If you like biscuit and chicken recipes, this Chicken And Biscuits Cheesecake Factory recipe is the way to go when you’re craving comfort food. This recipe comes with kid-friendly instructions that are different from a lot of regular recipes.
What is cheesecake factory chicken and biscuits?
Chicken and Biscuits is a Southern dish that consists of chicken, gravy, and biscuits. The chicken is typically fried with seasonings such as salt, pepper, and paprika before it’s cooked in a pan with some sort of gravy (cream or chicken broth). The sauce is then poured over the chicken before being served with biscuits on the side! Chicken and biscuits is commonly eaten for dinner but can also be eaten for breakfast or lunch.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup heavy cream
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can of refrigerated biscuits
how to make chicken and biscuits from cheesecake factory
- Preheat your oven to 375°F (190°C).
- Prepare the chicken by pounding it with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
- In a shallow dish, mix together 1 cup of flour, 2 teaspoons of salt, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper.
- In another shallow dish, pour in the buttermilk.
- Dip the chicken pieces in the flour mixture, then in the buttermilk, and then again in the flour mixture.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken and cook for about 4-5 minutes per side or until golden brown and crispy.
- Remove the chicken from the skillet and place on a wire rack to cool slightly.
- Open the can of biscuits and place them on a baking sheet.
- Bake the biscuits in the preheated oven for about 10-12 minutes or until golden brown.
- While the biscuits are baking, make the gravy. In the same skillet that you cooked the chicken in, melt the butter over medium heat.
- Whisk in 1/4 cup of flour and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in the chicken broth and heavy cream.
- Add the thyme, sage, salt, and pepper, and whisk until the gravy thickens for about 5-7 minutes.
- To serve, place a biscuit on a plate, top with a chicken breast, and pour the sauce over the chicken and biscuit.
Tips:
- Pound the chicken to an even thickness to ensure that it cooks evenly.
- Use a meat thermometer to check that the chicken is cooked through to an internal temperature of 165°F (74°C).
- Don’t overcook the gravy, as it will thicken as it cools.
What To Serve With?
You can serve it with veggies, potatoes, rice, rice pilaf, pasta salads, or even a side salad! If you don’t want to go all out on your main course, then try serving chicken and biscuits with one of our delicious soups or salads.
Storage
The best way to store chicken and biscuits is in a resealable plastic bag. The air inside of the bag will help keep your food fresh for longer and allow you to store it for longer.
You should also store your chicken and biscuits in the refrigerator, but ensure they are not touching each other. If they do touch, they will have a harder time staying fresh.
Reheating
You can reheat chicken and biscuits in the oven or on the stovetop. Each method offers different benefits, so knowing your options is essential before getting started.
Oven Reheat
If you’re looking for a quick and easy way to reheat chicken and biscuits, placing them in the oven is your best bet. Placing them directly on a baking sheet will allow the heat from the oven to transfer more quickly and evenly than if they were in a covered baking dish or casserole dish. The downside of this method is that it tends to dry out foods more quickly than other methods. If you notice that your chicken and biscuits are already starting to dry out by the time you take them out of the oven, place them back in for another 10 minutes or so before serving.
Stovetop Reheat
If you have time and want to keep things simple, placing your chicken and biscuits on top of your stovetop burner can be an easy way to reheat them without drying them out too much or burning them with too much direct heat from the gas flame or electric burner. You’ll need to be careful not to let any water seep into your container while warming up this way.
Health Benefits
Chicken is an excellent source of protein, which helps your body build muscle mass and recover from injuries faster. It also contains iron, which helps your blood transport oxygen throughout your body efficiently. The iron will also keep you feeling full longer than other foods would (like vegetables).
Biscuits are made from flour (which contains gluten), which can help lower cholesterol levels in your body as well as keep you full longer than other types of bread. They also contain calcium, which helps build strong bones!
Nutrition facts
- Calories: 332
- Carbohydrates: 33 g
- Protein: 10 g
- Fat: 21 g
- Cholesterol: 67 mg
- Sodium: 690 mg
Conclusion
This recipe for Chicken & Biscuits from Cheesecake Factory is the best you will ever try. It’s great for the whole family too!
Other Chicken Recipes:
- TRUFFLE HONEY CHICKEN CHEESECAKE FACTORY RECIPE
- MAR FAR CHICKEN RECIPE
- PANDA EXPRESS CHICKEN EGG ROLLS RECIPE
- EASY CHINESE CHICKEN FINGERS RECIPE
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup heavy cream
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can of refrigerated biscuits
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the chicken by pounding it with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
- In a shallow dish, mix together 1 cup of flour, 2 teaspoons of salt, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper.
- In another shallow dish, pour in the buttermilk.
- Dip the chicken pieces in the flour mixture, then in the buttermilk, and then again in the flour mixture.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken and cook for about 4-5 minutes per side or until golden brown and crispy.
- Remove the chicken from the skillet and place on a wire rack to cool slightly.
- Open the can of biscuits and place them on a baking sheet.
- Bake the biscuits in the preheated oven for about 10-12 minutes or until golden brown.
- While the biscuits are baking, make the gravy. In the same skillet that you cooked the chicken in, melt the butter over medium heat.
- Whisk in 1/4 cup of flour and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in the chicken broth and heavy cream.
- Add the thyme, sage, salt, and pepper, and whisk until the gravy thickens for about 5-7 minutes.
- To serve, place a biscuit on a plate, top with a chicken breast, and pour the sauce over the chicken and biscuit.
