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6 tablespoons cold unsalted butter, cubed
3/4 cup buttermilk
Directions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chicken broth, heavy cream, garlic powder, onion powder, and thyme. Stir to combine and bring to a simmer.
Return the chicken to the skillet, cover, and transfer to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through.
While the chicken is baking, prepare the biscuits. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the buttermilk until just combined. Do not overmix.
Remove the skillet from the oven and arrange spoonfuls of the biscuit dough over the chicken.
Return the skillet to the oven and bake for an additional 15-20 minutes, or until the biscuits are golden brown and cooked through.
Let the dish cool slightly before serving.
Variations & Tips
For a twist, try adding a cup of shredded cheddar cheese to the biscuit dough for cheesy biscuits. You can also incorporate vegetables like peas or carrots into the chicken mixture for added nutrition and flavor. If you prefer a spicier dish, consider adding a pinch of cayenne pepper to the cream sauce. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
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