Garlic Butter Chicken & Cauliflower Casserole – Cozy, Creamy, and Weeknight-Friendly

This is the kind of casserole that feels like a hug after a long day. Tender chicken, roasted cauliflower, and a rich garlic butter sauce come together under a light blanket of cheese. It’s simple enough for a weeknight, but cozy and satisfying enough to serve to company.

If you love bold garlic flavor and creamy comfort, this one earns a spot in your regular rotation. Plus, it’s flexible, budget-friendly, and great for leftovers.

Garlic Butter Chicken & Cauliflower Casserole – Cozy, Creamy, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 1 large head cauliflower, cut into small florets
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 6 cloves garlic, minced (use 4 if you prefer mild)
• 1 small yellow onion, finely chopped
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (sweet paprika works too)
• 1 teaspoon dried Italian seasoning or 1/2 teaspoon dried thyme + 1/2 teaspoon dried oregano
• 1/2 cup chicken broth (low sodium)
• 3/4 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Fresh parsley or chives, chopped, for garnish
• Lemon zest from 1/2 lemon (optional, brightens the dish)

Instructions

 

• Preheat and prep: Heat the oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
• Roast the cauliflower: Toss florets with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper on a sheet pan. Roast for 15–20 minutes until lightly browned and tender. Set aside.
• Season the chicken: Pat chicken dry. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, smoked paprika, and Italian seasoning.
• Sear the chicken: In a large skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and cook 4–6 minutes until just cooked through and lightly browned. Transfer to a bowl (keep the skillet).
• Sauté aromatics: Lower heat to medium. Add 1 tablespoon butter to the skillet. Stir in onion and cook 3–4 minutes until soft. Add garlic and cook 30–45 seconds, just until fragrant.
• Build the sauce: Pour in chicken broth and Dijon. Simmer 2 minutes, scraping up any browned bits. Reduce heat and stir in heavy cream and remaining 2 tablespoons butter. Simmer gently 2–3 minutes until slightly thickened. Taste and season with salt and pepper.
• Combine: Add roasted cauliflower and cooked chicken to the skillet, tossing to coat in the garlic butter sauce. If your skillet isn’t oven-safe, transfer to the prepared baking dish.
• Add cheese: Sprinkle mozzarella and Parmesan evenly over the top.
• Bake: Place in the oven for 10–12 minutes, until bubbly and lightly golden. For extra color, broil for 1–2 minutes, watching closely.
• Finish and serve: Let rest for 5 minutes. Garnish with parsley or chives and a little lemon zest if using. Serve warm.

What Makes This Special

• Big garlic flavor, balanced by butter and herbs: The sauce is garlicky without being harsh, thanks to butter, a touch of cream, and fresh thyme.
• One pan, little fuss: Roast the cauliflower on the same sheet you use for the chicken. Fewer dishes, faster cleanup.
• Comforting but lighter: Cauliflower keeps it lower in carbs, while chicken provides lean protein.

  It’s hearty without feeling heavy.

• Make-ahead friendly: Assemble in advance and bake when you’re ready. Leftovers reheat beautifully.
• Customizable: Add spinach, swap cheeses, or toss in bacon. It’s hard to mess up.

Ingredients

• 1 large head cauliflower, cut into small florets
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 6 cloves garlic, minced (use 4 if you prefer mild)
• 1 small yellow onion, finely chopped
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (sweet paprika works too)
• 1 teaspoon dried Italian seasoning or 1/2 teaspoon dried thyme + 1/2 teaspoon dried oregano
• 1/2 cup chicken broth (low sodium)
• 3/4 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Fresh parsley or chives, chopped, for garnish
• Lemon zest from 1/2 lemon (optional, brightens the dish)

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 425°F (220°C).

   Lightly grease a 9×13-inch baking dish.

2. Roast the cauliflower: Toss florets with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper on a sheet pan. Roast for 15–20 minutes until lightly browned and tender. Set aside.
3. Season the chicken: Pat chicken dry.

   Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, smoked paprika, and Italian seasoning.

4. Sear the chicken: In a large skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and cook 4–6 minutes until just cooked through and lightly browned. Transfer to a bowl (keep the skillet).
5. Sauté aromatics: Lower heat to medium.

   Add 1 tablespoon butter to the skillet. Stir in onion and cook 3–4 minutes until soft. Add garlic and cook 30–45 seconds, just until fragrant.

6. Build the sauce: Pour in chicken broth and Dijon.

   Simmer 2 minutes, scraping up any browned bits. Reduce heat and stir in heavy cream and remaining 2 tablespoons butter. Simmer gently 2–3 minutes until slightly thickened.

   Taste and season with salt and pepper.

