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Chicken and Biscuits
This recipe is a homemade version of the Cheesecake Factory's dish with the same name.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Course
Servings:
4
people
Author:
Jamie at "The Family Food & Fun Space"
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.