This low-carb creation features the richly aromatic herb sage, which is available both fresh (as used below) or dried. And as a one-pan dinner, this recipe makes for “faster cleanup on a busy weeknight,” says Lindsay Grimes Freedman, who blogs at The Toasted Pine Nut and is the author of Cauliflower Power (Artisan Books).
1 lb boneless, skinless chicken thighs
1 tbsp smoked paprika
1 tsp sea salt
1 tsp freshly ground black pepper
3 tbsp salted butter, divided
3 cups cauliflower florets
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/3 cup shredded Parmesan cheese
Juice of 1 lemon, plus slices for garnish (optional)
1 tbsp chopped fresh sage leaves
1. Preheat the oven to 350°. Season chicken on both sides with paprika, salt and pepper.
2. In a large, ovenproof skillet, melt 2 tbsp of the butter over medium-high heat. Add the chicken and sear on both sides until golden brown, 2–3 minutes per side. Remove chicken to a plate.
3. Add the remaining butter to the pan and cook the cauliflower and garlic for about 3 minutes, stirring occasionally, until browned.
4. Stir in the remaining ingredients (except lemon slices). Cook until the sauce begins to bubble, about 5 minutes. Place the chicken back in the pan, transfer to the oven and roast for 15 minutes, or until the chicken is cooked through and no longer pink in the center.
5. To serve, divide the thighs and cauliflower among 2–4 bowls and spoon the sauce over the top; if desired, garnish with lemon slices.
Yields: 2–4 servings
Source: Excerpted from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2019.
