Garlic Butter Chicken & Cauliflower
Prep 5 Cook 15
Ingredients
- 2 medium chicken breasts
- 1 tsp each: salt, garlic powder, oregano
- ½ tsp each: black pepper, chili powder
- 1 Tbsp olive oil
- ¼ cup butter, divided
- 3–4 cloves garlic, minced
- ½ medium red onion, thinly sliced
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- 3–4 cups cauliflower florets
- 1 ½ cups sliced crimini mushrooms
- ¼ cup water or chicken stock
- 1 tsp Dijon mustard
- 1–2 Tbsp crème fraîche
- Optional: smoked paprika and/or parsley for garnish
Instructions
- Prepare the chicken: Slice each breast horizontally to make 4 thinner pieces. Season both sides with salt, garlic powder, oregano, black pepper, and chili powder.
- Sear: Heat olive oil and 2 Tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, until browned and cooked through. Remove to a plate and tent loosely with foil.
- Sauté vegetables: In the same pan, add red onion and mushrooms. Cook 4–5 minutes, stirring occasionally, until softened and lightly browned.
- Build flavor: Add remaining 2 Tbsp butter, garlic, Italian seasoning, and crushed red pepper flakes. Stir for about 1 minute, until fragrant.
- Cook cauliflower: Add purple cauliflower and water or stock. Cover and steam 3–4 minutes, until just tender.
- Finish the sauce: Stir in Dijon mustard, then return chicken to the pan briefly, tossing to coat and heat through. Remove chicken to serving plates.
- Emulsify with crème fraîche: Take the pan off heat and stir in crème fraîche until the sauce is smooth and glossy. Spoon the vegetables and sauce over the chicken.
- Serve: Garnish with chopped parsley or a pinch of smoked paprika. Serve immediately.
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