Why You’ll Love This Recipe

This one-pan dish brings together juicy chicken breasts and crisped cauliflower florets in a rich garlic-butter sauce — all cooked in about 30 minutes. It’s simple, speedy, flavourful and uses minimal cleanup. If you’re looking for a busy-weeknight dinner that still tastes gourmet, this hits the mark.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 boneless skinless chicken breasts
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• ½ small cauliflower (cut into ½-inch thick slices)
• 1½ tablespoons butter, divided
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ⅓ cup low-sodium chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce

Directions

1. Butterfly each chicken breast (cut horizontally so it opens flat or thinner) and season both sides with salt, pepper and the Italian seasoning. Let the chicken sit while you prepare the cauliflower.
2. Heat 1 tablespoon of butter together with the olive oil in a medium-sized cast-iron skillet (or a heavy fry-pan) over medium-high heat.
3. Add the seasoned chicken to the hot pan and cook about 4-6 minutes per side until golden brown and cooked through. In the last minute of cooking, lower the heat, add the minced garlic and stir until fragrant. Then remove the chicken and set aside on a plate.
4. In the same skillet, raise the heat to medium-high and add the chicken broth. Bring it to a simmer and reduce by about half — there should still be some liquid left in the pan.
5. Add the remaining butter, the lemon juice and the hot sauce and stir to combine. Then add the cauliflower in a single layer. Cover with a lid and monitor closely, flipping occasionally, until the cauliflower is browned and tender when pierced with a fork, about 10-12 minutes. If the pan dries out and the contents begin to stick or burn, add a splash of water.
6. Once the cauliflower is cooked, push it to one side of the pan. Add the chicken back to the other side just long enough to reheat, about 1-2 minutes.
7. Serve the chicken and cauliflower together. You can enjoy it on its own, or alongside rice or another grain if you like.

Servings and timing

Serves 2. Total time: approximately 30 minutes — about 10 minutes prep, 20 minutes cook.

Variations

• Substitute chicken thighs (boneless, skinless) instead of breasts, for more flavour and juiciness.
• Swap the cauliflower for broccoli florets or Brussels sprouts, adjusting cooking time as needed.
• Omit or reduce the hot sauce for a milder version; or increase it if you like more heat.
• Add chopped fresh herbs (like parsley or chives) at the end for brightness.
• For a creamy twist, stir in a splash of heavy cream or crème fraîche just before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium-low heat until just heated through (you may add a little splash of water or chicken broth to prevent sticking). Microwaving is fine — cover loosely and heat in ~30-second increments until warm.

FAQs

Can I use bone-in chicken for this recipe?

Yes, you can, but cooking time will be longer and you’ll want to ensure the chicken reaches a safe internal temperature (165 °F / 74 °C). You may also need to give the cauliflower a head start since the chicken takes longer.

Is a cast-iron skillet necessary?

While you can use a regular heavy-bottomed skillet, a cast-iron pan is highly recommended because it helps develop better browning and depth of flavour.

What size should I cut the cauliflower?

About ½-inch thick slices or pieces work well — this size gives enough surface area to crisp in the pan while cooking through in about 10-12 minutes.

Can I make this gluten-free?

Yes — all the ingredients listed are naturally gluten-free. Just double-check your chicken broth to ensure it’s gluten-free certified.

What if I don’t have hot sauce?

You can omit it, or replace with a pinch of cayenne pepper or chili flakes to give similar heat. Adjust to your preference.

Can I add more vegetables?

Absolutely. You could add sliced bell peppers, zucchini, or mushrooms. Add firmer vegetables like peppers when you add the cauliflower; for quicker-cooking ones like zucchini, add near the end.

How can I tell when the chicken is cooked through?

Use a meat thermometer — the thickest part should read 165 °F (74 °C). If you don’t have a thermometer, cut into the chicken — there should be no pink in the centre and juices should run clear.

Can I use frozen cauliflower?

You could, but fresh cauliflower works best for the crisp texture aimed for in this dish. If you use frozen, make sure to thaw well and pat dry so you don’t end up steaming rather than browning.

How do I reheat without drying out the chicken?

Reheat gently over medium-low heat, and add a splash of liquid (water or broth) to keep moisture. Covering the pan briefly helps retain steam and prevents dryness.

Can I double the recipe for more servings?

Yes — simply double (or triple) all ingredients and cook in a sufficiently large skillet so everything is in a single layer. You may need to slightly increase cooking time for the cauliflower if the pan is crowded.

Conclusion

This one-pan garlic butter chicken and cauliflower dish is a weeknight winner: flavorful, fast, and low-fuss. With tender chicken, crisp golden cauliflower, and a sauce that ties it all together, it’s versatile enough for modifications yet easy enough for busy evenings. Give it a try and you’ll likely find yourself coming back to it again and again.

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