It is 6pm. You are tired. Dinner needs to happen fast.
This creamy chicken and cauliflower is your new best friend. It is warm, comforting, and ready in just 40 minutes. You only need one pan for the whole meal. It is perfect for those busy fall weeknights when you need a win.
Why This Recipe Is a Winner
You will love how this dish feels fancy but stays simple. The sauce is rich and velvety without much effort. It is a budget-friendly way to feed your family something special. Plus, the cauliflower soaks up all that delicious garlic flavor.
This recipe is naturally low-carb but very satisfying. It is a great choice for a healthy reset after a long weekend. Your kids might even ask for seconds of the vegetables! One pan means you spend less time cleaning and more time relaxing.
Simple Cooking Steps
The method is straightforward and beginner-friendly. First, you sear the chicken until it is golden. Then, you soften the cauliflower in the same flavorful oil. Everything comes together in a single skillet. You can master this meal on your first try.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
Step-by-Step Directions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and sear until browned and cooked through, approximately 8 to 10 minutes, then remove chicken from the pan and set aside.
- In the same skillet, add the cauliflower florets and sauté for 6 minutes until slightly tender and golden on the edges.
- Add minced garlic to the cauliflower and cook for 1 minute until fragrant.
- Reduce heat to medium and pour in the heavy cream and dried thyme, bringing the mixture to a gentle simmer.
- Stir in the grated Parmesan cheese until melted and the sauce has thickened.
- Return the cooked chicken to the skillet and toss to coat with the cream sauce.
- Season with salt and pepper to taste and simmer for an additional 2 minutes.
- Garnish with fresh parsley before serving.
Best Ways to Enjoy It
Serve this creamy chicken and cauliflower warm in shallow bowls. It is wonderful on its own for a light dinner. You can also serve it over mashed potatoes or rice. A side of crusty bread is perfect for dipping in the sauce. Set the table and enjoy a cozy night in with your family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a small saucepan over low heat. Add a splash of water or milk to loosen the sauce. This dish reheats beautifully for a quick office lunch.
Recipe Tips
- Do not crowd the pan when searing the chicken.
- Cut cauliflower florets into similar sizes for even cooking.
- Use fresh garlic for the most vibrant flavor.
- Grate your own Parmesan cheese for a smoother sauce.
- Add a pinch of red pepper flakes for a tiny kick.
- For a holiday twist, add a sprinkle of nutmeg.
- Wait to salt until the end since Parmesan is salty.
Ways to Switch It Up
- Swap cauliflower for broccoli florets for a green version.
- Use chicken thighs for extra juicy and tender meat.
- Add a handful of spinach at the very end.
- Swap thyme for dried basil for an Italian feel.
Common Questions
Can I use frozen cauliflower?
Yes, you can use frozen florets. Thaw them completely and pat them dry first. They may cook faster than fresh cauliflower.
Is this recipe keto-friendly?
This dish is very keto-friendly and low in carbs. It uses high-fat cream and lean protein. It is a satisfying meal for many dietary needs.
How do I know the chicken is done?
The chicken should be opaque and no longer pink inside. You can use a meat thermometer to check for 165°F. Searing first ensures a golden, flavorful crust.
I hope this creamy chicken and cauliflower brings comfort to your table tonight. It is the perfect way to slow down after a busy day. Happy cooking!
— Lidia
Irresistible Creamy Chicken and Cauliflower Delight
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and sear until browned and cooked through, approximately 8 to 10 minutes, then remove chicken from the pan and set aside.
- In the same skillet, add the cauliflower florets and sauté for 6 minutes until slightly tender and golden on the edges.
- Add minced garlic to the cauliflower and cook for 1 minute until fragrant.
- Reduce heat to medium and pour in the heavy cream and dried thyme, bringing the mixture to a gentle simmer.
- Stir in the grated Parmesan cheese until melted and the sauce has thickened.
- Return the cooked chicken to the skillet and toss to coat with the cream sauce.
- Season with salt and pepper to taste and simmer for an additional 2 minutes.
- Garnish with fresh parsley before serving.
