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Pioneer Woman Chicken Cauliflower Skillet

Pioneer Woman Chicken Cauliflower Skillet - recipe card
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A hearty one-pan dinner featuring golden-browned chicken thighs and tender cauliflower florets in a creamy, cheesy sauce with a pop of fresh herbs. It’s a satisfying, low-carb comfort meal that comes together quickly on the stovetop.

Ingredients

Scale
  • 2 lb bone-in, skin-on chicken thighs (about 4 thighs)
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 2 tbsp olive oil
  • 1 large head cauliflower (about 2 lb), cut into 1-inch florets
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tbsp chopped fresh parsley, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Heat a large, heavy-bottomed skillet (12-inch) over medium-high heat. Add the olive oil and swirl to coat. When the oil shimmers, place the chicken skin-side down in a single layer. Cook without moving for 6-8 minutes, until the skin is deep golden and easily releases from the pan.
  3. Flip the chicken and cook for another 4-5 minutes, until the second side is browned. Transfer the chicken to a plate; leave the rendered fat in the skillet.
  4. Reduce the heat to medium. Add the cauliflower florets to the same skillet in a single layer. Cook, stirring occasionally, for 6-7 minutes, until the florets are golden-brown in spots and slightly tender (a fork can pierce with light resistance). Use a slotted spoon to transfer the cauliflower to a bowl; set aside.
  5. Add the diced onion to the skillet and cook over medium heat for 2-3 minutes, until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the heavy cream and chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits (this is the flavor base). Bring to a gentle simmer over medium heat.
  7. Reduce heat to low and stir in the Parmesan and cheddar cheeses. Whisk until melted and smooth. Season with the remaining 1/2 tsp salt and 1/4 tsp pepper, and stir in the thyme.
  8. Return the cauliflower to the skillet and stir to coat in the sauce. Nestle the chicken thighs back into the skillet, skin-side up, along with any juices that accumulated on the plate.
  9. Cover the skillet and simmer over low heat for 10-12 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is fully tender.
  10. Uncover and increase heat to medium-high for the last 2-3 minutes if you want the sauce to thicken slightly; it should coat the back of a spoon.
  11. Remove from heat and let rest for 5 minutes before serving. This allows the sauce to set and the chicken to reabsorb juices.
  12. Sprinkle with fresh parsley and serve directly from the skillet with a side of crusty bread or over rice, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when chilled. Freezing: Freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator. Reheat: Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Or microwave at 50% power in 30-second intervals until warmed through.

Nutrition

Keywords: chicken cauliflower skillet, pioneer woman chicken skillet, one pan chicken dinner, low carb chicken recipe, creamy chicken skillet, skillet chicken thighs, cauliflower rice recipe, weeknight dinner, cheesy chicken and cauliflower, Gluten free dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-cauliflower-skillet-recipe/