Lemon Sage Chicken and Cauliflower

A creamy, low-carb, one-pan dinner with richly aromatic sage.

By the Team at NaturesPlus | March 2023

A One-Pan Weeknight Winner

This low-carb creation features the richly aromatic herb sage, which is available both fresh (as used below) or dried.

"As a one-pan dinner, this recipe makes for faster cleanup on a busy weeknight." — Lindsay Grimes Freedman, blogger at The Toasted Pine Nut and author of Cauliflower Power (Artisan Books)

2–4

Servings

Divide among 2–4 bowls, depending on appetite.

~40

Minutes

About 10 minutes of prep and 30 minutes of cooking.

Pan

Everything cooks in a single ovenproof skillet — faster cleanup.

Ingredients

1 lb boneless, skinless chicken thighs
1 tbsp smoked paprika
1 tsp sea salt
1 tsp freshly ground black pepper
3 tbsp salted butter, divided
3 cups cauliflower florets
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/3 cup shredded Parmesan cheese
Juice of 1 lemon, plus slices for garnish (optional)
1 tbsp chopped fresh sage leaves

Instructions

Season the chicken

Preheat the oven to 350°. Season chicken on both sides with paprika, salt and pepper.

Sear the chicken

In a large, ovenproof skillet, melt 2 tbsp of the butter over medium-high heat. Add the chicken and sear on both sides until golden brown, 2–3 minutes per side. Remove chicken to a plate.

Brown the cauliflower

Add the remaining butter to the pan and cook the cauliflower and garlic for about 3 minutes, stirring occasionally, until browned.

Build the sauce and roast

Stir in the remaining ingredients (except lemon slices). Cook until the sauce begins to bubble, about 5 minutes. Place the chicken back in the pan, transfer to the oven and roast for 15 minutes, or until the chicken is cooked through and no longer pink in the center.