Home / Food / Quick & Easy / Creamy Chicken & Cauliflower Rice Casserole

Creamy Chicken & Cauliflower Rice Casserole

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This protein-rich, one-skillet dinner features tender chicken thighs baked on a bed of creamy cauliflower rice packed with meaty mushrooms. While chicken thighs are quick and convenient, you can substitute halved bone-in chicken breasts in their place.

Ingredients:
  • 1/2 cup heavy cream
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 2 tablespoons cream cheese, softened
  • 2 teaspoons jarred minced garlic
  • 1 1/2 teaspoons dijon mustard
  • 1 teaspoon champagne vinegar
  • 1/2 teaspoon salt, divided
  • 1 (12-ounce) package fresh riced cauliflower
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1/2 cup chopped yellow onion
  • 4 (6-ounce) bone-in, skin-on chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon ground pepper
Directions:
  1. Preheat oven to 450°F. Whisk cream, broth, parsley, cream cheese, garlic, mustard, vinegar and 1/4 teaspoon salt together in a large ovenproof skillet until smooth. Add riced cauliflower, mushrooms and onion; stir until evenly combined.
  2. Place chicken thighs, skin-sides up, about 2 inches apart on the vegetable mixture. Drizzle chicken with oil; sprinkle with garlic powder, paprika, pepper and the remaining 1/4 teaspoon salt.
  3. Bake until the cauliflower and mushrooms are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 35 to 40 minutes. Gently stir the vegetable mixture before serving. Garnish with additional chopped parsley, if desired.
Home
0 Cart