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Apr 13

Thai Chicken Biscuit Cups

Thai Chicken Biscuit Cups

I’m always on the lookout for new main course “muffin” ideas, and after using the Bisquick Heart Smart Mix a few weeks ago to make my Banana Pancake Bites, I was excited to stumble across a recipe using it to make chicken cups. These cups are delicious, filling and hearty. The Bisquick mixture holds everything together and adds a nice biscuit flavor and a sturdiness to the cups, but the bulk of them is made up of the chicken, onions, scallions and cilantro. This gives you a great combination of flavors, packed with protein and low in carbs. The salty, crunchy toasted peanuts on top are the perfect complement to the Thai flavor from the red curry paste. If you’re looking for something filling and tasty with a bit of an Asian twist, this recipe is for you. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Thai Chicken Biscuit Cups

Thai Chicken Biscuit Cups

These Thai Chicken Biscuit Cups have a great combination of flavors, packed with protein and low in carbs!


  • 2 teaspoon canola oil
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • ½ cup scallions, sliced (plus additional for garnish)
  • ¼ cup cilantro, chopped
  • 1 teaspoon Thai red curry paste, found with the other Asian ingredients
  • 1 tablespoon fresh lime juice
  • 1 cup 2% shredded Mozzarella cheese
  • ½ cup Bisquick Heart Smart Baking Mix
  • ½ cup skim milk
  • 2 large eggs
  • 1/3 cup salted cocktail peanuts, chopped


  • Preheat the oven to 375. Generously mist a 12-cup muffin tin with cooking spray.
  • In a large skillet, bring the oil over medium-high heat. Add the chicken pieces and cook 5-7 minutes until the chicken pieces are cooked through. Add the chopped onion and cook for another 2-3 minutes. Add the scallions, cilantro, curry paste and lime juice. Stir until completely combined and cook for another 1-2 minutes until mixture is heated through. Remove from heat and cool for five minutes. Mix in Mozzarella cheese.
  • In a medium bowl, whisk together the Bisquick, milk and eggs until thoroughly combined and smooth.
  • Spoon a tablespoon of the Bisquick mixture into each cup of the prepared muffin tin. Top that layer with about ¼ cup of the chicken mixture. Spoon another tablespoon of the Bisquick mixture over the top of each cup until it’s all used up.
  • Bake in the oven for 5 minutes and then remove from the oven and sprinkle the peanuts over the top of each biscuit cup. Return the cups to the oven and bake for an additional 15 minutes until the cups are browned and a toothpick inserted in the center comes out clean. Cool for a few minutes and then slide a knife around the edges of each cup to loosen it and remove it from the tin. Top each cup with scallions for garnish.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
138 calories, 7 g carbs, 1 g sugars, 6 g fat, 1 g saturated fat, 13 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
3 per cup (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Betty Crocker

Thai Chicken Biscuit Cups

27 comments on “Thai Chicken Biscuit Cups”

  1. Oh wow, these look great! And that last shot totally has my mouth watering! What a creative idea making them into muffins…nice convenient portion control! Any side item suggestions?

  2. This look delicious I’m wondering about what might be a good vegetarian substitue…

  3. SO MAKING THESE THIS WEEKEND! Thank you, Emily!

  4. I made these tonight and my whole family loved them. Even the picky almost-two year old. I used green curry paste instead of red but otherwise followed the recipe exactly. I’m looking forward to leftovers for lunch tomorrow, and I’m sending one with my second grader for his lunch. Thanks for all the great ideas.

  5. Hello, I made these last night but was out of regular eggs and used egg beaters, the biscuit came out very eggy. I was wondering if your recipe has the dough coming out more like a biscuit rather than my eggy version? I figure it was the egg beater that made the difference! I also made the roasted poblano soup and loved it!

    • Glad you loved the soup! They’re a little eggy. It’s hard for me to compare since I didn’t have yours. I don’t think I’ve ever used egg beaters (in anything), so I’m not sure whether that would make a difference.

  6. Hi Emily, I’m fairly new to your site & this is the first (and will not be the last) recipe I’ve tried. I took this recipe and gave it my own twist with a turkey florentine vibe and my picky 4 & 9 year old loved it!!! Thanks for such a great idea.

  7. I made these last weekend and they were WONDERFUL!! I was thinking as I finished cooking the chicken mixture that it would probably be great in a lettuce wrap. I might try that next time. I was also impressed with how well they re-heated and still tasted good. Thanks for the recipe!

  8. I made these last night they were fantastic. Such a great base recipe. Made a couple of tweaks to fit our tastes and they were fantastic. We were thinking of ways to modify as we were going back for seconds. We are trying another of your recipes tonight!!!

  9. I made these over the weekend. They were decent, but the bottom of the muffin just wouldn’t cook through. It was very soft and eggy- the top 2/3 did just fine. It also had barely any kick (and I’m not a super spicy person). I think I’m going to make the filling again with at least twice the amount of the red curry paste and put it in the wonton wrapper cups instead.

  10. This is a great recipe! The cups are make an easy, convenient lunch and taste indulgently cheesy. I added a splash of fish sauce for added thai flavor.

  11. Well, may have messed this one up. LOL I couldn’t find curry paste at my Walmart, so I did curry powder. Now that I’m reading others sites, the two taste completely different! I’ll let you know! LOL

  12. I love this recipe because it is so easy to play around with different ingredients and flavor combinations. This week I used cubed ham with spinach, onion, yellow mustard and a dab of honey. Yum!

  13. These really tasted great. For some reason I didn’t quite like the onions. Ate better when I removed. Must be only me because my family had a good time onions and all.

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  18. This was so easy to make and awesome flavor! With 3 teenage step kids, a husband in construction, and a toddler, trying to lose weight and make meals everyone can eat is hard. This was a total hit.

  19. This is probably a dumb question, but would regular Bisquick work the same as Bisquick Heart Smart Baking Mix, in the same ratio and everything? I know it wouldn’t be as healthy… but one less new thing to buy would be nice 🙂 These look yummy- we love thai food and the toddler loves muffins, so maybe these would be a hit.

  20. loved these….i did think they could use a little more flavor. maybe upping the red curry paste or was even thinking adding some PB2 to the chicken mixture? Will definitely make again and experiment.

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