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Creamy Chicken and Cauliflower
4.9 from 135 votes

Creamy Chicken and Cauliflower

Creamy Chicken and Cauliflower features roasted cauliflower florets alongside seared bone-in chicken thighs in a thyme and garlic butter sauce thickened with flour and enriched with white wine, chicken broth, half and half, and Parmesan. Baby spinach stirred in at the end adds color and freshness. The dish offers a rich, creamy texture paired with savory roasted and pan-seared flavors.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  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.

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.