Sheet-Pan Chicken & Biscuits
Tender pan-seared chicken thighs in a creamy, herb-forward sauce, topped with buttery biscuits and finished under the broiler. One pan, 25 minutes, total comfort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 620
- Protein
- 48g
Ingredients
- 6 count bone-in, skin-on chicken thighs
- 1 cup heavy cream
- ¾ cup chicken broth
- 2 tbsp fresh thyme and sage (or 1.5 tsp dried mixed herbs)
- ½ cup sharp cheddar cheese, shredded
- 8 count refrigerated buttermilk biscuit dough (like Pillsbury)
- 1 tbsp Dijon mustard
- ½ count lemon
Instructions
- 1
Pat chicken thighs dry. Season generously with salt and pepper on both sides.
- 2
Heat oil in a 12-inch cast iron skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear chicken skin-side down 5 minutes without moving until skin is golden brown and crispy.
- 4
Flip thighs and sear 3 minutes on the other side until edges brown.
- 5
Pour cream and broth around the chicken. Stir in mustard, thyme, sage, and cheddar. Taste and adjust salt.
- 6
Arrange biscuits on top of the sauce around the chicken. Transfer skillet to broiler.
- 7
Broil 5–6 minutes until biscuits are golden brown on top and sauce bubbles at the edges.
- 8
Squeeze lemon juice over the top. Serve directly from the skillet.
Tools you’ll need
- 12-inch cast iron skillet
- broiler
- wooden spoon
- paper towels
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