If you're craving a comforting dish packed with flavor and easy enough for a weeknight, this Savory Herb Chicken and Biscuit Delight is calling your name. It's a cozy, one-pan wonder that combines tender chicken with a creamy, herb-infused sauce, all topped with fluffy homemade biscuits.
Chicken thighs are the star here, providing rich flavor and tenderness that stands up well to the creamy sauce. Season them with salt, black pepper, and a touch of smoked paprika for a hint of smoky warmth.
Olive oil is used for browning the chicken, adding subtle fruitiness and helping to develop a flavorful base. The mix of onions, carrots, and celery creates a classic mirepoix, forming the backbone of the savory sauce.
Garlic adds depth and aroma, while a sprinkle of flour helps thicken the sauce to a luscious consistency when combined with chicken broth and heavy cream.
Thyme and rosemary infuse the dish with fresh herbal notes, and frozen peas add a sweet pop of color and flavor.
For the biscuits, a simple mix of all-purpose flour, baking powder, and sugar creates a light, fluffy topping. Unsalted butter ensures rich flavor, while buttermilk brings a tangy lift to the dough.
This dish is hearty enough on its own, but a simple side salad with a tangy vinaigrette can complement the richness perfectly. Alternatively, serve it with steamed green beans or sautéed spinach for a bit more color on the plate.
Preheat your oven to 400°F. Begin by seasoning the chicken thighs with the salt, pepper, and smoked paprika. This simple mix will enhance the natural flavors of the chicken. Heat a large skillet over medium heat and add the olive oil. Once the oil is shimmering, carefully lay the chicken thighs in the pan to brown them. You want a nice golden color on both sides, which takes about 3-4 minutes per side. Then, remove the chicken and set it aside on a plate.
In the same skillet, toss in the chopped onions, sliced carrots, and celery. Stir occasionally, letting them cook until tender, about 5 minutes. This step is crucial as it builds the flavor base for your sauce. Add in the minced garlic and sauté for another minute until fragrant.
Sprinkle the flour over the veggies and cook for another minute to get rid of that raw flour taste. Gradually whisk in the chicken broth and heavy cream, letting the mixture come to a gentle boil. You'll notice it thickening up nicely — that's when you add the thyme, rosemary, and peas. Stir well and return the chicken thighs to the skillet, nestling them into the creamy sauce. Transfer everything to a 9x13-inch baking dish, spreading it out evenly.
For the biscuits, combine flour, baking powder, sugar, and salt in a bowl. Cut in the chilled butter until the mixture looks like coarse crumbs — a pastry cutter or even your fingers work well for this. Stir in the buttermilk just until combined; the dough should be slightly sticky. Drop spoonfuls of this biscuit dough over the chicken mixture in the baking dish.
Bake for 25-30 minutes in your preheated oven until the biscuits are golden brown and cooked through. Let the dish stand for about 5 minutes before serving, allowing the flavors to meld together.
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