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Creamy Cast Iron Chicken and Biscuits Recipe Easy One-Pan Dinner

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A comforting one-pan dinner featuring crispy chicken thighs in a creamy sauce topped with flaky biscuits, all cooked together in a cast iron skillet for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 garlic cloves, minced
  • 1 ½ cups low sodium chicken broth (360 ml)
  • 1 cup heavy cream (240 ml)
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • 1 tube frozen biscuit dough (about 8 biscuits)
  • ¼ cup grated Parmesan cheese (optional, 25g)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat chicken thighs dry and season generously with salt and black pepper on both sides.
  3. Heat a 10-12 inch cast iron skillet over medium-high heat. Add 2 tablespoons of oil and heat until shimmering but not smoking, about 3 minutes.
  4. Sear chicken thighs skin-side down for 5-6 minutes until golden brown and crisp. Flip and cook the other side for 3 minutes. Remove chicken from skillet and set aside.
  5. Reduce heat to medium and melt 3 tablespoons butter in the skillet. Stir in minced garlic and cook for about 1 minute until fragrant.
  6. Sprinkle flour over the butter and garlic mixture. Stir constantly for 2 minutes to form a roux.
  7. Slowly whisk in chicken broth to avoid lumps. Cook for 3-4 minutes until sauce thickens and bubbles.
  8. Stir in heavy cream and thyme. Simmer gently for 2 minutes. Adjust salt and pepper to taste.
  9. Return chicken to skillet, skin-side up, nestling it into the sauce and spoon some sauce over the thighs.
  10. Arrange biscuit dough evenly on top of the chicken and sauce. Sprinkle Parmesan cheese over biscuits if using.
  11. Transfer skillet to preheated oven and bake for 18-22 minutes until biscuits are golden and cooked through and chicken reaches an internal temperature of 165°F (74°C).
  12. Remove from oven and let rest for 5 minutes to thicken the sauce and meld flavors.
  13. Serve warm, spooning biscuits and chicken with plenty of creamy sauce.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Avoid overcrowding skillet to prevent steaming. If biscuits brown too fast, tent with foil halfway through baking. If sauce is too thin after baking, simmer on stovetop until thickened. Can substitute heavy cream with coconut or cashew cream for dairy-free option. Use gluten-free flour and biscuit dough for gluten-free adaptation.

Nutrition

Keywords: chicken and biscuits, one-pan dinner, creamy chicken, cast iron skillet, comfort food, easy dinner, family meal

Find it online: https://tastytuck.com/creamy-cast-iron-chicken-and-biscuits-recipe-easy-one-pan-dinner/