Creamy Chicken and Cauliflower

This chicken thighs recipe features diced bacon, fresh cauliflower, and baby spinach, all cooked in a creamy Parmesan sauce. It’s Creamy Chicken and Cauliflower, your new favorite dinner recipe! Nothing says comfort food like juicy chicken thighs and tender cauliflower florets smothered in a creamy Parmesan sauce with bacon. Seriously, this dinner is so tasty, it’ll blow your taste buds! All the flavors here meld together perfectly, which is part of its comforting magic. A nice contrast and mild flavor from the cauliflower adds texture to the chicken, while spinach gives it a nutritional boost. From diethood.com.

Creamy Chicken and Cauliflower


Ingredients:

1 pound cauliflower,, cut into small bite-sized florets
4 slices thick cut bacon, diced (without problem ingredients)
2 pounds boneless, skinless, chicken thighs
salt and pepper, to taste (if tolerated)
1 teaspoon dried rosemary or any other dried herbs that you like
½ teaspoon onion powder (if tolerated)
½ teaspoon garlic powder
½ teaspoon paprika (if tolerated)
1 tablespoon butter
5 to 6 cups baby spinach
4 cloves garlic, minced
½ cup low sodium chicken broth (without problem ingredients)
⅔ cup heavy whipping cream
½ cup finely shredded Parmesan cheese (if tolerated)
chopped fresh parsley,, for garnish


Directions:

1. Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil. Reduce heat to medium-low; cover and simmer for 3 to 4 minutes or until cauliflower is fork tender, but not mushy.

2. Drain the cauliflower and run it under cold water to stop it from cooking further. Season the florets with salt and pepper, and set aside.

3. In the meantime, set a 12-inch skillet over medium heat and heat up the skillet.

4. Add diced bacon to the hot skillet and cook for about 4 minutes or until crispy, stirring frequently. Remove the bacon pieces from the skillet and set aside on a plate. Do not drain the bacon grease.

5. Set skillet back over medium-high heat; add butter and let it melt.

6. Season the chicken thighs with salt, pepper, dried rosemary, onion powder, garlic powder, and paprika. Transfer the chicken thighs to the skillet and cook for 5 minutes or until golden brown on the bottom.

7. Flip over and cook for 6 to 8 more minutes or until cooked through. Remove the chicken and transfer it to a plate; set aside.

8. Return the skillet to the burner and add in the baby spinach; cook for 2 minutes or until wilted. Remove from skillet and set aside.

9. Add garlic to the pan and cook for 15 seconds or until fragrant. Add chicken broth and stir the browned bits from the bottom of the pan. Stir in the cream and bring to a boil; cook for 1 minute. Then, whisk in the parmesan cheese.

10. Add cooked cauliflower, spinach, and cooked chicken back to the skillet and cook for a minute or two or until heated through. Taste for salt and adjust accordingly.

11. Remove from heat.

12. Garnish with the bacon and parsley, and serve.