Preheat the oven to 350°F (175°C). Season the chicken on both sides with paprika, salt and pepper.
In a large ovenproof skillet, melt 2 tbsp of the butter over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3 minutes per side. Remove the chicken and set aside.
Add the remaining tbsp of butter to the pan and cook the cauliflower and garlic, stirring occasionally, until browned, about 3 minutes.
Stir in the chicken broth, heavy cream, parmesan, lemon juice and sage. Cook until the sauce begins to bubble, about 5 minutes. Place the chicken back in the pan, transfer to the oven, and roast for 13 to 15 minutes, or until the chicken is cooked through.
To serve, place a chicken thigh and some cauliflower in a shallow bowl and spoon the sauce from the pan over the top, garnish with lemon slices.
|Macro (Per serving)||Gram||Kcal||%|
- 454g boneless, skinless chicken thighs
- 1 tbsp smoked paprika
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp salted butter, divided
- 405g cauliflower florets
- 3 garlic cloves, minced
- 120ml chicken broth
- 120ml heavy cream
- 40g shredded Parmesan
- Juice of 1 lemon, plus slices for garnish
- 1 tbsp chopped fresh sage leaves