Pioneer Woman Chicken Cauliflower Skillet

Pioneer Woman Chicken Cauliflower Skillet by Ree Drummond is made with chicken, cauliflower, baby carrots, red onion, fresh rosemary, sage, garlic, chicken stock, and lemon. This delicious Chicken Cauliflower Skillet recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 4 people.

More Pioneer Woman Recipe:

• Pioneer Woman Chicken Lasagna
• Pioneer Woman Pretzel Crusted Chicken
• Pioneer Woman Chicken Marsala

🧡 Why You’ll Love Chicken Cauliflower Skillet Recipe

• Quick and Easy: This recipe comes together in just about 35 minutes, making it perfect for a busy weeknight dinner.
• One-Pan Wonder: With everything cooked in a single skillet, clean-up is a breeze, leaving more time to enjoy your meal.
• Flavorful: The combination of rosemary, sage, and garlic gives this dish a rich, comforting flavor that complements the crispy chicken and roasted vegetables.
• Healthy and Wholesome: Packed with vegetables and lean chicken, this dish is both nutritious and satisfying, ideal for a balanced meal.
• Versatile: You can easily adjust the seasoning and vegetables to suit your preferences, making it a flexible recipe for any taste.

🍗 Pioneer Woman Chicken Cauliflower Skillet Ingredients

• 2 tablespoons olive oil (UK: 30 ml)
• 4 bone-in, skin-on chicken breast halves (or 2 whole bone-in, skin-on chicken breasts, split)
• Kosher salt and freshly ground black pepper, to taste
• 3 cups cauliflower florets (UK: 300 g)
• 2 cups baby carrots (UK: 200 g)
• 1 red onion, quartered
• 1 tablespoon chopped fresh rosemary (UK: 15 g)
• 4 to 5 fresh sage leaves, chopped
• 3 cloves garlic, chopped
• 1 1/2 cups chicken stock (UK: 360 ml)
• 1 lemon, halved
• 1/4 cup fresh parsley leaves (UK: 15 g)

Smoky Yogurt

• 2/3 cup Greek yogurt (UK: 160 g)
• 1 tablespoon olive oil (UK: 15 ml)
• 1 teaspoon smoked paprika (UK: 2 g)
• 1/2 teaspoon ground cumin (UK: 1 g)
• 1 lemon, zested and juiced
• Chipotle hot sauce, to taste
• Kosher salt, to taste

🍲 How To Make Pioneer Woman Chicken Cauliflower Skillet

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Chicken: Heat 1 tablespoon (15 ml) olive oil in a large ovenproof skillet over medium heat. Pat the chicken dry, season with 2 teaspoons salt and 1 teaspoon pepper. Add the chicken to the skillet skin-side down and cook for 3-4 minutes until the skin is golden and crispy. Flip and cook for 1-2 more minutes. Remove the chicken and set aside.
3. Cook Vegetables: Add the remaining 1 tablespoon (15 ml) olive oil to the skillet. Add cauliflower, carrots, and red onion. Cook for 1-2 minutes until the vegetables start to char. Stir in rosemary, sage, and garlic, and season with a pinch of salt and pepper. Add the chicken stock.
4. Bake: Nestle the chicken on top of the vegetables and transfer the skillet to the oven. Bake for about 25 minutes, or until the chicken is cooked through (165°F / 74°C) and the skin is dark golden brown. Squeeze the lemon juice over the top and let rest for 5-6 minutes.

Smoky Yogurt

1. Mix Yogurt: In a small bowl, combine Greek yogurt, olive oil, smoked paprika, cumin, lemon zest, lemon juice, chipotle hot sauce, and salt to taste.
2. Serve: Drizzle the smoky yogurt over the chicken and garnish with fresh parsley.

💭 Recipe Tips

• Pat the Chicken Dry: Make sure to dry the chicken thoroughly with paper towels before cooking. This helps the skin get crispy.
• Use a Hot Skillet: Preheat your skillet well before adding the chicken. This ensures a nice sear and helps keep the skin crispy.
• Don’t Overcrowd the Pan: Avoid piling too many vegetables in the skillet at once. Spread them out to get even roasting and a better texture.
• Check Chicken Temperature: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe and perfectly cooked meat.
• Rest Before Serving: Let the chicken rest for 5-6 minutes after baking. This allows the juices to redistribute, making the chicken more tender and juicy.

🎚 How To Store Leftovers Chicken Cauliflower Skillet?

• Refrigerate: Cool the leftovers to room temperature before storing them in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the dish to room temperature, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the oven or on the stovetop.

🥵 How To Reheat Leftovers Chicken Cauliflower Skillet?

