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This isn’t your grandma’s chicken and biscuits. It is the same hearty dish you know and love, but with a few twists. Butternut squash for some sneaky veggies and color, and garlic-cheddar biscuits on top that may remind you of the buttery goodness you eat with seafood. This dish uses the shortcut of Bisquick (one of our pantry staples) to make prep easy, and it all happens in one pot so it’s also easy to clean up.
5 boneless skinless chicken thighs (1 ½ pounds)
2 teaspoons salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons minced sage, plus more for garnish
1 small (about 1 ¼ pounds) butternut squash, peeled and cut into 1” cubes (about 4 cups)
1 medium red onion, diced
4 garlic cloves, smashed
2 tablespoons crumbled fresh sage (or 2 teaspoons dried)
½ teaspoon cayenne
3 tablespoons flour
1 ¼ cup milk
1 ¼ cups low sodium chicken stock
2 cups Bisquick biscuit mix
⅔ cup whole milk
⅔ cup shredded cheddar cheese (3 ounces)
3 tablespoons melted butter mixed with ½ teaspoon garlic salt
+ Chopped parsley, for garnish
Bread bowls optional but encouraged!
What's better than garlicky, buttery, tender chicken and crispy potatoes?
Creamy-creamy sauce, strands of ham, and perfectly cooked pasta.
