These tartlets are individually portioned ground chicken and balsamic onion cups baked in a muffin tin, using refrigerated Pillsbury biscuits as the crust. The filling is extra lean ground chicken cooked with balsamic-caramelized onions and topped with goat cheese. They come together in about 40 minutes and work equally well as a protein-forward weeknight dinner or a shareable appetizer.
Ingredient notes
- Extra lean ground chicken: Leaner than regular ground chicken, which means less fat rendering into the biscuit base — good here. If you can only find regular ground chicken, drain off any excess liquid after cooking.
- Pillsbury refrigerated biscuits: The standard-size cans work best. Grands-size biscuits are too thick for a standard muffin tin and won’t press into a clean cup shape.
- Splenda brown sugar: Used in the balsamic onion mixture. Regular light brown sugar works as a straight swap at the same quantity.
- Goat cheese: Soft chèvre-style crumbles easily and softens when baked. Feta is a workable substitute but will be saltier and less creamy — taste your filling before adding it.
- Balsamic vinegar: Standard supermarket balsamic is fine. Aged or thick balsamic glaze will over-sweeten the onions at this quantity.
Why this recipe works
Two things drive this recipe. First, the balsamic onions are cooked down separately before the chicken goes in, which means their moisture is already reduced — press a wet onion mixture into a biscuit cup and you get a soggy bottom. Second, pressing the biscuit dough up the sides of the muffin tin rather than just laying it flat gives you a structural cup that holds the filling without collapsing. The dough bakes firm on the outside while staying just soft enough inside to absorb a little of the filling flavor. Ground chicken reaches a safe internal temperature of 165°F (74°C) quickly at this portion size, so the biscuit and filling finish at roughly the same time without one drying out the other.
If something goes sideways
- Biscuit cups shrink and lose their shape: The dough wasn’t pressed firmly enough up the sides, or the tin wasn’t greased well. Press the dough all the way to the rim and use a generous coat of cooking spray, including the top edge of each cup.
- Filling is watery: The onions weren’t reduced long enough, or the ground chicken released extra moisture during cooking. Cook both until visibly dry in the pan before filling — any pooled liquid in the tartlet will steam the biscuit base instead of letting it crisp.
- Goat cheese browns too fast: It was added too early or the oven runs hot. Add the goat cheese in the last 5 minutes of baking, not at the start.
- Tartlets stick and tear when removing: Let them cool in the tin for 3–4 minutes before trying to lift them out. A thin offset spatula or butter knife run around the edge helps without tearing the crust.
- Ground chicken is still pink at the center: These are small portions but the filling is dense. Use an instant-read thermometer — 165°F (74°C) at the center of the filling is the target. Do not serve ground chicken undercooked.
Make-ahead notes
The balsamic onion and ground chicken filling can be made up to 2 days ahead and kept in a sealed container in the fridge — skip the garnish at this stage. Assemble and bake the tartlets fresh for best texture; pre-baked biscuit cups go soft quickly once filled. If you do bake them ahead, store cooled tartlets in the fridge for up to 2 days and reheat in a 350°F (175°C) oven for 8–10 minutes uncovered, which brings the crust back to something close to crisp. Microwaving works in a pinch but the biscuit base will be soft. Skip the fresh thyme garnish entirely if you’re making these ahead — it wilts and adds nothing once reheated, and it’s not worth the extra dish.
Crispy Chicken and Balsamic Onion Goat Cheese Tartlets
Ingredients
12 ounces ground chicken (minced chicken) - extra lean- 5 small buttermilk biscuits
4 cups yellow onion - diced
4 ounces goat cheese - crumbled
3 tablespoons butter - light
4 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons olive oil - extra virgin
2 teaspoons garlic - crushed
1 teaspoon thyme- ¾ teaspoon sea
¾ teaspoon ground black pepper - coarse- 1 tablespoon crisco - to grease
Instructions
- In a large skillet, saute ground chicken in olive oil over medium heat, seasoning with garlic, thyme, and salt and pepper. Once browned and no pink parts remain, remove from heat and set aside, draining off excess fat if needed.
- Roll out biscuits until evenly thin, then shape into amply greased tartlet dishes. Mold 1 biscuit per dish. Set aside.
- In another skillet, melt butter over medium-high heat. Once melted, add onions and a few dashes of salt and pepper. Reduce onions by half, then add brown sugar and balsamic, stirring thoroughly. Continue to saute until a thick consistency is achieved before removing from heat.
- Build tartlets with a base of ground chicken, then a layer of onions. Top with goat cheese, then bake at 350 degrees Fahrenheit for 20 to 25 minutes until golden. Allow to cool slightly, then plate and serve.
Nutrition
Frequently asked questions
Can I use ground turkey instead of ground chicken?
Yes, ground turkey is a direct swap at the same weight. Like ground chicken, it must reach an internal temperature of 165°F (74°C) — use a thermometer rather than relying on color alone, since lean ground turkey can look cooked before it actually is.
How many tartlets does this make, and is it enough for a full dinner?
A standard recipe using one can of Pillsbury biscuits yields 8 tartlets. Two to three tartlets per person provides a solid protein portion as a main course, especially paired with a simple green salad or a bowl of soup to round out the meal.
Can I freeze these after baking?
You can, but the biscuit crust suffers — it goes from crisp to dense after freezing and reheating. If you want to freeze them, wrap individually and reheat from frozen at 350°F (175°C) for 15–18 minutes. They’re still edible, just not at their best.
My store only has large biscuit cans — can I still use them?
Grands-size biscuits are too thick for a standard 12-cup muffin tin and will overflow the cups. If that’s all that’s available, use a jumbo muffin tin instead and expect a slightly thicker crust with a longer bake time, roughly 5 extra minutes.
Try these next
- Chicken Macadamia Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Cumberland Sausage Mince Pie
- Golden Turkey Empanadas
