30 minsDinner

Creamy cilantro chicken skillet

Makes: four servings
Makes: four servings


  • 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


  1. 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.

  2. Add sour cream, cream and mustard to the skillet. Stir until well combined, then let simmer 2 minutes.

  3. 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.