Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Lightly grease a 9x13-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.