YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Fluffy Cheddar Drop Biscuits
Enjoy a satisfying plate of crisp, herb-seasoned chicken thighs paired with tender, cheesy drop biscuits. The chicken is delicately baked to lock in juiciness and flavor, while the biscuits offer a delightful balance of light texture and savory cheddar. This meal is designed to provide a balanced, protein-packed option for dinner without compromising on taste.
INGREDIENTS
1 piece Chicken Thigh (150g)
0.33 cup All-Purpose Flour
0.5 teaspoon Baking Powder
Pinch of Salt
0.25 cup Unsweetened Almond Milk
0.5 tablespoon Cold Unsalted Butter
0.25 cup Shredded Low-Fat Cheddar Cheese
1 teaspoon Paprika
1 teaspoon Garlic Powder
0.5 teaspoon Black Pepper
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Pat the chicken thigh dry with paper towels; rub it with paprika, garlic powder, salt, and black pepper.
Place the seasoned chicken thigh on the baking sheet and bake for 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F.
Meanwhile, in a mixing bowl, combine the all-purpose flour, baking powder, and a pinch of salt.
Stir in the unsweetened almond milk until just combined, then fold in the cold butter (cut into small pieces) and shredded low-fat cheddar cheese gently to create a thick drop biscuit dough.
Drop spoonfuls of the biscuit dough onto a separate parchment-lined baking sheet, spacing them evenly.
Bake the biscuits in the preheated oven for 12-15 minutes or until they are lightly golden on top.
Remove both the chicken and biscuits from the oven, and serve the crispy chicken thigh alongside the fluffy cheddar drop biscuits.