Cauliflower Mac and Cheese with Chicken Thighs and Spinach is an one-pan dish made in 30 minutes, perfect as a keto, low carb, and gluten-free family meal. It's creamy, comforting, and can be enjoyed all year round!
Preheat oven to 425 F. Pat dry chicken thighs with paper towel and season them with 2 tsp salt, 1/2 tsp pepper, and paprika on both sides.
Heat oil in a 12-inch cast iron skillet over medium-high heat and sear chicken thighs skin side down for 3-4 minutes or until browned. Third, flip thighs and bake for about 18-20 minutes.
Transfer to a plate and cover with aluminum foil. If needed, place a cup of water into the pan and scrub bottom with a wooden spoon to remove excess bits while heating on the stove top. Pour water out and dry inside with paper towel.
Meanwhile, while thighs are baking, place cauliflower in a microwave-safe bowl with 2-3 tbsp of water, cover with a plate, and cook for about 3-4 minutes, or until tender yet firm. Or, follow instructions on the frozen package.
Drain and set aside. Using the same pan, melt butter over medium heat and whisk in heavy cream, 1 tsp salt and 1/4 tsp pepper, cream cheese, and cheese until sauce is smooth, about 2 minutes.
Add spinach and let cook for 1 minute. Arrange thighs on top, sprinkle chives, and serve cauliflower n' cheese with chicken.