One Pan Creamy Chicken and Biscuits Recipe

This cozy chicken and biscuits recipe is a one-pan comfort meal with just 10 ingredients and buttery, golden biscuits baked right on top. It’s creamy, savory, and perfect for an easy weeknight dinner.

Easy Chicken and Biscuits Recipe

• Made in just one pan with refrigerated biscuit dough for less cleanup and prep
• Ultra-comforting and packed with herby, savory flavor in every creamy bite

Ingredients for Chicken and Biscuits

• Butter: Adds richness and helps sauté the aromatics. It also combines with the flour to create a creamy base for the sauce.
• Yellow Onion: Adds a savory base. Shallot or white onion works too.
• Garlic: Brings bold, savory flavor. Garlic powder can work in a pinch.
• Herbs & Spices: Italian seasoning, rubbed sage, and garlic powder work together to add the most delicious herby flavor to these chicken and biscuits.
• Flour: Helps thicken the creamy sauce. Stick with all-purpose flour for this recipe.
• Chicken Broth: Builds a savory gravy base. Chicken stock or veggie broth works in a pinch.
• Heavy Cream: Makes the sauce rich and creamy. Use half and half if you prefer but the sauce will be thinner.
• Shredded Rotisserie Chicken: A time-saver that adds lots of flavor. Any leftover cooked chicken works great, too.
• Refrigerated Buttermilk Biscuit Dough: Makes this a no-fuss meal. Homemade biscuit dough can be used if preferred, but storebought is such a timesaver.

How to Make Chicken and Biscuits

Sauté onion. In a large sauté pan, melt the butter over medium heat. Add onion with a pinch of salt and pepper and cook until soft, about 4 minutes.

Add garlic and herbs. Stir in the garlic, Italian seasoning, sage, and garlic powder. Let everything cook for another minute until fragrant.

Whisk in flour. Sprinkle flour over the mixture and stir frequently for 1 minute to eliminate the raw flour taste.

Stir in broth and cream. Deglaze the pan with a few splashes of chicken broth, scraping up any browned bits. Stir in the rest of the broth and heavy cream, then bring to a gentle simmer.

Simmer until thickened. Reduce the heat and let the sauce simmer for 4–6 minutes until it thickens slightly. Stir occasionally so it doesn’t stick.

Add the chicken. Stir in the shredded rotisserie chicken and let it heat through.

Top with biscuits and brush with egg wash. Arrange biscuit dough on top of the creamy chicken mixture. Beat an egg with a splash of water and brush the tops of the biscuits.

Bake until golden and cooked through. Bake uncovered for 15 minutes or until biscuits are golden brown. Cover loosely with foil and bake for another 10–15 minutes until fully cooked.

Garnish and serve. Sprinkle with fresh chives and serve with something crisp like air fryer green beans or air fryer asparagus.

Tips for Making Chicken and Biscuits

• Use an oven-safe sauté pan to make this truly a one-pan dinner! You can go right from the stove to the oven to the dinner table with something like a large cast iron skillet or large saute pan.
• Don’t skip the foil. Tenting the biscuits with foil ensures that they cook all the way through without over-browning.

Make-Ahead Instructions

• You can make the creamy chicken base 1–2 days in advance and refrigerate it.
• When ready to bake, heat the creamy chicken mixture in a large saute pan, top with biscuit dough, and follow baking instructions in the recipe card.
• You may need to add a few minutes of baking time to account for the colder temperature.

Storing Leftovers

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Store creamy chicken gravy separately from the biscuits.
• The biscuits will soften slightly but still taste great reheated.

Freezing Chicken and Biscuits

• For best results, freeze just the chicken mixture without the biscuits.
• Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months.
• Thaw overnight in the fridge before topping with fresh biscuits and baking.

Reheating Chicken and Biscuits

• Reheat individual portions in the microwave for 1–2 minutes.
• Or reheat the whole dish covered in a 350°F oven until warmed through, about 15–20 minutes.

Serving Suggestions

• air fryer green beans
• air fryer asparagus
• air fryer zucchini
• simple green salad
• one pot cowboy beans

Try these easy chicken recipes next!