One Pan Keto Cauliflower Mac and Cheese with Chicken Thighs
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!
Course:Main Course
Cuisine:American
Keywords:cauliflower mac and cheese, keto mac and cheese
2 ½ lbschicken thighs (bone-in, skin-on)(about 6 thighs)
3teaspoonsalt
¾teaspoonground black pepper
½teaspoonpaprika
2tablespoonvegetable oil
16ozfrozen cauliflower florets
1tablespoonbutter
2cupsheavy whipping cream
8ozcream cheese(softened)
2cupsshredded white cheddar
1cupsfresh baby spinach
1tablespoonchopped chives
Instructions
Preheat oven to 425 F. Pat dry chicken thighs with paper towel and season them with 2 teaspoon salt, ½ teaspoon 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 tablespoon 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 teaspoon salt and ¼ teaspoon 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.
Recipe Notes
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