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One Pan Creamy Garlic Herb Chicken and Biscuits

This comforting and convenient one-pan meal features tender, herb-roasted chicken in a rich, creamy garlic sauce, all topped with golden, flaky biscuits. It's perfect for a satisfying weeknight dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cups chicken broth low sodium
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup frozen peas thawed
  • 2 tbsp fresh parsley chopped, for garnish
For the Flaky Biscuits
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 4 tbsp cold unsalted butter cubed
  • 1/2 cup milk whole or 2%
  • 1/2 tsp garlic powder optional, for extra flavor in biscuits

Equipment

  • Large Oven-Safe Skillet (10-12 inch, e.g., cast iron or stainless steel)
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Preheat & Prepare Chicken
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.
Cook Chicken & Make Sauce
  1. Heat a large oven-safe skillet (10-12 inches) over medium-high heat. Add the seasoned chicken and cook for 3-5 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be cooked through at this point.
  2. Remove chicken from the skillet and set aside. Reduce heat to medium. Add the unsalted butter to the skillet. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent.
  3. Add the minced garlic and cook for another minute until fragrant. Sprinkle the 2 tbsp all-purpose flour over the onions and garlic, and whisk constantly for 1 minute to create a roux.
  4. Gradually whisk in the chicken broth, then the heavy cream, ensuring no lumps. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly (about 3-5 minutes).
  5. Stir in the grated Parmesan cheese until melted and smooth. Return the partially cooked chicken to the skillet, along with the thawed peas. Stir to combine, ensuring the chicken is submerged in the sauce.
Prepare Biscuits
  1. While the sauce simmers, in a separate medium mixing bowl, whisk together 1 cup all-purpose flour, baking powder, 1/4 tsp salt, and optional 1/2 tsp garlic powder for the biscuits.
  2. Add the cold, cubed butter to the dry ingredients. Use your fingers, a pastry blender, or a fork to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter.
  3. Pour in the milk and mix with a fork until just combined. Do not overmix; the dough will be shaggy. Turn the dough out onto a lightly floured surface and gently pat or roll to about 1/2-inch thickness. Use a biscuit cutter (or knife) to cut out 4-6 biscuits.
Bake & Serve
  1. Carefully place the prepared biscuits on top of the chicken and sauce mixture in the skillet, leaving a little space between each biscuit.
  2. Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the biscuits are golden brown and cooked through, and the chicken registers an internal temperature of 165°F (74°C).
  3. Remove from oven and let rest for a few minutes. Garnish with fresh chopped parsley before serving directly from the skillet.

Notes

For extra tang in your biscuits, use buttermilk instead of regular milk. Feel free to add other vegetables like sliced mushrooms, carrots, or corn to the chicken mixture. This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though biscuits may soften.