Simply Harvested

Creamy Garlic-Parmesan Chicken Dinner with Roasted Broccoli & Homemade Buttermilk Biscuits

A comforting three-part meal: chicken in a garlic-Parmesan cream sauce, oven-roasted broccoli, and fluffy homemade buttermilk biscuits.

Serves: 5 | Prep: 15 minutes | Cook: 30 minutes | Total: about 45 minutes

Creamy Garlic-Parmesan Chicken Ingredients

  • 2–2 1/2 pounds chicken breasts (5–6 pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 – 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 4–6 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • Chopped parsley for garnish (optional)

Roasted Broccoli Ingredients

  • 1 large head broccoli, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • 1/4 cup grated Parmesan cheese (optional, for topping)

Homemade Buttermilk Biscuits Ingredients

  • 2 1/2 cups (300 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup (48 g) cold vegetable shortening (Crisco)
  • 4 tablespoons (57 g) cold unsalted butter, cubed
  • 1 large egg
  • 3/4–1 cup buttermilk (or make your own which I prefer with 1 cup sour cream + 1/4 cup milk)
  • 2 tablespoon butter, melted (for brushing)
  • Pinch of garlic powder or parsley for topping (optional)

Make the Biscuits

  1. Prepare:
    • Preheat oven to 425°F (or use toaster oven/air fryer if using). Line an 8 or 9 inch pan with parchment paper or lightly grease it (Biscuits close together bake taller with soft sides)
  2. Mix Dry Ingredients:
    • In a bowl or stand mixer whisk flour, baking powder, sugar and salt. Mix on low speed for about 10 seconds
  3. Add Fat:
    • Add cold shortening and cubed cold butter until crumbly.
  4. Mix wet ingredients:
    • Whisk cold buttermilk and egg in a separate bowl just until combined. (set aside)
  5. Make the dough:
    • Mix by hand or on low speed, pour in the buttermilk mixture. Mix only until the flour is mostly moistened – about 10 – 15 seconds. STOP. Dough should be shaggy.
  6. Finish by hand:
    • Turn dough onto lightly floured surface. Gently bring it together with your hands. Do not knead. Do not repeatedly fold.
  7. Pat & Cut:
    • Pat dough to about 1-inch thick. Use a 2 or 2 1/2-inch cutter. Press straight down and up – DO NOT twist.
  8. Arrange:
    • Place biscuits in the prepared pan so sides are just touching. Gather scraps once, pat gently and cut the remaining biscuits
  9. Brush and bake:
    • Lightly brush the tops with buttermilk (or butter) Bake at 425°F (218°C) for 13-17 minutes, until tall and golden brown on top
  10. The finisher:
    •  Brush hot tops generously with melted butter and enjoy

Roast the Broccoli

  1. Preheat oven to 425°F.
  2. Toss broccoli with olive oil and seasonings of choice.
  3. Oil your baking sheet or use a silicone mat and spread out evenly
  4. Bake 15–20 minutes, stirring halfway, until tender and lightly crisp.
  5. Add Parmesan during the last 5 minutes, if desired.

Cook the Wide Egg Noodles

  1. Cook egg wide noodles according to package.
  2. Once done drain, and lightly coat in oil (this keeps them from sticking together), set aside

Cook the Chicken & Sauce

  1. Pat the chicken dry, season chicken with salt, pepper, garlic powder, paprika and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken 4–5 minutes per side until golden.
  4. Remove chicken and reduce heat to medium.
  5. Add butter and garlic; cook 1 minute.
  6. Stir in chicken broth, then heavy cream.
  7. Add Parmesan and simmer until slightly thickened.
  8. Return chicken to skillet, add the egg wide noodles and simmer 5–7 minutes, until cooked through (165°F).

Appliance Options

  • Main oven: Biscuits at 425°F for 15–18 minutes; broccoli at 425°F for 15–20 minutes.
  • Toaster oven: Use for biscuits or broccoli if more oven space is needed.
  • Air fryer: Broccoli at 400°F for 10–12 minutes, shaking halfway.
  • Stovetop: Chicken and sauce.

Dinner Timeline

  • 0–10 minutes: Make biscuit dough and prep broccoli and chicken.
  • 10–25 minutes: Bake biscuits and broccoli.
  • 10–25 minutes: Sear chicken while biscuits and broccoli bake.
  • 25–40 minutes: Make sauce and finish chicken.
  • 40–45 minutes: Plate and enjoy.