Let’s be real for a second—when life feels like a tornado of to-dos, emails, and “What’s for dinner?” from the other room, the last thing you want is a fussy recipe. That’s where this chicken biscuits and gravy recipe easy swoops in like your favorite cozy sweater on a chilly day—warm, comforting, and exactly what you need.
Whether you’ve got picky eaters, a tight schedule, or just a craving for good old-fashioned comfort food, this recipe has your back. It’s hearty, wholesome, and surprisingly simple, with tender chicken, flaky homemade biscuits, and a swoon-worthy creamy gravy.
And the best part? You don’t need to be a Southern grandma or a culinary wizard to pull this off.
Why You’ll Love This Chicken Biscuits and Gravy Recipe Easy
First of all, let’s talk texture. You’ve got soft, buttery biscuits soaking up that rich, velvety chicken gravy—a hug in meal form.
But what makes this one a keeper?
- Weeknight-friendly: It’s made with pantry staples and cooked up in under an hour. Yes, even the biscuits.
- Flavor-packed: Savory chicken, herby sage, and just a splash of cream. Take this from basic to mmmm, more, please.
- One-dish wonder: The gravy comes together in one skillet, and if you’re smart (and I know you are), you’ll use that same cast iron for the biscuits. Hello, fewer dishes!
Ingredients You’ll Need (No Stress, Just the Good Stuff)
For the Gravy:
- Unsalted butter – for sautéing the veggies and bringing everything together.
- Yellow onion, carrots & celery – the classic trifecta for flavor and aroma.
- Garlic cloves – because garlic makes everything better.
- Kosher salt & ground pepper – simple seasonings that go a long way.
- Dried sage – adds that nostalgic “holiday dinner” warmth.
- Shredded chicken is great for rotisserie or leftover chicken.
- All-purpose flour – thickens the gravy into creamy perfection.
- Chicken stock – the base of your rich, savory sauce.
- Heavy cream – adds that dreamy, silky finish.
- Fresh parsley – for a pop of color and a fresh twist.
For the Biscuits:
- All-purpose flour – your trusty base.
- Baking powder & baking soda – give that fluffy lift.
- Salt – essential for flavor.
- Cold unsalted butter – key to flaky layers.
- Buttermilk – gives tang and tenderness.
NOTE: The ingredients with measurement will be added to the recipe card’s content.
Let’s Get Cooking: Step-by-Step
Step 1: Start with the Gravy
Melt butter in a large skillet over medium-high heat. Add the onion, carrots, and celery, followed by garlic, salt, pepper, and sage. Sauté until the veggies are soft and smell amazing—about 10 minutes.
Now, stir in your shredded chicken. Let it warm up and mingle with the veggies. Sprinkle flour over the top and cook for 5 minutes to nix that raw flour taste.
Pour the chicken stock and stir well, then add the heavy cream and fresh parsley. Lower the heat and let it gently simmer while you whip up the biscuits.
Step 2: Biscuit Time!
Preheat your oven to 450°F and grease up a baking sheet (or a cast iron skillet).
Whisk together flour, baking powder, baking soda, and salt in a bowl. Add the cold butter and cut it into the flour with a pastry blender (or two forks, if you’re feeling scrappy) until it resembles pebbles.
Add buttermilk and mix until just combined. Don’t overthink it—this dough loves a light touch.
Flour your surface, plop the dough, and pat it down. Fold it over, pat it, and repeat to create flaky layers. Flatten to about 1 inch thick.
Cut out biscuits using a cutter or the rim of a glass, and place them close together in your skillet or on the baking sheet. Bake for 10–12 minutes, until golden and glorious.
Step 3: Put It All Together
Split a biscuit, ladle on that creamy chicken gravy, and maybe sprinkle more parsley if you like. Then, dig in!
Tips to Make It Even Easier
- No buttermilk? No problem. Mix 1 cup of milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Rotisserie chicken saves the day. It’s flavorful, tender, and a total time-saver.
- Make-ahead magic: You can make the gravy ahead of time and gently reheat it while the biscuits bake.
A Little Backstory
This dish became a regular in my house on a cold Tuesday night when no one could agree on dinner. I had leftover chicken, a craving for something warm, and zero patience for a grocery run. The result? It became a fast favorite—my daughter even asked for it on her birthday last year (mic drop).
FAQs
Can I use pre-made biscuits?
Totally! If you’re short on time, pop open a can. But try the homemade ones when you can—they’re worth it.
How can I store leftovers?
Store gravy and biscuits separately in airtight containers. Gravy will be kept in the fridge for 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this?
Yes! The gravy freezes beautifully. Just thaw and reheat with a splash of stock or milk. Biscuits can be frozen after baking, too—just warm in the oven.
So next time you’re staring into your fridge at 6:15 PM wondering what on earth to cook, remember this chicken biscuits and gravy recipe easy. It’s cozy, crowd-pleasing, and doesn’t require culinary gymnastics. Just a little love, a skillet, and maybe someone to do the dishes afterward.
Happy cooking!
