Dive into the ultimate comfort food experience with these 19 chicken and biscuit recipes, perfect for cozy evenings. Whether you’re craving a quick weeknight dinner or a hearty weekend feast, this roundup has something for every home cook. Get ready to fill your kitchen with warmth and delicious aromas—let’s explore these comforting dishes together!
Creamy Chicken and Fluffy Biscuit Casserole
Oh, the holidays have you feeling like you’ve been run over by a reindeer? Let’s skip the fuss and dive straight into a cozy, comforting hug of a dish that’s basically a lazy Sunday in casserole form—creamy chicken meets fluffy biscuits, all baked into one glorious, no-fuss pan. It’s the ultimate ‘I can’t even’ dinner that somehow makes you look like a kitchen hero.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Chicken breast – 1.5 lbs
– Butter – 4 tbsp
– All-purpose flour – ¼ cup
– Chicken broth – 2 cups
– Heavy cream – 1 cup
– Frozen mixed vegetables – 2 cups
– Refrigerated biscuit dough – 1 can (16.3 oz)
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Cut the chicken breast into 1-inch cubes and season evenly with ½ tsp of salt and ¼ tsp of black pepper.
3. In a large skillet over medium-high heat, melt 2 tbsp of butter, then add the chicken cubes and cook for 5–7 minutes, stirring occasionally, until they’re golden brown and no longer pink inside (tip: don’t overcrowd the pan to get a nice sear).
4. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet over medium heat, melt the remaining 2 tbsp of butter, then whisk in the all-purpose flour and cook for 1 minute until it forms a smooth, bubbly paste (this is your roux—keep it moving to avoid burning).
6. Slowly pour in the chicken broth while whisking constantly to prevent lumps, then stir in the heavy cream until the mixture is smooth and slightly thickened, about 3–4 minutes.
7. Add the frozen mixed vegetables and cooked chicken to the skillet, along with the remaining ½ tsp of salt and ¼ tsp of black pepper, stirring to combine everything evenly (tip: no need to thaw the veggies—they’ll cook perfectly in the oven).
8. Pour the creamy chicken mixture into the prepared baking dish and spread it out into an even layer.
9. Open the can of refrigerated biscuit dough and separate the biscuits, then arrange them in a single layer on top of the chicken mixture, spacing them slightly apart (tip: for extra fluffiness, don’t press them down—let them rise naturally).
10. Bake in the preheated oven for 25–30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
11. Remove from the oven and let it cool for 5 minutes before serving.
Luxuriously creamy with tender chicken and veggies, this casserole boasts biscuits that puff up into buttery clouds, soaking up just enough sauce to stay delightfully soft. Serve it straight from the dish with a sprinkle of fresh parsley or alongside a crisp green salad for a meal that’s as comforting as it is effortless.
Classic Southern Chicken and Buttermilk Biscuits
Kick off your culinary adventure with a dish that’s so comforting, it might just hug you back—Classic Southern Chicken and Buttermilk Biscuits. This soul-warming combo is the ultimate answer to ‘what’s for dinner?’ when you crave something hearty, homestyle, and downright delicious. Think crispy, golden chicken paired with fluffy, buttery biscuits that’ll have you reaching for seconds before you’ve even finished your first plate.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– All-purpose flour – 2 cups
– Buttermilk – 1 cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Chicken breasts – 4
– Vegetable oil – 2 cups
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tbsp of baking powder, and ½ tsp of salt until fully combined.
3. Cut ½ cup of unsalted butter into small cubes and add it to the flour mixture; use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
4. Pour in 1 cup of buttermilk and stir gently with a fork until a shaggy dough forms—be careful not to overmix to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle; fold it over itself three times to create layers, then pat it down again.
6. Use a round cutter to stamp out biscuits from the dough and place them on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake the biscuits in the preheated oven for 12-15 minutes, or until they are puffed up and golden brown on top.
8. While the biscuits bake, season 4 chicken breasts evenly with ½ tsp of salt and ½ tsp of black pepper on both sides.
9. Heat 2 cups of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (177°C), using a thermometer for accuracy to avoid burning.
10. Dredge each chicken breast in the remaining ½ cup of all-purpose flour, shaking off any excess to ensure a light, crispy coating.
11. Carefully place the chicken in the hot oil and fry for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is crispy and golden.
12. Transfer the fried chicken to a wire rack to drain any excess oil and let it rest for 5 minutes before serving.
Just imagine biting into that crispy, juicy chicken alongside a biscuit so fluffy it practically floats off the plate—the buttery layers melt in your mouth, creating a perfect balance of savory and soft. Serve it up with a drizzle of honey for a sweet kick or pile it high with pickles for a tangy twist that’ll make your taste buds dance.
Cheesy Garlic Chicken and Biscuit Bake
Tired of the same old chicken dinners? This Cheesy Garlic Chicken and Biscuit Bake is here to rescue your weeknight menu with a glorious, bubbling, carb-loaded hug. It’s basically comfort food wearing a crispy, golden-brown crown, ready in about the time it takes to watch your favorite sitcom rerun.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Boneless, skinless chicken breasts – 2 lbs
– Garlic powder – 2 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cream of chicken soup – 1 (10.5 oz) can
– Milk – ½ cup
– Shredded cheddar cheese – 2 cups
– Refrigerated biscuit dough – 1 (16.3 oz) can
– Unsalted butter – 3 tbsp, melted
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cut the chicken breasts into 1-inch cubes and place them in the prepared baking dish.
