One Pan Creamy Chicken and Biscuits Recipe

Meet your new favorite comfort food: the One Pan Creamy Chicken and Biscuits Recipe! This dish is absolutely dreamy, packed with juicy bites of chicken, tender vegetables, and the fluffiest golden biscuits all baked together in a luscious, herby cream sauce.

The best part? It all comes together in a single skillet—hello, easy cleanup! This recipe is a must-try for anyone craving that classic homemade chicken and biscuits flavor, but without the hassle of juggling multiple pots or a complicated ingredient list.

It's perfect for cozy weeknight dinners, feeding a hungry family, or even wowing friends at a potluck. Inspired by my grandmother’s Sunday suppers, this is the kind of meal that brings everyone to the table with big smiles (and even bigger appetites).

Why You'll Love This Recipe

• All-in-one meal that’s hearty, satisfying, and packed with protein and veggies
• Easy cleanup thanks to the magic of one-pan cooking—no mountain of dirty dishes!
• Ultra-comforting creamy sauce that’s rich, savory, and loaded with flavor
• Fluffy homemade biscuits baked right on top, soaking up all that deliciousness

Key Ingredients for One Pan Creamy Chicken and Biscuits Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless, Skinless Chicken Breasts

Chicken is the star of this dish, providing hearty, lean protein. Cut the chicken into bite-size pieces for quick, even cooking. You can also use boneless, skinless chicken thighs for extra juiciness—just be sure to trim any excess fat. Rotisserie chicken or leftover cooked chicken can work in a pinch, just add it at the end to prevent overcooking.

Frozen Mixed Vegetables

These add color, texture, and a boost of nutrition. They make prep a breeze—no peeling or chopping! If you prefer, use fresh veggies (like diced carrots, peas, and corn) or swap in only your favorites. Any blend works as long as the total amount is the same.

Heavy Cream

This is what makes the sauce luxuriously rich and velvety. For a lighter option, use half-and-half or whole milk, but note that the sauce will be slightly less thick and creamy. If you’re dairy-free, coconut cream or a plain unsweetened oat creamer can be substituted, though the flavor will change a bit.

Canned Biscuits

These save so much time and bake up perfectly golden on top of your skillet. Use your favorite refrigerated biscuit brand, or make homemade drop biscuits if you’re feeling ambitious. Gluten-free biscuit dough can also work here—just keep an eye on bake times.

Chicken Broth

This forms the base of your savory, comforting sauce and brings out all the classic chicken pot pie flavors. Low-sodium broth is best so you can control the salt level. Vegetable broth is a fine substitute if needed.

Instructions for One Pan Creamy Chicken and Biscuits Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Chicken and Aromatics

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly golden and almost cooked through (about 5 minutes). Stir in the diced onion and garlic, letting them soften and become fragrant for another 2-3 minutes.

Add Veggies and Build the Sauce

Toss in the frozen mixed vegetables and cook for 2 minutes, just until they start to thaw. Sprinkle the flour over everything and stir to coat the chicken and veggies. Slowly pour in the chicken broth, scraping up any bits stuck to the bottom. Pour in the heavy cream, then add thyme, pepper, and salt. Stir well and let the mixture simmer for 3-4 minutes, until thickened.

Stir in Fresh Herbs

Remove from heat and fold in the chopped parsley for a burst of freshness. Taste and adjust salt or herbs if needed.

Arrange and Bake the Biscuits

Preheat your oven to 400°F (200°C). Arrange the biscuit dough rounds evenly over the creamy chicken mixture in the skillet. Leave a little space between each biscuit for even baking and rising.

Bake Until Golden and Bubbly

Transfer the skillet to the oven and bake, uncovered, for 20-22 minutes, until the biscuits are golden brown and the filling is bubbling around the edges. If needed, tent loosely with foil halfway through baking to keep the biscuits from over-browning.

Serve and Garnish

Remove the skillet from the oven and let it cool for 5 minutes. Sprinkle with extra fresh parsley for color and serve hot, scooping up a biscuit and plenty of creamy chicken with each serving.

Recipe Variations

Make It Gluten Free

Swap the all-purpose flour with a gluten-free flour blend and use gluten-free biscuit dough to keep this dish celiac-friendly. The creamy filling stays just as luscious!

Add a Cheesy Twist

Sprinkle 1 cup of shredded cheddar or mozzarella cheese into the filling just before adding the biscuits for a melty, extra-decadent bite.

Spice It Up

Add a dash of cayenne pepper or a few dashes of hot sauce to the creamy sauce for a gentle kick that balances nicely with the rich flavors.

Lighten It Up

Use cooked shredded chicken breast (rotisserie works!), reduced-fat cream, and low-fat biscuit dough for a lighter but still comforting meal.

Veggie-Forward Version

Go meatless by doubling the veggies (try mushrooms for extra umami) and using vegetable broth. It’s still hearty and totally satisfying!

Serving Suggestions

Serve this creamy chicken and biscuits hot from the oven with a crisp green salad tossed in a tangy vinaigrette, or alongside roasted asparagus or steamed broccoli for a balanced meal. For extra flavor, garnish each serving with fresh parsley and a good grind of black pepper.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in the microwave or cover with foil and warm in a 350°F oven until hot. Biscuits may lose some crispness but will still taste great. This dish can be frozen for up to 2 months—thaw in the fridge overnight and reheat as above.

Frequently Asked Questions About One Pan Creamy Chicken and Biscuits Recipe (FAQ)

Q: Can I make this recipe ahead of time?
A: Absolutely! Prepare the creamy chicken filling up to a day in advance and refrigerate. When ready to bake, top with biscuit dough and bake as directed.

Q: What other vegetables can I use?
A: Feel free to swap or add vegetables like diced bell peppers, mushrooms, or broccoli florets—just aim for about 3 cups total.

Q: Can I use homemade biscuit dough?
A: Definitely! Homemade drop biscuits or buttermilk biscuits work beautifully. Just portion them on top and bake until golden.

A skillet full of creamy, soul-warming comfort—this One Pan Creamy Chicken and Biscuits Recipe is one you'll crave again and again! I can't wait for you to try it. If you make it, please leave a comment and rating below—I'd love to hear how it turned out for you!