Pioneer Woman Chicken Cauliflower Skillet

This easy Pioneer Woman Chicken and Cauliflower Skillet is a delicious, nutritious one-pan meal that’s perfect for busy weeknights. With creamy smoky yogurt and vibrant veggies, it’s a hot dish you can customize with common ingredients. Enjoy the crispy chicken skin paired with tender cauliflower for a satisfying dinner!

Ingredients Needed:

For the Chicken and Cauliflower:

• 2 tablespoons olive oil
• 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
• 3 cups cauliflower florets
• 2 cups baby carrots
• 1 red onion, quartered
• 1 tablespoon chopped fresh rosemary
• 4 to 5 fresh sage leaves, chopped
• 3 cloves garlic, chopped
• 1 1/2 cups chicken stock
• 1 lemon, halved
• 1/4 cup fresh parsley leaves

For the Smoky Yogurt:

• 2/3 cup Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 lemon, zested and juiced
• Chipotle hot sauce, to taste
• Kosher salt, to taste

How To Cook Chicken Cauliflower Skillet :

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large, heavy-bottomed, ovenproof skillet over medium heat. Pat the chicken dry and season with 2 teaspoons of salt and 1 teaspoon of pepper. Add the chicken to the skillet skin-side down and cook until the skin is golden and starting to crisp, about 3 to 4 minutes. Flip the chicken and cook for another 1 to 2 minutes. Remove the chicken and set aside.
3. Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the cauliflower, baby carrots, and red onion. Cook until the vegetables start to char, about 1 to 2 minutes. Stir in the rosemary, sage, and garlic, seasoning with salt and pepper. Pour in the chicken stock, then nestle the chicken on top of the vegetables.
4. Bake: Transfer the skillet to the oven and bake until the chicken is cooked through and registers 165°F (74°C), about 25 minutes.
5. Finish and Serve: Squeeze the juice of the lemon halves over the chicken and let it rest for 5 to 6 minutes.
6. Prepare the Smoky Yogurt: While the chicken is resting, mix the Greek yogurt, olive oil, smoked paprika, cumin, lemon zest and juice, chipotle hot sauce, and salt in a small bowl.
7. Serve: Drizzle the smoky yogurt over the chicken and garnish with fresh parsley.

Recipe Tips

• Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer. It should reach an internal temperature of 165°F (74°C) for safe eating. This helps avoid undercooking or overcooking.
• Don’t Skip the Searing: Searing the chicken skin-side down adds flavor and helps create a crispy skin. Make sure the skillet is hot enough before adding the chicken to get that nice golden color.
• Adjust Vegetable Sizes: Cut your vegetables into uniform sizes to ensure even cooking. If some pieces are larger than others, they may cook unevenly, leaving some too crunchy while others become mushy.
• Let the Chicken Rest: After baking, let the chicken rest for 5 to 6 minutes before serving. This helps the juices redistribute, making the chicken more tender and juicy.
• Customize the Smoky Yogurt: Feel free to adjust the spices in the smoky yogurt to suit your taste. Add more chipotle hot sauce for extra heat or a pinch of sugar if you prefer it a bit sweeter.

How To Store & Reheat Leftovers

• Refrigerate: Place leftover Chicken and Cauliflower Skillet in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• Freeze: Place leftover Chicken and Cauliflower Skillet in a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before reheating.
• Reheating: To reheat leftover Chicken and Cauliflower Skillet, heat in the oven for 10 minutes at 350°F, in the microwave until hot, or in a skillet over medium heat for 5-7 minutes.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 67mg
• Sodium: 227mg
• Potassium: 238mg
• Total Carbohydrate: 5g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 26g

More Pioneer Woman Recipe:

• Pioneer Woman Chicken Lasagna
• Pioneer Woman Pretzel Crusted Chicken
• Pioneer Woman Chicken Marsala
• Pioneer Woman Asian Chicken Wings
• Pioneer Woman Chicken Cordon Bleu Casserole
• Pioneer Woman Tater Tot Chicken Casserole