Cajun Chicken Gravy with Biscuits

Bake the frozen cheddar bay biscuits according to the package directions.

In a bowl, toss the cubed chicken with vegetable oil, paprika, cayenne pepper, salt, black pepper, and garlic powder until evenly coated.

In a large pan or Dutch oven over medium-high heat, add the seasoned chicken and cook until seared on all sides and cooked through.

Remove the cooked chicken from the pan and set it aside.

In the same pan, melt 2 tablespoons of butter.

Add the diced bell peppers and onion to the pan. Sauté until they begin to soften, about 3-4 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the vegetables and stir to combine, cooking for about one minute to create a roux.

Slowly pour in the chicken broth while stirring constantly to break up any lumps. Bring the mixture to a simmer.

Stir in the heavy cream, followed by the second set of seasonings for the gravy (paprika, cayenne, salt, pepper, garlic powder).

Return the cooked chicken to the pan and stir it into the gravy. Let it simmer for a few minutes to thicken and allow the flavors to meld.

While the gravy simmers, prepare the biscuit topping. In a small bowl, combine the melted butter with the seasoning packet that came with the biscuits.

Once the biscuits are done baking, brush the tops generously with the garlic herb butter.

To serve, place the biscuits in a serving dish and generously spoon the Cajun chicken gravy over the top. Garnish with fresh parsley if desired.