Lemon Chicken and Cauliflower Skillet

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs (680 g)
• 1 medium cauliflower, cut into florets (600 g)
• 5 ounces baby spinach (140 g)
• 1 tablespoon olive oil (14 g)
• 3/4 teaspoon fine salt (4.5 g)
• 1/2 teaspoon black pepper (1 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon dried oregano (1 g)
• 2 cloves garlic, minced (6 g)
• 1/2 cup chicken stock (120 g)
• 1/3 cup heavy cream (80 g)
• 1 lemon, zested and juiced (90 g)

Instructions

1. Season. Coat the chicken evenly with salt, pepper, garlic powder, and oregano. Heat olive oil in a wide skillet over medium-high heat until it moves freely across the surface.
2. Brown. Cook chicken smooth-side down without moving until deep golden. Turn and continue until the thickest center reaches 165°F (74°C). Transfer to a clean plate while keeping the skillet residue.
3. Cook the cauliflower. Set cauliflower flat-side down in the skillet and brown. Add stock, scrape the bottom, cover, and cook until the stems retain slight resistance. Uncover and reduce remaining liquid.
4. Thicken the sauce. Add garlic and cook briefly. Pour in cream and lemon zest. Simmer until a spatula trail closes slowly, then fold in spinach by handfuls until the leaves are wilted.
5. Finish. Return chicken and collected juices. Turn the pieces in sauce and warm through. Check that the cauliflower still holds its shape and the sauce clings to its edges. Remove from direct heat, add lemon juice, and adjust salt and pepper. Divide vegetables first, then place one equal chicken portion over each bowl and spoon the remaining sauce evenly around them.

Notes

• A wide skillet gives both the chicken and cauliflower enough direct contact for browning.
• Reduce the stock completely before adding cream or the finished sauce may remain thin.
• Refrigerate covered portions for 4 days or freeze for 2 months; thaw overnight before gentle, covered reheating in a skillet.

Nutrition Facts