When it is a gloomy day outside or you are just looking for a comforting meal, take your Chicken for a spin and try out my Chicken and a Biscuit recipe. There is nothing better than a plate of your favorite Mashed Potatoes, a flaky warm Biscuit smothered in a thick Gravy loaded with tender Chicken morsels.
Chicken is a very versatile choice of protein that can be cooked any way you choose to do it. You want to fry it, fry it! You want to bake it, then bake it! There are many other options such as grilling, sautéing, stewing etc. that there will never be a dull moment with your Chicken and your cooking skills. What’s even more exciting is you also have the ability to choose your favorite cut as well. There’s a whole Chicken, half a Chicken, Wing, Thigh or Breast. Decisions and decisions.
Chicken and a Biscuit was my go to two in one meal. It was an option to enjoy Chicken and Gravy over a Biscuit solo or along side my favorite buttery Mashed Potatoes. My go to cut of Chicken has always been the thighs. Thighs tend to be juicer, flavorful and easier on the pockets. It is a great option to use when creating a dish consisting of a Gravy like consistency because it adds so much more flavor and provides tender morsels in every bite. This recipe delivers a thick, creamy and tasty Gravy that is taken to another level with the addition of the Sour Cream. The added little tang just brings it all together that pairs well with that special Biscuit you just cannot resist. Enough of the talking, let’s get to cooking my Chicken and a Biscuit where something so simple can comfort you any day.
Chicken and a Biscuit
Equipment
- Cutting Board
- Knife
- Deep Pan with Lid
- Larga Zip lock Bag
Ingredients
Protein
- 6 Boneless & Skinless Chicken Thighs Cut into bite size pieces.
Produce
- 1 cup Sweet Peas Cooked
Dairy
- 2 tbsp Sour Cream
- 1/4 cup Heavy Cream
- 2 tbsp Butter
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 1/2 tsp Italian Seasoning
- Salt
- Black Pepper
Pantry
- 3 cups Chicken Broth
Oil
- Olive Oil
Cornstarch Slurry
- 2 tbsp Cornstarch
- 3 tbsp Water
Sides
- Mashed Potatoes Prepared
- Biscuits Homemade or Store bought.
Instructions
Chicken Preparation
- Place cut Chicken pieces into a large zip lock bag. Add Garlic Herb Seasoning, Onion Powder, Italian Seasoning and a couple of generous pinches of Salt & Black Pepper depending on your salt preference. Seal bag and using your hands, massage seasonings into Chicken being sure to coat pieces thoroughly. Set aside to marinate for 30 minutes.
- Heat deep Skillet on medium high.
- Add Butter and a drizzle of Olive Oil.
- Once Butter is melted and sizzling, add seasoned Chicken and begin searing 5-7 minutes or until browned on all sides. Do not let the bottom of pan burn as the bits of browned pieces on pan will be used to flavor the broth.
- Add Chicken Broth, Heavy Cream and 1 cup of water into pan and using cooking Spoon, gently begin scraping the bottom of pan to release the browned bits into broth. Bring up to a simmer.
- Mix Cornstarch Slurry together. Start off with adding half of the Slurry to mixture and stir continuously until it begins to thicken. If it doesn't have a gravy like consistency, add the rest and continue to stir. Depending on how thin or thick you like your gravy will determine how much more or little slurry you will use.
- Add cooked Peas and stir to incorporate. At this point, taste to see if additional seasonings are needed.
- Lower cooking temperature to medium and cover pan to allow to continuing simmering for additional 15-20 minutes. Remove from heat and set aside.
- Right before serving, add the Sour Cream and stir to incorporate.
Serving
- Serve over your favorite Mashed Potatoes topped off with a Biscuit and enjoy.