3. Sprinkle the cubed chicken evenly with the garlic powder, salt, and black pepper, tossing to coat.
4. In a medium bowl, whisk together the cream of chicken soup and milk until smooth.
5. Pour the soup mixture evenly over the seasoned chicken in the baking dish.
6. Sprinkle the shredded cheddar cheese evenly over the top of the soup and chicken layer.
7. Separate the refrigerated biscuit dough into individual biscuits.
8. Arrange the biscuits in a single layer on top of the cheese layer, spacing them slightly apart.
9. Brush the tops of each biscuit generously with the melted unsalted butter.
10. Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the chicken mixture is bubbling around the edges. (Tip: For extra color, broil for the final 1-2 minutes, watching closely to prevent burning.)
11. Remove the bake from the oven and let it rest for 5-10 minutes before serving. (Tip: This rest allows the sauce to thicken slightly, making it easier to serve.)
12. Serve warm directly from the dish. (Tip: For a fresh contrast, garnish with chopped parsley or green onions.)
Perfectly golden biscuits soak up the creamy, garlicky sauce while staying fluffy inside, creating a delightful textural contrast with the tender chicken. The rich, cheesy flavor is downright addictive, making it a guaranteed crowd-pleaser. Try serving it over a bed of steamed greens or with a simple side salad to balance the indulgence.
Spicy Buffalo Chicken and Cheddar Biscuits
Gather ’round, spice seekers and biscuit believers, because we’re about to turn your Tuesday into a flavor fiesta that’ll have you doing a happy dance right there in the kitchen. This isn’t just a snack; it’s a crispy, cheesy, gloriously messy masterpiece that combines the fiery kick of buffalo wings with the fluffy comfort of a buttery biscuit—all without requiring a single napkin (though we strongly recommend a stack).
Serving: 8 biscuits | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsalted butter, cold – ½ cup (1 stick)
– Sharp cheddar cheese, shredded – 1 cup
– Cooked chicken, shredded – 1 cup
– Buffalo sauce – ½ cup
– Buttermilk – ¾ cup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Cut the cold unsalted butter into small cubes, then use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. Tip: Keep that butter cold for flaky layers—if it starts to melt, pop the bowl in the freezer for 5 minutes.
4. Stir in the shredded sharp cheddar cheese and shredded cooked chicken until evenly distributed.
5. In a separate small bowl, combine the buffalo sauce and buttermilk, then pour it into the flour mixture.
6. Gently fold everything together with a spatula until just combined; avoid overmixing to prevent tough biscuits.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
8. Use a 3-inch round cutter to stamp out biscuits, pressing straight down without twisting to help them rise evenly.
9. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake at 425°F for 20–25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Tip: Rotate the pan halfway through baking for even browning.
11. Let the biscuits cool on the baking sheet for 5 minutes before serving. Tip: This rest time allows the structure to set, so they don’t crumble when you bite in.
Now, let’s talk about that glorious result: these biscuits emerge from the oven with a crisp, golden exterior that gives way to a tender, fluffy interior packed with melty cheddar and zesty buffalo chicken. Not only do they make a killer game-day appetizer, but they’re also perfect for slicing open and stuffing with extra fixings like ranch dressing or crisp lettuce for a next-level sandwich. No need to save them for special occasions—they’re so irresistible, you’ll want to whip up a batch just because it’s Tuesday!
Slow Cooker Chicken Stew with Drop Biscuits
Let’s be real: some days you want a cozy, soul-warming meal without the whole “standing over a hot stove” drama. This slow-cooker chicken stew with fluffy drop biscuits is your ticket to a hands-off, flavor-packed dinner that basically cooks itself while you binge your favorite show.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Boneless, skinless chicken thighs – 2 lbs
– Chicken broth – 4 cups
– Carrots – 3, chopped into ½-inch pieces
– Celery – 3 stalks, chopped into ½-inch pieces
– Onion – 1 large, diced
– All-purpose flour – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
– Frozen peas – 1 cup
– All-purpose flour – 2 cups (for biscuits)
– Baking powder – 1 tbsp
– Salt – ½ tsp (for biscuits)
– Cold unsalted butter – ½ cup, cubed
– Milk – ¾ cup
Instructions
1. Place chicken thighs, chicken broth, carrots, celery, and onion in a 6-quart slow cooker.
2. In a small bowl, whisk together ¼ cup flour, 1 tsp salt, ½ tsp black pepper, and 1 tsp dried thyme until no lumps remain.
3. Sprinkle the flour mixture evenly over the ingredients in the slow cooker and stir gently to combine.
4. Cover and cook on LOW for 5 hours 30 minutes. (Tip: Resist the urge to peek—keeping the lid on ensures even cooking and prevents heat loss.)
