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Chicken and Biscuits — Fresh homemade recipe photo

Chicken and Biscuits

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My mom taught me to keep a stick of butter in the fridge drawer so I'm never scrambling when biscuits call. That habit has stuck — and with this chicken recipe, it makes all the difference. The crust turns golden without any fuss, and the sauce stays creamy even after reheating.
I started making this for my own dinner rotation last winter, and it hasn't left since. You brown the chicken first, then build a pan sauce right in the same skillet with butter, flour, milk, and thyme. The biscuits bake on top until they're puffed and golden. One skillet, one pot of gravy — no fancy technique required.
The trick is letting the pan rest for five minutes after you pull it out. That gives the sauce time to set without overcooking the chicken or drying out the biscuits underneath.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts (about 1 pound), pounded to even thickness
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
For the Sauce
  • 2 cups heavy cream or half-and-half for a lighter version
  • 1/2 cup chicken broth
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
For the Biscuits
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter cut into small cubes
  • 1 cup milk whole or buttermilk works well

Method
 

  1. Prep the chicken: Season chicken breasts generously with salt and pepper on both sides. If they're very thick, pound them to about 3/4-inch thickness so they cook evenly.
  2. Brown the chicken: Heat olive oil in a large oven-safe skillet (at least 10 inches) over medium-high heat. Add chicken and cook for 5 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate. Leave any fond (browned bits) in the pan.
  3. Make the roux: Reduce heat to medium-low. Add butter to the same skillet, then whisk in flour and cook for 1 minute, stirring constantly until you get a light golden color. This cooks out the raw flour taste.
  4. Build the sauce: Slowly pour in the cream while whisking to avoid lumps. Add chicken broth, thyme, and Worcestershire sauce. Whisk everything together and let it simmer for 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper — you want this flavorful since it's going under biscuits.
  5. Arrange the chicken: Return the cooked chicken to the skillet on top of the sauce. Spoon some of the sauce over the tops of the chicken pieces.
  6. Make biscuit dough: In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter using a pastry cutter or two knives until mixture looks like coarse crumbs with pea-sized bits of butter remaining. Pour in milk and stir gently just until shaggy dough forms — do NOT overmix.
  7. Top the dish: Drop spoonfuls of biscuit dough evenly on top of the chicken, covering as much surface area as possible without overlapping too much (you'll get about 8-10 biscuits). Bake in a preheated oven at 425°F for 20-25 minutes until biscuits are puffed and golden brown.
  8. Rest before serving: Remove skillet from oven and let rest for 5 minutes. This allows the sauce to set so it doesn't run off when you serve. Serve warm with extra butter if desired.

Nutrition

Calories: 680kcalCarbohydrates: 52gProtein: 36gFat: 40gSaturated Fat: 19gCholesterol: 165mgSodium: 720mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 18IUVitamin C: 2mgCalcium: 15mgIron: 12mg

Notes

Make it ahead: You can assemble everything up to the baking step and refrigerate for up to 6 hours. Add 3-4 extra minutes to the bake time if going straight from fridge to oven.
Chicken substitution: Bone-in chicken thighs work beautifully here — just increase cook time by about 5 minutes and remove skin before adding biscuits so they crisp nicely.
Vegetarian version: Swap chicken for mushrooms or potatoes, and use vegetable broth instead of chicken broth.
Storage: Leftovers keep in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of milk to restore moisture. The biscuits soften as they store — re-warm under the broiler for 2 minutes if you want them crisp again.

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