ClosePhoto:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellActive Time:15 minsTotal Time:50 minsServings:4Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellCook Mode(Keep screen awake)Ingredients1/2cupheavy cream1/4cupreduced-sodium chicken broth2tablespoonschoppedfresh parsley, plus more for garnish2tablespoonscream cheese, softened2teaspoonsjarredminced garlic1 1/2teaspoonsDijon mustard1teaspoonchampagne vinegar1/2teaspoonsalt, divided1 (12-ounce) package freshriced cauliflower1 (8-ounce) package slicedcremini mushrooms1/2cupchoppedyellow onion4(6-ounce)bone-in, skin-onchicken thighs2tablespoonsextra-virgin olive oil1/2teaspoongarlic powder1/2teaspoongroundpaprika1/4teaspoonground pepperDirectionsPreheat 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellPlace 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellBake 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellNutrition InformationServing Size: 1 chicken thigh & about 3/4 cup cauliflower riceCalories 365, Fat 25g, Saturated Fat 11g, Cholesterol 137mg, Carbohydrates 9g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 1g, Sodium 494mg, Potassium 642mgEatingWell.com, March 2024Rate ItPrint
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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Active Time:15 minsTotal Time:50 minsServings:4Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellCook Mode(Keep screen awake)Ingredients1/2cupheavy cream1/4cupreduced-sodium chicken broth2tablespoonschoppedfresh parsley, plus more for garnish2tablespoonscream cheese, softened2teaspoonsjarredminced garlic1 1/2teaspoonsDijon mustard1teaspoonchampagne vinegar1/2teaspoonsalt, divided1 (12-ounce) package freshriced cauliflower1 (8-ounce) package slicedcremini mushrooms1/2cupchoppedyellow onion4(6-ounce)bone-in, skin-onchicken thighs2tablespoonsextra-virgin olive oil1/2teaspoongarlic powder1/2teaspoongroundpaprika1/4teaspoonground pepperDirectionsPreheat 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellPlace 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellBake 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellNutrition InformationServing Size: 1 chicken thigh & about 3/4 cup cauliflower riceCalories 365, Fat 25g, Saturated Fat 11g, Cholesterol 137mg, Carbohydrates 9g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 1g, Sodium 494mg, Potassium 642mgEatingWell.com, March 2024Rate ItPrint
Active Time:15 minsTotal Time:50 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients1/2cupheavy cream1/4cupreduced-sodium chicken broth2tablespoonschoppedfresh parsley, plus more for garnish2tablespoonscream cheese, softened2teaspoonsjarredminced garlic1 1/2teaspoonsDijon mustard1teaspoonchampagne vinegar1/2teaspoonsalt, divided1 (12-ounce) package freshriced cauliflower1 (8-ounce) package slicedcremini mushrooms1/2cupchoppedyellow onion4(6-ounce)bone-in, skin-onchicken thighs2tablespoonsextra-virgin olive oil1/2teaspoongarlic powder1/2teaspoongroundpaprika1/4teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1/2cupheavy cream
1/4cupreduced-sodium chicken broth
2tablespoonschoppedfresh parsley, plus more for garnish
2tablespoonscream cheese, softened
2teaspoonsjarredminced garlic
1 1/2teaspoonsDijon mustard
1teaspoonchampagne vinegar
1/2teaspoonsalt, divided
1 (12-ounce) package freshriced cauliflower
1 (8-ounce) package slicedcremini mushrooms
1/2cupchoppedyellow onion
4(6-ounce)bone-in, skin-onchicken thighs
2tablespoonsextra-virgin olive oil
1/2teaspoongarlic powder
1/2teaspoongroundpaprika
1/4teaspoonground pepper
DirectionsPreheat 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellPlace 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellBake 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellNutrition InformationServing Size: 1 chicken thigh & about 3/4 cup cauliflower riceCalories 365, Fat 25g, Saturated Fat 11g, Cholesterol 137mg, Carbohydrates 9g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 1g, Sodium 494mg, Potassium 642mgEatingWell.com, March 2024
Directions
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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellPlace 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellBake 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellNutrition InformationServing Size: 1 chicken thigh & about 3/4 cup cauliflower riceCalories 365, Fat 25g, Saturated Fat 11g, Cholesterol 137mg, Carbohydrates 9g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 1g, Sodium 494mg, Potassium 642mg
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.
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.
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.
Nutrition InformationServing Size: 1 chicken thigh & about 3/4 cup cauliflower riceCalories 365, Fat 25g, Saturated Fat 11g, Cholesterol 137mg, Carbohydrates 9g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 1g, Sodium 494mg, Potassium 642mg
Nutrition Information
Serving Size: 1 chicken thigh & about 3/4 cup cauliflower riceCalories 365, Fat 25g, Saturated Fat 11g, Cholesterol 137mg, Carbohydrates 9g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 1g, Sodium 494mg, Potassium 642mg
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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