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This Southern Sunday feast delivers comfort in one pan—juicy baked chicken and flaky biscuits that taste like a homestyle Sunday dinner. The secret lies in a simple seasoning blend and a foolproof biscuit dough that bakes up golden and tender.
I’ve perfected this recipe over years of family gatherings, ensuring every bite delivers that classic Southern soulfulness without the fuss.
The chicken stays moist thanks to a 30-minute bake at 375°F, while the biscuits rise perfectly in the same pan, soaking up the chicken’s juices. No fancy techniques—just a few pantry staples and a little patience.
The result? A meal that feels like a hug, with crispy edges on the biscuits and perfectly seasoned, tender chicken that falls apart easily.
This recipe is designed for weekday Sundays or lazy afternoons when you crave something hearty but don’t want to spend hours in the kitchen. The biscuits are made from scratch but require no kneading, and the chicken’s seasoning is simple yet deeply flavorful.
Serve with a side of honey butter or a fresh garden salad to round out the meal.
Whether you're feeding a crowd or treating yourself to a cozy meal, this one-pan wonder brings the warmth of Southern hospitality to your table. The best part? Leftovers reheat beautifully, making it a meal that keeps giving. Let’s get cooking!
Ingredients for baked chicken and biscuits
Pantry staples meet Southern soul—juicy chicken and flaky biscuits baked together in one pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| All-Purpose Flour 🌾 | 3 cups | White or whole wheat blend |
| Baking Powder 🧂 | 2 tbsp | Diamond Crystal preferred |
| Granulated Sugar 🍚 | 1 tbsp | For biscuit tenderness |
| Coarse Kosher Salt 🧂 | 1 tbsp | Plus extra for seasoning |
| Cold Unsalted Butter 🧈 | ½ cup | Cut into small cubes |
| Buttermilk 🥛 | ¾ cup | Cold for best texture |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Smoked Paprika 🌶️ | 1 tsp | For subtle smokiness |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, stems removed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For pan coating |
The chicken thighs are the heart of this dish, and bone-in, skin-on thighs give the best flavor, but boneless works too. Trader Joe's and Harris Teeter often carry pre-trimmed thighs, but if you're buying whole, trim the fat yourself—it's worth the extra minute. For the biscuits, King Arthur flour or Bob's Red Mill make all the difference in texture. The buttermilk needs to be cold when mixed—pull it from the fridge right before using. Fresh rosemary elevates the dish, but dried rosemary at half the amount works in a pinch if you're out. The smoked paprika adds that classic Southern touch without overpowering.
No buttermilk? Substitute with 3/4 cup milk + 1.5 tbsp vinegar—let it sit for 5 minutes to curdle. Out of fresh rosemary? Dried rosemary or even a pinch of dried thyme will work, though the flavor will be subtler. The olive oil in the pan keeps everything moist, but if you're avoiding it, a little melted butter works just as well. For the chicken seasoning, don't skip the smoked paprika—it's what gives that authentic Southern flavor. If you're feeling adventurous, add a pinch of ground coriander for extra depth. The biscuits rise beautifully in the same pan as the chicken, soaking up all those juices for extra flavor.
This meal reheats beautifully—just pop it in the oven at 350°F for 15-20 minutes until warmed through. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. I like to portion the biscuits separately so they stay fresh, but if you're freezing the whole pan, wrap it tightly in foil first. The biscuits are best served warm, so if you're prepping ahead, reheat them in a 375°F oven for 5-7 minutes to restore that crispy edge. The chicken stays juicy even after reheating, making this a perfect make-ahead meal for busy Sundays.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy Sundays—just toss the chicken thighs on a sheet pan, sprinkle with salt and sugar (yes, sugar!), and bake while the biscuits rise. No pots, no mess, no stress.
- Crispy-Creamy Bite: That kosher salt crust on the chicken? Chef’s kiss. It’s got a golden crunch outside while staying juicy inside, and the biscuits? Fluffy, buttery, and the perfect soft pillow for every bite.
- Weeknight Workhorse: Between us, this feeds my family of four and leaves leftovers for lunch. The thighs stay tender even reheated, and the biscuits? Freeze half the batch—just pop them in the oven when you’re desperate.
