Easy Chicken and Cauliflower Skillet Recipe
This Easy Chicken and Cauliflower Skillet recipe features tender, crispy chicken thighs cooked alongside flavorful cauliflower florets, elevated with a tangy touch of sherry vinegar and briny capers. Garnished with fresh parsley, this one-pan dish offers a balanced blend of protein and vegetables perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Seasoning
- 4 chicken thighs, bone-in, skin-on
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 1 tablespoon olive oil
Vegetables and Flavorings
- 1 head cauliflower, rinsed and cut into large florets
- 3 tablespoons sherry vinegar
- 2 tablespoons capers
- ¼ cup chopped fresh parsley (optional)
Instructions
- Prepare Chicken: Pat the chicken thighs dry with a paper towel. Season both sides with half of the kosher salt and ground black pepper. This helps to build a flavorful crust and enhances the internal taste of the chicken.
- Heat Skillet and Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 6-8 minutes or until the skin is golden brown and crispy. Flip the chicken and cook for another 6-8 minutes until cooked through and juices run clear. Remove chicken from the skillet and set aside.
- Cook Cauliflower: In the same skillet, add the cauliflower florets. Season with the remaining kosher salt and pepper. Sauté for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and has a slight char.
- Add Vinegar and Capers: Drizzle sherry vinegar over the cauliflower and add the capers. Stir to combine and cook for an additional 1-2 minutes to allow flavors to meld and the vinegar to reduce slightly.
- Return Chicken to Skillet: Nestle the cooked chicken thighs back into the skillet on top of the cauliflower. Allow everything to heat through together for 2-3 minutes, letting the chicken absorb some of the vinegar and caper flavors.
- Finish with Parsley: Remove skillet from heat and sprinkle chopped fresh parsley over the chicken and cauliflower for brightness and color. Serve immediately for a warm and comforting meal.
Notes
- You can substitute chicken breasts if preferred, but cooking times may vary.
- For a spicier version, add red pepper flakes when cooking the cauliflower.
- To make this dish dairy-free, ensure no butter is used in place of olive oil.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
