Get ready to cozy up with some of the most comforting dishes out there—chicken and biscuits! Whether you’re craving a quick weeknight dinner or a hearty meal to warm your soul, our roundup of 18 delicious recipes has got you covered. From classic to creative twists, these dishes are sure to delight any comfort food lover. So, grab your apron, and let’s dive into these mouthwatering recipes!
Classic Chicken and Biscuits
Now, let’s dive into creating a comforting Classic Chicken and Biscuits dish that’s perfect for any meal. This guide will walk you through each step, ensuring even beginners can achieve delicious results.
Ingredients
- For the chicken filling:
- 2 cups cooked chicken, shredded
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the biscuits.
- In a large skillet over medium heat, melt 1/4 cup butter for the chicken filling.
- Whisk in 1/4 cup flour until smooth, cooking for 1 minute to remove the raw flour taste.
- Gradually add 2 cups chicken broth and 1/2 cup heavy cream, stirring constantly to avoid lumps.
- Season the sauce with 1 tsp salt and 1/2 tsp black pepper, then simmer until thickened, about 5 minutes.
- Fold in 2 cups shredded chicken, then remove from heat. Tip: For extra flavor, use rotisserie chicken.
- For the biscuits, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt in a bowl.
- Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flaky biscuits.
- Stir in 3/4 cup milk just until the dough comes together; avoid overmixing.
- Drop spoonfuls of biscuit dough onto the chicken filling in the skillet or transfer the filling to a baking dish first.
- Bake for 15-20 minutes, or until the biscuits are golden brown. Tip: Check at 15 minutes to prevent overbaking.
Ultimate comfort is achieved with this dish’s creamy chicken filling and fluffy, golden biscuits. Serve it straight from the skillet for a rustic presentation, or pair with a crisp green salad to balance the richness.
Cheesy Chicken and Biscuit Casserole
Every home cook needs a go-to comfort food recipe, and this Cheesy Chicken and Biscuit Casserole is just that. Easy to prepare with simple ingredients, it’s a hearty dish that combines tender chicken, creamy sauce, and fluffy biscuits for a meal that’s sure to please.
Ingredients
- For the chicken filling:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- For the biscuit topping:
- 1 can (16.3 oz) refrigerated biscuit dough
- 1 cup shredded cheddar cheese
- 1 tbsp melted butter
- 1/4 tsp dried parsley
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and black pepper. Mix well to ensure all ingredients are evenly distributed.
- Spread the chicken mixture evenly into the prepared baking dish.
- Open the can of biscuit dough and separate the biscuits. Place them on top of the chicken mixture in a single layer.
- Sprinkle the shredded cheddar cheese evenly over the biscuits.
- Drizzle the melted butter over the cheese and biscuits, then sprinkle with dried parsley.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Remove from the oven and let stand for 5 minutes before serving to allow the filling to set slightly.
Ultimate comfort is achieved with the creamy, cheesy filling contrasting the fluffy, buttery biscuits. Serve this casserole with a side of steamed green beans or a crisp salad for a complete meal that’s as satisfying as it is simple.
Southern Style Chicken and Biscuits
Today we’re diving into the heartwarming comfort of Southern Style Chicken and Biscuits, a dish that combines tender, flavorful chicken with fluffy, buttery biscuits. This recipe is perfect for anyone looking to bring a taste of the South into their kitchen, whether you’re a beginner or a seasoned cook.
Ingredients
- For the Chicken:
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 2 cups buttermilk
- 4 chicken breasts
- 1 cup vegetable oil
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Instructions
- Preheat your oven to 425°F (220°C) for the biscuits.
- In a large bowl, mix 2 cups flour, salt, black pepper, garlic powder, onion powder, and paprika for the chicken coating.
- Dip each chicken breast in buttermilk, then coat thoroughly with the flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the coated chicken breasts for 5-7 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
- For the biscuits, whisk together 2 cups flour, baking powder, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add buttermilk, stirring until just combined.
