This creamy chicken and chorizo dish is a wonderful all rounder. Tender chicken fillets in a creamy sauce with crispy chorizo and melt in the mouth cauliflower chunks. This is a great dish to feed the whole family and if you are on a low carb diet then this dish is perfect for you. And the best part is that it takes just under 25 minutes to come together!
You all know how much I LOVE a good one pot dish, but the use of an extra tray and the oven makes this dish a little quicker to throw together. As I am using whole chicken breasts, once I sear the chicken, I throw it onto a hot tray and into the oven to cook the fillets through while I get the sauce ready. Once the chicken is out of the oven and almost cooked through, I nestle the fillets back into the sauce to finish off. Using the oven means this dish comes together in 25 minutes instead of 35 minutes.
Time for cooking is limited in our house during the week. Once I am finished work, I race to collect the tiny human from childcare and once we get home, I much prefer to spend hands on time with my son than in the kitchen cooking, 10 minutes makes a huge difference to us.
The below recipe can be adapted to feed from 2 people to 6 people. If you have someone in the family who doesn’t like chorizo, simply don’t add the crispy chorizo to their dish, the sauce takes on flavour from the chorizo but it doesn’t impact it too much. This can also be made using any vegetable in place of the cauliflower. I like to add green beans or broccoli sometimes to change things up.
CREAMY CHICKEN WITH CHORIZO AND CAULIFLOWER
- 3-4 chicken fillets
- 2 tbsp olive oil
- 150 g diced chorizo
- 2 cloves garlic, crushed
- 250 ml stock
- 250 ml fresh cream, you can substitute with oat/soya cream
- half a head (roughly) of cauliflower
- 50 g Parmesan cheese
- salt and pepper to taste
- fresh dill to finish, optional
Heat your oven to 180°C (fan oven) and pop a baking tray in to heat. Pat your chicken fillets dry with kitchen towel and salt both sides.
In a large sauté pan, using 1 tbsp of olive oil sear your chicken fillets and cook on each side for about 3 minutes. Once seared, place on the preheated tray in the oven to cook through, depending on the thickness of your fillets this will take between 8 and 10 minutes.
While the chicken is cooking in the oven, use the remaining 1 tbsp of olive oil and fry your diced chorizo until crispy. Remove from the pan and set aside.
Add the garlic to the pan and cook for 30 seconds, add in your cauliflower. Coat the cauliflower in the chorizo juices.
Add in your hot stock. When just at boiling point, add in your cream, bring just to the boil again and add in the Parmesan cheese and half of your crispy chorizo. Give it a good stir.
At this point, remove the chicken from the oven as it should be almost cooked through now, so you can now nuzzle your fillets into the sauce to finish off cooking in the sauce for a few minutes. Once cooked scatter the crispy chorizo on top, season with salt and pepper if needed and sprinkle with fresh dill.
Step by step images in the slideshow below: