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 in some veggies into my dinner. And this time, I’m sneaking in some perfectly roasted cauliflower florets and all the baby spinach for those extra greens.
With juicy, tender golden brown chicken swimming in that Parmesan-garlicky-cream-sauce, the veggies also soak up all that saucy goodness. Even the pickiest eaters won’t know what hit them.
You can serve with crusty bread (can’t have that sauce go to waste) along with a fresh sprinkling of Parmesan, if desired. The leftover wine can also go a long way here.
- 5 cups cauliflower florets
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 2 medium shallots, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- 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 cauliflower in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 20-25 minutes, or until golden brown.
Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken broth and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the Dutch oven.
Bring to a boil; reduce heat and simmer, covered, until chicken has completely cooked through, reaching 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 the spinach has wilted, about 3 minutes. Stir in cauliflower until heated through, about 1-2 minutes. Return chicken to the Dutch oven.
*Chicken broth can be used for white wine as a non-alcoholic substitute.