Creamy Chicken and Cauliflower
A comforting dish of tender chicken and cheesy cauliflower in a creamy sauce, ready in less than an hour.
Ingredients
- 2 large chicken breasts boneless, skinless, cut into bite-sized cubes
- 1 medium head cauliflower cut into florets
- 2 tablespoons olive oil or butter
- 3 cloves garlic minced
- 1 small onion finely chopped (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheese cheddar or a mild melting cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes adjust to taste
- Salt and black pepper to taste
- Fresh parsley or cilantro chopped, for garnish
- 1 small red chili thinly sliced (optional for extra heat)
Instructions
- Heat 1 tablespoon of olive oil or butter in a large pan over medium heat. Add chicken cubes, seasoning with salt, black pepper, and smoked paprika. Cook until golden brown and no longer pink, about 5-7 minutes. Remove and set aside.
- In the same pan, add remaining oil or butter. Sauté minced garlic and onion (if using) until fragrant, about 2 minutes.
- Add cauliflower florets and cook for 5 minutes, stirring occasionally until they start to soften.
- Pour in chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer.
- Add shredded cheese, stirring until completely melted and creamy.
- Return cooked chicken to the pan, mixing well with the creamy sauce, and cook for 3-4 minutes to heat through.
- Adjust seasoning with salt, pepper, and chili flakes to taste.
- Garnish and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat, adding a splash of cream if necessary to refresh the sauce's consistency. Test the cauliflower for doneness during cooking to ensure it doesn't become mushy. Use a combination of cheeses for a unique flavor profile. Save time by using rotisserie chicken or pre-chopped cauliflower.