Step-by-Step Instructions and Preparation Tips
Step-by-Step Instructions
- Prep: Cut chicken into 1-inch pieces, chop onion and garlic, rice the cauliflower, and measure dairy and seasonings.
- Sear the chicken: Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add chicken pieces in a single layer, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sear 3–4 minutes per side until lightly browned but not fully cooked. Remove chicken to a plate.
- Sauté aromatics: Add remaining 1 tablespoon olive oil. Reduce heat to medium. Add chopped onion and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Add cauliflower rice: Stir in riced cauliflower, dried oregano, smoked paprika, and the remaining 1/2 teaspoon salt. Cook 4–5 minutes, stirring occasionally, until the cauliflower begins to soften.
- Deglaze and simmer: Pour in 1/2 cup chicken broth and scrape the pan bottom to release browned bits. Return chicken to the skillet, nestling pieces into the cauliflower. Cover and simmer 5 minutes.
- Finish with cream and cheese: Reduce heat to low. Stir in heavy cream, shredded cheddar, and grated Parmesan until melted and sauce thickens slightly (2–3 minutes). Add chopped spinach, fold until wilted. Taste and adjust salt and pepper.
- Rest and serve: Turn off heat, add lemon juice and parsley if using. Let sit 2 minutes to thicken, then serve hot.
Preparation Tips
- If cauliflower releases water, increase heat briefly uncovered to evaporate excess before adding cream.
- For even cooking, don’t overcrowd the pan when searing—do it in batches if needed.
- Use a lid during the simmer step to speed cooking and concentrate flavors.
- To reduce time further, use pre-diced onions and pre-minced garlic from jars.
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