Creamy Chicken and Vegetables With Whole-Wheat Drop Biscuits Recipe

July 2024 · 5 minute read
Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ellie Krieger

This take on the classic chicken-and-biscuits dinner captures the dish’s crave-able essence in a more healthful, fuss-free way. The biscuits, fluffy and tender inside and golden-crisp outside, are made with whole grain flour, with healthy oil and just a little butter added for flakiness. Made in the “drop” style, they don't need to be rolled out or cut; just dollop the batter onto a parchment-lined sheet pan and bake. The quick, skillet-cooked mixture of chicken and vegetables in a creamy sauce is fragrant with fresh thyme for an alluring, better-for-you comfort food meal. This recipe makes double the biscuits needed for the meal, so you’ll have extra for breakfast the next morning, or you can freeze them until next time you make this dish.

Choose a light tasting olive oil, not a robust one, to make this recipe.

Make ahead: The biscuits can be made up to 1 day in advance and stored at room temperature in an airtight container.

Storage: Extra biscuits can be frozen in an airtight container for up to 3 months.

From cookbook author and registered dietitian Ellie Krieger.

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Ingredients

measuring cup

Servings: 4

For the drop biscuits

For the chicken and vegetables

  • 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
  • 1/4 teaspoon fine salt, divided, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, divided, plus more to taste
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion (4 ounces), diced
  • 1 medium carrot (3 ounces), diced
  • 1 stalk celery, diced
  • 8 ounces green beans, trimmed and cut into 1/2-inch pieces
  • 1 tablespoon chopped fresh thyme
  • 2 medium cloves garlic, minced or finely grated
  • 2 tablespoons white whole-wheat flour or all-purpose flour
  • 1 cup (240 milliliters) low-fat milk
  • 3/4 cup (180 milliliters) low-sodium chicken broth, plus more as needed

Directions

Time Icon Total: 40 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 400 degrees. Line a large sheet pan with parchment paper.

  • Step 2

    Make the biscuits: In the bowl of a food processor, pulse the flour, baking powder, baking soda and salt to combine. Add the butter and pulse several times until it is the size of small pebbles. In a medium bowl or liquid measuring cup with a spout, whisk together the buttermilk and oil. Add the buttermilk mixture to the dry ingredients, pulsing it a few times, until it is just moistened; do not overmix.

  • Step 3

    Drop the batter in 8 mounds (about 2 tablespoons each) onto the prepared sheet, spacing them out evenly. Bake for 12 to 15 minutes, or until golden brown, then let the biscuits cool slightly. You will only need 4 of the biscuits for this recipe (see Storage).

  • Step 4

    Make the chicken and vegetables: While the biscuits are baking, season the chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large, deep skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the chicken and cook, stirring occasionally, until browned and nearly cooked through, 3 to 4 minutes. Transfer the chicken to a bowl; leave the skillet on the stove.

  • Step 5

    Add the remaining oil to the skillet, then add the onions, carrots and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the green beans, thyme and garlic, and the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, for 2 minutes more. Whisk the flour into the milk until it is dissolved, then stir it into the skillet. Stir constantly until the milk comes to a gentle boil. Stir in the broth, return to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are just tender, 4 to 5 minutes. Add more broth as needed if the sauce seems to be getting too thick.

  • Step 6

    Return the chicken mixture, with any accumulated juices, to the pan and cook, stirring occasionally, until the chicken is cooked through and the vegetables are just tender, about 3 minutes. Taste, and season with additional salt and pepper, if desired.

  • Step 7

    Divide the chicken among plates or shallow bowl and serve warm, with a biscuit for each portion.

    • Substitutions

    To make it gluten-free >> swap in a one-for-one gluten-free flour in both the biscuits and the gravy.
    Dairy-free? >> Use vegan butter in the biscuits, and for the buttermilk, substitute non-dairy milk plus 1 tablespoon apple cider vinegar. For the chicken mixture, substitute non-dairy milk or unsweetened non-dairy creamer.
    To make it richer >> full-fat milk, half-and-half or heavy cream in place of the low-fat milk.
    To make it faster >> use rotisserie chicken (or leftover cooked chicken) and a bag of mixed frozen vegetables in place of fresh and stir it all into the creamy sauce at the end of Step 5 (make the sauce with just oil, garlic, thyme, flour, salt, pepper, flour, milk and broth).
    To make it vegetarian >> skip the chicken and just have biscuits with creamy vegetables, or add a can of rinsed and drained white beans to the vegetable mixture (and use vegetable broth instead of chicken broth).

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    Nutritional Facts

    Per serving (1 1/4 cups chicken mixture and 1 biscuit)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian Ellie Krieger.

    Tested by Olga Massov.

    Published March 31, 2021

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