Skillet Chicken with Creamy Roasted Corn Jalapeño Sauce and Scallion Biscuits

Name: Skillet Chicken with Creamy Roasted Corn Jalapeño Sauce and Scallion Biscuits
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 2 tbsp vegetable oil; 2 cups corn kernels; 1 medium jalapeño; 1 cup yellow onion; 3 cloves garlic; 1 cup chicken broth; 3/4 cup heavy cream; 1 tsp lime zest; 2 tbsp lime juice; 1/2 cup scallions; 6 tbsp cold unsalted butter; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 3/4 cup buttermilk; 1 cup sharp cheddar cheese, shredded; 1 tbsp honey

An original American-inspired recipe featuring skillet-seared chicken thighs in a creamy roasted corn, jalapeño, and lime sauce, served with tender golden scallion biscuits. Comforting, flavorful, and perfect for an elevated weeknight meal.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g boneless skinless chicken thighs (secados with papel of cocina)
8 g salt (divided)
3 g black pepper (divided)
4 g smoked paprika (for the chicken)
2 g garlic powder (for the chicken)
30 ml vegetable oil (divided)
300 g corn kernels (fresh or descongelado)
45 g jalapeño (without semillas and chopped)
120 g yellow onion (chopped diced small)
9 g garlic (chopped)
240 ml chicken broth (for the sauce)
180 ml heavy cream (for the sauce)
2 g lime zest (finely grated)
30 ml lime juice (freshly squeezed)
30 g scallions (finely rebanado, divided)
85 g cold unsalted butter (diced, for the galletas)
250 g all-purpose flour (for the galletas)
12 g baking powder (for the galletas)
3 g baking soda (for the galletas)
180 ml buttermilk (cold, for the galletas)
100 g sharp cheddar cheese, shredded (for the galletas)
15 ml honey (for terminar the sauce)

Nutrition facts

per serving

710 kcal

Calories

39 g

Protein

39 g

Carbs

43 g

Fat

3 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 220°C / 425°F. Line a baking sheet or oven-safe pan with parchment paper or lightly grease the surface.
2
Season the chicken thighs with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, the smoked paprika, and the garlic powder, coating both sides well.
3
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, 1/2 teaspoon salt, and the remaining black pepper. Add the cold cubed butter and work it in with your fingers or a pastry cutter until coarse crumbs form. Stir in half of the scallions and the shredded cheddar cheese. Pour in the cold buttermilk and mix just until a shaggy dough forms.
4
Turn the dough onto a lightly floured surface, fold it 3 to 4 times, and pat it into a rectangle about 2.5 cm / 1 inch thick. Cut 8 square or round biscuits. Place them on the prepared baking sheet.
5
Bake the biscuits for 14 to 16 minutes at 220°C / 425°F until puffed and golden. Set aside warm.
6
While the biscuits bake, heat a large skillet over medium-high heat with 1 tablespoon vegetable oil. Sear the chicken for 4 to 5 minutes per side, until deeply browned and it reaches an internal temperature of 74°C / 165°F. Transfer to a plate.
7
In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the corn and cook for 3 to 4 minutes, without stirring too much, so some kernels char lightly. Add the yellow onion and jalapeño; cook for 3 minutes. Add the garlic and cook 30 seconds more.
8
Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Cook for 2 minutes. Add the heavy cream, lime zest, lime juice, and honey. Simmer over medium heat for 3 to 4 minutes until the sauce thickens slightly.
9
Return the chicken and any accumulated juices to the skillet and cook 2 to 3 minutes more, spooning the sauce over the top so it becomes well coated.
10
Turn off the heat and finish with the remaining scallions scattered over the top. Serve the chicken with plenty of creamy roasted corn sauce and the warm scallion biscuits on the side.

Chef tips

For less heat, use only half a jalapeño. For taller biscuits, keep the butter and buttermilk very cold and avoid overworking the dough.

Substitutions

You can use chicken breast instead of thighs, adjusting the cooking time to avoid drying it out. The cheddar can be replaced with Monterey Jack or Colby. If you do not have buttermilk, mix 180 ml / 3/4 cup milk with 2 teaspoons lemon juice and let it stand for 5 minutes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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