Hamdi Saidani This Pioneer Woman Chicken Cauliflower Skillet is a crispy and savory recipe, which is made with bone-in chicken and fresh cauliflower. It’s a great one-pan meal, ready in about 45 minutes.
Pioneer Woman Chicken Cauliflower Skillet Ingredients
Chicken and Cauliflower:
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken breast halves (or 2 whole bone-in, skin-on chicken breasts, split)
- Kosher salt and freshly ground black pepper
- 3 cups cauliflower florets
- 2 cups baby carrots
- 1 red onion, quartered
- 1 tablespoon chopped fresh rosemary
- 4 to 5 fresh sage leaves, chopped
- 3 cloves garlic, chopped
- 1 1/2 cups chicken stock
- 1 lemon, halved
- 1/4 cup fresh parsley leaves
Smoky Yogurt:
- 2/3 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 lemon, zested and juiced
- Chipotle hot sauce, to taste
- Kosher salt
How To Make Pioneer Woman Chicken Cauliflower Skillet
- Prep and sear the chicken: Preheat the oven to 400°F. Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium heat. Pat the chicken dry, season it with salt and pepper, and place it skin-side down in the skillet. Cook for 3-4 minutes until the skin is golden and crisp. Flip the chicken, cook for 1-2 more minutes, then remove it to a plate.
- Char the vegetables: Add the remaining tablespoon of oil to the skillet. Add the cauliflower, carrots, and red onion, and cook for 1-2 minutes until they begin to char. Add the rosemary, sage, and garlic, season with salt and pepper, and stir to combine.
- Roast in the oven: Pour the chicken stock into the skillet. Nestle the seared chicken breasts on top of the vegetables. Transfer the entire skillet to the preheated oven and bake for about 25 minutes, until the chicken is cooked through (165°F) and the skin is dark golden brown.
- Make the smoky yogurt: While the chicken roasts, mix the Greek yogurt, olive oil, smoked paprika, cumin, lemon zest, lemon juice, and a dash of chipotle hot sauce in a small bowl. Season with salt to taste.
- Rest and serve: Once the chicken is cooked, remove the skillet from the oven. Squeeze the juice from the lemon halves over the chicken and vegetables. Let it rest for 5-6 minutes. Drizzle the smoky yogurt over the chicken, garnish with fresh parsley, and serve.
Recipe Tips
- How to get extra crispy chicken skin? The two most important steps are patting the chicken skin completely dry with a paper towel before seasoning and searing it skin-side down in a hot skillet until it’s golden brown before it goes into the oven.
- Can I use boneless chicken? Yes, you can use boneless, skinless chicken breasts or thighs. They will cook faster, so reduce the oven time to 15-20 minutes to prevent them from drying out.
- What if I don’t have an ovenproof skillet? You can sear the chicken and char the vegetables in a regular skillet on the stovetop, then transfer everything to a 9×13-inch baking dish to roast in the oven.
- How to avoid mushy vegetables? Don’t overcrowd the pan. Make sure the vegetables have enough space to roast rather than steam. A large skillet is key.
What To Serve With Chicken Cauliflower Skillet
This one-pan dish is a complete meal, but it pairs nicely with:
- Quinoa or couscous
- Crusty bread to soak up the pan juices
- A simple green salad with a light vinaigrette
How To Store Chicken Cauliflower Skillet
- Refrigerate: Store the leftover chicken and vegetables in an airtight container for up to 4 days. Store the smoky yogurt sauce in a separate container.
- Freeze: The chicken and vegetables can be frozen for up to 3 months. The smoky yogurt sauce is best made fresh and does not freeze well.
Chicken Cauliflower Skillet Nutrition Facts
- Serving Size: 1 chicken breast half with vegetables
- Calories: 580 kcal
- Fat: 35g
- Carbohydrates: 25g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make the smoky yogurt sauce ahead of time?
Yes, you can prepare the sauce up to 2 days in advance and keep it covered in the refrigerator. The flavors may even meld and become more delicious.
My vegetables aren’t charring. What am I doing wrong?
This is likely due to the pan not being hot enough or being overcrowded. Ensure your skillet is properly heated before adding the vegetables, and give them enough space to make direct contact with the hot surface.
Is this recipe spicy?
The dish itself is savory, not spicy. The only heat comes from the chipotle hot sauce in the yogurt, which you can add to your personal taste or omit entirely for a mild sauce.
Try More Pioneer Woman Recipes:
- Pioneer Woman Fried Chicken Recipe
- Pioneer Woman Cajun Chicken Alfredo Recipe
- Pioneer Woman Blueberry Chicken Salad Recipe
Pioneer Woman Chicken Cauliflower Skillet Recipe
Description
A savory one-pan dinner featuring crispy, golden-brown chicken roasted with cauliflower, carrots, and herbs, all finished with a creamy, smoky yogurt sauce.
Ingredients
Instructions
- Preheat oven to 400°F. Sear seasoned chicken in an ovenproof skillet until skin is crisp; set aside.
- In the same skillet, char cauliflower, carrots, and onion. Add herbs and garlic.
- Pour in chicken stock, then nestle the chicken on top of the vegetables.
- Roast for 25 minutes, until chicken is cooked through.
- Meanwhile, mix all smoky yogurt ingredients in a small bowl.
- Squeeze lemon juice over the finished dish and let it rest for 5 minutes.
- Serve drizzled with the smoky yogurt and garnished with parsley.
Notes
- u003cliu003ePatting the chicken skin dry is crucial for achieving a crispy, golden-brown result.u003c/liu003eu003cliu003eUse a large, heavy-bottomed skillet that can go from the stovetop to the oven for a true one-pan meal.u003c/liu003eu003cliu003eThe smoky yogurt sauce is the star; don’t be shy when drizzling it over the final dish.u003c/liu003eu003cliu003eLet the chicken rest for a few minutes before serving to allow the juices to redistribute.u003c/liu003e
Pioneer Woman Chicken Cauliflower Skillet Recipe
