin to soften.

Step 9

Return the chicken to the skillet. Spoon some of the sauce over the chicken, cover with a lid, and let it simmer on low heat for 15 minutes.

Step 10

Add the frozen peas, stirring gently to combine. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

Step 11

Transfer the creamy chicken mixture to a large oven-safe baking dish if not already using an ovenproof skillet.

Step 12

Open the can of refrigerated biscuit dough and arrange the biscuits on top of the chicken mixture.

Step 13

Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden and cooked through.

Step 14

Remove from the oven and allow the dish to cool slightly before serving. Enjoy!

Nutrition Facts

Serving size	(2552.2g)

Amount per serving	% Daily Value*
Calories	3978.6

Total Fat 180.6g	0%
Saturated Fat 88.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 843.2mg	0%
Sodium 8619.4mg	0%
Total Carbohydrate 285.2g	0%
Dietary Fiber 25.4g	0%
Total Sugars 47.0g
Protein 268.8g	0%

Vitamin D 15.9IU	0%
Calcium 387.6mg	0%
Iron 22.4mg	0%
Potassium 4034.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 28.0%

Carbs: 29.7%