- Turn the dough onto a floured surface, knead lightly, and roll out to 1-inch thickness.
- Cut out biscuits with a 2-inch cutter and place on a baking sheet.
- Bake for 12-15 minutes, or until golden brown.
Flaky, buttery biscuits paired with crispy, juicy chicken create a symphony of textures and flavors. Serve this dish with a drizzle of honey or a side of collard greens for an authentic Southern experience.
Spicy Chicken and Biscuit Bake
Every home cook needs a hearty, comforting dish in their repertoire, and this Spicy Chicken and Biscuit Bake is just the ticket. It combines tender chicken, a creamy, spicy sauce, and fluffy biscuits for a meal that’s as satisfying to make as it is to eat.
Ingredients
- For the chicken:
- 2 cups cooked chicken, shredded
- 1 tbsp olive oil
- For the sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Salt to taste
- For the biscuit topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shredded chicken and cook until slightly browned, about 5 minutes. Tip: Browning the chicken adds depth to the dish’s flavor.
- In a medium bowl, whisk together heavy cream, chicken broth, garlic powder, onion powder, cayenne pepper, and salt. Pour this mixture over the chicken in the skillet, stirring to combine. Simmer for 5 minutes until the sauce slightly thickens.
- Transfer the chicken and sauce mixture to the prepared baking dish, spreading it evenly.
- In a large bowl, combine flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
- Gradually add milk to the flour mixture, stirring until just combined. Drop spoonfuls of the biscuit dough over the chicken mixture.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the sauce is bubbly. Tip: For an extra golden top, brush the biscuits with melted butter before baking.
The Spicy Chicken and Biscuit Bake emerges from the oven with a golden, fluffy biscuit topping hiding a creamy, spicy chicken filling beneath. Serve it straight from the dish for a family-style meal that’s sure to impress.
Herb Roasted Chicken and Biscuits
Every home cook needs a reliable herb roasted chicken and biscuits recipe in their arsenal, and this one is as straightforward as it is delicious. Let’s walk through the process together, ensuring you end up with a meal that’s both comforting and impressive.
Ingredients
- For the chicken:
- 1 whole chicken (about 4 lbs)
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp garlic powder
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
- Pat the chicken dry with paper towels; this helps the skin crisp up nicely.
- Rub the chicken all over with olive oil, then season with salt, pepper, thyme, rosemary, and garlic powder, making sure to get under the skin for maximum flavor.
- Place the chicken in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- While the chicken roasts, prepare the biscuits by whisking together flour, baking powder, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the milk until just combined; overmixing will make the biscuits tough.
- Drop the biscuit dough by spoonfuls onto a baking sheet and bake at 375°F (190°C) for 12-15 minutes, or until golden brown.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Combining the juicy, herb-infused chicken with flaky, buttery biscuits creates a meal that’s hearty and satisfying. Consider serving it with a side of honey butter for the biscuits to add a sweet contrast to the savory chicken.
Creamy Chicken and Biscuit Soup
Now, let’s dive into creating a comforting bowl of creamy chicken and biscuit soup, perfect for any season. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- For the soup base:
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- In a large pot, melt the butter over medium heat until it starts to foam, about 1 minute.
- Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat, cooking for 2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- While the soup simmers, preheat your oven to 425°F (220°C) for the biscuits.
- For the biscuits, in a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Do not overmix.
- Drop spoonfuls of the biscuit dough onto a baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until golden brown.
- Once the soup has thickened, stir in the heavy cream and shredded chicken. Heat through for 5 minutes, but do not boil.
- Season the soup with salt and pepper to taste before serving.
Zesty and comforting, this creamy chicken and biscuit soup pairs the richness of the cream with the flaky, buttery biscuits for a satisfying meal. Serve it in a hollowed-out bread bowl for an extra special presentation.
