Description
Comforting one pan herbed chicken and biscuits baked in a creamy sauce and topped with fluffy golden drop biscuits.
Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into pieces
- 3 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups all purpose flour for biscuits
- 2 teaspoons baking powder
- 1/2 teaspoon salt for biscuits
- 6 tablespoons cold butter, cubed
- 3/4 cup milk
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In an oven safe skillet, melt butter over medium heat. Add chicken, season with salt and pepper, and cook until lightly browned. Remove and set aside.
- In the same skillet, sauté onion until soft. Add garlic and cook briefly.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream until smooth.
- Add thyme and parsley. Simmer until slightly thickened.
- Return chicken to the skillet and stir to combine.
- In a bowl, mix flour, baking powder, and salt for biscuits.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk until just combined.
- Drop spoonfuls of biscuit dough evenly over chicken mixture.
- Bake for 20 to 25 minutes until biscuits are golden and cooked through.
- Let rest for 5 minutes before serving.
Notes
- Keep butter cold for flaky biscuits.
- Do not overmix biscuit dough.
- Simmer sauce until slightly thick before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 135mg