• In The Oven: Heat the oven to 350°F. Put leftovers chicken cauliflower skillet in the oven for 15-20 minutes until it’s heated through.
• In The Microwave: Put leftovers chicken cauliflower skillet in a microwave-safe dish. Cover and microwave on high for 2-3 minutes, stirring once, until hot.
• On the Stovetop: Heat leftovers chicken cauliflower skillet in skillet over medium heat for 4 minutes, adding a bit of chicken stock if needed. Stir occasionally until hot.

🍞 What To Serve With Chicken Cauliflower Skillet?

This hearty Chicken Cauliflower Skillet pairs well with a side of rice, quinoa, garlic bread, or a simple green salad. It can also be served alongside roasted potatoes, steamed broccoli, sautéed spinach, or a fresh fruit salad for a delicious dinner.

FAQ’S:

More Pioneer Woman Recipe:

• Pioneer Woman Asian Chicken Wings
• Pioneer Woman Chicken Cordon Bleu Casserole
• Pioneer Woman Tater Tot Chicken Casserole

Pioneer Woman Chicken Cauliflower Skillet Nutrition Facts

Serving Size: 1 serving

• Calories: 365
• Total Fat: 20g
• Saturated Fat: 4g
• Cholesterol: 106mg
• Sodium: 700mg
• Potassium: 680mg
• Total Carbohydrate: 22g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 28g

Pioneer Woman Chicken Cauliflower Skillet

Author: Rihab mimouni Cooking Method:Baking Cuisine:American, British Courses:Dinner Recipe Keys: C Chicken Cauliflower Skillet

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 40 minutesServings:4 servingsCalories:365 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Chicken Cauliflower Skillet by Ree Drummond is made with chicken, cauliflower, baby carrots, red onion, fresh rosemary, sage, garlic, chicken stock, and lemon. This delicious Chicken Cauliflower Skillet recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 4 people.

Ingredients

• 2 tablespoons olive oil (UK: 30 ml)
  
• 4 bone-in, skin-on chicken breast halves (or 2 whole bone-in, skin-on chicken breasts, split)
  
• Kosher salt and freshly ground black pepper, to taste
  
• 3 cups cauliflower florets (UK: 300 g)
  
• 2 cups baby carrots (UK: 200 g)
  
• 1 red onion, quartered
  
• 1 tablespoon chopped fresh rosemary (UK: 15 g)
  
• 4 to 5 fresh sage leaves, chopped
  
• 3 cloves garlic, chopped
  
• 1 1/2 cups chicken stock (UK: 360 ml)
  
• 1 lemon, halved
  
• 1/4 cup fresh parsley leaves (UK: 15 g)

Smoky Yogurt

• 2/3 cup Greek yogurt (UK: 160 g)
  
• 1 tablespoon olive oil (UK: 15 ml)
  
• 1 teaspoon smoked paprika (UK: 2 g)
  
• 1/2 teaspoon ground cumin (UK: 1 g)
  
• 1 lemon, zested and juiced
  
• Chipotle hot sauce, to taste
  
• Kosher salt, to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
   
2. Prepare Chicken: Heat 1 tablespoon (15 ml) olive oil in a large ovenproof skillet over medium heat. Pat the chicken dry, season with 2 teaspoons salt and 1 teaspoon pepper. Add the chicken to the skillet skin-side down and cook for 3-4 minutes until the skin is golden and crispy. Flip and cook for 1-2 more minutes. Remove the chicken and set aside.
   
3. Cook Vegetables: Add the remaining 1 tablespoon (15 ml) olive oil to the skillet. Add cauliflower, carrots, and red onion. Cook for 1-2 minutes until the vegetables start to char. Stir in rosemary, sage, and garlic, and season with a pinch of salt and pepper. Add the chicken stock.
   
4. Bake: Nestle the chicken on top of the vegetables and transfer the skillet to the oven. Bake for about 25 minutes, or until the chicken is cooked through (165°F / 74°C) and the skin is dark golden brown. Squeeze the lemon juice over the top and let rest for 5-6 minutes.

Smoky Yogurt


5. Mix Yogurt: In a small bowl, combine Greek yogurt, olive oil, smoked paprika, cumin, lemon zest, lemon juice, chipotle hot sauce, and salt to taste.
   
6. Serve: Drizzle the smoky yogurt over the chicken and garnish with fresh parsley.

Notes

• Pat the Chicken Dry: Make sure to dry the chicken thoroughly with paper towels before cooking. This helps the skin get crispy.
• Use a Hot Skillet: Preheat your skillet well before adding the chicken. This ensures a nice sear and helps keep the skin crispy.
• Don’t Overcrowd the Pan: Avoid piling too many vegetables in the skillet at once. Spread them out to get even roasting and a better texture.
• Check Chicken Temperature: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe and perfectly cooked meat.
• Rest Before Serving: Let the chicken rest for 5-6 minutes after baking. This allows the juices to redistribute, making the chicken more tender and juicy.

Keywords:Pioneer Woman Chicken Cauliflower Skillet