Creamed Chicken & Biscuits
Sautéed chicken and mushrooms in a rich cream sauce spooned over warm buttermilk biscuits. A kicked-up comfort classic with shiitakes and jalapeño that’s ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minTake the old-school creamed chicken and biscuits you grew up with, then give it a serious upgrade.
Sliced chicken breast gets sautéed with a mix of button and shiitake mushrooms for earthy depth, then tossed with red and green bell peppers and a hit of jalapeño for color and subtle heat.
Heavy cream reduces right in the skillet into a thick, glossy sauce that you ladle over split buttermilk biscuits still warm from the oven.
It’s comfort food with personality.
Pro Tips
- Cut the chicken into thin, even strips so they cook quickly and stay tender.
- Discard the shiitake stems; they’re too tough to eat but the caps have incredible flavor.
- Let the cream reduce fully until it coats the back of a spoon; thin sauce makes soggy biscuits.
- Time your biscuits to come out of the oven right as the chicken finishes for the best results.
Ingredients
Directions
Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken.
Cut the chicken into ½-inch-wide strips.
Slice the mushrooms, and if you are using shiitakes, discard the stems.
Heat the butter in a skillet; when it stops foaming, add the chicken and mushrooms and sauté over moderate heat for 4 minutes.
Add the peppers and cook, stirring, over high heat for 1 more minute.
Pour the cream into the skillet and cook until it has reduced and thickened, about 5 minutes.
Season with salt and pepper.
To serve, split 4 warm biscuits and divide them between 2 plates.
Cover them with the creamed chicken.
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