BBQ Chicken and Biscuit Skillet
Ready to dive into a comforting dish that combines the smoky flavors of BBQ chicken with the buttery goodness of biscuits? This BBQ Chicken and Biscuit Skillet is a one-pan wonder that’s perfect for weeknight dinners or casual gatherings, offering a delightful mix of textures and flavors that everyone will love.
Ingredients
- For the chicken:
- 2 cups shredded cooked chicken
- 1 cup BBQ sauce
- 1 tbsp olive oil
- For the biscuits:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cold butter, cubed
- 1/3 cup milk
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the biscuits.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shredded chicken and BBQ sauce, stirring to combine. Cook for 5 minutes until the mixture is heated through. Tip: For extra flavor, use homemade BBQ sauce or your favorite store-bought brand.
- While the chicken mixture heats, prepare the biscuit dough. In a bowl, whisk together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs. Stir in 1/3 cup milk just until combined. Tip: Handle the dough as little as possible to keep the biscuits tender.
- Drop spoonfuls of the biscuit dough over the warm chicken mixture in the skillet. Tip: For even baking, try to make the biscuit dough portions roughly the same size.
- Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked through.
Buttery biscuits atop smoky, saucy chicken create a dish that’s both hearty and comforting. Serve this skillet straight from the oven with a side of coleslaw or a fresh green salad for a complete meal that’s sure to impress.
Chicken Pot Pie with Flaky Biscuits
Venturing into the comfort food territory, this Chicken Pot Pie with Flaky Biscuits combines tender chicken, vibrant vegetables, and a creamy sauce, all topped with golden, buttery biscuits for a hearty meal that feels like a hug.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt 1/3 cup butter over medium heat. Add carrots, peas, and celery, cooking until slightly softened, about 5 minutes.
- Sprinkle 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder over the vegetables, stirring to combine.
- Gradually whisk in 1 3/4 cups chicken broth and 2/3 cup milk, bringing the mixture to a simmer. Cook until thickened, about 2 minutes, then stir in the shredded chicken. Remove from heat.
- For the biscuits, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Stir in 3/4 cup milk until just combined.
- Transfer the chicken mixture to a 9-inch pie dish. Drop biscuit dough by spoonfuls over the top.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let stand for 5 minutes before serving to allow the filling to set.
Mouthwatering and comforting, this dish offers a delightful contrast between the creamy filling and the flaky, buttery biscuits. Serve it with a side of crisp green salad for a complete meal that’s sure to impress.
Garlic Parmesan Chicken and Biscuits
Every home cook needs a reliable, comforting recipe in their arsenal, and this Garlic Parmesan Chicken and Biscuits dish is just that. Easy to follow and packed with flavor, it’s perfect for a cozy family dinner or impressing guests with minimal fuss.
Ingredients
- For the chicken: 2 boneless, skinless chicken breasts (cut into 1-inch pieces), 1/2 cup grated Parmesan cheese, 1 tbsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil
- For the biscuits: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter (cold and cubed), 3/4 cup milk
- For the sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 cup milk, 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the biscuits.
- In a bowl, mix the chicken pieces with 1/2 cup Parmesan cheese, 1 tbsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Heat 2 tbsp olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
- For the biscuits, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Stir in 3/4 cup milk just until combined. Tip: Handle the dough as little as possible to keep the biscuits tender.
- Drop the biscuit dough by spoonfuls onto a baking sheet. Bake for 12-15 minutes until golden brown.
- For the sauce, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute. Gradually add 1 cup milk, whisking constantly until the sauce thickens. Stir in 1/2 cup Parmesan and 1/2 tsp garlic powder. Season with salt and pepper. Tip: Keep the heat medium to prevent the sauce from burning.
- Combine the cooked chicken with the sauce, then serve alongside the warm biscuits.
Outstanding in both flavor and texture, this dish offers a creamy, garlicky chicken paired with fluffy, buttery biscuits. For a creative twist, try serving it over a bed of steamed greens or with a side of roasted vegetables for added color and nutrition.
