Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can refrigerated biscuits (8 count)
Special equipment needed:
- Large skillet
- Whisk
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, melt butter over medium heat.
3. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Sprinkle flour over the chicken and stir to coat.
5. Slowly pour in chicken broth, whisking constantly to prevent lumps.
6. Add heavy cream, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Stir to combine.
7. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
8. While the sauce is simmering, place biscuits on a baking sheet and bake according to package instructions.
9. Once the biscuits are done, remove them from the oven and set aside.
10. To serve, spoon the creamy chicken mixture over the biscuits.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Fat per serving: 35g
Carbohydrates per serving: 35g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or a combination of both.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add vegetables such as carrots, peas, or mushrooms to the creamy chicken mixture.
- Use store-bought or homemade biscuits instead of refrigerated biscuits.
- Make the recipe spicy by adding red pepper flakes or cayenne pepper.
Tips and tricks:
- To prevent lumps in the sauce, whisk constantly while adding the chicken broth.
- If the sauce is too thick, add more chicken broth or heavy cream to thin it out.
- Use a biscuit cutter to cut the biscuits into smaller pieces for bite-sized servings.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the leftovers for 1-2 minutes or until heated through.
Presentation ideas:
Serve the creamy chicken and biscuits in a shallow bowl or on a plate.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
- If the sauce is too thick, add more chicken broth or heavy cream to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Creamy chicken and biscuits is a classic Southern comfort food dish that dates back to the early 1900s.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve with a glass of iced tea or lemonade.
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Taste: Savory, Creamy, Rich, Comforting