5. After 5 hours 30 minutes, shred the chicken directly in the slow cooker using two forks.
6. Stir in 1 cup frozen peas and cook on LOW for an additional 30 minutes.
7. While the stew finishes, preheat your oven to 450°F and line a baking sheet with parchment paper.
8. In a medium bowl, combine 2 cups flour, 1 tbsp baking powder, and ½ tsp salt.
9. Cut in ½ cup cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. (Tip: Keep the butter cold for flaky biscuits—if it starts to melt, pop the bowl in the fridge for 5 minutes.)
10. Pour in ¾ cup milk and stir just until a shaggy dough forms; do not overmix.
11. Drop 6 equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
12. Bake at 450°F for 10–12 minutes, or until the biscuits are golden brown on top. (Tip: Check at 10 minutes—ovens vary, and overbaking can dry them out.)
13. Ladle the hot stew into bowls and top each with a warm biscuit.
What you get is a rich, savory stew with tender chicken and veggies, perfectly thickened without any fuss. The biscuits are buttery and soft on the inside with a slight crunch on top—ideal for soaking up every last drop. Serve it straight from the slow cooker for a casual family dinner, or fancy it up with a sprinkle of fresh parsley for guests who’ll think you slaved all day.
Herbed Chicken and Rosemary Biscuit Pot Pie
Kick your boring Tuesday dinner to the curb, because we’re about to transform humble chicken and biscuits into a cozy, herb-kissed masterpiece that’ll have your family begging for seconds (and thirds). This isn’t your grandma’s pot pie—it’s a flaky, savory hug in a dish, ready to save you from another night of cereal for dinner.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– Boneless, skinless chicken breasts – 1.5 lbs
– Unsalted butter – 6 tbsp
– All-purpose flour – ⅓ cup
– Chicken broth – 2.5 cups
– Heavy cream – ½ cup
– Fresh rosemary – 2 tbsp, finely chopped
– Dried thyme – 1 tsp
– Frozen mixed vegetables (peas, carrots, corn) – 2 cups
– Refrigerated biscuit dough – 1 can (16.3 oz)
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut the chicken breasts into 1-inch cubes.
3. Melt 2 tablespoons of butter in a large, oven-safe skillet or Dutch oven over medium-high heat.
4. Add the chicken cubes and cook for 6-8 minutes, stirring occasionally, until they are no longer pink and have light golden edges.
5. Transfer the cooked chicken to a clean plate using a slotted spoon, leaving any juices in the pan.
6. Tip: Don’t overcrowd the pan—cook the chicken in batches if needed for the best sear.
7. Reduce the heat to medium and melt the remaining 4 tablespoons of butter in the same pan.
8. Whisk in the ⅓ cup of flour and cook for 2 minutes, stirring constantly, until it forms a smooth, golden paste (a roux).
9. Slowly pour in the chicken broth while whisking continuously to prevent lumps.
10. Bring the mixture to a gentle simmer and cook for 3-4 minutes, until it thickens enough to coat the back of a spoon.
11. Stir in the heavy cream, chopped rosemary, dried thyme, salt, and black pepper.
12. Add the frozen mixed vegetables and return the cooked chicken to the pan, stirring to combine everything.
13. Tip: Let the filling bubble for 1 minute to ensure the vegetables start to thaw and the flavors meld.
14. Remove the pan from the heat.
15. Open the can of biscuit dough and separate the biscuits.
16. Arrange the biscuits in a single layer on top of the chicken filling, slightly overlapping them if necessary.
17. Tip: For extra browning, brush the biscuit tops with a little melted butter or an egg wash (1 egg beaten with 1 tbsp water).
18. Carefully transfer the skillet to the preheated oven and bake for 20-25 minutes, until the biscuits are puffed, golden brown, and cooked through.
19. Remove from the oven and let it rest for 5-10 minutes before serving—the filling will be lava-hot!
That first forkful reveals a creamy, herbaceous filling packed with tender chicken and sweet veggies, all tucked under a blanket of fluffy, rosemary-scented biscuits that soak up the sauce perfectly. Try serving it straight from the skillet for maximum rustic charm, or pair it with a simple green salad to cut through the richness—leftovers (if you’re lucky enough to have any) reheat beautifully for a cozy lunch the next day.
One-Pan Chicken Gravy and Biscuit Skillet
Naturally, you’re staring at the clock, wondering how to whip up something cozy without turning your kitchen into a war zone. Enter this glorious one-pan wonder that’s basically a hug in a skillet—fluffy biscuits baked right into a rich, savory chicken gravy, because who has time for extra dishes? It’s the ultimate ‘looks fancy, secretly easy’ dinner that’ll have everyone thinking you’re a culinary wizard.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Chicken thighs – 1 lb
– Butter – 3 tbsp
– Flour – ¼ cup
– Chicken broth – 2 cups
– Milk – ½ cup
– Biscuit dough – 1 can (16.3 oz)
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, melt 2 tbsp of butter over medium-high heat.
3. Add the chicken thighs and cook for 5–7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
4. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet, melt the remaining 1 tbsp of butter over medium heat.
6. Whisk in the flour and cook for 1–2 minutes until it turns light golden brown, stirring constantly to avoid burning.
7. Gradually pour in the chicken broth while whisking continuously to prevent lumps.
8. Stir in the milk, salt, and black pepper, and bring the mixture to a simmer for 3–5 minutes until it thickens slightly.
