Skillet Chicken and Biscuits
Chicken and biscuits are creamy and delicious and bake up in no time at all!
A hearty and creamy skillet dish with soft, fluffy biscuits and cooked chicken keeps it quick and easy.
Add a simple salad, and dinner is served!
Ingredients for Chicken and Biscuits
This comfort food is the perfect combination of quick and delicious.
- Chicken – Use leftover baked chicken or rotisserie chicken for quick prep.
- Veggies – I use carrots and celery, but you can use any vegetables you have on hand or frozen vegetables. Green beans, peas, or corn are great additions.
- Sauce – The creamy sauce is similar in flavor to chicken pot pie and it’s really quick to make. Use canned condensed soup or make homemade condensed cream of chicken soup for this recipe.
- Biscuits – To keep it fast, use canned biscuits – if you’ve got time, you can make your own homemade biscuits.
How to Make Chicken and Biscuits
- In a skillet, cook the onion. Add broth and vegetables and simmer for a few minutes.
- Stir in the sauce and cooked chicken.
- Top with biscuits and bake for 22 to 25 minutes until bubbly and golden brown.
- Brush biscuits with additional melted butter if desired and serve warm.
Leftovers?
Store leftovers in the fridge in an airtight container for up to 4 days. Reheat portions in the microwave or the oven until heated through.
Freezing Leftovers: Cool completely and divide into individual portions. Wrap portions tightly in plastic wrap or place them in airtight containers. Freeze for up to 2-3 months.
To Reheat after Freezing: Thaw portions overnight in the fridge. Reheat portions in the microwave or the oven until heated through.
Savory Skillet Dinners
Did you make this Skillet Chicken and Biscuits recipe? Be sure to leave a rating and a comment below!
Skillet Chicken and Biscuits
An easy one-pan dinner loaded with veggies and chicken in a creamy sauce, topped with biscuits and baked until golden.
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Preheat the oven to 350°F.
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In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook for 3 to 4 minutes or until softened.
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Add carrot, celery, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.
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Remove from the heat and add the diced chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.
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Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.
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Transfer to the oven and bake for 22-25 minutes or until the sauce is bubbly and biscuits are browned.
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Brush biscuits with additional melted butter if desired and serve warm.
Variations:
- I find the broth and condensed soup add enough salt but as always, season to taste with salt and pepper.
- Feel free to add 1 cup of sharp cheddar cheese to the filling if desired.
- This can be baked in a 2.5 qt casserole or baking dish, you may need additional baking time.
Calories: 582 | Carbohydrates: 66g | Protein: 15g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1903mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4487IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
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