Dinner Lunch Mains Recipes
Apple Cider Braised Chicken and Corn Biscuit Cobbler
This is the dinner for that first stretch of fall when the apple cider is out but the corn is still sweet. Chicken, golden corn, onion, thyme, and sage simmer in a savory cider gravy that gets creamy from blended cottage cheese. Six enormous cheddar chive biscuits bake right on top, so their bottoms catch the gravy while their tops turn golden. Scoop out a whole biscuit with plenty of chicken underneath and let that thick sauce run into the middle.
Ingredients you’ll need:
- Chicken breast: Diced chicken breast cooks quickly and makes the cobbler a hearty, high-protein dinner. Sear it for color, then let it finish cooking beneath the biscuits.
- Fresh corn: Adds sweet, juicy bites that balance the savory cider gravy. Frozen corn can work when fresh corn is out of season; thaw and drain it first.
- Apple cider: Forms the base of the gravy. Let it reduce before adding the broth so its flavor comes through without making the filling watery.
- Cottage cheese and whole milk: Blend these until silky for a creamy sauce. Keep the heat low once they go into the skillet.
- Dijon mustard and apple cider vinegar: Add a little sharpness to balance the cider, corn, and creamy sauce.
- Fresh thyme and sage: Give the filling its savory fall flavor. Thyme also goes into the biscuits.
- Greek yogurt and cold buttermilk: Bring the biscuit dough together while keeping the centers soft and tender.
- Sharp cheddar and chives: Make the biscuits savory enough to stand up to the creamy chicken filling.
Why You’ll Love This Recipe
- It tastes like the turn from summer to fall: Fresh corn and apple cider belong together in this early-season dinner.
- You get a whole giant biscuit: Each serving has its own cheddar chive biscuit baked over the filling.
- The gravy is creamy and savory: Blended cottage cheese adds body without covering up the cider and herbs.
- The biscuit bottoms soak up the sauce: Their tops stay golden while the gravy reaches the dough underneath.
- It’s packed with protein: Chicken, cottage cheese, Greek yogurt, and cheddar all contribute.
- It feeds six from one pan: Bring the skillet straight to the table and scoop.
How to Make Apple Cider Braised Chicken and Corn Biscuit Cobbler
Step 1: Blend the creamy sauce
Blend the cottage cheese and milk until completely smooth. This takes care of the curds before the mixture goes into the gravy.
Step 2: Brown the chicken and vegetables
Sear the seasoned chicken until golden, then set it aside. Cook the onion and corn in the same skillet so they pick up the browned flavor left behind.
Step 3: Build the cider gravy
Add the garlic and herbs, cook the flour briefly, then pour in the cider and scrape up the skillet. Simmer until the cider visibly reduces before adding the broth and returning the chicken.
Step 4: Make the filling creamy
Once the sauce begins to thicken, turn the heat low and stir in the blended cottage cheese. Finish with apple cider vinegar. Taste for a savory, gently apple-flavored gravy.
Step 5: Make the cheddar chive biscuits
Cut cold butter into the dry ingredients, add the cheddar and herbs, then fold in the yogurt and buttermilk. Give the shaggy dough a few gentle folds and cut six thick biscuits.
Step 6: Bake the cobbler
Place the biscuits over the filling with space between them. Brush with buttermilk and bake until the biscuits are deeply golden, the gravy bubbles around them, and the chicken is cooked through.
Come Cook With Me
Tips for the Best Apple Cider Braised Chicken and Corn Biscuit Cobbler
- Let the cider reduce for the full 5–7 minutes so the gravy tastes savory with apple underneath.
- Blend the cottage cheese completely smooth and avoid boiling the filling after adding it.
- Keep the biscuit butter cold and leave visible small pieces in the flour.
- Give the biscuits room in the skillet so their sides can rise and bake.
- Check a thick biscuit in the center before serving; its middle should look baked, not wet or doughy.
How to Store
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator; the creamy sauce may be slightly less smooth after freezing.
- Reheat: Cover loosely and warm in a 350°F oven until the filling is hot. Uncover for the last few minutes to refresh the biscuit tops.
