Creamy Chicken and Cauliflower
Tender, juicy golden-brown chicken cooked in a heavenly cream sauce with roasted cauliflower + baby spinach!
I’ve been trying to find ways to sneak in some veggies into my dinner. And this time, I’m sneaking in some perfectly roasted cauliflower florets and all the baby spinach for those extra greens.
With juicy, tender golden brown chicken swimming in that Parmesan-garlicky-cream-sauce, the veggies also soak up all that saucy goodness. Even the pickiest eaters won’t know what hit them.
You can serve with crusty bread (can’t have that sauce go to waste) along with a fresh sprinkling of Parmesan, if desired. The leftover wine can also go a long way here.
TIPS AND TRICKS FOR SUCCESS
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution.
- Cut cauliflower into florets of similar size. This will ensure even cooking! And for extra caramelization and crispness, do not line the baking sheet.
- Use bone-in, skin-on chicken thighs. The skin crisps up perfectly in this recipe, and the bone-in allows for deeper, meatier flavors.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
WHAT TO SERVE WITH CHICKEN AND CAULIFLOWER
- Easy Skillet Dinner Rolls
- No Knead Rosemary Bread
- Italian Chopped Salad
- Garlic Parmesan Roasted Potatoes
- Baked Garlic Herb Potato Wedges
TOOLS FOR THIS RECIPE
Baking sheet
Dutch oven
CREAMY CHICKEN AND CAULIFLOWER: FREQUENTLY ASKED QUESTIONS
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Additional chicken broth can be used for white wine as a non-alcoholic substitute.
Kale, cabbage, swiss chard and collard greens are all great subs.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Recipe
Yield: 4 servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Ingredients
Instructions
1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place cauliflower in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 20-25 minutes, or until golden brown.
4. Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
5. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
6. Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
7. Whisk in flour until lightly browned, about 1 minute.
8. Stir in chicken broth and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the Dutch oven.
9. Bring to a boil; reduce heat and simmer, covered, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 15-20 minutes. Remove chicken and keep warm.
10. Stir in spinach, Parmesan and half and half until the spinach has wilted, about 3 minutes. Stir in cauliflower until heated through, about 1-2 minutes. Return chicken to the Dutch oven.
11. Serve immediately.
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