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Creamy Chicken and Fluffy Biscuits

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A comforting and easy meal featuring tender chicken in a rich creamy sauce served over light, fluffy homemade biscuits. Perfect for cozy dinners and family meals.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups low sodium chicken broth
  • ¾ cup heavy cream
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • ½ cup frozen peas
  • 2 cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 minutes)

Instructions

  1. Cut chicken breasts into 1-inch chunks and pat dry with paper towels. Set aside.
  2. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook 4-5 minutes, turning occasionally until golden brown but not fully cooked. Remove chicken and set aside.
  3. Lower heat to medium and add remaining 1 tablespoon butter and minced garlic to skillet. Sauté for 30 seconds until fragrant.
  4. Sprinkle ¼ cup flour over butter and garlic, stirring constantly to form a roux. Cook 1-2 minutes until light golden.
  5. Slowly whisk in 2 cups chicken broth, stirring constantly to prevent lumps. Pour in ¾ cup heavy cream and bring to a gentle simmer until thickened.
  6. Return chicken and ½ cup frozen peas to skillet. Add 1 teaspoon dried thyme, salt, and pepper to taste. Simmer 5-7 minutes until chicken is cooked through and sauce is creamy.
  7. Preheat oven to 425°F (220°C). In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  8. Add cold cubed butter and cut into flour using a pastry cutter or forks until mixture resembles coarse crumbs with pea-sized bits.
  9. Pour in buttermilk and stir gently until just combined; dough will be sticky.
  10. Turn dough onto a floured surface and pat into a ¾-inch thick rectangle. Cut into 8-10 biscuits using a biscuit cutter or glass rim dipped in flour.
  11. Place biscuits close together on a parchment-lined baking sheet for soft sides or spaced apart for crispier edges.
  12. Bake for 12-15 minutes until golden and puffed. Watch closely after 12 minutes.
  13. Serve creamy chicken spooned over warm biscuits immediately.

Notes

Keep butter cold for flaky biscuits. Don’t overmix biscuit dough to avoid toughness. Pat chicken dry and avoid overcrowding pan for proper browning. Cook roux until light golden to avoid raw flour taste. Simmer sauce gently to prevent separation. If sauce thickens too much, add a splash of broth or cream to loosen. Biscuits can be made ahead and refrigerated up to 24 hours before baking. Store chicken and biscuits separately to keep biscuits from getting soggy.

Nutrition

Keywords: creamy chicken, fluffy biscuits, comfort food, easy dinner, homemade biscuits, creamy sauce, chicken recipe

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