Description
Enjoy a comforting and easy one-pan chicken and biscuit bake, perfect for a quick weeknight dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 cups chicken broth
- 1 cup frozen peas
- 1 can (16 oz) refrigerated biscuit dough
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken and cook until browned on all sides.
- Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
- Add garlic, thyme, and rosemary and cook for 1 minute more.
- Stir in salt, pepper, and chicken broth.
- Bring to a simmer and cook for 10 minutes, or until vegetables are tender.
- Stir in frozen peas and return chicken to the skillet.
- Cut each biscuit into quarters and drop over the chicken and vegetables.
- Bake for 20-25 minutes, or until biscuits are golden brown and cooked through.
- Let cool slightly before serving.
Notes
- You can substitute chicken breasts for chicken thighs.
- Feel free to add other vegetables, such as potatoes or mushrooms.
- For a richer flavor, use heavy cream instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American