This Chicken and Biscuit Skillet with Creamy Sauce is the kind of cozy, one-pan dinner that feels like comfort food without a lot of fuss. Tender chicken and veggies simmer in a rich, creamy sauce, then fluffy biscuits bake right on top until golden.
Why You’ll Love This Skillet Dinner
- One pan: Cook the filling and bake the biscuits in the same skillet.
- Weeknight-friendly: Simple ingredients and straightforward steps.
- All-in-one meal: Protein, veggies, and biscuits together—no extra sides required (but they’re welcome).
- Comfort food payoff: Creamy sauce + tender chicken + buttery biscuits.
Ingredients You’ll Need
- Chicken: Boneless, skinless chicken thighs (juicier) or breasts (leaner), cut into bite-size pieces.
- Veggies: Onion, carrots, and peas (frozen peas are perfect).
- Aromatics: Garlic, plus thyme and black pepper.
- Sauce base: Butter and flour for a quick roux.
- Liquids: Chicken broth and heavy cream (half-and-half works, too).
- Seasoning: Salt, plus a pinch of smoked paprika (optional but great).
- Biscuits: Refrigerated biscuit dough for speed, or your favorite homemade biscuit dough.
How to Make Chicken and Biscuit Skillet with Creamy Sauce
- Preheat: Heat oven to 400°F. Use an oven-safe 10–12 inch skillet.
- Brown the chicken: Sear chicken in a little oil until lightly golden (it will finish cooking in the sauce). Transfer to a plate.
- Sauté veggies: Cook onion and carrots until softened; add garlic and cook 30 seconds.
- Build the sauce: Melt butter, stir in flour, and cook 1 minute. Slowly whisk in broth, then stir in cream, thyme, salt, and pepper. Simmer until thick enough to coat a spoon.
- Finish the filling: Stir chicken back in and simmer until cooked through. Fold in peas at the end.
- Add biscuits: Arrange biscuits evenly over the hot filling.
- Bake: Transfer skillet to the oven and bake until biscuits are puffed and deeply golden and the sauce is bubbling, 15–20 minutes (follow your biscuit package timing as a guide).
- Rest and serve: Let sit 5 minutes so the sauce sets slightly, then spoon and serve.
Tips for the Creamiest Sauce (and Best Biscuits)
- Don’t rush the roux: Cooking the butter and flour for a full minute prevents a raw flour taste.
- Whisk in broth gradually: This helps avoid lumps and creates a smoother sauce.
- Keep the filling thick: If the sauce is too thin before baking, it can bubble up and soak the biscuits. Simmer an extra 2–3 minutes if needed.
- Use the right skillet size: A wider skillet gives biscuits room to bake evenly instead of steaming.
- Check biscuit doneness: If tops brown before centers are done, loosely tent with foil and bake a few more minutes.
Easy Variations
- Add mushrooms: Sauté sliced mushrooms with the onions for extra savory flavor.
- Make it herby: Stir in chopped parsley or chives after baking.
- Swap the veggies: Try corn, green beans, or chopped spinach (stir spinach in at the end to wilt).
- Spice it up: Add a pinch of cayenne or red pepper flakes.
Serving Ideas
- Fresh side: Simple green salad with a tangy vinaigrette balances the creamy sauce.
- Extra veggies: Roasted broccoli or asparagus works well.
- Bright finish: A squeeze of lemon over the filling right before serving wakes up the flavors.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm gently on the stove or in the microwave. If the sauce thickens, stir in a splash of broth or milk.
- Best texture tip: Biscuits soften in the fridge; for a crisper top, reheat in a 350°F oven until warmed through.
Chicken and Biscuit Skillet with Creamy Sauce
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4–6
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 medium carrots, diced small
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup heavy cream (or half-and-half)
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/4 tsp smoked paprika (optional)
- 1 cup frozen peas
- 1 can refrigerated biscuit dough (8 biscuits), or equivalent homemade biscuit dough
Instructions
- Preheat oven to 400°F.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook 3–4 minutes, stirring occasionally, until lightly browned. Transfer chicken to a plate.
- Reduce heat to medium. Add onion and carrots and cook 5–6 minutes, stirring, until softened. Add garlic and cook 30 seconds.
- Add butter to the skillet. Once melted, sprinkle in flour and stir constantly for 1 minute.
- Slowly whisk in chicken broth until smooth. Stir in cream, salt, pepper, thyme, and smoked paprika (if using). Simmer 3–5 minutes until thickened.
- Return chicken (and any juices) to the skillet. Simmer 3–5 minutes until chicken is cooked through. Stir in peas.
- Arrange biscuits evenly over the filling.
- Transfer skillet to the oven and bake 15–20 minutes, or until biscuits are golden and baked through and the sauce is bubbling.
- Rest 5 minutes, then serve warm.
Notes
- Skillet size: A 12-inch skillet is ideal for evenly baked biscuits.
- Make-ahead: The filling can be made up to 1 day ahead. Reheat until hot, then top with biscuits and bake.
- Sauce consistency: If it seems thin, simmer a bit longer before adding biscuits.
