Low-Carb Creamy Chicken & Cauliflower Skillet

Print the recipe here: https://www.dimitrasdishes.com/creamy-chicken-cauliflower-skillet-low-carb/

Ingredients
about 3 pounds of boneless skinless chicken thighs
salt to taste
freshly cracked black pepper to taste
2-3 tablespoons all-purpose flour
900g (2lbs) cauliflower florets
crushed red pepper flakes
1/4 cup olive oil plus more for cauliflower
1 onion, finely chopped
6 garlic cloves, grated
1 teaspoon dried oregano
1 teaspoon dried thyme
1 and 1/2 cups chicken stock
1/4 cup fresh lemon juice
1 cup heavy whipping cream
feta cheese
2 tablespoons finely chopped parsley
Instructions
Place the cauliflower florets in a large bowl and drizzle 2-3 tablespoons of olive oil on top. Season with salt and crushed red pepper flakes. Toss and transfer into the basket of an air fryer. Set the air fryer to 400 °F, 200 °C and cook for 15 minutes.

Oven instructions: Preheat the oven to 425°F, 220 °C. Spread the cauliflower florets onto a baking pan and roast for 20-25 minutes until for tender and golden.

Pat dry the chicken and season on both sides with salt and black pepper. Add 2-3 tablespoons of all-purpose flour and toss to coat.

Finely chop the onion and set aside.

Heat a large skillet or a wide dutch oven over medium-high heat and add 3-4 tablespoons olive oil. Brown the chicken in 2 batches. 3 minutes per side until crisp and golden. Transfer the chicken to a plate.

Add the onion to the pan and reduce the heat to low. Cook until softened. About 8 minutes.

Add the garlic and warm through until fragrant.

Add the chicken back to the skillet along with the thyme, oregano, chicken stock, and lemon juice. Simmer for 10 minutes.

Add the cauliflower florets, the cream, and feta cheese. Season with some more red pepper flakes if desired. Taste and adjust the seasoning if needed.

Warm through 3-5 minutes.

Garnish with parsely or with gremolata and serve. Kali Orexi!

Notes
Add less flour if limitimg carbs or leave it out completely. I like to add it because it makes a creamier sauce.

Substitute chicken tenders or bonless chicken breast. Reduce the simmering time to 5-8 minutes and add the cauliflower back to the pot at the same time with the breast meat to prevent overcooking. Chicken breast meat tends to dry out if cooked for too long.

Add sautéed mushrooms or roasted broccoli for more veggies.

Spinach is a great addition and adds a pop of color. Add the spinach along with the cauliflower to the sauce. It cooks in a few minutes.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone yasa to another episode of dimitra’s dishes today I’m going to teach you how to make another chicken skillet dinner that’s going to be ready and under an hour this one is kind of low carb so it’s going to be a little healthier and so creamy and delicious

I’m going to teach you how to make my creamy chicken and cauliflower Skillet let’s get started okay so we’re going to begin with the cauliflower because that needs to get started while everything else is going so that way everything is ready all together so I have some cauliflower fettes here this is about

900 G almost 2 lbs of it I buy the fettes but you can use a whole cauliflower head and just chop it up and separate the florettes I put the fates in a big bowl and I’m just going to drizzle a little bit of olive oil on top

And I like to season them with some salt and some Crush red pepper flakes if you don’t like the crush red pepper flakes you can definitely use some freshly cracked black pepper go ahead and toss the cauliflower all around and at this point you could either use the air fryer

Or your oven I like to use the air fryer for this just for easy clean up and I don’t have to turn my oven on in the air fryer it takes about 15 minutes so I set my air fryer to 400° F I’m going to put

All of the cauliflower in the basket and it’s just going to cook in there for 15 minutes and after that it’ll be ready it’ll be nice and fork tender it’s not going to be falling apart or anything like that and it’s going to get some beautiful color on it in the meantime

We’re going to get everything else ready so in this big bowl over here I have almost three pounds of boneless skinless chicken thigh meat if you want to use chicken breast for this you can totally do that mine has some liquid in here because it’s been sitting out for a

