Cheesecake Factory Chicken and Biscuits Recipe

Cool evenings always bring out my love for warm, filling food. There’s something so cozy about the smell of soft biscuits and rich, creamy chicken stew bubbling away.

The first time I enjoyed the Cheesecake Factory Chicken and Biscuits Recipe, it felt like a hug in a bowl. The restaurant had that familiar, friendly buzz, and this dish stood out for how comforting and rich it was.

I’ve always had a soft spot for meals that bring people together around the table. This one does exactly that. It’s creamy, savory, and full of flavor in every bite. The buttery biscuits soak up the warm gravy like a dream.

Today I am sharing this copycat recipe, and I can tell you—it’s simple, satisfying, and tastes just like the one at the restaurant.

This version doesn’t need a long list of fancy steps. It’s down-home comfort, easy to make in your own kitchen. So grab your pot and get ready to fill the house with the smell of pure comfort.

Why You’ll Love This Copycat Recipe

This dish feels like home. It’s cozy, creamy, and hearty. You don’t need to be a kitchen expert to make it. Each step is simple, and the end result tastes just like the original Cheesecake Factory Chicken and Biscuits Recipe.

It’s perfect for family dinners, chilly nights, or a weekend treat. The chicken cooks tender, the gravy turns smooth and flavorful, and the biscuits are fluffy and warm. One of the best parts is that everything comes together in one pot, which means less cleaning and more enjoying.

This copycat recipe gives the same comforting flavor as the restaurant, but made right in your own kitchen. It’s easy to make, and everyone at the table will be asking for seconds.

Cheesecake Factory Chicken and Biscuits Ingredients

• 1 Onion: Brings sweetness and depth to the gravy. A yellow onion works best. A white onion can be used as a swap.
• 2 Carrots: Add a soft bite and mild sweetness. Baby carrots or chopped regular carrots both work fine.
• 2 Celery Stalks: Give a fresh, gentle flavor. Celery adds a nice balance to the rich sauce.
• 3 Slices of Bacon: Add smoky flavor and a little saltiness. Turkey bacon can work as a lighter choice.
• 2 Large Chicken Breasts: Boneless and skinless are best. Thighs can be used for more tender meat.
• 2 Cups of Chicken Stock: This is the base of the gravy. Homemade or store-bought both work.
• 1 Cup of Heavy Cream: Makes the sauce rich and silky. Half-and-half can be used for a lighter version.
• 1 Cup of Milk: Lightens the sauce. Whole milk gives the best flavor.
• ½ Cup of All-Purpose Flour: Helps thicken the gravy. Gluten-free flour works as a substitute.
• Fresh Thyme, Chives, and Sage (pinch of each): Bring warm, fresh flavor. Dried herbs can be used if fresh aren’t available.
• Biscuits: Homemade or store-bought. Flaky biscuits hold up best with the gravy.

Helpful Tools

1. Dutch oven or large pot – Even cooking
2. Sharp knife – For clean, quick chopping
3. Cutting board – Keeps prep clean
4. Whisk – Smooth sauce, no lumps
5. Measuring cups and spoons – For accuracy
6. Wooden spoon – Gentle stirring
7. Tongs – Easy to flip chicken
8. Mixing bowl – For setting meat aside
9. Baking sheet – For biscuits (if baking homemade)

How to Make Cheesecake Factory Chicken and Biscuits

Step 1 | Chop the vegetables

Start by peeling and chopping the onion. Slice the carrots into small pieces and cut the celery into small bites. Keep everything about the same size so it cooks evenly.

Step 2 | Cook the bacon

Place a Dutch oven on medium heat. Lay the bacon inside. Let it sizzle slowly until crisp. Remove the bacon and set it aside on a plate. Save the bacon grease in the pot. It adds flavor to the base.

Step 3 | Sear the chicken

Cut the chicken breasts into bite-size pieces. Season with salt and pepper. Place them into the same pot with the bacon grease. Cook until golden on both sides. Once done, remove the chicken and set it aside in a bowl.

Step 4 | Sauté the vegetables

Add butter to the pot. Once melted, toss in the onion, carrots, and celery. Stir often until soft and glossy. This takes about 5–7 minutes. The smell at this stage is cozy and warm.

Step 5 | Add the herbs and flour

Sprinkle thyme, sage, and chives over the vegetables. Stir for about 30 seconds. Add the flour and stir again. Keep stirring for 2–3 minutes so the flour cooks fully. This step keeps the gravy from tasting raw.

