Creamy Chicken and Cauliflower
This Creamy Chicken and Cauliflower recipe features diced bacon, fresh cauliflower, and baby spinach tossed in a creamy Parmesan sauce.
Servings: 6
Ingredients
- 1 pound cauliflower, cut into small bite-sized florets
- 4 slices thick cut bacon, diced
- 2 pounds boneless, skinless, chicken thighs
- salt and pepper, to taste
- 1 teaspoon dried rosemary, or any other dried herbs that you like
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon butter
- 5 to 6 cups baby spinach
- 4 cloves garlic, minced
- ½ cup low sodium chicken broth
- ⅔ cup heavy whipping cream
- ½ cup finely shredded Parmesan cheese
- chopped fresh parsley, for garnish
Instructions
- Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil. Reduce heat to medium-low; cover and simmer for 3 to 4 minutes or until cauliflower is fork tender, but not mushy.
- Drain the cauliflower and run it under cold water to stop it from cooking further. Season the florets with salt and pepper, and set aside.
- In the meantime, set a 12-inch skillet over medium heat and heat up the skillet.
- Add diced bacon to the hot skillet and cook for about 4 minutes or until crispy, stirring frequently. Remove the bacon pieces from the skillet and set aside on a plate. Do not drain the bacon grease.
- Set skillet back over medium-high heat; add butter and let it melt.
- Season the chicken thighs with salt, pepper, dried rosemary, onion powder, garlic powder, and paprika. Transfer the chicken thighs to the skillet and cook for 5 minutes or until golden brown on the bottom.
- Flip over and cook for 6 to 8 more minutes or until cooked through. Remove the chicken and transfer it to a plate; set aside.
- Return the skillet to the burner and add in the baby spinach; cook for 2 minutes or until wilted. Remove from skillet and set aside.
- Add garlic to the pan and cook for 15 seconds or until fragrant. Add chicken broth and stir the browned bits from the bottom of the pan. Stir in the cream and bring to a boil; cook for 1 minute. Then, whisk in the parmesan cheese.
- Add cooked cauliflower, spinach, and cooked chicken back to the skillet and cook for a minute or two or until heated through. Taste for salt and adjust accordingly.
- Remove from heat.
- Garnish with the bacon and parsley, and serve.
Notes
- Chicken Thighs: This recipe is for boneless chicken thighs. Bone-in thighs need to cook much longer, and I don't recommend using them for this recipe. Also, use an instant-read meat thermometer to check for doneness; chicken is cooked through when the internal temperature registers at 165˚F.
- Chicken Variation: You can also use boneless chicken breasts, but monitor their cooking time, as they can dry out faster than thighs.
- Cream Alternative: To lighten the dish, you can substitute half of the heavy cream with full-fat yogurt or softened cream cheese.
Nutrition
Calories: 457kcal | Carbohydrates: 7g | Protein: 39g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 497mg | Potassium: 848mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2991IU | Vitamin C: 44mg | Calcium: 172mg | Iron: 3mg