Little while if you’re counting carbs you’re going to want to make sure to Pat the Chicken dry so that way you need less flour for it so I’m going to season both sides with some salt and black pepper and then you can add between 2 to

4 tablespoons of flour just to make sure that the chicken is nicely coated all around this flour is going to thicken the sauce and it’s also going to create a little bit of a a skin on top of the chicken which is really nice before you start p frying the chicken get your

Onion ready I have one large onion here I’m just going to peel it and finally chop it so that way it’s all ready to go my pot is heating over medium high heat I’m going to coat the bottom with some olive oil so about a/4 of a cup maybe a

Little bit more I don’t really measure get it nice and hot and we’re going to Brown the chicken in two batches I think my pot fits about four pieces at a time so I’m not going to overcrowd it so that way the chicken Browns evenly all you

Need is about 2 to 3 minutes per side once it’s nice and golden on one side go ahead and flip it and let it get nice and golden on the other side transfer the chicken to a plate and do the same thing with the second batch until all

The chicken is nice and brown if you need to add a little bit more olive oil at this point you can but I have enough so I’m going to add my onions to the pot with a little pinch of salt and I’m going to let these cook until they’re

Nice and soft and golden for about 8 to 10 minutes once the onions are ready I have six garlic cloves that are grated I’m just going to add them in and just warm them through just until they’re nice and fragrant I’m going to return the chicken to the

Pot just so that way everything goes back in and I’m also going to add the seasonings so I have a teaspoon of dried oregano I’m going to add a heaping teaspoon of dried thyme to this and I’m also going to add 1 and 1/2 cups of

Chicken stock and the juice of one or two lemons you can start with one lemon and add more later on if you want give everything a nice mix and I’m going to cover the pot reduce the heat to a medium low and I’m going to let this

Simmer for about 10 to 15 minutes or until the chicken is fully cooked once the chicken is done cooking I’m going to add the cauliflower and a cup of heavy whipping cream to the pot and I’m going to give everything a nice mix and let it warm through for a few minutes it’s

Going to thicken a little bit and you can taste the seasoning at this time if it needs more seasoning you could go ahead and add some salt pepper oregano then I like to crumble some fet on top of this it’s up to you how much you want

To add on top I like to add a good amount of it to make it nice and creamy and salty and delicious and that’s it it’s ready to serve you could serve this topped with some fresh parsley and just like that the meal is ready and it

Smells so good I wish you guys can smell this I top this with a gremolada because I had it on hand I love to have it in the fridge it’s just basically your favorite herbs I used parsley and then some garlic lemon juice and lemon zest

And I put some oil in there but it’s so good and so flavorful if you don’t have it or if you don’t feel like making it like doing that one extra step which just takes 5 minutes you can defin just top the meal with some fresh parsley and

It’ll be good to go but if you do have it it’ll just kick it up a little more because it does have that lemon in it and it’s so good time for the taste test M so good absolutely delicious cauliflower has to be one of my favorite

Vegetables I love it when it’s roasted I love that you can roast it in the air fryer which just makes life so easy I don’t know about you I don’t clean my my air fryer each time I use it so that’s why I love to use it whereas if I was

Roasting this in the oven which is also really easy I would have to clean that pan so less work makes it more delicious if you ask me but this tastes so good the cauliflower is a little slightly sweet the sauce is just perfect not too heavy the fet that cheese of course

Makes everything better I love using chicken thighs because like I said before they’re very juicy but in this recipe you can totally substitute chicken breast and it’ll come out just as good just be careful not to overcook it you have to keep a really close eye on the time because if you overcook

Chicken breast it gets a little bit dry I think you guys are going to love this one if you’re not watching your carbs it tastes delicious over mashed potatoes with some bread and a nice salad over rice there’s just so many ways to serve this I hope you guys give this recipe a

Try you can head on over to the website tfs.com to print it out and make it let me know what you guys think in the comment section down below and I’ll see you all next time yes us