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Mini Chicken & Biscuit Sandwiches

My 11-year-old son, Jake, invented these sliders at dinner one night when he plunked his chicken on a biscuit. The rest of us tried it his way, and now we have them a lot. —Jodie Kolsan, Palm Coast, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 5 boneless skinless chicken breasts (4 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • Optional toppings: Cranberry chutney, lettuce leaves, sliced tomato and red onion


  • Bake biscuits according to package directions. Meanwhile, cut chicken crosswise in half. Pound with a meat mallet to 1/4-in. thickness. Sprinkle with salt, thyme and pepper.
  • In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook until no longer pink, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace tops.
Nutrition Facts
2 mini sandwiches (calculated without optional toppings): 367 calories, 16g fat (4g saturated fat), 69mg cholesterol, 1029mg sodium, 28g carbohydrate (4g sugars, 0 fiber), 27g protein.

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Average Rating:
  • PageRD
    Jun 26, 2017

    I thought the chicken and biscuits were good. I didn't have cranberry chutney (although that would have been great) but I had cherry jam. I felt like the sandwich really needed the extra flavor so I improvised with what I had. It may sound weird but it was really good. Also, I didn't have canned biscuits, so I used frozen biscuits which worked great.

  • dbburrus19
    Jun 21, 2015

    My husband loves these sandwiches. I could only find mango chutney at the time and used that. It was yummy. The kids weren't too thrilled about the chutney, though, so I left that off of theirs.