Alright, let me tell you — this creamy garlic chicken with cauliflower mash is the ultimate “weeknight dinner hero.” Picture this: golden, tender chicken breasts swimming in a rich, garlicky cream sauce that practically hugs your taste buds. And the cauliflower mash? It’s so silky smooth and buttery that you won’t even miss the potatoes. I whip this up when I need something cozy but fancy enough to impress… or just to convince myself that cauliflower can be delicious (because honestly, it really is). Plus, it comes together quickly — no fancy gadgets or hours in the kitchen. Trust me, once you try this, creamy garlic chicken will be a go-to for those “what’s for dinner?” moments!
Heat the olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts generously with salt, pepper, and dried thyme. Place the chicken in the skillet and sear until golden brown, about 5-6 minutes per side. Don’t rush this step — a nice golden crust means more flavor. Once cooked through (internal temperature should reach 165°F), remove the chicken and set aside.
Step 2:
In the same skillet, lower the heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant—watch out, garlic burns quickly! Pour in the chicken broth and scrape the bottom of the pan to lift all those tasty browned bits.
Step 3:
Stir in the heavy cream, butter, grated Parmesan, and Dijon mustard. Let the sauce simmer gently for 5 minutes, stirring occasionally until it thickens nicely and becomes creamy.
Step 4:
Return the chicken to the skillet, spooning the sauce over each piece. Cover and let everything warm together for 3-5 minutes so the flavors meld.
Step 5:
Meanwhile, steam the cauliflower florets until they’re fork-tender — about 10 minutes. Drain well and transfer to a food processor or blender.
Step 6:
Add the butter, heavy cream, salt, and pepper to the cauliflower, then blend until smooth and velvety. If the mash feels too thick, add a splash more cream or milk to reach the perfect silky consistency.
Variations & Tips
Try swapping Parmesan with Pecorino Romano for a sharper flavor.
For a lower-fat version, use half-and-half instead of heavy cream in both sauce and mash.
Add a pinch of red pepper flakes to the sauce if you like a little kick.
Garnish with fresh thyme or rosemary for an herbaceous twist.
Don’t have a food processor? Mash the cauliflower with a strong fork or potato masher for a rustic texture.
Double the sauce if you’re a creamy-sauce enthusiast — it freezes well too!
How I Like to Serve It
This creamy garlic chicken with cauliflower mash pairs wonderfully with a simple green salad tossed in a light vinaigrette or some roasted asparagus on the side. On chilly evenings, a glass of chilled Chardonnay helps cut through the richness perfectly. For a cozy Sunday dinner, I sometimes finish with crusty bread to soak up every last bit of that luscious sauce.
Notes
Store leftovers covered in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to prevent drying out.
Chicken thighs can be used instead; just adjust cooking time to ensure they’re cooked through but tender.
Closing: This dish hits all the cozy, creamy notes that make dinner feel like a warm hug, and I guarantee it’ll become your go-to comfort meal in no time.