9. Shred the cooked chicken into bite-sized pieces and return it to the skillet, stirring to coat in the gravy.
10. Open the can of biscuit dough and place the biscuits evenly on top of the chicken gravy mixture.
11. Transfer the skillet to the preheated oven and bake for 15–18 minutes until the biscuits are golden brown and cooked through.
12. Remove the skillet from the oven and let it cool for 5 minutes before serving.
Every bite delivers a perfect harmony of tender chicken smothered in a creamy, peppery gravy, with buttery biscuits that soak up all that savory goodness. Serve it straight from the skillet for a rustic family-style meal, or pair it with a simple green salad to balance the richness—either way, it’s comfort food that’ll have everyone asking for seconds.
Bacon-Wrapped Chicken and Honey Butter Biscuits
Savor this magical mashup where crispy bacon hugs juicy chicken, all snuggled up with honey-butter biscuits that’ll make you forget every sad, dry biscuit you’ve ever met. It’s the ultimate cozy-night-in hero that’s shockingly simple to whip up, proving that delicious doesn’t have to be difficult.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breasts – 4
– Bacon slices – 8
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Honey – ¼ cup
– Buttermilk – ¾ cup
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wrap each chicken breast tightly with 2 bacon slices, securing the ends underneath.
3. Place the bacon-wrapped chicken on the prepared sheet and bake for 20–25 minutes, until the bacon is crisp and the chicken’s internal temperature reaches 165°F.
4. Tip: For extra-crispy bacon, pat the chicken dry before wrapping—moisture is the enemy of crunch!
5. While the chicken bakes, whisk the flour, baking powder, and salt in a large bowl.
6. Cut the cold butter into small cubes and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
7. Stir in the buttermilk just until a shaggy dough forms, being careful not to overmix.
8. Tip: Keep that butter cold for flaky layers; if it starts to soften, pop the bowl in the freezer for 5 minutes.
9. Drop 8 mounds of dough onto another parchment-lined baking sheet, spacing them 2 inches apart.
10. Bake the biscuits at 400°F for 12–15 minutes, until golden brown on top.
11. As soon as the biscuits come out of the oven, brush the warm tops generously with the honey.
12. Tip: Brushing with honey while hot lets it soak in for a sticky-sweet glaze that’s irresistible.
13. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.
Mouthwatering doesn’t begin to cover it—the chicken stays succulent under its salty, crispy bacon blanket, while the biscuits offer a tender, flaky contrast with that honey-kissed crust. Serve them stacked high with a drizzle of extra honey for a sweet-savory bite that’s pure comfort on a plate.
Jalapeño Popper Chicken and Cornmeal Biscuits
Tired of the same old chicken dinners? This spicy, cheesy, and downright delightful Jalapeño Popper Chicken with Cornmeal Biscuits is here to shake up your weeknight routine—think of it as a flavor fiesta that decided to crash your dinner party and absolutely nailed it.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– Chicken breasts – 1.5 lbs
– Cream cheese – 8 oz
– Shredded cheddar cheese – 1 cup
– Jalapeños – 3
– All-purpose flour – 1 cup
– Cornmeal – ½ cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Buttermilk – ¾ cup
– Unsalted butter – ¼ cup
– Olive oil – 2 tbsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the jalapeños in half lengthwise, remove the seeds with a spoon for less heat, and finely chop them.
3. In a medium bowl, combine the cream cheese, shredded cheddar cheese, and chopped jalapeños until well mixed.
4. Butterfly the chicken breasts by slicing horizontally through the center, leaving one side attached to create a pocket.
5. Stuff each chicken breast with the cheese mixture, pressing gently to seal the edges.
6. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown, then transfer to the prepared baking sheet.
8. Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
9. While the chicken bakes, make the biscuits: in a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
10. Cut the cold butter into small cubes and work it into the dry ingredients with your fingers until the mixture resembles coarse crumbs.
11. Pour in the buttermilk and stir just until a dough forms—overmixing can make the biscuits tough, so stop as soon as it comes together.
12. Drop spoonfuls of the dough onto another parchment-lined baking sheet, spacing them about 2 inches apart.
13. Bake the biscuits in the same oven for 12-15 minutes, or until they are golden brown and sound hollow when tapped.
14. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.
15. Serve the sliced chicken alongside the warm biscuits.
Every bite delivers a creamy, spicy kick from the jalapeño filling, perfectly balanced by the tender chicken and crumbly, slightly sweet cornmeal biscuits—try drizzling them with a bit of honey for an extra touch of Southern charm.
Easy Rotisserie Chicken and Bisquick Biscuits
Unbelievably, you can whip up a cozy, comforting meal that tastes like you spent hours in the kitchen—without actually doing so. This genius combo of store-bought rotisserie chicken and homemade Bisquick biscuits is the ultimate weeknight lifesaver, perfect for when you’re craving something hearty but your energy is running on empty.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Rotisserie chicken – 1 whole
– Bisquick mix – 2 cups
– Milk – ⅔ cup
– Butter – ¼ cup, melted
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones, and set aside in a bowl.
