Sheet-Pan Fried Chicken and Biscuits with Honey Butter

Recipe Ingredients

Here’s what you’ll need to make this cozy, all-in-one sheet-pan meal.

Progresso™ Plain Breadcrumbs: These have a perfectly ground texture for an even, thin coating on the chicken. We love that they get nice and crispy in the oven.

Chicken Thighs & Drumsticks: We like these cuts for their richness and moist texture.

Honey & Butter: The honey butter MAKES this recipe. The sweetness of the honey is a delicious contrast to the salty, savory flavors in the rest of the ingredients.

Other Ingredients: Just a little salt, pepper, and paprika to season the breadcrumbs, plus Pillsbury™ Grands!™ Buttermilk Biscuits for all that luscious honey butter.

How to Make Sheet-Pan Fried Chicken and Biscuits

This easy sheet-pan chicken recipe comes together with minimal prep and cleanup!

1. Make the Honey Butter

Mix together 2 tablespoons of softened butter and about a teaspoon of honey and set aside.

2. Prep the Pan

Put foil on a sheet pan, and fold to create a divider down the middle to keep the chicken and biscuits separated while baking.

3. Prep the Chicken

Coat the chicken in seasoned breadcrumbs. We like to use tongs to dip the chicken in the breadcrumbs (it keeps our hands cleaner!), but you can also spoon the crumbs on. Place the chicken skin-side down on the foil-lined side of the pan. Pour melted butter under and around the chicken pieces to help them brown and keep them from sticking. We found that gently lifting the edges of the chicken helps the butter get underneath.

4. Bake and Add Biscuits

Bake in a 400°F oven until the chicken starts to brown. Then, flip the chicken and add the biscuits to the other side of the pan. Bake everything together until the biscuits are golden and the chicken is cooked through.

5. Serve and Enjoy

Serve warm with a generous swipe of homemade honey butter on the biscuits for a simple, satisfying meal.

Storing and Reheating Sheet-Pan Fried Chicken and Biscuits

Since this is a small-batch recipe, you might not have many leftovers. If you do, here’s how to store and reheat them so everything stays crispy and tasty.

Refrigerator

Separate the chicken and the biscuits, and store in two separate containers in the fridge for best texture, for up to 5 days.

Reheating

Microwave for 1 to 2 minutes on a microwave-safe plate. It’s okay to microwave the chicken and biscuits together although they may take different amounts of time to heat through. You can also put them on a sheet pan in a 350°F oven for 10 to 12 minutes or until heated through.