I stole this recipe for Southwestern Style Chicken and Biscuits from a cookbook called Cook It In Cast Iron. This southwest recipe is a new way to make traditional chicken and biscuits. Chicken is browned then cooked with celery and onions. Then a sauce is made with flour and chicken broth. After shredding the chicken, bell pepper and corn is mixed into the sauce. Traditional biscuit dough is made with shredded cheese and cayenne pepper mixed in. The biscuit dough is dropped on top of the chicken mixture before baking. Don’t be afraid to try this new recipe!
Preheat oven to 450 F. Pat chicken dry with paper towels and season with salt and pepper. (I also add some fajita seasoning in this step.) Heat a 12-inch cast iron skillet over medium heat for 5 minutes. Add 2 tbsp oil and heat until simmering. Brown 2 lbs chicken breasts, about 4 minutes per side; transfer to plate.
Next, heat 1 tbsp oil in the skillet over medium heat. Add the 2 chopped celery ribs and 1 chopped onion and cook until softened and lightly browned, 5 to 7 minutes.
Stir in ¼ tsp dried thyme and cook until fragrant, about 30 seconds. Stir in 3 tbsp flour and cook for 1 minute. Slowly whisk in 2 ½ cups chicken broth, scraping up any browned bits and smoothing out any lumps, and bring to a simmer. Nestle chicken into skillet along with any juices from the plate.
Reduce heat to gentle simmer, cover and cook 12 to 15 minutes, flipping the chicken halfway through cooking. Transfer chicken to craving board, let cool slightly, and then pull into large chunks using 2 spoons. Stir in shredded chicken, 1 diced bell pepper and 1 cup corn into skillet. (I recommend using a can of fiesta corn, it has the corn with red and green peppers in it.)
If your skillet is deep enough and oven safe you can leave the mixture in the skillet. Otherwise, spray a 9×13 casserole dish and spread the chicken mixture in the bottom.
Whisk 1 ½ cups flour, ¾ cup cheddar cheese, 3 diced scallions, 1 ½ tsp baking powder, ¾ tsp salt, ½ tsp pepper and ⅛ tsp cayenne together in a large bowl.
Stir in ¾ cup heavy cream and ¼ cup chicken broth until just combined.
Using a greased ¼ cup dry measuring cup, scoop out and drop 9 mounds of dough onto chicken mixture, spaced about ½ inch apart.
Bake until biscuits are golden brown and filling is bubbling, about 20 minutes.
Let casserole cool for 10 minutes before serving.
If you liked Southwestern Style Chicken and Biscuits you can also try Old Fashioned Chicken and Biscuits, King Ranch Chicken with Cheddar Cornmeal Biscuits or Chicken Pot Pie where the pot pie filling goes in the casserole dish and is topped with biscuits.
Southwestern Style Chicken and Biscuits
Ingredients
- 2 lbs boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 3 tbsp vegetable oil
- 2 celery ribs chopped fine
- 1 onion chopped fine
- ¼ tsp dried thyme
- 1 ½ cups plus 3 tbsp AP flour
- 2 ¾ cups chicken broth
- 1 red bell pepper stemmed, seeded and cut into ¼ inch pieces
- 1 cup frozen corn thawed
- 3 oz sharp cheddar cheese shredded (¾ cup)
- 3 scallions sliced thin
- 1 ½ tsp baking powder
- ⅛ tsp cayenne pepper
- ¾ cup heavy cream
Instructions
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Preheat oven to 450 F. Pat chicken dry with paper towels and season with salt and pepper. Heat a 12-inch cast iron skillet over medium heat for 5 minutes. Add 2 tbsp oil and heat until simmering. Brown chicken, about 4 minutes per side; transfer to plate.
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Heat remaining 1 tbsp oil in the skillet over medium heat. Add the celery and onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in 3 tbsp flour and cook for 1 minute. Slowly whisk in 2 ½ cups broth, scraping up any browned bits and smoothing out any lumps, and bring to a simmer.
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Nestle chicken into skillet along with any juices from the plate. Reduce heat to gentle simmer, cover and cook until chicken registers 175 F, 12 to 15 minutes, flipping the chicken halfway through cooking.
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Transfer chicken to craving board, let cool slightly, and then pull into large chunks using 2 spoons. Stir in shredded chicken, bell pepper and corn into skillet.
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Whisk remaining 1 ½ cups flour, cheddar cheese, scallions, baking powder, ¾ tsp salt, ½ tsp pepper and cayenne together in a large bowl. Stir in cream and remaining ¼ cup broth until just combined. Using a greased ¼ cup dry measuring cup, scoop out and drop 9 mounds of dough onto chicken mixture, spaced about ½ inch apart. Transfer skillet to oven and bake until biscuits are golden brown and filling is bubbling, about 20 minutes. Let casserole cool for 10 minutes before serving.