Slow Cooker Chicken and Biscuits
Slow cookers are a game-changer for busy weeknights, and this ‘Slow Cooker Chicken and Biscuits’ recipe is no exception. Simple ingredients come together to create a comforting meal that feels like a hug in a bowl.
Ingredients
- For the chicken mixture:
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen mixed vegetables
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk
Instructions
- Place the chicken breasts in the slow cooker. Pour the chicken broth and heavy cream over the chicken.
- Sprinkle the garlic powder, onion powder, dried thyme, salt, and black pepper over the chicken. Stir gently to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the frozen mixed vegetables to the slow cooker and stir to combine. Cover and cook on HIGH for an additional 30 minutes.
- While the chicken mixture cooks, prepare the biscuits. In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cubed butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- Pour the milk into the flour mixture and stir until just combined. Do not overmix.
- Drop spoonfuls of the biscuit dough onto the top of the chicken mixture in the slow cooker. Cover and cook on HIGH for 1 hour, or until the biscuits are cooked through and golden on top.
Golden, fluffy biscuits top a creamy, savory chicken mixture that’s packed with flavor and comfort. Serve this dish in bowls with a sprinkle of fresh parsley for a pop of color and freshness.
Bacon Wrapped Chicken and Biscuits
Now, let’s dive into creating a dish that combines the savory goodness of bacon with the tender juiciness of chicken, all nestled in a fluffy biscuit. This recipe is perfect for those who love a hearty meal with a delightful contrast of textures.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 8 slices of bacon
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the biscuits and chicken.
- Season the chicken breasts evenly with salt and black pepper.
- Wrap each chicken breast with 2 slices of bacon, ensuring the bacon covers as much of the chicken as possible.
- Heat olive oil in a large skillet over medium heat. Once hot, add the bacon-wrapped chicken breasts. Cook for 3-4 minutes on each side, or until the bacon is crispy and golden brown.
- While the chicken cooks, prepare the biscuit dough by combining flour, baking powder, and salt in a large bowl. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add milk to the flour mixture, stirring until a soft dough forms. Be careful not to overmix to ensure your biscuits stay light and fluffy.
- On a floured surface, roll out the dough to about 1/2 inch thickness. Use a round cutter to cut out biscuits.
- Transfer the biscuits to a baking sheet and bake in the preheated oven for 12-15 minutes, or until they are golden brown.
- Once the chicken is cooked through and the biscuits are baked, serve the bacon-wrapped chicken on top of or alongside the warm biscuits.
What you’ll love about this dish is the crispy bacon exterior giving way to the juicy chicken inside, paired with the soft, buttery biscuits. For an extra touch, drizzle a little honey over the bacon before serving to add a sweet contrast to the savory flavors.
Chicken and Biscuit Dumplings
You’ll find that making Chicken and Biscuit Dumplings is a comforting and satisfying process, perfect for a cozy family dinner. This dish combines tender chicken and fluffy dumplings in a rich, savory broth, a classic that never fails to please.
Ingredients
- For the chicken broth:
- 1 whole chicken (about 3-4 lbs)
- 8 cups water
- 1 tbsp salt
- 1 tsp black pepper
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 tbsp unsalted butter, melted
Instructions
- Place the whole chicken in a large pot with 8 cups of water. Bring to a boil over high heat, then reduce to a simmer.
- Add 1 tbsp salt, 1 tsp black pepper, chopped carrots, celery, and onion to the pot. Simmer for 1 hour, or until the chicken is fully cooked.
- Remove the chicken from the pot and let it cool. Shred the meat, discarding the bones and skin.
- Return the shredded chicken to the broth. Bring the mixture back to a simmer.
- In a mixing bowl, combine 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt for the dumplings.
- Add 1 cup milk and 2 tbsp melted unsalted butter to the dry ingredients. Stir until just combined; do not overmix.
- Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
- After 15 minutes, check the dumplings; they should be fluffy and cooked through. Serve hot.
The dumplings should be light and airy, soaking up the flavorful broth, while the chicken remains tender and juicy. For an extra touch, garnish with fresh parsley or serve with a side of steamed vegetables.
Jalapeno Popper Chicken and Biscuits
Creating a dish that combines the spicy kick of jalapenos with the comforting warmth of biscuits is easier than you think. Let’s dive into making Jalapeno Popper Chicken and Biscuits, a dish that’s sure to impress.
Ingredients
- For the chicken:
- 2 cups cooked chicken, shredded
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup jalapenos, diced
- 1 cup cheddar cheese, shredded
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded chicken, cream cheese, mayonnaise, diced jalapenos, and cheddar cheese until well combined. Tip: For extra spice, include some of the jalapeno seeds.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuits.
- Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
- Gradually add the buttermilk to the flour mixture, stirring until just combined. Avoid overmixing to keep the biscuits tender.
- Turn the dough onto a floured surface and gently knead it 3-4 times. Roll out to 1/2-inch thickness and cut into rounds using a biscuit cutter.
- Place half of the biscuit rounds on the prepared baking sheet. Top each with a generous spoonful of the chicken mixture, then cover with the remaining biscuit rounds. Press the edges lightly to seal. Tip: Brushing the tops with buttermilk before baking adds a golden finish.
- Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly.
Here’s how the dish turns out: the biscuits are flaky and golden, enveloping a creamy, spicy chicken filling that’s irresistibly cheesy. Serve these popper-inspired biscuits with a side of cool ranch dressing to balance the heat, or enjoy them as a hearty standalone meal.
Chicken and Biscuit Breakfast Bake
Zesty mornings call for a hearty start, and this Chicken and Biscuit Breakfast Bake is your ticket to a flavorful morning. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.
Ingredients
- For the chicken mixture:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the biscuit topping:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cold butter, cubed
- 1/3 cup milk
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a large bowl, combine the shredded chicken, frozen vegetables, condensed soup, milk, salt, and pepper. Mix well and spread evenly into the prepared baking dish.
- For the biscuit topping, in a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter or two forks for best results.
- Gradually add the milk to the flour mixture, stirring just until moistened. Drop spoonfuls of the biscuit dough over the chicken mixture.
- Bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Tip: Check the bake at 20 minutes to prevent over-browning.
- Let the bake stand for 5 minutes before serving. This allows the filling to set slightly for easier serving.
Warm and comforting, this bake offers a delightful contrast between the creamy chicken filling and the fluffy, golden biscuit topping. Serve it with a side of fresh fruit or a drizzle of hot sauce for an extra kick.
One-Pan Chicken and Biscuit Dinner
Kickstart your evening with a comforting One-Pan Chicken and Biscuit Dinner, perfect for those seeking a hearty meal with minimal cleanup. This dish combines tender chicken and fluffy biscuits in a savory sauce, all cooked in one pan for ease and efficiency.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp all-purpose flour
- 1/2 tsp garlic powder
- For the biscuits:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cold butter, cubed
- 1/3 cup milk
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add chicken pieces, salt, and pepper. Cook until the chicken is lightly browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
- Whisk together chicken broth, heavy cream, flour, and garlic powder in a bowl until smooth. Pour over the chicken in the skillet. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
- In a separate bowl, combine flour, baking powder, and salt for the biscuits. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Tip: Handle the dough as little as possible to keep the biscuits tender.
- Drop biscuit dough by spoonfuls onto the chicken and sauce in the skillet. Place the skillet in the oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. Tip: Check the biscuits at 15 minutes to prevent overbaking.
Fluffy biscuits atop a creamy chicken filling make this dish a comforting classic. Serve it straight from the skillet for a rustic presentation, or pair with a crisp green salad to balance the richness.
Chicken and Biscuit Sliders
Delightfully simple yet satisfying, these Chicken and Biscuit Sliders are the perfect blend of comfort and convenience. Designed for beginners, this recipe walks you through each step to ensure a delicious outcome every time.
