Crispy Chicken Biscuit Breakfast Hash
Golden biscuit pieces, juicy chicken, and soft eggs make a hearty breakfast hash in one skillet.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (216 reviews)
INSPIRED BY
The idea is a diner breakfast hash streamlined for a home kitchen, with biscuit pieces standing in for a separate side of toast.
Story
Casey loves a breakfast skillet that can land in the middle of the table and let everyone serve themselves. The biscuit pieces get golden and chewy around the edges, while the eggs keep the whole pan soft and cozy. I add hot honey at the very end because a little sweet heat makes the chicken and cheddar sing. It is the kind of breakfast that makes a regular Saturday feel special.
By Casey
Ingredients
- 1 tube refrigerated biscuit dough
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 small red bell pepper, diced
- 1/2 small yellow onion, diced
- 4 large eggs
- 1/4 cup shredded sharp cheddar
- 2 green onions, sliced
- 2 tablespoons hot honey
Instructions
- Heat the oven to 400 F. Cut the biscuit dough into 1-inch pieces and arrange them on a small sheet pan.
- Bake the biscuit pieces for 8 to 10 minutes, until puffed and lightly golden. They will finish crisping in the skillet.
- Warm the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with paprika and salt, then cook for 5 to 6 minutes until browned and cooked through.
- Add the bell pepper and onion and cook for 3 minutes, stirring, until the vegetables soften and the pan smells sweet.
- Stir in the biscuit pieces. Make four small wells, crack an egg into each, and cover the skillet for 3 to 4 minutes until the whites set and yolks stay soft.
- Scatter over the cheddar and green onions. Drizzle with hot honey and serve straight from the skillet.
Chef Tips
- Use chicken thighs for the juiciest skillet bites.
- Bake the biscuit pieces just until pale gold so they do not dry out.
- For firmer eggs, cover the skillet for one extra minute.
- Swap hot honey for maple syrup if you want a milder finish.
Cook's Notes
- **Biscuit shortcut:** Cut the dough with kitchen shears for quick, even pieces.
- **Egg timing:** Pull the skillet when the whites are set but the yolks still wobble.
- **Family table:** Serve hot honey on the side for anyone who prefers less heat.