Creamy Chicken and Broccoli Skillet with Cheddar Biscuit Crowns

Make it

Instructions

1. 01

   Preheat, prep the vegetables, and mix the biscuit topping

   Heat the oven to 425°F (220°C). Set a large oven-safe skillet aside and line a small plate or tray with parchment for the biscuits. Wash and dry 12 oz broccoli; cut it into small florets. Peel and finely chop 1 small yellow onion and 2 garlic cloves. In a medium bowl, whisk together 1½ cups all-purpose flour, 2 tsp baking powder, ¼ tsp fine salt, and ½ tsp dried thyme. Cut 5 tbsp cold unsalted butter into small cubes and rub it into the flour with your fingertips until the mixture looks like coarse crumbs. Stir in 1 cup shredded sharp cheddar, then pour in ¾ cup cold milk and mix just until a shaggy dough forms. Divide into 8 rough biscuit mounds on the lined tray; keep them chilled while you cook the filling. Avoid overmixing. | Why: Mixing the quick biscuit topping first keeps the butter cold, helping the crowns bake up tender and flaky.

2. 02

   Brown the chicken and soften the aromatics

   Use a separate cutting board for 1½ lb boneless, skinless chicken thighs; pat them dry and cut into 1-inch pieces. Wash your hands and sanitize the board and knife after handling the raw chicken. Season the pieces evenly with ¾ tsp fine salt and ½ tsp black pepper. Heat 1 tbsp olive oil in the oven-safe skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed) and brown for 3 minutes, turning once; it need not be cooked through yet. Transfer it to a clean plate. Add the prepared onion to the skillet and cook for 3 minutes, stirring, until softened. Add the chopped garlic and cook for 30 seconds, just until fragrant. | Why: A quick sear builds savory browned flavor, while cooking the aromatics in the same pan carries that flavor into the sauce.

3. 03

   Make the creamy skillet sauce

   Reduce the heat to medium. Sprinkle 2 tbsp all-purpose flour over the softened aromatics and stir for 1 minute, scraping up browned bits. Gradually whisk in 1½ cups low-sodium chicken broth until smooth, then stir in ½ cup heavy cream and 1 tsp Dijon mustard. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until lightly thickened and glossy. Taste the sauce and adjust the seasoning only if needed; the chicken and biscuit topping are already seasoned. | Why: Cooking the flour briefly removes its raw taste, and whisking in the broth gradually helps the sauce stay smooth.

4. 04

   Add the broccoli and chicken, crown with biscuits, and bake

   Stir the prepared broccoli florets and browned chicken, including any juices on the plate, into the sauce. Bring the skillet back to a gentle simmer for 2 minutes so the broccoli starts to turn bright green. Arrange the 8 chilled biscuit mounds evenly over the filling, leaving a little space between them for steam to escape. Carefully transfer the skillet to the oven and bake at 425°F (220°C) for 18–22 minutes, until the biscuit crowns are puffed and deeply golden and the filling bubbles around the edges. Check a large chicken piece with an instant-read thermometer; it must reach 165°F (74°C). If the biscuits brown before the chicken is done, loosely cover the tops with foil and continue baking until the safe temperature is reached. | Why: The biscuits bake over the bubbling filling, soaking up savory steam while their exposed tops become crisp and golden.

5. 05

   Rest and serve

   Set the skillet on a heatproof surface and let it rest for 5 minutes before serving; the sauce will settle and thicken slightly. Serve hot, spooning the creamy chicken and broccoli beneath a biscuit crown for each portion. The skillet handle will remain hot, so keep an oven mitt on it until the pan has cooled. | Why: A short rest helps the sauce cling to the filling and makes the hot skillet easier to serve neatly.