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Biscuit-Topped Lemon Chicken

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“This recipe combines hot, crusty biscuits and a flavorful lemon-pepper sauce. It is great for potlucks and gifts. You can add boiled, cubed potatoes and carrots to this for a little variety.”
1hr 15mins

Ingredients Nutrition


  1. In a Dutch oven, sauté the onions,celery and garlic in butter. Add green onions. Stir flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the chicken,soup, lemon juice and peel,pepper and salt; heat through. Pour into two greased 13x9-inch baking dishes; set aside.
  3. In a large bowl, combine biscuit ingredients until just moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4 inch thickness. With a floured 2 1/2 inch biscuit cutter, cut out 30 biscuits.
  4. Place over chicken mixture. Bake,uncovered, at 350 for 35-40 minutes or until golden brown.
  5. NOTE: As a substitute for each cup of self rising flour, place 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.

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