Introduction
Tender, golden-seared chicken breasts nestled in a luxuriously creamy garlic sauce, paired with perfectly roasted cauliflower and finished with a touch of melty Parmesan. This cozy, one-dish wonder is comfort food at its finest—easy enough for weeknights, delicious enough for company.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, until golden and tender.
- While the cauliflower roasts, season the chicken with salt, pepper, paprika, and thyme. Heat olive oil in a large skillet over medium heat and sear the chicken for 5–7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream and chicken broth. Simmer for 3–4 minutes to thicken slightly.
- Return the chicken to the skillet and spoon the creamy sauce over it. Sprinkle with Parmesan and allow it to melt.
- Fold in the roasted cauliflower and gently mix to coat everything in the sauce.
- Transfer to a baking dish and bake for 10–15 minutes until bubbly and golden.
- Garnish with chopped parsley before serving.
Variation
- Add Spinach or Kale: Stir in a couple of handfuls of fresh spinach or chopped kale right before baking. The greens will wilt into the creamy sauce, adding extra nutrients and a pop of color.
- Swap the Protein: This recipe also works beautifully with boneless chicken thighs or even leftover rotisserie chicken. Thighs offer a juicier, richer bite, while rotisserie chicken cuts down on prep time.
- Make it Cheesy: Want extra indulgence? Add a handful of shredded mozzarella or Gruyère to the top before the final bake for a bubbly, cheesy crust.
Cooking Notes
- Don’t Overcrowd the Pan When Roasting Cauliflower: Make sure the florets are spaced out in a single layer. This ensures they roast and caramelize instead of steaming. You want that golden edge!
- Deglaze for Extra Flavor: After searing the chicken, you’ll have little brown bits in the skillet—this is flavor gold. Deglaze with a splash of chicken broth before adding the cream to pull that richness into your sauce.
- Watch the Sauce Thickness: Simmer the cream and broth just until slightly thickened—it should coat the back of a spoon. Over-reducing can make it too thick or even greasy once baked.
Serving Suggestions
- Serve Over Mashed Potatoes or Rice: For a more filling meal, spoon the creamy chicken and cauliflower over fluffy mashed potatoes or rice. They soak up that luscious sauce beautifully.
- Add a Crisp Side Salad: Balance the richness with a light salad—something with arugula, lemon vinaigrette, or even a tangy slaw. The contrast in textures and flavors makes the whole dish shine.
- Pair with Garlic Bread or a Toasted Baguette: Sopping up that creamy sauce with a slice of crusty bread? Absolutely essential. Bonus if it’s garlic bread to match the theme.
Tips
- Use Fresh Garlic for Best Flavor: While jarred minced garlic is convenient, fresh cloves give a more vibrant, aromatic flavor—worth the extra minute to chop.
- Let the Chicken Rest Before Baking: After searing, give the chicken 5 minutes to rest before adding to the sauce. This helps keep the juices locked in so it stays tender through baking.
- Preheat the Oven Fully Before Roasting or Baking: Starting with a hot oven ensures proper caramelization on the cauliflower and helps the dish finish with that beautiful, golden top.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 38 g
- Sodium: 430 mg
Frequently Asked Questions
- Can I make this dish ahead of time?
Yes! You can prepare the entire dish up to the point of baking and store it covered in the fridge for up to 24 hours. When ready to eat, bake it uncovered at 375°F for about 20–25 minutes until bubbly and heated through. - Can I freeze this?
This recipe is best enjoyed fresh, as the cream sauce can sometimes separate when frozen and reheated. However, if you do freeze it, let it cool completely, cover tightly, and reheat gently in the oven or on the stovetop with a splash of broth or cream. - Is this dish low-carb or keto-friendly?
Yes, it’s naturally low in carbohydrates—especially if served on its own or with a keto-friendly side like mashed cauliflower or sautéed greens. - Can I use milk instead of heavy cream?
For best results, stick with heavy cream—it gives the sauce its signature richness and thickness. Milk may result in a thinner, less luxurious sauce and could curdle under high heat.
Conclusion
This Creamy Garlic Chicken & Roasted Cauliflower Bake is your new go-to when you need something hearty, comforting, and irresistibly creamy. It’s got all the right flavors in one satisfying pan—from the roasted cauliflower’s nutty sweetness to the savory garlic-infused sauce. Whether you’re cooking for your family or hosting a casual dinner, this dish brings cozy vibes and full bellies. Don’t forget to grab some crusty bread to soak up that dreamy sauce!
Print
Creamy Garlic Chicken & Roasted Cauliflower Bake
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Tender, golden-seared chicken breasts nestled in a luxuriously creamy garlic sauce, paired with perfectly roasted cauliflower and finished with a touch of melty Parmesan. This cozy, one-dish wonder is comfort food at its finest—easy enough for weeknights, delicious enough for company.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, until golden and tender.
- While the cauliflower roasts, season the chicken with salt, pepper, paprika, and thyme. Heat olive oil in a large skillet over medium heat and sear the chicken for 5–7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream and chicken broth. Simmer for 3–4 minutes to thicken slightly.
- Return the chicken to the skillet and spoon the creamy sauce over it. Sprinkle with Parmesan and allow it to melt.
- Fold in the roasted cauliflower and gently mix to coat everything in the sauce.
- Transfer to a baking dish and bake for 10–15 minutes until bubbly and golden.
- Garnish with chopped parsley before serving.
Notes
- Add a pinch of red pepper flakes for a gentle heat.
- Swap in broccoli or mushrooms for a veggie twist.
- Serve with crusty bread or over rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked, Skillet
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 150 mg
Keywords: creamy garlic chicken, roasted cauliflower, chicken bake, one pan dinner, low carb