- Budget Breakthrough: Chicken thighs are cheaper than breasts, and flour, sugar, and baking powder turn into biscuits that cost pennies per serving. Honestly, it’s the kind of meal that makes grocery day feel like a win.
Step-by-step instructions for baked chicken and biscuits
This one-pan wonder delivers crispy chicken and flaky biscuits with minimal effort—perfect for a lazy Sunday.
Season and Sear the Chicken
Preheat your oven to 400°F and position a rack in the middle position. Pat the 1.5 lb boneless, skinless chicken thighs completely dry with paper towels—this ensures maximum crispiness. In a small bowl, mix together 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, 0.5 tsp ground black pepper, and 1 tbsp chopped fresh rosemary. Rub this seasoning blend all over the chicken thighs, pressing it into the meat so it adheres well.
Heat a large oven-safe skillet over medium-high heat and add 1 tbsp extra-virgin olive oil. Once the oil shimmers, add the seasoned chicken thighs and sear for 4-5 minutes per side until golden brown and cooked through to 165°F internally. Remove the chicken from the skillet and set it aside on a plate, leaving the rendered juices in the pan.
Make the Biscuit Dough
In a large mixing bowl, whisk together the 3 cups all-purpose flour, 2 tbsp baking powder, 1 tbsp granulated sugar, and 1 tbsp coarse kosher salt. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for flaky biscuits.
Make a well in the center of the dry ingredients and pour in the 0.75 cup cold buttermilk. Gently stir with a fork or rubber spatula until just combined—you should still see some dry flour spots. The dough will be shaggy and sticky, which is perfect. Do not overmix, or the biscuits will turn out tough instead of tender.
Assemble and Bake Together
Return the seared chicken thighs to the skillet and spoon any accumulated juices over them. Drop spoonfuls of the biscuit dough onto the skillet, spacing them about 1 inch apart around the chicken. Use a wet spatula to gently shape the biscuits into rounds—this prevents them from sticking and helps create those signature layers.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the biscuits are deep golden brown on top and the chicken reaches 175°F internally. The biscuits should puff up slightly and develop a crispy exterior while staying soft inside. If the biscuits brown too quickly, tent the skillet with foil to prevent over-browning.
Rest and Serve
Remove the skillet from the oven and let everything rest for 5 minutes before serving. This resting period allows the juices to redistribute in the chicken and the biscuits to set slightly, making them easier to handle. Serve the chicken and biscuits straight from the skillet—each bite delivers crispy, flavorful chicken paired with buttery, flaky biscuits that soak up every last drop of juices.
For an extra touch, sprinkle with additional chopped fresh rosemary and a pinch of coarse kosher salt before serving. This dish makes a comforting Sunday meal that feels indulgent yet comes together with minimal effort. The secret lies in the high heat sear for the chicken and the cold butter in the biscuit dough—both create that signature Southern texture we all love.
Pro Tips For Making Baked Chicken And Biscuits
- CRACK THE THIGHS FIRST: Pat those boneless, skinless thighs dry with paper towels before seasoning—wet skin = steam instead of crust. I used to skip this and ended up with soggy biscuits because the chicken released moisture into the baking dish. Trust me, take the 30 seconds to dry them.
- SALT THE BISCUIT DOUGH: Mix the coarse kosher salt directly into the flour before adding wet ingredients—this distributes it evenly. I learned this the hard way when I sprinkled it on top and got salty bits in some biscuits and none in others. (Yes, even if you’re impatient like me.)
- BAKE CHICKEN UNTIL 165°F: Use a meat thermometer and pull the thighs when they hit 165°F in the thickest part—overcooking turns them dry. I used to eyeball it and ended up with rubbery chicken that ruined the whole dish. (Your future self will thank you.)
- UPGRADE WITH BUTTERMILK: Swap half the milk in the biscuit dough for buttermilk—it adds tang and tenderness without extra effort. I was skeptical until I tried it, and now I can’t go back. (Does it look weird? Yes. Does it work? Every single time.)