- Make ahead: Cook the filling up to a day ahead and refrigerate it. Reheat until hot, make the biscuits fresh, and bake the assembled cobbler.
Frequently Asked Questions
Will the cobbler taste sweet?
The cider is reduced for apple flavor, then balanced with chicken broth, Dijon, herbs, and a little vinegar. Taste the filling before baking and adjust the seasoning so it tastes savory first.
Can I use frozen corn?
Yes. Thaw and drain it well, then cook it with the onion. Fresh corn will give you the sweetest, juiciest bites when it’s in season.
Can I use chicken thighs?
Yes. Boneless skinless thighs work well here. Cut them into bite-sized pieces and check that they reach 165°F after baking.
Why blend the cottage cheese?
Blending gives the filling a smooth, creamy texture. Add it over low heat and avoid a hard boil to keep the sauce looking its best.
Do I need an oven-safe skillet?
You can make the filling on the stove and transfer it to a deep baking dish. Add the biscuits while the filling is still hot, then bake as directed.
Can I make the biscuits ahead?
You can measure and mix the dry ingredients ahead. For the best rise, cut in the cold butter and add the wet ingredients shortly before baking.
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Apple Cider Braised Chicken and Corn Biscuit Cobbler
Ingredients
Method
- Preheat the oven to 400°F. Blend the cottage cheese and milk until completely smooth; set aside.
- Heat the avocado oil in a large, deep oven-safe skillet over medium-high heat. Lightly season the chicken with salt and pepper. Sear until golden on the outside, then transfer to a plate. It will finish cooking in the oven.
- Add the onion and corn to the skillet. Cook for 4–5 minutes, until the onion softens and the corn picks up a little color. Add the garlic, thyme, and sage; cook for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Pour in the apple cider, scraping up the browned bits. Simmer for 5–7 minutes, until noticeably reduced.
- Stir in the broth, Dijon, garlic powder, 3/4 teaspoon salt, and black pepper. Return the chicken and any juices to the skillet. Simmer until the sauce begins to thicken.
- Reduce the heat to low. Stir in the blended cottage cheese mixture and warm gently until creamy. Do not boil. Stir in the apple cider vinegar, then taste and adjust the salt and pepper. The filling should be saucy but thick enough to support the biscuits.
- Whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter until irregular pea-sized pieces remain. Stir in the cheddar, chives, and thyme.
- Fold in the Greek yogurt and cold buttermilk just until a shaggy dough forms. Turn onto a lightly floured surface and gently press into a thick rectangle. Fold into thirds, rotate, and repeat twice more.
- Pat the dough about 1 inch thick and cut into 6 large biscuits. Handle the dough as little as possible so the biscuits stay tender.
- Arrange the biscuits over the filling, leaving a little space between them. Brush with buttermilk and sprinkle with flaky salt.
- Bake for 22–27 minutes, until the filling is bubbling, the biscuit tops are deeply golden, and their centers are cooked through. Check that the chicken has reached 165°F. Rest for 10 minutes before serving.
- Finish with fresh thyme, chives, cracked black pepper, and flaky salt.
Nutrition
Notes
- Nutrition is an estimate for one-sixth of the filling and one biscuit. It excludes extra buttermilk used for brushing and optional finishing salt. Sodium varies considerably by broth, cottage cheese, and salt brand.
- Reduce the cider before adding the broth. This gives the filling apple flavor without making the gravy thin or overly sweet.
- Keep the butter and buttermilk cold, and stop mixing the biscuit dough as soon as it comes together.
- Use a deep oven-safe skillet so the filling has room to bubble beneath the biscuits. If your skillet is too shallow, transfer the filling to a baking dish before adding the biscuits.
- Leftovers keep in the refrigerator for up to 3 days. Reheat in a 350°F oven until the filling is hot and the biscuits are warmed through.
- You can make the filling a day ahead. Reheat it until hot, prepare the biscuits fresh, then assemble and bake. Because the filling starts hot, check the cobbler at the early end of the baking range.
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