Seared Chicken & Spicy Persimmon

with Cheddar Biscuits & Spiced Honey Butter

35 MIN

4 Servings

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From the Test Kitchen

To complement simply seared chicken, you’ll make tender, golden brown biscuits with melty white cheddar cheese—served with a sweet honey butter for even more richness. Roasted broccoli coated with Southern-style spices like paprika and cayenne pepper gives a boost of flavor to this homestyle dish.

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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless Skin-On Chicken Breasts
1 lb Broccoli
1 Persimmon
1 cup Biscuit Mix
4 oz White Cheddar Cheese
2 Tbsps Butter
1 Tbsp Honey
1 Tbsp Rice Vinegar
1 Tbsp Sugar
1 oz Sliced Pickled Jalapeño Pepper
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the persimmon:

Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a large bowl. Grate the cheese on the large side of a box grater. Core and medium dice the persimmon. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the diced persimmon, sugar, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 7 minutes, or until the skin is browned and crispy. Flip and cook 6 to 7 minutes, or until browned and cooked through.* Transfer to a cutting board and cover with foil to keep warm.

* An instant-read thermometer should register 165°F.

3 Roast the broccoli:

Meanwhile, to the bowl of broccoli florets, add 1 tablespoon of olive oil. Season with salt, pepper, and half the spice blend; toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Place on the lower oven rack. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Form & bake the biscuits:

Meanwhile, generously oil a separate sheet pan (or line a sheet pan with parchment paper). To the reserved bowl, add the biscuit mix, grated cheese, and 1/2 cup of water. Gently stir until just combined (be careful not to overmix). Scoop out 4 equal-sized dollops of biscuit dough and place on the sheet pan. Place on the upper oven rack. Bake 14 to 16 minutes, or until browned and cooked through. Remove from the oven and let cool at least 2 minutes.

5 Make the honey butter & serve your dish:

Meanwhile, in a bowl, combine the softened butter, honey (kneading the packet before opening), and 1 teaspoon of the remaining spice blend (you will have extra). Season with salt and pepper. Using a fork, mash until thoroughly combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the baked biscuits and roasted broccoli. Top the chicken with the marinated persimmon (including any liquid). Top the biscuits with the honey butter. Enjoy!