How To Make Skillet Chicken and Biscuits with Hot Honey By Rachael

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess.

hot honey

🥗Healthier: regular honey

💰Cheaper: honey + chili flakes

Regular honey is less expensive and can be spiced up.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber but may alter texture.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken

Breasts are leaner, while bone-in is often cheaper.

Melt 4 tablespoons of butter in a skillet.

Add 2 medium onions, a couple of carrots, and some celery, all chopped up.

Add a fresh bay leaf, lots of fresh thyme, and a little bit of lemon zest to the skillet.

Stir the mixture and let it cook down, adding salt and pepper to taste.

Once the vegetables are tender, sprinkle flour over them.

Add 1.5 to 2 cups of bone broth or chicken stock to the skillet and let it thicken.

Stir in milk, half and half, or cream.

Add a little squirt of Dijon mustard and stir it in.

Add some peas and a little splash of lemon juice.

Add the diced or pulled rotisserie chicken to the skillet and stir to combine.

Preheat the oven to 375°F (190°C).

Quarter biscuits and drop them around the top of the chicken filling for even distribution.

Place the skillet in the oven and bake for about 10-12 minutes until the biscuits are cooked.

Remove from the oven and drizzle hot honey over the chicken and biscuits.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens