Creamy Chicken & Cauliflower Rice Casserole

(4)

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.

a recipe photo of the Creamy Chicken & Cauliflower Rice Casserole
Photo:

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Active Time:
15 mins
Total Time:
50 mins
Servings:
4
the ingredients to make the Creamy Chicken & Cauliflower Rice Casserole

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

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.

    a step in making the Creamy Chicken & Cauliflower Rice Casserole

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  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.

    a step in making the Creamy Chicken & Cauliflower Rice Casserole

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  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.

    a recipe photo of the Creamy Chicken & Cauliflower Rice Casserole

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Nutrition Information

Serving Size: 1 chicken thigh & about 3/4 cup cauliflower rice

Calories 365, Fat 25g, Saturated Fat 11g, Cholesterol 137mg, Carbohydrates 9g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 1g, Sodium 494mg, Potassium 642mg

EatingWell.com, March 2024

Related Articles