My very first time going to The Cheesecake Factory was when my husband and I were on our honeymoon in Florida. I ordered the chicken and biscuits and was absolutely floored by the deliciousness of the dish! I have been to other locations a few times since, and I have ordered the same thing every other time I’ve gone but one. I assume the cheesecake is what draws many people to that restaurant, but it really is their chicken and biscuits that keeps me wanting to come back time and again.
Even though they finally opened a restaurant in my city recently, I have to say my family just does not go out to eat at a restaurant very often. As a result, I find myself craving chicken and biscuits from time to time and need to make it myself. (I imagine this might apply to many others who crave The Cheesecake Factory too, as there aren’t exactly restaurant locations on every street corner.)
So, when I had the opportunity to do a little creating in the kitchen while my husband and daughter were really into the game they were playing in the living room this week, I took full advantage of it to try my hand at copycat cooking for this particular dish. (I love creating recipes from what I try at restaurants – sometimes it works and sometimes it doesn’t!)
I went off of my memories of eating chicken and biscuits to create this recipe. However, I did change a little about the chicken itself. I chose to dice up the chicken to make it easier to eat and faster to cook. The original has several thin-cut chicken breasts instead. You could easily follow the same recipe, but switch out the chicken for larger pieces. Just remember that they will likely take longer to cook through. Everything is also made in one skillet, so fewer dishes are always a plus!
To serve, spoon the mixture over mashed potatoes with biscuits on the side. If you are going the homemade route with the biscuits, you might want to try my super simple Herb and Cheese Drop Biscuits!
I was very pleased with my final result, as were my husband and daughter. It tastes so much like The Cheesecake Factory version, and I plan to make it fairly often to curb my cravings for the yummy dish. It really is that good! I hope you and your family enjoy it too!
Chicken and Biscuits
Ingredients
- 1 chicken breast, diced
- ½ cup flour
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp garlic salt
- 3 carrots, sliced
- 2 tbsp butter
- 4 oz white mushrooms, sliced
- ½ tsp garlic salt
- ½ tsp pepper
- 1 tsp dried parsley
- 1 tsp dried chopped onion
- 1 cup frozen peas
- 2 packets chicken gravy mix
- 2 cups water
- ⅛ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp dried marjoram
- ¼ cup heavy cream (optional)
Instructions
- Spray a 3-quart skillet with non-stick spray.
- Put the flour, salt, pepper, and garlic salt into a small bowl and mix well.
- Coat the diced chicken pieces in the seasoned flour – be sure to coat evenly and shake of any excess flour.
- Add the chicken to the prepared skillet and cook over medium heat until the chicken is cooked through and golden brown on all sides (5 to 10 minutes).
- Remove the chicken from the skillet and place it on a plate. Set the plate aside for later.
- Add the carrots and butter to the skillet and cook over medium heat for about 5 minutes, or until the carrots are just starting to soften.
- Add the mushrooms, garlic salt, pepper, parsley, and dried chopped onion to the carrots.
- Cook for an additional 5 minutes, or until the mushrooms are beginning to soften.
- Add the frozen peas and cooked chicken to the vegetables.
- Sprinkle the gravy mix over the vegetables. Combine well.
- Stir in the 2 cups of water. Make sure everything is well combined and stir frequently for several minutes until the mixture begins to thicken.
- Add the remaining spices – onion powder, thyme, and marjoram – and stir well.
- Stir in the cream (optional) and add any additional salt or other spices to taste.
- Serve with mashed potatoes and biscuits.
