Best 8 Biscuit Topped Lemon Chicken Recipes

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Are you looking for a delightful and easy-to-make chicken dish that will tantalize your taste buds? Look no further than Biscuit Topped Lemon Chicken, a culinary masterpiece that combines the zesty flavors of lemon with tender chicken and fluffy biscuits. This delectable dish is a perfect blend of savory and tangy, making it an ideal choice for a weeknight dinner or a special occasion meal. The zesty lemon sauce adds a refreshing brightness, while the buttery biscuits provide a comforting and satisfying finish. Additionally, this recipe includes instructions for a variety of side dishes, such as roasted vegetables, creamy mashed potatoes, and a refreshing salad, ensuring a complete and balanced meal. With its simple ingredients and minimal preparation time, Biscuit Topped Lemon Chicken is sure to become a family favorite.

Here are our top 8 tried and tested recipes!

CHICKEN & BISCUITS BAKE RECIPE BY TASTY



Chicken & Biscuits Bake Recipe by Tasty image

Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough

Provided by Scott Loitsch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2 ½ cups frozen mixed vegetable
1 rotisserie chicken, shredded
2 tubes biscuit dough, 8 biscuits each

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large pot over medium-high heat, melt the butter.
  • Add the onion, stir until softened. About 1 minute.
  • Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
  • Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
  • Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
  • Add the mixed vegetables and shredded chicken, stir until fully incorporated.
  • Transfer to a 9x13-inch (23x33 cm) baking dish.
  • Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
  • Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
  • Cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 1287 calories, Carbohydrate 116 grams, Fat 81 grams, Fiber 4 grams, Protein 26 grams, Sugar 22 grams

EASY CHICKEN AND BISCUITS



Easy Chicken and Biscuits image

A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 5

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 cup milk
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk biscuits

Steps:

  • Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
  • Bake at 400 degrees F for 15 minutes. Stir.
  • Cut each biscuit into quarters.
  • Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

COUNTRY CHICKEN AND BISCUITS



Country Chicken and Biscuits image

Country Chicken and Biscuits is a classic down-home comfort food dinner!

Provided by Blair Lonergan

Categories     Dinner

Time 57m

Number Of Ingredients 17

2 cups chicken broth
1 cup half-and-half
⅓ cup butter
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
4 cups cooked, diced or shredded chicken
½ cup frozen peas (not thawed)
2 cups Bisquick
⅔-¾ cup cold buttermilk (or sub with regular milk)
½ cup grated cheddar cheese
¼ teaspoon dried parsley
2 tablespoons butter, melted
⅛ teaspoon garlic powder

Steps:

  • Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
  • In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
  • Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
  • Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn't boil. Stir in the salt and pepper. Add chicken and frozen peas.
  • Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
  • Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
  • Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
  • Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
  • Stir together melted butter and garlic powder; brush over warm biscuits and serve.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 443 kcal, Carbohydrate 33 g, Protein 24 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 1168 mg, Fiber 2 g, Sugar 7 g

BISCUIT-TOPPED LEMON CHICKEN



Biscuit-Topped Lemon Chicken image

This recipe combines hot, crusty biscuits and a flavorful lemon-pepper sauce. It is great for potlucks and gifts. You can add boiled, cubed potatoes and carrots to this for a little variety.

Provided by FloridaGrl

Categories     Savory Pies

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 17

2 large onions, finely chopped
4 celery ribs, finely chopped
2 garlic cloves, minced
1 cup butter, cubed
8 green onions, thinly sliced
2/3 cup all-purpose flour
1/2 gallon milk
12 cups cubed chicken
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1/2 cup lemon juice
2 tablespoons grated lemon peel
2 teaspoons pepper
1 teaspoon salt
5 cups self rising flour
2 cups milk
2 cups shredded cheddar cheese
1/4 cup butter, melted

Steps:

  • In a Dutch oven, sauté the onions,celery and garlic in butter. Add green onions. Stir flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add the chicken,soup, lemon juice and peel,pepper and salt; heat through. Pour into two greased 13x9-inch baking dishes; set aside.
  • In a large bowl, combine biscuit ingredients until just moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4 inch thickness. With a floured 2 1/2 inch biscuit cutter, cut out 30 biscuits.
  • Place over chicken mixture. Bake,uncovered, at 350 for 35-40 minutes or until golden brown.
  • NOTE: As a substitute for each cup of self rising flour, place 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.

