CopyCat The Cheesecake Factory Chicken and Biscuits

Ingredients

Chicken and Sauce Ingredients:
3 large Boneless Skinless Chicken Breasts, seasoned with salt and pepper
3 tablespoons Butter
3 tablespoons All-Purpose Flour
1 1/2 cups Chicken Broth
1 cup Heavy Cream
1 1/2 cups Cheddar Cheese
1 teaspoon Salt, to taste
1/2 teaspoon Black pepper, to taste
1 teaspoon Garlic Powder
1 teaspoon Onion Powder

For the Biscuits:
2 cups All-Purpose Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 cup Unsalted Butter, cold and cubed
3/4 cup Milk

Directions

Season 3 large Boneless Skinless Chicken Breasts with 1 teaspoon Salt, 1/2 teaspoon Black pepper, 1 teaspoon Garlic Powder , and 1 teaspoon Onion Powder.

Melt 3 tablespoons Butter in a large skillet over medium heat. Cook chicken until golden and fully cooked. Remove and set aside.

In the same skillet, whisk 3 tablespoons All-Purpose Flour with butter to form a roux. Gradually add 1 1/2 cups Chicken Broth and 1 cup Heavy Cream, stirring until smooth and thickened.

Stir in shredded 1 1/2 cups Cheddar Cheese, adjusting salt and pepper to taste.

Return chicken to skillet, coating with the creamy sauce.

In a bowl, combine 2 cups All-Purpose Flour , 1 tablespoon Baking Powder , and 1/2 teaspoon Salt. Cut in cold 1/2 cup Unsalted Butter until mixture resembles coarse crumbs. Stir in 3/4 cup Milk until just combined.

Preheat oven to 425°F (220°C). Drop biscuits onto a baking sheet and bake 12–15 minutes until golden.

Serve creamy chicken over warm biscuits, spooning extra sauce on top.