Skillet Chicken with Smoky Peanut Gravy, Roasted Brussels Sprouts, and Quick Cheddar Drop Biscuits

Name: Skillet Chicken with Smoky Peanut Gravy, Roasted Brussels Sprouts, and Quick Cheddar Drop Biscuits
Prep time: 25 min
Cook time: 40 min
Total time: 65 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 tsp garlic powder; 3/4 tsp onion powder; 2 tbsp olive oil; 1 lb Brussels sprouts; 1 tbsp maple syrup; 1 tbsp apple cider vinegar; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 6 tbsp cold butter; 1 cup sharp cheddar cheese, shredded; 2 tbsp chives; 3/4 cup buttermilk; 1 cup yellow onion; 4 cloves garlic; 1 1/2 cups chicken broth; 1/3 cup creamy peanut butter; 1 tbsp Worcestershire sauce; 2 tsp Dijon mustard; 1/2 cup heavy cream; 2 tbsp fresh parsley

An original American-inspired recipe featuring golden seared chicken thighs, a creamy smoky peanut gravy, oven-roasted Brussels sprouts, and rustic quick cheddar drop biscuits. Comforting, bold, and perfect for a skillet dinner.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel of cocina)
8 g salt (divided)
3 g black pepper (divided)
4 g smoked paprika (divided)
3 g garlic powder (divided)
2 g onion powder (divided)
30 ml olive oil (divided)
450 g Brussels sprouts (cut por the mitad)
15 ml maple syrup (for the coles of Bruselas)
15 ml apple cider vinegar (divided)
190 g all-purpose flour (divided)
8 g baking powder (for the panecillos)
85 g cold butter (diced, for the panecillos)
100 g sharp cheddar cheese, shredded (for the panecillos)
10 g chives (chopped)
180 ml buttermilk (cold, for the panecillos)
120 g yellow onion (finely chopped)
12 g garlic (chopped)
360 ml chicken broth (for the sauce)
80 g creamy peanut butter (without sugar if possible)
15 ml Worcestershire sauce (for the sauce)
10 g Dijon mustard (for the sauce)
120 ml heavy cream (for the sauce)
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

780 kcal

Calories

40 g

Protein

35 g

Carbs

54 g

Fat

4 g

Fiber

31 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

GlutenDairyPeanutsMustardSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. In a large bowl, toss the Brussels sprouts with 1 tablespoon olive oil, the maple syrup, 1/2 tablespoon apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread on a sheet pan and roast for 22 to 25 minutes at 220 °C / 425 °F until browned and tender, turning once halfway through.
2
Make the quick drop biscuits: in a medium bowl, combine 190 g (1 1/2 cups) flour, the baking powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Work in the cold butter with your fingertips or a pastry cutter until sandy with visible small pieces. Stir in the shredded cheddar and chives. Pour in the cold buttermilk and mix just until moistened.
3
Drop portions of dough onto a lined baking sheet to form 8 rustic biscuits. Bake at 220 °C / 425 °F for 14 to 16 minutes, until puffed and golden. Keep warm.
4
While the sides bake, pat the chicken dry and season it with 1 teaspoon salt, 3/4 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
5
Heat 1 tablespoon olive oil in a large oven-safe skillet or heavy skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until deeply golden. Transfer to a plate; it does not need to be fully cooked yet.
6
Lower the heat to medium. In the same skillet, add the yellow onion and cook for 3 minutes, scraping up the browned bits. Add the garlic and cook 30 seconds more.
7
Sprinkle 2 tablespoons flour over the onion and garlic and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth to avoid lumps. Add the peanut butter, Worcestershire sauce, Dijon mustard, the remaining 1/2 tablespoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 to 3 minutes until slightly thickened.
8
Reduce the heat to medium-low and stir in the heavy cream until the gravy is smooth and glossy. Return the chicken and any juices to the skillet. Cook for 8 to 10 minutes, turning once, until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F.
9
Taste the gravy and adjust with more salt or pepper if needed. Sprinkle the fresh parsley over the chicken.
10
Serve the chicken with plenty of smoky peanut gravy, alongside the roasted Brussels sprouts and warm cheddar drop biscuits.

Chef tips

For deeper flavor, let the seasoned chicken rest for 15 minutes before searing. If the gravy thickens too much, loosen it with a little extra hot broth, 1 to 2 tablespoons at a time.

Substitutions

You can swap the Brussels sprouts for broccoli or cauliflower. The cheddar can be replaced with Monterey Jack or Colby. If you do not have buttermilk, mix 3/4 cup milk with 2 teaspoons vinegar 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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