Creamed Chicken over Biscuits

Creamed Chicken Over Biscuits is the ultimate comfort food. Enjoy tender chicken in savory gravy over warm biscuits with this easy, flavor-packed cozy recipe.

Course Chicken Dinner

Cuisine American

Keyword Chicken And Biscuits

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 331kcal

Author Kathleen

Ingredients

Chicken + Base

1 1/2 pounds boneless skinless chicken breasts or thighs skinless chicken breasts or thighs
1 tablespoon unsalted butter
1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper

Gravy

5 tablespoons unsalted butter
1/3 cup all-purpose flour
3 cups half and half, warmed
1 cup low sodium chicken broth
1 level teaspoon Better Than Bouillon, chicken flavor
1/4 teaspoon poultry seasoning
1/4 teaspoon white pepper, or more to taste

For Serving

prepared biscuits homemade or refrigerated

US Customary - Metric

Instructions

Cook the chicken. Melt (1 tablespoon) unsalted butter and olive oil (1 tablespoon) in a large skillet over medium heat.
Season the chicken (1 1/2 pounds) lightly with salt (1/2 teaspoon) and pepper (1/2 teaspoon). Cook until golden on both sides and cooked through. Transfer to a plate and loosely tent with foil.
Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the same skillet and cook until very soft and translucent, scraping up any browned bits as it cooks.
Add the minced garlic and cook just until fragrant, about 30 seconds.
Make the roux. Add 4 tablespoons butter to the skillet.
Once melted, whisk in 1/3 cup flour and cook, whisking constantly, for 1–2 minutes until smooth and lightly golden (it should smell a little “toasty,” not raw).
Build the gravy. Slowly whisk in the warmed half-and-half (3 cups), then whisk in the broth (1 cup).
Add the Better Than Bouillon (1 level teaspoon), poultry seasoning (1/2 teaspoon), white pepper (1/4 teaspoon), and remaining 1 teaspoon salt. Keep whisking until completely smooth.
Simmer until thick. Bring the gravy to a gentle simmer, whisking often, until thickened and silky — it should coat the back of a spoon but still flow easily.
Shred and finish. Shred the chicken and return it to the skillet. Simmer gently for a few minutes so the chicken absorbs the gravy and everything comes together. Taste and adjust seasoning as needed.
Serve. Spoon generously over warm biscuits and serve immediately.

Notes

Brown the chicken lightly first. Those browned bits in the pan turn into big flavor once you build the gravy.
Use thighs for extra richness. Chicken thighs stay juicy and give the sauce a more old-fashioned, savory depth.
Cook the flour for 1–2 minutes. This removes the raw flour taste and keeps the gravy smooth.
Keep the gravy spoonable. If it thickens too much, splash in a little milk (or broth) and whisk until silky again.
Using rotisserie chicken? Skip the browning step and stir it in after the gravy thickens, just long enough to warm through.

Nutrition