Creamy Chicken and Cauliflower
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 servings
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Course
Main Course
Creamy Chicken and Cauliflower
Description
This recipe begins by roasting cauliflower florets with olive oil, salt, and pepper until golden and tender. Bone-in, skin-on chicken thighs are seasoned and seared until their skin is golden brown, then set aside. In the same pot, diced shallots are cooked until soft, followed by garlic and fresh thyme to release their aroma.
Flour is whisked in to create a roux, which is then combined with chicken broth and dry white wine, scraping up browned bits from the pan. The chicken returns to the pot to simmer gently covered until cooked through. Half and half and Parmesan cheese are stirred in with fresh baby spinach at the end to create a creamy sauce that coats the chicken and cauliflower.
This combination brings together the roasted cauliflower’s nutty flavor with the rich sauce and tender chicken. The dish delivers a satisfying balance of textures: crispy chicken skin, creamy sauce, tender cauliflower, and leafy spinach. It's suitable as a hearty entrée for dinner.
Chicken broth can be substituted for white wine to make the recipe alcohol-free without sacrificing flavor complexity.
Ingredients
- 5 cups cauliflower florets
- 2 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 chicken thigh bone-in, skin-on
- 2 tablespoons butter unsalted
- 2 shallot diced, medium
- 3 cloves garlic minced
- 2 teaspoons thyme chopped fresh leaves
- 2 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- ¼ cup dry white wine
- 4 cups baby spinach
- ¼ cup Parmesan Cheese freshly grated
- ½ cup half and half
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place into oven and bake for 20-25 minutes, or until golden brown.
- Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- 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.
- Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken broth and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the Dutch oven.
- 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.
- 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.
- Serve immediately.
Notes
- Use chicken broth instead of dry white wine for a non-alcoholic alternative.
- Roast cauliflower until golden to develop a nutty flavor that complements the creamy sauce.
- Ensure chicken thighs are skin-on and bone-in for best flavor and texture.
- Simmer chicken covered to maintain moisture and tenderness.
User Reviews
Overall Rating
4.9
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