Nutrition Facts : Calories 520.5, Fat 29.2, SaturatedFat 17.3, Cholesterol 82.5, Sodium 1243.5, Carbohydrate 49.9, Fiber 2.1, Sugar 1.9, Protein 15.4

FRIED CHICKEN AND BISCUITS WITH RED-EYE GRAVY, ROMAINE SLAW AND LEMON JAM



Fried Chicken and Biscuits with Red-Eye Gravy, Romaine Slaw and Lemon Jam image

Provided by Food Network

Categories     main-dish

Time P1DT4h20m

Yield 4 servings

Number Of Ingredients 42

3 cups buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 boneless, skinless chicken thighs
3 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons plus 1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 ounces (about 1/2 cup plus 1 1/2 tablespoons) cold shortening, cubed
2 ounces (1/4 cup) cold butter, cubed, plus more melted for brushing
1 cup shredded medium Cheddar
1 1/2 cups buttermilk
3 lemons, cut into thin rounds, seeds removed
1 1/2 cups sugar
4 ounces (1/2 cup) butter
3/4 cup all-purpose flour
3 tablespoons brewed espresso
3 tablespoons ground espresso beans
2 cups milk
2 cups heavy cream
2 cups cooked spicy pork sausage, chopped
2 tablespoons hot sauce, such as Tabasco
1 tablespoon paprika
1/2 teaspoon garlic powder
Salt and ground black pepper
2 hearts of romaine, cut into 1/4-inch strips crosswise
1/4 cup sour cream
2 tablespoons olive oil
1/2 cup pickled red onions
1/4 cup chopped fresh chives
1/4 cup sliced pickled jalapenos
Salt and ground black pepper
Canola oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon smoked paprika
4 fried eggs

Steps:

  • For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl. Add the chicken thighs and marinate in the refrigerator for 24 hours.
  • For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix.
  • Add the shortening and butter and mix on low speed until the mixture resembles cornmeal. Add the cheese and mix. Slowly stir in the buttermilk while mixing, just until combined; do not over mix.
  • Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough. Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper. Brush with melted butter. Bake until the tops are just golden brown, 12 to 15 minutes.
  • For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar. Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency.
  • For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan. Cook over medium heat, stirring frequently, about 20 minutes. Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux. Add the hot sauce, paprika, garlic powder, and salt and pepper to taste. Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes.
  • For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well.
  • To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl. Drain the thighs in a colander, and then dredge in the flour mixture. Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust.
  • For each serving, place a dollop of red-eye gravy in the center of the plate. Cut a biscuit in half and place the bottom half atop the gravy. Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam. Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy. Repeat with the remaining ingredients.

LIGHTER CHICKEN AND BISCUITS



Lighter Chicken and Biscuits image

We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Number Of Ingredients 12

1/3 cup whole-wheat flour, spooned and leveled
1/3 cup plus 2 tablespoons all-purpose flour, spooned and leveled
1 teaspoon baking powder
Coarse salt and ground pepper
1 large egg white
3 tablespoons plus 2 teaspoons vegetable oil, such as safflower
1 cup low-fat (1 percent) milk
5 carrots, thinly sliced
5 celery stalks, thinly sliced
1 box (10 ounces) frozen pearl onions, thawed
1/4 teaspoon dried thyme
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Steps:

  • Preheat oven to 450 degrees. In a medium bowl, whisk together whole-wheat flour, 1/3 cup all-purpose flour, baking powder, and 1/4 teaspoon salt; set aside.
  • In a small bowl, whisk together egg white, 3 tablespoons oil, and 1/4 cup milk; add to flour mixture, and stir until moistened. Drop 4 1/4-cup scoops of dough onto a baking sheet, at least 2 inches apart. Bake until golden, 12 to 14 minutes.
  • Meanwhile, in a 5-quart Dutch oven or large heavy pot, heat remaining 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.
  • Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.

Nutrition Facts : Calories 478 g, Fat 16 g, Fiber 5 g, Protein 47 g

BEST CHICKEN 'N' BISCUITS



Best Chicken 'n' Biscuits image

Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 individually frozen biscuits
1 can (49-1/2 ounces) chicken broth, divided
1-1/2 pounds boneless skinless chicken breasts, cubed
5 medium carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup frozen corn
3 teaspoons dried basil
1/4 teaspoon pepper
1 cup all-purpose flour
3/4 teaspoon browning sauce, optional

Steps:

  • Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.

Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.

LEMON CHICKEN



Lemon Chicken image

There's really nothing quite like lemon chicken-it's the dynamic flavor duo that'll never go out of style. In just 25 minutes, you could be serving up this succulent, lemon-infused, pistachio-topped chicken dish. Pair it with a simple side of rice, a crisp green salad or roasted veggies and you'll have a memorable weeknight meal. And the best part is that this bright and delicious dinner comes together with just six simple ingredients!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 7

8 boneless skinless chicken breast halves (2 1/2 pounds)
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 cup chopped toasted pistachio nuts, if desired
Lemon slice, if desired

Steps:

  • Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.
  • Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Serve chicken topped with juice mixture, nuts and lemon slices.

Nutrition Facts : Calories 165, Carbohydrate 1 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
  • Choose the right chicken: For this recipe, it's best to use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, you'll need to pound them thin so they cook evenly.
  • Don't overcrowd the pan: When you're searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
  • Use a good quality biscuit mix: The biscuit topping is a key component of this dish, so it's important to use a good quality biscuit mix. Look for a mix that is made with real butter or shortening, and avoid mixes that contain artificial ingredients.
  • Bake the biscuits until they're golden brown: The biscuits should be baked until they're golden brown on top. This will ensure that they're cooked through and have a slightly crispy exterior.

Conclusion:

This biscuit-topped lemon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the lemon sauce is flavorful and tangy, and the biscuit topping is golden brown and fluffy. With a few simple tips, you can make this dish a success. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!

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