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Easy One-Pot Chicken and Biscuits Recipe with Creamy Herb Gravy

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A comforting and easy one-pot meal featuring tender chicken simmered in creamy herb gravy topped with golden, flaky biscuits. Perfect for cozy family dinners or impressing guests with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into chunks
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth (preferably low sodium)
  • 1 cup whole milk or half-and-half
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon fresh rosemary, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup whole milk, cold

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat chicken chunks dry with paper towels and season lightly with salt and pepper.
  3. Melt 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Add chicken pieces in a single layer and cook for 4-5 minutes on each side until browned but not fully cooked. Remove chicken and set aside.
  4. Lower heat to medium and add chopped onion to the skillet. Cook for about 5 minutes until softened and translucent. Stir in minced garlic and cook for another 30 seconds.
  5. Sprinkle 2 tablespoons of flour over the onions and garlic. Stir constantly for 2 minutes to cook out the raw flour taste.
  6. Gradually pour in chicken broth while stirring to avoid lumps. Add milk or half-and-half, thyme, rosemary, salt, and pepper. Simmer gently for 5 minutes until gravy thickens.
  7. Return the browned chicken to the skillet and spoon some gravy over the pieces.
  8. In a mixing bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs. Add cold milk and gently stir until just combined.
  9. Drop biscuit dough by spoonfuls evenly over the chicken and gravy, leaving a little space between dollops.
  10. Place skillet in the preheated oven and bake for 20-25 minutes until biscuits are golden brown and chicken is tender.
  11. Remove from oven and let rest for 5 minutes before serving.

Notes

Use fresh herbs for brighter flavor; dried herbs can be used at half quantity. For dairy-free, substitute milk and butter with plant-based alternatives. Chicken breasts can be used but watch cooking time to avoid drying out. If gravy thickens too much before baking, add a splash of broth or milk to loosen. Avoid overmixing biscuit dough to keep biscuits tender and flaky.

Nutrition

Keywords: one-pot, chicken and biscuits, creamy herb gravy, comfort food, easy dinner, family meal, biscuits, chicken thighs

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