Chicken Skillet With Cauliflower. Everyone loves a one-pot meal. It’s easy, there’s minimal cleanup, and they’re perfect for those busy days. My easy and creamy chicken recipe with cauliflower is all of those things with a built in sauce that is out of this world. It’s the answer to what to make for dinner on any night of the week!
Let’s get started!
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Chicken Skillet Recipe Ingredients
- Whole Chicken
- Head of Cauliflower
- Heavy Cream
- Chicken Broth
- Dried Dill Weed
- Shallot
- Lemon
- Kosher Salt
- Fresh Ground Pepper
- Olive Oil
how to make this chicken skillet recipe
Not only is this chicken skillet recipe super delicious, it also comes together within minutes. Basically, you’ll make a layer of cauliflower, shallot, and lemon that will act as the bed for the chicken. Next, simply season the veggie bed with salt, pepper, and dill. After that, pour in the cream and broth. Gently lay the chicken on top of this and season. Now, you’re ready for the oven!
The Creamy Lemon Dill Sauce
This chicken skillet recipe so simple to put together. But, the sauce? It’s truly out of this world. Once the bird and veggies are roasted, drizzle this liquid gold over everything. You may even need a straw. It’s that good!
Time needed: 1 hour and 55 minutes
For the best chicken skillet recipe ever, simply:
- Prep the cast iron skillet.
In a large cast iron skillet, add olive oil to coat.
- Create the bed for the chicken.
Add cauliflower florets and shallot rounds to form a layer for the chicken. Place lemon flesh side down onto skillet alongside the cauliflower and shallot.
- Season the vegetables.
Season cauliflower, shallot, and lemon with salt, pepper, most of the tablespoon of dill. Reserve a bit of the dill for the chicken.
- Add ingredients for the sauce.
Pour in cream and broth.
- Place chicken and roast.
Place chicken on top of the bed of vegetables. Season chicken with salt, pepper, and remaining dill. Roast chicken and vegetables in a 400° oven until it reaches an internal temp of 165°. About an hour and a half.
- Rest and enjoy!
Remove chicken from oven and let rest for about 15 minutes. Enjoy!
Substitutions
Make it easy and make it yours. That’s how I approach any recipe I come across. This Chicken Skillet Recipe is no different.
Shallots can easily be substituted with onion. Use what you love and what you have on hand. If you don’t have any onion, feel free to use some onion powder. It will turn out fantastic!
I use cauliflower to make this lower-carb. If you don’t like cauliflower or aren’t worried about the carbs, use potatoes! They would be a fantastic substitution and will pair perfectly with the sauce.
frequently asked questions
Absolutely! This recipe is 100% gluten-free. No need to make any substitutions for that dietary concern.
Chicken needs to reach an internal temperature of 165° to be considered cooked through and done. Consider purchasing a oven-safe meat thermometer to ensure proper temperature when cooking.
I love this chicken skillet recipe because it’s a one-pot wonder. That means less dishes. Nobody got time for extra dishes.
chicken skillet Recipe Essentials
Dill is absolutely one of my favorite herbs to use. I use it for my favorite all-purpose seasoning blend, on fish, on chicken, and on so many other things. If you don’t have any, I highly recommend buying some to try. You’ll fall in love with it and use it all the time!
You can’t make a chicken skillet recipe without a skillet! A good quality cast iron skillet is a must-have in the kitchen. They’re heavy duty and will last a lifetime if properly cared for. This is a great option and is very reasonably priced.
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Chicken Skillet Recipe with Cauliflower
Ingredients
- 1 whole chicken
- head cauliflower, cut into large florets
- 1 lemon, halved
- 1 shallot, sliced into rounds
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tbsp dried dill weed
- kosher salt and fresh ground pepper, to taste
- olive oil, to coat skillet
Instructions
- In a large cast iron skillet, add olive oil to coat.
- Add cauliflower florets and shallot rounds to form a base layer for the chicken. Place lemon flesh side down onto skillet alongside the cauliflower and shallot.
- Season cauliflower, shallot, and lemon with salt, pepper, most of the tablespoon of dill. Reserve a bit of the dill for the chicken.
- Pour in cream and broth.
- Place chicken on top of the bed of vegetables. Season chicken liberally with salt, pepper, and remaining dill.
- Roast chicken and vegetables in a 400° oven until it reaches an internal temp of 165°. About an hour and a half.
- Remove from oven and let rest for about 15 minutes.
- Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Chicken Skillet recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
Looking for a great bread option to go with this? Try my easy ham and cheese garlic knots! You won’t be disappointed!
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If you guys make this Chicken Skillet Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
This really looks delicious!!! And such an easy recipe. Yum!! Will be trying this.
Thank you so very much, Meredith! I hope you love it!
I believe that avoiding highly processed foods could be the first step for you to lose weight. They will often taste great, but processed foods have very little vitamins and minerals, making you consume more in order to have enough strength to get with the day. Should you be constantly eating these foods, moving over to cereals and other complex carbohydrates will help you have more energy while ingesting less. Good blog post.
Thank you!