There will never be a day when I will turn down a quick and easy dinner recipe. Don't get me wrong, I love spending hours in the kitchen like the next cook but realistically, that is not in cards for me on a daily basis. Having a plethora of easy recipes to go to not only helps me get dinner on the table in a timely manner but also prevents me from resorting to take-out or the drive-thru. Creamy chicken with broccoli and biscuits has become a new favorite. This meal practically prepares itself so I can focus on doing other things. I also appreciate the versatility, meaning I can use whatever vegetables I have on hand.
Creamy Chicken with Broccoli and Biscuits
Courtesy of Pillsbury
1 tablespoon canola oil
1 cup diced onions
2 cloves garlic, minced
4 medium boneless skinless chicken breasts
1 tablespoon dried oregano leaves
1/2 cup whipping cream
2 cups Green Giant™ fresh broccoli and cauliflower florets
1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Homestyle refrigerated buttermilk biscuits
Steps 1: Heat oven to 375°F.
Step 2: In 10- or 12-inch ovenproof skillet, heat 1 tablespoon canola oil. Add 1 medium diced onion and 1 minced garlic clove; cook and stir over medium heat until soft.
Step 3: Place 4 medium boneless skinless chicken breasts in skillet; sear 2 minutes on each side. Sprinkle 1 tablespoon dried oregano leaves over chicken. Season with salt and pepper.
Step 4: Carefully pour 1/2 cup whipping cream around chicken. Add 2 cups Green Giant™ fresh broccoli and cauliflower florets to skillet.
Step 5: Separate 1 can Pillsbury™ Grands! Jr.™ Golden Homestyle refrigerated buttermilk biscuits into 10 biscuits; arrange randomly over chicken.
Step 6: Bake 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and biscuits are golden brown.
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