3. In a medium mixing bowl, combine the Bisquick mix, milk, and melted butter, stirring just until a soft dough forms—be careful not to overmix, or your biscuits will turn out tough.
4. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
5. Bake the biscuits in the preheated oven for 10–12 minutes, or until they’re golden brown on top and sound hollow when tapped lightly.
6. While the biscuits bake, warm the shredded chicken in a skillet over medium heat for 3–4 minutes, seasoning it with salt and black pepper to enhance the flavor.
7. Remove the biscuits from the oven and let them cool on the baking sheet for 2 minutes to firm up slightly.
8. Split the warm biscuits open with a fork and fill them with the seasoned chicken, piling it high for a hearty bite.
9. Serve immediately while everything is hot and fresh for the best texture and taste.
Enjoy the flaky, buttery biscuits that practically melt in your mouth, paired with the savory, juicy chicken for a satisfying crunch in every bite. Try drizzling a little honey over the chicken for a sweet-savory twist, or serve it with a side of coleslaw to balance the richness—it’s a meal that’s as fun to customize as it is to devour!
Chicken and Dumplings with Flaky Biscuit Topping
Brace yourself, comfort food enthusiasts—this isn’t your grandma’s chicken and dumplings (unless your grandma was secretly a flaky-biscuit-topping wizard). We’re taking the cozy classic, giving it a buttery, golden-brown hat, and turning your weeknight into a ‘why-is-this-so-good’ celebration. Get ready to ditch the spoon and grab a fork; this dish is about to become your new cold-weather best friend.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken breasts – 1.5 lbs
– Chicken broth – 4 cups
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Whole milk – ¾ cup
Instructions
1. Place 1.5 lbs of chicken breasts and 4 cups of chicken broth in a large pot over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through (internal temperature of 165°F).
2. Remove chicken from broth with tongs, shred it using two forks, and set aside. Keep the broth simmering on low heat.
3. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tbsp of baking powder, and 1 tsp of salt until fully combined.
4. Cut ½ cup of cold, unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
5. Pour ¾ cup of whole milk into the flour-butter mixture and stir gently with a fork until a shaggy dough forms—avoid overmixing to keep the biscuits tender.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough in half, pat it down again, and repeat once more for flaky layers.
7. Use a 2-inch round cutter to cut out biscuits from the dough, re-rolling scraps as needed.
8. Return the shredded chicken to the simmering broth in the pot. Increase heat to medium and let it bubble gently for 5 minutes.
9. Arrange the biscuit rounds on top of the chicken mixture in the pot, leaving slight gaps between them for expansion.
10. Cover the pot with a lid and cook over medium heat for 20 minutes until biscuits are puffed and cooked through (they should sound hollow when tapped).
11. Remove the lid and broil on high for 2–3 minutes until biscuit tops are golden brown—watch closely to prevent burning.
12. Let the dish rest for 5 minutes before serving to allow the flavors to meld. Key to this cozy masterpiece: the broth soaks into the biscuit bottoms, creating a savory, dumpling-like texture, while the tops stay crisp and buttery. Serve it straight from the pot for maximum drama, or pair with a simple green salad to cut through the richness—either way, it’s a hug in a bowl that’ll have everyone asking for seconds.
Smoky BBQ Pulled Chicken and Sweet Potato Biscuits
Mmm, get ready to ditch those boring weeknight dinners because we’re about to turn your kitchen into a flavor-packed BBQ joint without the sticky floors! This dish is the ultimate cozy-up-on-the-couch creation that’ll have your taste buds doing a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Sweet potatoes – 2 medium
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsalted butter – ½ cup, cold
– Buttermilk – ¾ cup
– BBQ sauce – 1 cup
– Brown sugar – 2 tbsp
– Smoked paprika – 1 tsp
– Apple cider vinegar – 1 tbsp
Instructions
1. Preheat your oven to 425°F.
2. Pierce the sweet potatoes all over with a fork.
3. Bake the sweet potatoes directly on the oven rack for 45 minutes, or until fork-tender.
4. While the sweet potatoes bake, place the chicken breasts in a medium saucepan.
5. Cover the chicken with water by 1 inch.
6. Bring the water to a boil over high heat.
7. Reduce the heat to low, cover the saucepan, and simmer the chicken for 12-15 minutes, until cooked through. (Tip: Use a meat thermometer to check for an internal temperature of 165°F for perfect doneness.)
8. Remove the chicken from the saucepan and let it rest for 5 minutes.
9. Shred the chicken using two forks.
10. In a medium bowl, combine the shredded chicken, BBQ sauce, brown sugar, smoked paprika, and apple cider vinegar.
11. Set the BBQ chicken mixture aside.
12. Remove the sweet potatoes from the oven and let them cool for 10 minutes.
13. Scoop the sweet potato flesh into a large bowl, discarding the skins.
14. Mash the sweet potato flesh until smooth.
15. In a separate large bowl, whisk together the flour, baking powder, and salt.
16. Cut the cold butter into small cubes.
17. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. (Tip: Keep the butter cold for flakier biscuits!)
