Creamy Chicken and Cauliflower Recipe for Quick & Cozy Dinners
Some nights, I crave comfort food that doesn’t knock me into a food coma. That’s exactly why this creamy chicken and cauliflower recipe lives rent-free in my weekly dinner rotation. It’s creamy without being heavy, and surprisingly simple to pull together after a long day.
The real charm here? It tricks your brain into thinking you’re indulging, when in reality, we’re going easy on the carbs and tossing in a veggie that often gets overlooked. Cauliflower, my friends, deserves better PR. Toss it in a skillet with tender bites of chicken and a creamy, garlicky sauce—and boom, we’ve got ourselves a winner.
If your fridge looks like mine on a Thursday night (slightly sad and mostly empty), this recipe is your rescue mission. It uses things you probably already have and can easily flex to whatever protein or veggie needs using. It’s dinner without drama, and that’s the best kind.
Servings: 4 servings
Ingredients
- 1 lb boneless skinless chicken breast, diced
- 1 head cauliflower, chopped into florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1/4 cup grated parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned on all sides, about 6-7 minutes. Remove and set aside.
- In the same skillet, add diced onion and cook until translucent, about 3 minutes. Stir in garlic and cook for another 30 seconds.
- Add cauliflower florets and sauté for 4-5 minutes, letting them get a bit golden.
- Pour in chicken broth and cover the skillet. Let it steam the cauliflower for about 6 minutes until tender.
- Reduce heat, then pour in the heavy cream and sprinkle in salt, pepper, and smoked paprika. Stir well.
- Add the cooked chicken back to the pan. Simmer for 5-6 minutes until the sauce thickens slightly.
- Finish by stirring in the parmesan cheese and serve warm.