Ingredients
- For the chicken filling:
- 2 cups cooked chicken, shredded
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp salt
- For the biscuits:
- 1 can (16.3 oz) refrigerated biscuit dough
- 2 tbsp melted butter
- 1/4 tsp dried parsley
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded chicken, mayonnaise, Dijon mustard, garlic powder, and salt. Mix well until all ingredients are evenly incorporated. Tip: For extra flavor, let the chicken mixture sit for 10 minutes before assembling.
- Separate the biscuit dough into individual biscuits and place them on the prepared baking sheet. Flatten each biscuit slightly with your hands.
- Spoon about 2 tablespoons of the chicken mixture onto the center of each flattened biscuit.
- Fold the edges of the biscuit over the chicken mixture, pinching lightly to seal. Tip: If the dough sticks to your hands, lightly flour them for easier handling.
- Brush the tops of the assembled sliders with melted butter and sprinkle with dried parsley.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown. Tip: For an even golden color, rotate the baking sheet halfway through baking.
Mouthwatering and tender, these sliders boast a fluffy biscuit exterior with a creamy, savory chicken filling. Serve them warm with a side of pickles or a simple green salad for a complete meal.
Maple Glazed Chicken and Biscuits
Just imagine the perfect blend of sweet and savory coming together in a dish that’s both comforting and sophisticated. Maple Glazed Chicken and Biscuits is a delightful meal that combines tender chicken with a sticky, sweet maple glaze, served alongside fluffy, buttery biscuits.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup pure maple syrup
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the biscuits.
- In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, garlic powder, salt, and black pepper to create the glaze for the chicken.
- Place the chicken breasts in a baking dish and pour the glaze over them, making sure each piece is evenly coated.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C), basting with the glaze halfway through.
- While the chicken bakes, prepare the biscuit dough by combining the flour, baking powder, and salt in a large bowl.
- Add the cold, cubed butter to the flour mixture and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until just combined. Be careful not to overmix to ensure your biscuits stay light and fluffy.
- Turn the dough out onto a floured surface, gently knead it a few times, then roll it out to about 1-inch thickness.
- Use a biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.
- Bake the biscuits in the oven for 12-15 minutes, or until they are golden brown on top.
- Once both the chicken and biscuits are done, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Enjoy the contrast of the crispy, golden biscuits against the sticky, sweet glaze of the chicken. For an extra touch of elegance, drizzle any remaining glaze over the chicken before serving, and pair with a side of steamed green beans or a crisp salad.
Chicken and Biscuit Meatballs
These Chicken and Biscuit Meatballs are a delightful twist on classic comfort food, combining the heartiness of chicken meatballs with the fluffy texture of biscuits. Perfect for a cozy dinner or a creative appetizer, this dish is sure to impress with its unique blend of flavors and textures.
Ingredients
- For the meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For the biscuit topping:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cold butter, cubed
- 1/3 cup milk
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, milk, egg, salt, black pepper, and garlic powder. Mix until just combined to avoid tough meatballs.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the meatballs for 15 minutes, or until they are lightly browned and cooked through.
- While the meatballs bake, prepare the biscuit topping. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until a soft dough forms. Be careful not to overmix to ensure fluffy biscuits.
- Remove the meatballs from the oven and drop tablespoon-sized portions of the biscuit dough onto each meatball.
- Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the biscuit topping is golden brown.
- Let the meatballs cool for a few minutes before serving to allow the flavors to meld together.
With their juicy interior and crispy biscuit exterior, these Chicken and Biscuit Meatballs offer a satisfying contrast in every bite. Serve them with a side of gravy for dipping or atop a bed of mashed potatoes for a hearty meal.
Conclusion
Absolutely, these 18 chicken and biscuit recipes are a treasure trove of comfort food magic! Whether you’re craving something classic or adventurous, there’s a dish here to warm your heart and home. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow comfort food enthusiasts to discover!