18. Stir the mashed sweet potatoes into the flour mixture.
19. Pour in the buttermilk.
20. Gently stir the mixture until just combined; do not overmix.
21. Turn the dough out onto a lightly floured surface.
22. Pat the dough into a 1-inch thick circle.
23. Use a 2.5-inch round cutter to cut out biscuits, re-rolling the scraps as needed.
24. Place the biscuits on a parchment-lined baking sheet.
25. Bake the biscuits at 425°F for 15-18 minutes, until golden brown. (Tip: For extra color, brush the tops with a little buttermilk before baking.)
26. Let the biscuits cool slightly on the baking sheet.
27. Split the warm biscuits in half.
28. Spoon the BBQ pulled chicken mixture onto the bottom halves of the biscuits.
29. Top with the other biscuit halves.
Buttery, flaky biscuits cradle that smoky, tangy chicken in a hug you can eat. The sweet potato adds a subtle earthy sweetness that cuts through the rich BBQ sauce beautifully. Try serving them open-faced with a crunchy slaw on top for a textural party!
Chicken Pot Pie with Buttery Biscuit Crust
Whew, is there anything more comforting than a warm, flaky-topped pot pie on a chilly December evening? This chicken pot pie with a buttery biscuit crust is like a cozy hug in a baking dish—perfect for when you want to impress without the stress. Let’s dive into this deliciously simple recipe that’ll have everyone asking for seconds!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken breast – 1 lb
– Butter – ½ cup
– Flour – ¼ cup
– Chicken broth – 2 cups
– Milk – 1 cup
– Frozen mixed vegetables – 2 cups
– Biscuit dough – 1 can (16.3 oz)
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. Dice the chicken breast into ½-inch cubes.
3. In a large skillet over medium heat, melt ¼ cup of butter.
4. Add the diced chicken and cook for 8-10 minutes until no longer pink, stirring occasionally.
5. Sprinkle ¼ cup of flour over the chicken and stir for 1 minute to coat evenly—this helps thicken the filling later!
6. Gradually pour in 2 cups of chicken broth and 1 cup of milk, stirring constantly to prevent lumps.
7. Bring the mixture to a gentle simmer and cook for 5 minutes until slightly thickened.
8. Stir in 2 cups of frozen mixed vegetables, 1 tsp of salt, and ½ tsp of black pepper, then remove from heat.
9. Pour the filling into the greased pie dish and spread it evenly.
10. Open the can of biscuit dough and separate the biscuits.
11. Arrange the biscuits on top of the filling in a single layer, slightly overlapping them for full coverage.
12. Melt the remaining ¼ cup of butter and brush it over the biscuits for a golden, buttery crust.
13. Bake at 375°F for 25-30 minutes until the biscuits are golden brown and the filling is bubbling around the edges.
14. Let the pot pie cool for 10 minutes before serving to allow the filling to set.
Yes, this dish delivers a creamy, savory filling packed with tender chicken and veggies, all topped with a fluffy, buttery biscuit crust that’s irresistibly flaky. Serve it straight from the dish for a family-style feast, or pair it with a crisp green salad to balance the richness—either way, it’s comfort food at its finest!
Lemon Pepper Chicken and Thyme Biscuit Bowls
Aren’t you tired of the same old chicken dinners? Let’s shake things up with a dish that’s part comfort food, part flavor explosion, and 100% guaranteed to make your taste buds do a happy dance. This recipe is so good, it might just become your new weeknight MVP.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast – 1 lb
– Lemon pepper seasoning – 2 tbsp
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Milk – ⅓ cup
– Fresh thyme – 2 tbsp
Instructions
1. Preheat your oven to 425°F (218°C).
2. Pat the 1 lb of chicken breast completely dry with paper towels.
3. Rub the 2 tbsp of lemon pepper seasoning all over the chicken breast.
4. Place the seasoned chicken on a baking sheet lined with parchment paper.
5. Bake the chicken for 20-25 minutes, or until its internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
6. While the chicken bakes, combine 1 cup of all-purpose flour, 2 tsp of baking powder, and ½ tsp of salt in a large mixing bowl.
7. Cut the ½ cup of cold, unsalted butter into small cubes and add it to the dry ingredients.
8. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
9. Stir in ⅓ cup of milk and 2 tbsp of chopped fresh thyme just until a shaggy dough forms. Tip: Do not overmix, or the biscuits will be tough.
10. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
11. Use a 2.5-inch round biscuit cutter to cut out 4 biscuits, re-rolling the scraps as needed.
12. Place the biscuits on a separate parchment-lined baking sheet.
13. Bake the biscuits in the same 425°F (218°C) oven for 10-12 minutes, or until they are golden brown on top.
14. Remove both the chicken and the biscuits from the oven and let the chicken rest for 5 minutes. Tip: Letting the chicken rest keeps it juicy.
15. Slice or shred the rested chicken breast.
16. Split the warm biscuits in half horizontally.
17. Place the bottom half of each biscuit in a bowl.
18. Top each biscuit bottom with a portion of the sliced lemon pepper chicken.
19. Place the top half of each biscuit over the chicken to form a ‘bowl.’
Can you believe how simple that was? The biscuits are wonderfully flaky and buttery with a subtle herby note from the thyme, creating the perfect vessel for the zesty, peppery chicken. For a fun twist, serve these bowls open-faced and drizzle them with a quick honey-lemon glaze.
