Description
This One Pan Chicken and Biscuits recipe combines tender chunks of chicken cooked in a creamy vegetable sauce, topped with fluffy homemade biscuits and baked to golden perfection. Ideal for a comforting family dinner, it uses simple ingredients and minimal cleanup.
Ingredients
Scale
For the Chicken Filling
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- ¼ cup all-purpose flour
- 1½ cups (360ml) chicken broth
- ¾ cup (180ml) whole milk or heavy cream
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
For the Biscuits
- 1½ cups (190g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup (180ml) cold buttermilk
- (Shortcut option: Use refrigerated biscuit dough if preferred.)
Instructions
- Preheat: Preheat your oven to 400°F (200°C) to get ready for baking the chicken and biscuits in one pan.
- Cook the Chicken: Heat the butter and olive oil in a large oven-safe skillet over medium heat. Add the diced chicken, season lightly with salt and pepper, and cook until the chicken is just browned but not fully cooked through. Then remove the chicken from the pan and set aside.
- Build the Sauce: In the same pan, add the diced onion and carrots and cook them for about 4–5 minutes until they soften. Add the minced garlic and cook for another 30 seconds. Sprinkle in the flour and stir for 1 minute to cook out the raw flour taste. Gradually whisk in the chicken broth and milk, then add thyme, salt, and pepper. Let the sauce simmer for 3–5 minutes until thickened. Return the chicken to the skillet and stir in the frozen peas, creating a thick, creamy mixture. Remove the pan from the heat.
- Make the Biscuits: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter with your fingers or a pastry cutter until the mixture is crumbly. Stir in the cold buttermilk just until combined, being careful not to overmix. Spoon the biscuit dough evenly over the chicken mixture in the skillet.
- Bake: Place the skillet in the preheated oven and bake for 18–22 minutes until the biscuits turn golden brown and are cooked through. Optionally, brush the biscuit tops with melted butter for extra flavor before serving.
Notes
- For extra flavor, add ½ cup shredded cheddar cheese to the biscuit dough.
- Mix in chopped parsley or chives into the biscuit dough for a herby touch.
- Use rotisserie chicken to skip the initial chicken browning step.
- If the sauce becomes too thick before baking, stir in a splash of chicken broth to loosen it.
- Add mushrooms or a dash of poultry seasoning to deepen the flavor.
- Finish with flaky sea salt on the biscuits for a gourmet touch.