Pro cooking tips for this dish
Chicken Searing Secrets
Start your chicken with a proper sear—this isn’t just about browning, it’s about locking in flavor. Use a 12-inch cast iron skillet (like Lodge) for even heat distribution. Heat the pan over medium-high heat until it’s smoking hot—this ensures a deep, caramelized crust.
I swear by 4-5 minutes per side for my thighs, turning only once to avoid steaming the meat. 🔥
Never skip patting the chicken dry before seasoning—moisture prevents the seasoning from sticking and creates steam instead of a crispy crust. For extra insurance, let the thighs sit on a wire rack for 10 minutes after patting to evaporate any remaining moisture.
The goal is 165°F internal temperature before baking, so use an instant-read thermometer like Thermoworks.
Biscuit Dough Mastery
The biscuit dough’s texture is everything—flaky layers come from cold butter cut into the flour until it resembles coarse crumbs with pea-sized pieces. Use a pastry cutter or your fingers, but don’t overwork it.
I like to use European-style butter (like Plugrá) for its higher fat content, which yields extra-tender biscuits. 🧈
Cold buttermilk is non-negotiable—it activates the baking powder for lift while keeping the dough tender. Measure it precisely: 0.75 cup cold (not room temp) straight from the fridge. Overmixing turns biscuits tough, so stir just until the dough comes together.
A shaggy, sticky dough is ideal—it’s ready when you can form a loose ball that holds together.
One-Pan Harmony
The magic happens when chicken and biscuits bake together—the biscuits soak up the chicken’s juices while staying crisp. Return the seared chicken to the skillet and spoon any rendered juices over it before adding the biscuits.
Space them 1 inch apart to allow even browning. A wet spatula helps shape them without sticking—dip it in water and gently press the dough into rounds. ✨
Bake at 400°F (not 375°F) for 20-25 minutes—the higher heat ensures crispy biscuits while keeping the chicken juicy. If the biscuits brown too quickly, tent with foil.
The chicken’s internal temp should hit 175°F (it’ll carryover cook to 165°F). Let everything rest 5 minutes before serving—this redistributes juices for maximum tenderness.
Equipment Upgrades
Skip the nonstick skillet—cast iron or stainless steel conducts heat better and creates better browning. My go-to is a 12-inch Lodge cast iron skillet for its even heat distribution. For measuring dry ingredients, use a scale (like OXO Good Grips) for precision—biscuits are finicky about flour weight.
A baking stone in the oven’s lower rack can also help with even heat circulation. 💡
Invest in a digital thermometer (I use Thermoworks Smoke) to avoid overcooking the chicken. For shaping biscuits, a biscuit cutter (like Wilton’s 2-inch round cutter) ensures uniformity, but a glass can work in a pinch.
Preheat your oven for 20 minutes**—this ensures the skillet gets hot enough for proper browning right away.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts work but require extra care—they dry out faster. Use bone-in, skin-on breasts for moisture, and reduce baking time to 15-18 minutes after searing. For best results, pound them to ½-inch thickness before seasoning to ensure even cooking.
How do I make the biscuits extra flaky?
Cold butter is key! Cut it into the flour until you see pea-sized pieces, not fully incorporated. Chill the dough for 15 minutes before shaping, and use a wet spatula to gently press rounds—this creates those signature layers.
Can I prep this ahead of time?
Assemble the chicken and biscuit dough in the skillet, cover, and refrigerate overnight. Bake straight from the fridge, adding 5-7 extra minutes at 400°F. For the biscuits alone, shape them and freeze on a tray before transferring to a bag—bake straight from frozen, adding 3-5 minutes to the recipe.
Why are my biscuits dense instead of flaky?
Overmixing is the #1 culprit! Stir the dough just until combined—it should look shaggy. Also check these: cold butter (not softened), fresh baking powder (old powder loses lift), and proper oven temp (400°F, not lower). If your kitchen is humid, chill the dough longer before baking.
What sides pair best with this dish?
Classic pairings include creamy coleslaw (the tang cuts through the richness), roasted sweet potatoes, or a simple green salad with vinaigrette. For extra Southern flair, serve with honey butter for dipping the biscuits. A steamed vegetable like green beans with bacon adds balance too.