Loaded Chicken and Cheese-Stuffed Biscuits
Gather ’round, carb-loving comrades, because we’re about to stuff a whole chicken dinner inside a fluffy biscuit and call it a day. This is the ultimate hand-held hug of comfort food, perfect for when a regular sandwich just feels like it’s not trying hard enough.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsalted butter – ½ cup (cold)
– Buttermilk – ¾ cup
– Cooked shredded chicken – 2 cups
– Shredded cheddar cheese – 1 cup
– Ranch seasoning mix – 1 packet (1 oz)
– Egg – 1
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Cut the cold unsalted butter into small cubes and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. Tip: Keep that butter cold for flaky layers!
4. Pour in the buttermilk and stir just until a shaggy dough forms—do not overmix.
5. Turn the dough onto a lightly floured surface and gently pat it into a rough 12×8-inch rectangle.
6. In a separate bowl, combine the cooked shredded chicken, shredded cheddar cheese, and ranch seasoning mix.
7. Spread the chicken and cheese mixture evenly over half of the dough rectangle, leaving a ½-inch border.
8. Fold the empty half of the dough over the filling and press the edges firmly to seal. Tip: Use a fork to crimp the edges for a tight seal and a cute look.
9. Cut the stuffed dough into 6 equal squares and transfer them to the prepared baking sheet, spacing them 2 inches apart.
10. Whisk the egg with 1 tablespoon of water and brush it lightly over the tops of each biscuit.
11. Bake at 425°F for 22–25 minutes, until the biscuits are golden brown and puffed. Tip: Rotate the pan halfway through for even browning.
12. Let the biscuits cool on the pan for 5 minutes before serving.
Fresh from the oven, these beauties boast a crisp, golden exterior that gives way to a tender, fluffy biscuit hugging a savory, cheesy chicken filling. For a fun twist, serve them with a side of extra ranch for dipping, or crumble them over a salad to turn leftovers into a crunchy topping sensation.
Cajun-Spiced Chicken and Drop Biscuit Stew
Settle in, folks, because we’re about to transform your kitchen into a cozy Louisiana kitchenette with a stew that hugs your soul. This Cajun-spiced chicken and drop biscuit situation is the ultimate one-pot wonder for when you crave comfort but have zero patience for fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Boneless, skinless chicken thighs – 2 lbs
– All-purpose flour – ¼ cup
– Cajun seasoning – 2 tbsp
– Unsalted butter – 3 tbsp
– Yellow onion – 1 large, diced
– Celery – 3 stalks, diced
– Green bell pepper – 1 large, diced
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Frozen mixed vegetables – 2 cups
– Baking powder – 1 tbsp
– Milk – ⅔ cup
Instructions
1. Pat the 2 lbs of chicken thighs completely dry with paper towels.
2. In a large bowl, toss the dried chicken with ¼ cup of all-purpose flour and 2 tbsp of Cajun seasoning until evenly coated.
3. Heat a large Dutch oven or heavy pot over medium-high heat and melt 3 tbsp of unsalted butter.
4. Add the coated chicken to the pot and sear for 4-5 minutes per side, until golden brown. (Tip: Don’t crowd the pot—cook in batches if needed for the best sear.)
5. Remove the chicken and set aside on a plate.
6. To the same pot, add 1 diced large yellow onion, 3 diced celery stalks, and 1 diced large green bell pepper.
7. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened.
8. Pour in 4 cups of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the seared chicken to the pot, bring the broth to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
10. Remove the lid and stir in 1 cup of heavy cream and 2 cups of frozen mixed vegetables.
11. In a medium bowl, whisk together the remaining 1½ cups of all-purpose flour and 1 tbsp of baking powder.
12. Gradually stir ⅔ cup of milk into the flour mixture until just combined to form a sticky biscuit dough. (Tip: Overmixing makes tough biscuits—a few lumps are perfectly fine!)
13. Drop heaping tablespoons of the biscuit dough directly onto the simmering stew, spacing them about 1 inch apart.
14. Cover the pot again and let the stew simmer gently for 15 minutes. (Tip: Resist the urge to peek—the steam is what cooks those biscuits to fluffy perfection.)
15. After 15 minutes, remove the lid—the biscuits should be puffed and a toothpick inserted should come out clean.
16. Serve immediately by ladling the stew into bowls, making sure each gets a biscuit on top.
Buttery, flaky biscuits soak up that rich, creamy broth, while the tender chicken packs a smoky, spicy kick from the Cajun seasoning. Serve it straight from the pot for maximum cozy vibes, or impress guests by garnishing with a sprinkle of fresh parsley for a pop of color.
Honey Mustard Glazed Chicken and Biscuit Sliders
Crispy, saucy, and sandwiched between buttery biscuits—this is the kind of dinner that makes you forget you ever argued about what to eat. Imagine honey and mustard holding hands, skipping merrily over golden chicken, all tucked into a fluffy biscuit hug. It’s basically a party on a plate, and you’re the host with the most.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breasts – 1 lb
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
– Honey – ¼ cup
– Dijon mustard – 2 tbsp
– Biscuits – 8, refrigerated
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels, then cut them into 8 equal-sized strips.
