Creamy cilantro chicken skillet
- 4 chicken thighs
- 4 cups cauliflower
- 1 ½ tbsp butter
- 1 ½ tbsp minced garlic
- ½ cup sour cream
- 1 cup cream
- 2 tsp dijon mustard
- ¾ cup chopped cilantro
Dice chicken thigh into bite-sized pieces. Cut cauliflower into bite-sized florets. Heat butter in a skillet over medium-high heat. Add chicken thigh and garlic and cook 4 minutes, turning occasionally. Add cauliflower and cook 3 minutes more.
Add sour cream, cream and mustard to the skillet. Stir until well combined, then let simmer 2 minutes.
Chop cilantro leaves and stems. Add to the skillet and simmer another 3 minutes, or until chicken is no longer pink in the middle. Season with salt and pepper to taste.