Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1–2 tbsp Dash Garlic and Herb Garlic Blend (or any salt-free seasoning)
- 1 tbsp olive oil
- 5 tbsp butter, divided
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 6–7 garlic cloves, minced
- 2 tsp Lawry’s Seasoned Salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp Herbs de Provence or Italian seasoning
- Pinch of nutmeg
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 3 cups sharp cheddar cheese, freshly shredded
- 3 cups fresh broccoli, chopped
- 1 can (5 count) Pillsbury Grands Homestyle Biscuits, cut into 9 pieces each
- Dried parsley (optional)
Instructions
- Season the chicken with garlic blend. Heat olive oil and 2 tbsp butter in a large pot over medium heat. Brown chicken until cooked through, about 6-7 minutes per side. Remove and set aside.
- Add remaining 3 tbsp butter to the pot. Sauté onion, carrots, and celery for 5 minutes until softened. Stir in minced garlic for 1 minute.
- Sprinkle flour over vegetables, stir, and cook 1-2 minutes. Gradually whisk in chicken broth and heavy cream. Simmer until thickened.
- Add seasoned salt, black pepper, paprika, Herbs de Provence, and nutmeg. Return chicken to the pot with chopped broccoli. Cook 5 minutes until broccoli is tender.
- Preheat oven to 375°F (190°C). Cut biscuits into 9 pieces each and gently fold into the chicken and broccoli mixture. Sprinkle shredded cheddar on top.
- Bake for 20-25 minutes until dumplings are golden and cooked through.
- Garnish with dried parsley if desired and serve warm.
Notes
- Use fresh broccoli for the best texture; frozen can be used if thawed and drained.
- Biscuits create fluffy dumplings, but pre-made dough can be substituted with homemade biscuit dough.
- For added flavor, sprinkle extra cheese over the top before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop + Oven-Baked
- Cuisine: American