Creamy Chicken & Cauliflower Rice Casserole

4.5
(6)
6 Reviews

This protein-rich, one-skillet dinner features tender chicken thighs baked on a bed of creamy cauliflower rice packed with meaty mushrooms. While chicken thighs are quick and convenient, you can substitute halved bone-in chicken breasts in their place.

By
Amanda Holstein
Amanda Holstein
Amanda Holstein

Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith.

EatingWell's Editorial Guidelines
Published on March 7, 2024
Tested by
Melissa Gray
Melissa Gray
Tested by Melissa Gray

A graduate of the Culinary Institute of America, Melissa Gray trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled in over 300 photo shoots.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Creamy Chicken & Cauliflower Rice Casserole
Photo:

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Active Time:
15 mins
Total Time:
50 mins
Servings:
4
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free
the ingredients to make the Creamy Chicken & Cauliflower Rice Casserole

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup heavy cream

  • 1/4 cup reduced-sodium chicken broth

  • 2 tablespoons chopped fresh parsley, plus more for garnish

  • 2 tablespoons cream cheese, softened

  • 2 teaspoons jarred minced garlic

  • 1 1/2 teaspoons Dijon mustard

  • 1 teaspoon champagne vinegar

  • 1/2 teaspoon salt, divided

  • 1 (12-ounce) package fresh riced cauliflower

  • 1 (8-ounce) package sliced cremini mushrooms

  • 1/2 cup chopped yellow onion

  • 4 (6-ounce) bone-in, skin-on chicken thighs

  • 2 tablespoons extra-virgin olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground paprika

  • 1/4 teaspoon ground pepper

Directions

  1. Preheat oven to 450°F. Whisk cream, broth, parsley, cream cheese, garlic, mustard, vinegar and 1/4 teaspoon salt together in a large ovenproof skillet until smooth. Add riced cauliflower, mushrooms and onion; stir until evenly combined.

    a step in making the Creamy Chicken & Cauliflower Rice Casserole

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  2. Place chicken thighs, skin-sides up, about 2 inches apart on the vegetable mixture. Drizzle chicken with oil; sprinkle with garlic powder, paprika, pepper and the remaining 1/4 teaspoon salt.

    a step in making the Creamy Chicken & Cauliflower Rice Casserole

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  3. Bake until the cauliflower and mushrooms are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 35 to 40 minutes. Gently stir the vegetable mixture before serving. Garnish with additional chopped parsley, if desired.

    a recipe photo of the Creamy Chicken & Cauliflower Rice Casserole

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Nutrition Information

Serving Size: 1 chicken thigh & about 3/4 cup cauliflower rice

Calories 365, Fat 25g, Saturated Fat 11g, Cholesterol 137mg, Carbohydrates 9g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 1g, Sodium 494mg, Potassium 642mg

EatingWell.com, March 2024

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