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The Absolute Best Creamy Cauliflower Chicken Bake - Comforting, Cozy, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Cauliflower: 1 large head (about 6–7 cups florets)
  • Onion: 1 small yellow onion, finely chopped
  • Garlic: 3–4 cloves, minced
  • Butter or olive oil: 3 tablespoons
  • All-purpose flour (or gluten-free blend): 2 tablespoons
  • Chicken broth: 1.5 cups, low sodium
  • Heavy cream or half-and-half: 3/4 cup
  • Greek yogurt or sour cream: 1/3 cup
  • Parmesan cheese: 1/2 cup, finely grated
  • Mozzarella or Gruyère: 1 cup, shredded
  • Dijon mustard: 1 teaspoon
  • Smoked paprika: 1/2 teaspoon
  • Italian seasoning: 1 teaspoon
  • Fresh lemon juice: 1–2 teaspoons
  • Fresh parsley or chives: For garnish
  • Salt and black pepper: To taste

Method
 

  1. Prep the oven and pan: Preheat to 400°F (200°C). Grease a 9x13-inch baking dish or similar casserole dish.
  2. Cut the cauliflower: Break the head into evenly sized florets. Aim for medium pieces so they cook through without turning mushy.
  3. Roast the cauliflower: Toss florets with 1 tablespoon oil, salt, and pepper. Spread on a sheet pan and roast for 18–20 minutes until lightly golden at the edges. Set aside.
  4. Sear the chicken: Season chicken with salt, pepper, and half the Italian seasoning. Heat 1 tablespoon oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until lightly browned (it doesn’t need to be fully cooked). Transfer to a plate.
  5. Sauté aromatics: Lower heat to medium. Add 1 tablespoon butter. Cook onion 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant.
  6. Make the sauce: Add remaining butter, then sprinkle in flour. Whisk for 1 minute. Slowly pour in chicken broth, whisking until smooth. Add cream, Dijon, smoked paprika, and remaining Italian seasoning. Simmer 2–3 minutes until slightly thickened.
  7. Add the tang and cheese: Off the heat, whisk in Greek yogurt, Parmesan, and lemon juice. Taste and season with salt and pepper. The sauce should be silky, creamy, and well seasoned.
  8. Assemble the bake: Spread roasted cauliflower and seared chicken in the baking dish. Pour the sauce over everything, tossing gently to coat. Top with shredded mozzarella or Gruyère.
  9. Bake: Reduce oven to 375°F (190°C). Bake 18–22 minutes, until bubbling and the cheese is melted.
  10. Broil for color (optional): Broil 1–2 minutes for a golden top. Watch closely to avoid burning.
  11. Rest and garnish: Let it sit 5 minutes so the sauce settles. Sprinkle with parsley or chives and serve warm.