Lemon Herb Skillet Chicken and Biscuits

1. Heat the oven. Preheat to 425°F. Place a rack in the middle of the oven.

2. Season the chicken. Pat chicken dry. Season with 1 teaspoon kosher salt, 1/2 teaspoon pepper, garlic powder, and paprika.

3. Brown for flavor. Heat the olive oil in a 12-inch oven-safe skillet over medium-high. Add chicken in a single layer and sear 3 to 4 minutes per side until deeply golden. (Do it in batches if needed.) Transfer chicken to a plate.

   

4. Build the sauce base. Lower heat to medium. Add 2 tablespoons butter to the skillet. Add onion and cook 3 to 4 minutes, scraping up browned bits, until softened. Add garlic and cook 30 seconds.

5. Thicken gently. Sprinkle flour over the onions and stir constantly for 1 minute. Slowly whisk in chicken broth, then whisk in milk. Simmer 2 to 3 minutes until slightly thickened.

6. Brighten it up. Stir in Dijon, lemon zest, and lemon juice. Taste, then add the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper as needed. Stir in parsley and thyme.

7. Add chicken back. Nestle the chicken (and any juices) into the sauce. Turn off heat while you make the biscuits.

8. Make the drop biscuit dough. In a bowl, whisk flour, baking powder, salt, and sugar (if using). Cut in cold butter with your fingers or a fork until you have pea-sized pieces. Pour in cold buttermilk and stir just until no dry flour remains. The dough will look shaggy and a little sticky. Perfect.

   

9. Top the skillet. Use a spoon or scoop to drop 8 to 10 mounds of biscuit dough over the chicken and sauce, leaving a little space between them.

10. Bake. Transfer skillet to the oven and bake 15 to 18 minutes, until biscuits are puffed and deeply golden and the sauce is bubbling around the edges.

    

11. Finish and serve. Melt the remaining 1 tablespoon butter and brush over the biscuit tops if you want that bakery shine. Rest 5 minutes, then serve hot. I like an extra squeeze of lemon at the table.

    

Practical Tips and Variations

• Want crispier biscuit bottoms? Keep the biscuit scoops more on top of the chicken pieces than directly in the sauce.
• Make it a one-skillet veggie situation: Add 1 cup frozen peas or 2 cups baby spinach right before topping with biscuits.
• Spice it up: Add 1/4 to 1/2 teaspoon crushed red pepper flakes to the onions.
• No fresh herbs? Use 1 teaspoon dried parsley and 1/2 teaspoon dried thyme. Add dried herbs earlier (with the broth) so they hydrate.
• Gluten-free note: Use a 1:1 gluten-free flour blend in both the sauce and biscuits. The biscuit texture will be slightly different but still cozy.