Honey Butter Chicken and Biscuit Bake

• 4 boneless, skinless chicken breasts
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 1 (16-ounce) can refrigerated biscuits
• 1/2 cup unsalted butter
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• Salt to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Season chicken with paprika, garlic powder, and black pepper. Dip in buttermilk.
3. 3 Place biscuits at the bottom of a greased 9x13 inch baking dish.
4. 4 Arrange chicken over biscuits.
5. 5 In a saucepan, melt butter with honey, Dijon mustard, soy sauce, and thyme. Bring to a simmer.
6. 6 Pour sauce over chicken.
7. 7 Bake for 45 minutes or until chicken is cooked through and biscuits are golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• saucepan

Variations

• Substitute chicken thighs for breasts for a juicier result.
• Add a sprinkle of cheese over the top during the last 10 minutes of baking.

Substitutions

• Use Greek yogurt instead of buttermilk for a tangy twist.
• Swap Dijon mustard with whole-grain mustard for a seedier texture.

Pairings

• Steamed broccoli
• Corn on the cob

Nutrition

Tips

• For extra flavor, marinate the chicken in the buttermilk for 30 minutes before coating.
• Ensure the sauce covers the chicken and biscuits for even basting during baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until heated through.

Serving Suggestions

• Pair with a fresh green salad.
• Serve with a side of roasted vegetables for a complete meal.

FAQ