Description
This comforting One Pan Chicken and Biscuits recipe features a creamy chicken and vegetable filling topped with tender, golden biscuits. Perfect for a hearty family meal, it’s made entirely in one oven-safe skillet, combining juicy chicken, flavorful vegetables, and fluffy homemade biscuits baked to perfection.
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 it ready for baking the chicken and biscuit skillet.
- Cook the Chicken: Heat 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 just browned on the outside but not fully cooked through. Remove the chicken from the skillet and set aside.
- Build the Sauce: In the same skillet, add the diced onion and carrots and cook for 4–5 minutes until softened. Add minced garlic and cook for an additional 30 seconds. Sprinkle the flour over the vegetables and stir continuously for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, then add thyme, salt, and pepper. Simmer the mixture for 3–5 minutes until it thickens into a creamy sauce. Return the partially cooked chicken to the skillet and stir in the frozen peas. The filling should be thick and creamy. Remove the skillet from heat.
- Make the Biscuits: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Cut in the cold cubed butter using your fingers or a pastry cutter until the mixture becomes crumbly. Stir in the cold buttermilk just until combined, being careful not to overmix. Drop spoonfuls of the biscuit dough evenly over the creamy chicken mixture in the skillet.
- Bake: Place the skillet in the preheated oven and bake for 18–22 minutes, or until the biscuits are golden brown and fully cooked through. Optionally, brush the tops of the biscuits with melted butter for added flavor and shine. Once baked, remove from the oven and allow to cool slightly before serving.
Notes
- For extra flavor, add ½ cup shredded cheddar cheese to the biscuit dough before baking.
- Mix chopped fresh parsley or chives into the biscuit dough for a herby touch.
- If using rotisserie chicken, skip the initial browning step and add the pre-cooked chicken directly to the sauce.
- If the sauce thickens too much before baking, stir in a splash of additional chicken broth to loosen it.
- For added depth, incorporate sliced mushrooms into the vegetable mixture.
- Try adding a dash of poultry seasoning to the sauce for enhanced aroma.
- Sprinkle flaky sea salt on top of the biscuits after baking for a gourmet touch.
