Creamy Garlic Chicken with Roasted Cauliflower
Ingredients
- 4 pieceschicken breasts (boneless, skinless)
- 2 tablespoonsbutter
- 6 clovesgarlic
- 1 cupheavy cream
- ½ cupchicken broth
- 1 teaspoonthyme
- ·salt
- ·black pepper
- 1 headcauliflower
- 2 tablespoonsolive oil
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut 1 head cauliflower into florets.
Method
- 01
Pat the chicken breasts dry and season both sides with salt and pepper.
- 02
Heat butter in a large skillet over medium-high heat. Once foaming, add the chicken and cook 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in thyme, salt, and pepper to taste. Simmer for 2–3 minutes until slightly thickened.
- 05
Return the chicken to the skillet and cook for 1–2 minutes more to warm through.
- 06
Meanwhile, toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast at 425°F for 18–20 minutes until tender and lightly browned.
- 07
Serve the chicken and cream sauce alongside the roasted cauliflower.
Spice Tips
For subtle heat, add a pinch of cayenne pepper or 1/8 teaspoon smoked paprika to the cream sauce. A squeeze of fresh lemon juice brightens the flavors without adding carbs. Fresh sage or tarragon can replace thyme for a different herbaceous note.
Make ahead: prepare the cauliflower and mince the garlic up to 2 hours before cooking. Leftovers keep refrigerated for 3 days and reheat well in a low oven.