7. Combine: Add roasted cauliflower and cooked chicken to the skillet, tossing to coat in the garlic butter sauce. If your skillet isn’t oven-safe, transfer to the prepared baking dish.
8. Add cheese: Sprinkle mozzarella and Parmesan evenly over the top.
9. Bake: Place in the oven for 10–12 minutes, until bubbly and lightly golden. For extra color, broil for 1–2 minutes, watching closely.
10. Finish and serve: Let rest for 5 minutes.

    Garnish with parsley or chives and a little lemon zest if using. Serve warm.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheating: Warm individual portions in the microwave, or reheat the whole dish covered at 325°F (165°C) until hot. Add a splash of broth or cream if it looks dry.
• Freezing: Freeze tightly wrapped portions for up to 2 months.

  Thaw overnight in the fridge before reheating. Cheese may release a bit of moisture, but a quick stir fixes it.

• Make-ahead: Assemble up to the cheese, cover, and refrigerate for 24 hours. Bake an extra 5–10 minutes if going in cold.

Health Benefits

• Protein-packed: Chicken delivers high-quality protein to keep you satisfied and support muscle health.
• Veg-forward: Cauliflower adds fiber, vitamin C, and antioxidants without heavy carbs.
• Lower carb option: If you’re watching carbs, this casserole fits easily into a balanced plan.
• Customizable richness: Use half-and-half instead of cream to lighten it, or swap part of the cheese for extra herbs.
• Balanced fats: Butter and cheese add richness; portion control and a side salad help keep the meal balanced.

What Not to Do

• Don’t skip drying the chicken: Moisture prevents browning and can make the sauce watery.
• Don’t overcook the chicken in the skillet: It finishes in the oven.

  Overcooking early leads to dryness.

• Don’t drown it in cream: The sauce should lightly coat, not swamp. Start with the listed amount, then adjust.
• Don’t burn the garlic: It turns bitter fast. Add it after the onion softens and cook briefly.
• Don’t skip seasoning: Taste the sauce before baking and adjust salt, pepper, and acidity (lemon zest) for balance.

Recipe Variations

• Bacon and onion: Cook 4 slices chopped bacon first; use the drippings to sauté the onion and garlic.

  Reduce added butter by 1 tablespoon.

• Spinach upgrade: Stir in 2 cups baby spinach right before baking. It wilts in the oven for extra greens.
• Mushroom lovers: Sauté 8 ounces sliced mushrooms with the onion for more umami.
• Cheese swap: Try Gruyère or provolone for a melty pull, or add a touch of sharp cheddar for contrast.
• Herb-forward: Use fresh thyme and parsley in the sauce. Add a splash of dry white wine in place of part of the broth.
• Spice it up: Add red pepper flakes or a pinch of cayenne to the sauce.
• Dairy-lighter: Use half-and-half and reduce mozzarella by one-third; bump up Parmesan for flavor without extra volume.
• Gluten-free crust topper: Sprinkle with crushed pork rinds or almond flour mixed with Parmesan for a crunchy top.

FAQ

Can I use rotisserie chicken?

Yes.

Shred 3 cups of rotisserie chicken and skip the searing step. Warm it in the sauce briefly before combining with the cauliflower.

What can I use instead of heavy cream?

Half-and-half works well. For an even lighter option, use evaporated milk.

Avoid straight milk, which can split and make the sauce thin.

Can I make this with frozen cauliflower?

You can. Roast it from frozen at a higher heat (about 450°F/230°C) and give it a few extra minutes to evaporate moisture before mixing into the sauce.

How do I keep the casserole from getting watery?

Roast the cauliflower until browned, pat the chicken dry, and let the sauce thicken slightly before combining. These steps keep the texture creamy, not soupy.

Is this kid-friendly?

Generally, yes.

If your kids are garlic-sensitive, reduce to 3–4 cloves and go easy on the pepper and paprika.

What side dishes go well with it?

A crisp green salad with lemon vinaigrette, roasted green beans, or buttered peas pair nicely. Garlic bread works if you want something extra cozy.

Can I assemble and freeze before baking?

Yes, but par-cook the cauliflower a bit less so it doesn’t soften too much after thawing and baking. Thaw overnight, then bake as directed.

How do I make it even more garlicky?

Add roasted garlic.

Squeeze in the soft cloves from a small head of roasted garlic for a sweeter, deeper garlic flavor.

Wrapping Up

Garlic Butter Chicken & Cauliflower Casserole is a crowd-pleaser: rich, savory, and weeknight simple. With a few pantry ingredients and a reliable method, you get a creamy bake that feels special without demanding much time. Keep the base recipe handy, then tweak it with bacon, spinach, or your favorite cheese.

It’s the kind of comfort food you’ll come back to again and again.