3. Season the chicken strips evenly with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the chicken strips to the skillet and cook for 3–4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
6. While the chicken cooks, whisk together honey and Dijon mustard in a small bowl until smooth.
7. Transfer the cooked chicken to the prepared baking sheet and brush generously with the honey-mustard mixture, coating all sides.
8. Bake the glazed chicken in the preheated oven for 5 minutes to caramelize the glaze.
9. Meanwhile, split the biscuits in half horizontally and place them on a separate baking sheet.
10. Toast the biscuit halves in the oven alongside the chicken for the last 3–4 minutes, until lightly golden.
11. Remove both the chicken and biscuits from the oven and let the chicken rest for 2 minutes.
12. Assemble the sliders by placing one chicken strip on the bottom half of each biscuit, then topping with the other biscuit half.
The result is a delightful combo of sticky-sweet glaze clinging to tender chicken, all hugged by a flaky, buttery biscuit that soaks up every drop of flavor. Serve these warm for a messy, finger-licking dinner that’s perfect for game nights or when you just can’t be bothered with forks.
Mediterranean Chicken and Olive Oil Biscuits
Zesty and zippy, this Mediterranean Chicken and Olive Oil Biscuits dish is the culinary equivalent of a sunny vacation—no passport required! Imagine tender chicken, fragrant herbs, and flaky biscuits all cozied up together, ready to make your taste buds do a happy dance. It’s the kind of meal that says ‘I’ve got my life together’ while secretly being a breeze to whip up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast – 1 lb
– Olive oil – ½ cup
– Flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Garlic powder – 1 tsp
– Dried oregano – 1 tsp
– Lemon juice – 2 tbsp
– Milk – ¾ cup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the chicken breast into 1-inch cubes and toss them in a bowl with 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of garlic powder, and ½ teaspoon of dried oregano until evenly coated.
3. Spread the chicken cubes in a single layer on the baking sheet and bake for 15 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
4. While the chicken bakes, in a large mixing bowl, combine the flour, baking powder, remaining ½ teaspoon of salt, remaining ½ teaspoon of garlic powder, and remaining ½ teaspoon of dried oregano.
5. Add the remaining olive oil and milk to the dry ingredients, stirring just until a dough forms—be careful not to overmix, as this keeps the biscuits tender.
6. Turn the dough onto a floured surface and pat it into a ½-inch thick rectangle, then use a biscuit cutter or glass to cut out 8 rounds.
7. Remove the chicken from the oven and arrange the biscuit rounds around it on the baking sheet, spacing them about 1 inch apart.
8. Bake for an additional 10 minutes, or until the biscuits are golden brown and a toothpick inserted comes out clean.
9. Drizzle the lemon juice over the hot chicken and biscuits before serving.
Craving a flavor-packed finish? These biscuits emerge buttery and crisp from the olive oil, perfectly complementing the juicy, herb-infused chicken. Serve them warm with a side of Greek salad for a complete Mediterranean feast, or crumble the biscuits over the chicken for a rustic, shareable platter that’ll have everyone reaching for seconds.
Pesto Chicken and Parmesan Biscuit Bake
Phew, who else has stared at their fridge wondering how to turn leftover chicken into something that doesn’t scream “Monday night desperation”? This pesto chicken and parmesan biscuit bake is here to save your weeknight with minimal effort and maximum cheesy, herby goodness—think cozy casserole meets fluffy biscuit topping, all baked into one glorious dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Chicken breast – 1 lb
– Pesto – ½ cup
– Parmesan cheese – 1 cup
– Biscuit dough – 1 can (16.3 oz)
– Olive oil – 1 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with olive oil.
2. Cut the chicken breast into 1-inch cubes and toss them in a bowl with the pesto, garlic powder, and salt until evenly coated.
3. Spread the chicken mixture in the prepared baking dish in a single layer.
4. Tip: For extra flavor, let the chicken marinate in the pesto mixture for 10 minutes while you prep the oven—this helps the herbs soak in.
5. Open the can of biscuit dough and separate the biscuits; cut each biscuit into quarters.
6. Arrange the biscuit pieces evenly over the chicken in the baking dish, leaving small gaps for steam to escape.
7. Sprinkle the parmesan cheese generously over the top of the biscuits and chicken.
8. Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and the chicken reaches an internal temperature of 165°F.
9. Tip: Check the biscuits at 20 minutes—if they’re browning too quickly, loosely cover the dish with aluminum foil to prevent burning.
10. Remove the bake from the oven and let it rest for 5 minutes before serving to allow the juices to settle.
11. Tip: For a crispier topping, broil the bake for the last 1–2 minutes, watching closely to avoid burning.
Just imagine pulling this out of the oven: the biscuits are fluffy and golden, soaked with savory pesto and melted parmesan, while the chicken stays tender and juicy underneath. Serve it straight from the dish with a simple side salad for a complete meal that’s as comforting as it is delicious—perfect for those nights when you want something hearty without the hassle.
Summary
Overall, these 19 comforting chicken and biscuit recipes are perfect for cozy evenings, offering delicious variety to warm your home. We hope you find a new favorite to try! Share which recipe you love most in the comments and pin this roundup on Pinterest to save for later. Happy cooking!
