Tender, juicy, golden brown chicken cooked in a heavenly cream sauce with roasted cauliflower + baby spinach!
I’ve been trying to find ways to sneak some veggies into my dinner. And this time I throw in some perfectly roasted cauliflower florets and all the baby spinach for the extra greens.
With the succulent, tender, golden-brown chicken swimming in this parmesan, garlic and cream sauce, the veggies are picking up on all that sassy goodness, too. Even the pickiest of eaters won’t know what hit them.
You can serve with crusty bread (don’t waste that sauce) along with a fresh sprinkling of parmesan if desired. Even leftover wine can go a long way here.
- 5 cups cauliflower florets
- 2 tablespoon olive oil
- Kosher salt and freshly ground black pepper, taste
- 6 Chicken thighs with bones and skin
- 2 tablespoon unsalted butter
- 2 medium shallots, rolled
- 3 cloves garlic, chopped
- 2 teaspoon chopped fresh thyme leaves
- 2 tablespoon all purpose flour
- 1 ¾ cups chicken soup
- ¼ Cup dry white wine*
- 4 cups baby spinach
- ¼ Cup freshly grated Parmesan
- ½ Cup half and half
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place the cauliflower in a single layer on the prepared baking sheet. add olive oil; season with salt and pepper. Swirl gently to combine.
Place in the oven and bake for 20-25 minutes or until golden brown.
Season chicken thighs with 3/4 tsp salt and 1/2 tsp pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken skin-side down and sear both sides until golden, about 2-3 minutes per side; put aside. Drain off excess fat, reserving 2 tablespoons in the Dutch oven.
Add the shallots and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Stir in flour until lightly browned, about 1 minute.
Stir in chicken broth and wine and scrape any browned bits off the bottom of the Dutch oven. Put the chicken back into the Dutch Oven.
bring to a boil; Reduce heat and simmer, covered, until chicken is fully cooked through and reaches an internal temperature of 175 degrees F, about 15-20 minutes. Remove chicken and keep warm.
Stir in spinach, parmesan and half and half until spinach has wilted, about 3 minutes. Stir in cauliflower until warmed through, about 1-2 minutes. Put the chicken back into the Dutch Oven.
*Chicken broth can be used as a non-alcoholic substitute for white wine.