Step 6 | Pour in the stock

Slowly pour in the chicken stock, whisking at the same time. Pour half, stir well, then add the rest. Keep stirring until the sauce thickens slightly.

Step 7 | Add cream and milk

Pour in the heavy cream and milk. Stir gently. Let it simmer. It will get creamy and smooth. This is when the kitchen smells amazing.

Step 8 | Bring back the chicken and bacon

Add the cooked chicken back into the pot. Crumble the bacon and add most of it in too, saving a little for topping. Stir gently and let everything simmer together for about 10 minutes. The sauce will turn thick and rich.

Step 9 | Prepare the biscuits

While the sauce simmers, bake the biscuits following package directions or your favorite homemade recipe. Fresh, flaky biscuits work best with the thick sauce.

Step 10 | Serve warm

Place a biscuit on each plate or in a bowl. Spoon the chicken gravy over the top. Sprinkle with extra bacon and herbs. It’s creamy, cozy, and full of flavor.

Chef Tips + Notes

Here are a few extra tips to make your dish perfect.

• Cutting Vegetables Evenly: Try to chop all your vegetables to a similar size. This helps them cook at the same rate, so you do not end up with some crunchy and some mushy pieces.
• Do Not Skip Cooking the Flour: When you add the flour to the pot, make sure you stir and cook it for the full three minutes. This is the key to a gravy that does not taste like raw flour.
• Shredded Chicken Option: Instead of cubing the chicken, you can cook the breasts whole and then shred them with two forks before adding them back to the gravy. This gives a different, equally delicious texture.
• Gravy Too Thick? If your gravy becomes thicker than you like after baking, you can thin it out by stirring in a small splash of extra chicken stock or milk until it reaches your desired consistency.

What to Serve with This

This recipe pairs well with many simple sides. A crisp green salad adds a fresh bite next to the creamy sauce.

Steamed green beans or roasted broccoli give a nice balance to the rich gravy. Mashed potatoes or corn on the cob make it feel extra comforting.

A side of cranberry sauce can bring a sweet touch, or even a simple fruit salad works well. Some people like a light drink, like iced tea or lemonade, to keep it refreshing. For a cozy meal, serve it all family-style on the table so everyone can help themselves.

How Long Is It Good For?

This dish stays fresh in the fridge for up to 4 days. Keep the chicken and gravy in an airtight container.

Store the biscuits in a separate container so they don’t get soggy. When ready to eat again, warm the gravy on the stove over low heat, stirring often.

If it thickens too much after chilling, add a splash of milk or stock to bring it back to the right texture.

The biscuits can be warmed in the oven for a few minutes until soft again. Freezing is also an option, though the sauce may need extra stirring when reheated.

Cheesecake Factory Chicken and Biscuits Recipe FAQs

1. Can I use rotisserie chicken instead of raw chicken?

Yes, cooked rotisserie chicken works well. Shred it into bite-size pieces and add it in when the sauce is almost done simmering. This saves cooking time and still tastes great.

2. Can I use canned biscuits?

Yes, canned biscuits are easy and work fine. Just bake them while the sauce cooks. For extra flavor, brush the tops with melted butter before serving.

3. Can this recipe be made ahead?

Yes, the sauce can be made a day early. Warm it on the stove before serving and bake fresh biscuits the same day. This makes it easy for parties or busy nights.

4. How do I make the sauce thicker?

If the sauce feels too thin, let it simmer longer. Another option is to whisk a little flour with water and stir it in slowly. It thickens fast, so add a bit at a time.

5. What can I use instead of bacon?

Turkey bacon or smoked sausage can be used. For a lighter option, skip the bacon and add a little extra butter or olive oil for flavor.

6. Can I freeze the leftovers?

Yes, the gravy and chicken freeze well in an airtight container for up to 2 months. Warm it slowly on the stove. It may need a splash of milk to get creamy again. Freeze the biscuits separately to keep their texture.

The Cheesecake Factory Chicken and Biscuits Recipe brings cozy comfort right to your table. It’s rich, creamy, and full of homemade flavor that feels warm and satisfying.

This recipe turns simple ingredients into a hearty meal that’s perfect for family dinners or quiet nights in. One bite, and you’ll know why it’s a classic favorite!