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One Skillet Chicken and Cheesy Biscuits

I know I say this about most of my recipes... but this one makes the top 5 list. It is SO GOOD. Savory, creamy chicken and vegetables with cheesy biscuits that are literal pillows of heaven. They're crunchy on the top and soft on the bottom, and when they soak up all the delicious sauce... there are no words. And it's all made in one pan. This dish checks all the boxes and I'm here for it.


Servings: 4-6

Time: 60 minutes

Cooking level: Beginner


Chicken and vegetables:

2 chicken breasts

2 celery stalks, chopped

3 carrots, chopped

1 medium onion, chopped

3 cloves garlic, minced

1/2 cup frozen peas

1/2 cup frozen corn

1/2 tsp poultry seasoning

1/2 tsp paprika

1 tsp Dijon mustard

3 cups chicken stock (low sodium)

1/2 cup milk

1/2 cup half and half

1/2 tsp Worcestershire sauce

3 TBS butter

3 TBS flour


Fresh parsley or tarragon (for garnish)


2 TBS butter, melted

2 cups flour

1 TBS baking powder

1 TBS sugar

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1/2 tsp salt

1 tsp dried parsley

1 cup milk

1/2 cup cheddar cheese, shredded

1 cup Parmesan cheese, grated


1. Preheat oven to 450° and line a baking sheet with parchment paper. Sprinkle chicken breasts with salt, pepper, and paprika. Drizzle with olive oil and roast until chicken reaches 165°, about 15-20 minutes.

2. When chicken is fully cooked, remove to a plate to cool and shred into bite sized pieces. Turn oven down to 425°.

3. While chicken roasts, start vegetable mixture. In a large oven-safe pan over medium heat, add 3 TBS butter and a good drizzle of olive oil. Add onions, carrots, celery, and a generous pinch of salt. Saute until tender, about 10 minutes.

4. Add garlic and cook for 1-2 minutes.

5. Sprinkle in 3 TBS flour and cook for 2 minutes. Whisk in chicken stock, peas, corn, poultry seasoning, Dijon mustard, and Worcestershire sauce. Simmer for 10 minutes until slightly thickened. Stir in cooked chicken, milk, and half and half and simmer for another 10 minutes. Turn off heat.

6. While vegetables are cooking, make biscuit mix.

7. Melt 2 TBS butter in a large bowl. Add all biscuit ingredients except milk and cheese and stir until well combined. Pour in milk and cheese and stir until just coming together. Don't over mix.

8. Drop heaping spoonfuls of biscuit dough on top of chicken and vegetables. Carefully place pan in the oven and bake at 425° until biscuits are golden brown and filling is bubbly, about 20 minutes.

9. Remove from oven, sprinkle with fresh parsley or tarragon, and serve up this outrageously good masterpiece!

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