Creamy Chicken and Cauliflower
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
1 medium head of cauliflower, cut into florets
2 tablespoons olive oil (or butter)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
1/4 cup chopped fresh parsley (for garnish)
Instructions:
Cook the cauliflower:
In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for about 5–7 minutes, or until tender. Drain and set aside.
Cook the chicken:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
Season the chicken breasts with salt, pepper, thyme, and paprika.
Add the chicken to the skillet and cook for about 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
Make the creamy sauce:
In the same skillet, add the remaining olive oil (or butter). Sauté the chopped onion for 3-4 minutes, or until softened.
Add the minced garlic and cook for another minute, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for 3-4 minutes to reduce slightly.
Stir in the heavy cream and grated Parmesan cheese. Simmer for an additional 3–5 minutes until the sauce thickens and becomes creamy. Adjust seasoning with salt and pepper to taste.
Combine chicken and cauliflower:
Add the cooked cauliflower to the skillet, stirring to coat the cauliflower in the creamy sauce. If desired, gently mash some of the cauliflower for a creamier texture.
Slice the cooked chicken and place it back into the skillet, allowing it to soak up some of the sauce.
Serve:
Garnish with fresh parsley and serve immediately.