Juicy golden chicken in a creamy garlic-Parmesan sauce, roasted cauliflower that’s almost sweet, and wilted baby spinach folded in at the end—it’s comfort food that also happens to sneak in a bunch of veggies.

Why This Dish Works So Well

This one came together on a weeknight when I had some leftover cauliflower, a pack of chicken thighs, and a half-open carton of cream. And let me tell you—it was a hit.

The chicken turns out incredibly juicy with crispy golden skin, and that creamy sauce clings to everything in the pan. Cauliflower roasts up beautifully, getting those golden edges we all love, and spinach wilts into the sauce like it belongs there.

Even the picky eaters in my house didn’t complain. In fact, I had to fight them off to save a little for lunch the next day.

Ingredients You’ll Need

Chicken thighs (bone-in, skin-on) – They bring so much more flavor than boneless cuts. Plus, that crispy skin after searing? Worth it.

Cauliflower – Roasted till tender and golden. If your cauliflower gets slightly charred, that’s even better.
Baby spinach – Tossed in right at the end so it wilts without getting soggy.
Garlic + Parmesan – The backbone of the sauce. Parmesan melts right into the cream and gives it that nutty, salty punch.

Dry white wine – Nothing fancy. If you’ll drink it, it’ll work here.
Half and half – Makes the sauce creamy without being too heavy.

Let’s Talk About the Sauce

This sauce deserves its own little moment. It’s garlicky, cheesy, and rich without being overwhelming. I use half and half to keep things balanced—just creamy enough to feel indulgent without knocking you out.

The best part? It soaks right into the cauliflower and chicken. It’s also one of those sauces you’ll want to wipe clean with a piece of crusty bread. If I’m being honest, I always toast a baguette or heat up some naan just for mopping.

Little Tips That Make a Big Difference

Use a heavy pot

If you’ve got a Dutch oven, this is the recipe to bring it out. It gives you even browning and makes the searing part super satisfying.

Roast the cauliflower without parchment

I know it’s tempting to line the baking sheet, but skip it here. Direct contact with the pan gives you better browning and crispier edges.

Cut your cauliflower evenly

Roughly the same size florets will roast at the same pace. I usually go for bite-sized pieces—easier to eat and quicker to cook.

Chicken thighs for the win

Bone-in, skin-on thighs are just juicier and more flavorful. If you’ve only got boneless ones on hand, that works too—just reduce the cook time a bit.

Don’t overthink the wine

Use what you’d sip on while cooking. I go with a cheap Pinot Grigio or Sauvignon Blanc. If wine’s not your thing, just swap in some extra broth.

What to Serve With It

This dish already feels like a meal in itself, but here are a few sides I reach for when I want to stretch it out a bit:

Crusty bread – Mandatory, honestly. Nothing beats dunking it in that leftover sauce.
Garlic herb potato wedges – If I have extra time, I roast them alongside the cauliflower.
Italian-style salad – Something crisp and tangy helps balance out the richness.

Skillet rolls – On lazy Sundays, I’ve served this with soft rolls straight out of the oven.

Storage and Leftovers

Leftovers keep really well. I let everything cool down, then stash it in an airtight container for up to 3 days. When reheating, I do it gently on the stove with a splash of milk or broth to loosen the sauce.

I wouldn’t freeze this one, though. Creamy sauces tend to split after thawing, and the spinach gets watery.

Handy Ingredient Swaps

No spinach? Kale, cabbage, or swiss chard works well too. Just give kale and cabbage a little more time to soften.

No wine? Add extra chicken broth.
No half and half? Mix equal parts whole milk and cream, or use ¾ cup milk with ¼ cup cream.
Yield: 4
Creamy Chicken and Cauliflower

Tender golden chicken nestled in a rich, velvety cream sauce with roasted cauliflower and baby spinach—this comforting dish is cozy enough for a weeknight but special enough for company.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 5 cups cauliflower florets
- 4 cups baby spinach
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, finely diced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- ¼ cup dry white wine
- ½ cup half and half
- ¼ cup freshly grated Parmesan cheese
- Kosher salt and black pepper, to taste
Instructions
1. Start by heating your oven to 450°F. Spread the cauliflower out on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Give it a gentle toss to coat evenly, then roast for 20 to 25 minutes, until beautifully golden and slightly crisp around the edges.
2. Meanwhile, season the chicken thighs with salt and pepper on both sides. In a large Dutch oven over medium heat, melt the butter. Working in batches, sear the chicken skin-side down until the skin is nicely golden, about 2 to 3 minutes per side. Once browned, set the chicken aside. Pour off excess fat, keeping about 2 tablespoons in the pot.
3. Add the diced shallots to the same pot and sauté until soft and translucent, about 3 to 5 minutes. Stir in the garlic and thyme and let them bloom for a minute until fragrant.
4. Sprinkle in the flour and whisk it through, cooking for another minute to get rid of any raw taste. Slowly pour in the chicken broth and white wine, scraping up any bits stuck to the bottom—that's where all the flavor lives. Return the seared chicken to the pot and bring everything to a gentle boil. Lower the heat, cover, and let it simmer for 15 to 20 minutes, or until the chicken is fully cooked through.
5. Once the chicken is done, take it out and keep it warm. Stir the baby spinach into the sauce along with the Parmesan and half and half. Let it simmer until the spinach wilts down and the sauce thickens slightly. Add the roasted cauliflower and stir until it's warmed through.
6. Nestle the chicken back into the creamy goodness and serve it up hot, spooning that luscious sauce over the top.
Nutrition Information

Yield
4
Serving Size
1
Amount Per Serving Calories 339Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 75mgSodium 722mgCarbohydrates 18gFiber 5gSugar 7gProtein 16g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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© Soumyadip

Cuisine: American / Category: Cauliflower

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, absolutely. Just remember dried herbs are more concentrated. Use one-third the amount—1 teaspoon dried instead of 1 tablespoon fresh.

Can I make this ahead of time?
You can roast the cauliflower and sear the chicken earlier in the day. Reheat everything in the sauce just before dinner. The spinach is best added fresh.

Can I make it dairy-free?
I haven’t tried, but a thick coconut milk (not the watery kind) might work. You’ll miss the Parmesan flavor, but you could experiment with nutritional yeast or a dairy-free cheese.

Let me know how it goes if you try this one. It’s become one of our cozy-weather go-tos, especially when I want something hearty that still feels like I’ve snuck in some greens. And if there’s leftover sauce, don’t forget the bread.

Try other Cauliflower recipes:

Creamy Chicken and Cauliflower