Creamy Chicken and Herb Biscuit Skillet

Name: Creamy Chicken and Herb Biscuit Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1.5 lbs (680g) Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; 1 medium Yellow onion, chopped; 2 cloves Garlic, minced; 2 cups Mixed frozen vegetables (peas, carrots, corn, green beans); 0.5 cup Chicken broth; 0.5 cup Heavy cream; 2 tbsp All-purpose flour; 1 tsp Dried thyme; 0.5 tsp Dried rosemary, crushed; Salt and black pepper To taste; 1 (16.3-oz) can Refrigerated flaky layer biscuits (8 biscuits); 2 tbsp Fresh parsley, chopped (for garnish)

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This hearty skillet meal is the ultimate comfort food for a chilly February evening. Succulent pieces of chicken and a medley of vegetables are simmered in a rich, herby cream sauce, then baked under a crown of golden, flaky biscuits. It's reminiscent of a deconstructed pot pie, offering all the satisfying flavors without the fuss of a full crust. Simple to prepare and bursting with homestyle goodness, it’s a perfect family dinner.

speichern

Prep Time15 min

Cook Time35 min

Servings4-6 servings

DifficultyEasy

Equipment

Large oven-safe skillet (e.g., cast iron)Measuring cups and spoonsWhiskCutting boardKnife

Instructions

1
Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
2
Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic, dried thyme, and dried rosemary, cooking for 1 minute until fragrant. Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
3
Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens and comes to a gentle simmer. Return the cooked chicken to the skillet, along with the mixed frozen vegetables. Stir to combine, ensuring everything is coated in the creamy sauce. Season with salt and black pepper to taste.
4
Carefully arrange the refrigerated biscuits on top of the chicken and vegetable mixture in the skillet. You can place them slightly overlapping if needed.
5
Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling. If biscuits brown too quickly, you can loosely tent with foil.
6
Remove from oven, let stand for a few minutes, then garnish with fresh chopped parsley before serving directly from the skillet.

Nutrition

Calories650 kcal

Protein45g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I use fresh vegetables instead of frozen?

Absolutely! If using fresh vegetables like chopped carrots, potatoes, or celery, add them to the skillet with the onion and cook until tender-crisp before adding the garlic and flour. Peas and corn can be added at the same time as the chicken.

What kind of biscuits should I use?

Refrigerated flaky layer biscuits work best for a quick and easy option, as they rise beautifully and get golden brown. You can also use homemade drop biscuits for an extra touch of home-baked goodness.

Can I make this dairy-free?

Yes, you can substitute heavy cream with a full-fat canned coconut milk or a dairy-free cream alternative. Ensure your biscuits are also dairy-free. The flavor profile will change slightly but will still be delicious.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.