DIFFICULTY LEVEL:
Medium
SERVES:
4
COURSE:
Entree
CUISINE:
American
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DIFFICULTY LEVEL:
Medium
SERVES:
4
COURSE:
Entree
CUISINE:
American
Skillet Chicken and Biscuits
Imagine a cozy, one-pan dinner where creamy chicken and vegetable stew meets golden, flaky biscuits. Tender chunks of chicken mingle with sautéed onions, garlic, and mixed vegetables in a rich cream of chicken sauce, all seasoned with a hint of thyme. Topped with buttery biscuits and baked until golden, this dish is the epitome of comfort food—hearty, satisfying, and perfect for a family meal. Ready in about 40 minutes, it's a breeze to prepare and sure to please.
Skillet Chicken and Biscuits
Imagine a cozy, one-pan dinner where creamy chicken and vegetable stew meets golden, flaky biscuits. Tender chunks of chicken mingle with sautéed onions, garlic, and mixed vegetables in a rich cream of chicken sauce, all seasoned with a hint of thyme. Topped with buttery biscuits and baked until golden, this dish is the epitome of comfort food—hearty, satisfying, and perfect for a family meal. Ready in about 40 minutes, it's a breeze to prepare and sure to please.
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Difficulty Level:
Medium
Serves:
4
Course:
Entree
Cuisine:
American
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, chopped
2 tablespoons flour
2 (10.5 ounce) cans condensed cream of chicken soup
1 (16-ounce) package frozen mixed vegetables, thawed and drained
1 teaspoon dried thyme (optional)
1 (12.5-ounce) can Chunk Chicken Breast, drained well
1 (16.3-ounce) can refrigerated flaky biscuits
2 tablespoons melted butter
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, chopped
2 tablespoons flour
2 (10.5 ounce) cans condensed cream of chicken soup
1 (16-ounce) package frozen mixed vegetables, thawed and drained
1 teaspoon dried thyme (optional)
1 (12.5-ounce) can Chunk Chicken Breast, drained well
1 (16.3-ounce) can refrigerated flaky biscuits
2 tablespoons melted butter
INSTRUCTIONS
Preheat oven to 375°F. Heat oil in 10-inch oven-safe skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté for another 2-3 minutes. Sprinkle with flour and stir to coat onion mixture. Pour in both cans of cream of chicken soup, frozen vegetables, and dried thyme (optional), and stir to combine well. Reduce to heat to low and cook until heated through and just bubbling, 5 to 10 minutes. Stir in chunk chicken and remove skillet from heat. Separate biscuits and place gently on top of chicken and vegetable mixture. Brush with 2 tablespoons melted butter. Bake in preheated oven until golden brown, about 16-20 minutes. Remove from oven and let stand for 5 minutes before serving.
ESTIMATED NUTRITIONAL VALUES
Calories: ~2,860 kcal
Protein: ~105 g
Fat: ~158 g
Carbohydrates: ~242 g
Fiber: ~14 g
Sodium: ~5,000–5,500 mg
INSTRUCTIONS
Preheat oven to 375°F. Heat oil in 10-inch oven-safe skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté for another 2-3 minutes. Sprinkle with flour and stir to coat onion mixture. Pour in both cans of cream of chicken soup, frozen vegetables, and dried thyme (optional), and stir to combine well. Reduce to heat to low and cook until heated through and just bubbling, 5 to 10 minutes. Stir in chunk chicken and remove skillet from heat. Separate biscuits and place gently on top of chicken and vegetable mixture. Brush with 2 tablespoons melted butter. Bake in preheated oven until golden brown, about 16-20 minutes. Remove from oven and let stand for 5 minutes before serving.
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ESTIMATED NUTRITIONAL VALUES
Calories: ~2,860 kcal
Protein: ~105 g
Fat: ~158 g
Carbohydrates: ~242 g
Fiber: ~14 g
Sodium: ~5,000–5,500 mg