Chicken Chili

1. Boil the chicken: Add the chicken breasts, chicken broth, corn, green chiles, chili powder, cumin, onion powder, oregano, salt & pepper to a 12-inch cast-iron skillet. Give everything a good stir then place over medium-high heat. Bring the mixture to a gentle simmer, then cover with a lid for 15 minutes (flip the chicken halfway). In the meantime, preheat your oven to 450°F and make the cornbread biscuits.
2. Finish the chili: Once the chicken is fully cooked (165°F internal temperature), turn off the heat then remove the chicken only and transfer to a bowl to shred (or chop finely instead). Cover and set aside. Adjust the heat on the skillet to medium then whisk in the flour. Disperse the cream cheese into the mixture, then whisk as it begins to melt into the mixture. Allow the mixture to simmer, whisking occasionally, for 7-10 minutes until thick and creamy. Add the cannellini beans, fresh cilantro and the shredded chicken back to the skillet. Turn off the heat and set aside until biscuit dough is ready.

Cornbread Biscuits

1. Make the dough: Combine all of the dry ingredients and spices in a large bowl and whisk to combine (flour, cornmeal, baking powder, baking soda, salt, thyme, oregano, rosemary). Add the cold butter to the dry mixture and use a pastry blender (or a fork or your hands) to cut the butter until the mixture is crumbly. Pour the milk and honey into the bowl and use a fork to bring it together. If the dough is too wet, add more flour, 1 tablespoon at a time, until you can begin working with the dough with your hands.
2. Finish the biscuits: Transfer the dough to a lightly floured surface and knead until the dough comes together. Cut the dough in half, then stack one half over the other. Use your hands to flatten the dough to about ½” thickness. Use a 2 ½” biscuit cutter (or the top of an open can) to cut 7 rounds out of the dough. Place the dough rounds on top of the chicken chili in the skillet with 1 in the center and 6 around the edges of the skillet. Bake for 10-12 minutes until the tops of the biscuits begin to brown. Let sit for 10 minutes before serving. Garnish with fresh cilantro for a pop of color. Enjoy!