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pan-seared-chicken

Pan Seared Chicken with Cauliflower Cream Sauce

Succulent browned chicken gets a healthy, delicious boost of flavor from cauliflower cream sauce. It's rich, delicious, and comforting and the perfect meal after a long day.
Course Dinner, Main Course, Main Dish
Total Time 20 minutes
Servings 4

Ingredients

Cauliflower Cream Sauce:

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 cups finely chopped cauliflower
  • 1 cup chicken broth more or less depending on consistency
  • 1/2 teaspoon sea salt
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon lemon juice

Pan Seared Chicken:

  • 4 chicken breasts pounded to an even thickness
  • 2 tablespoons olive oil
  • Sea salt and black pepper to taste

Instructions

  1. To make the sauce, heat the oil and add the garlic and cauliflower. Stir and cook until cauliflower is lightly browned and very soft.
  2. Transfer to a blender and add the salt. Puree, adding the broth a little bit at a time until you get a good consistency. Stir in the milk and lemon juice.
  3. To cook the chicken, season liberally with salt and pepper. Heat the oil in a heavy skillet and add the chicken breasts, making sure not to crowd the pan.
  4. Cook the chicken until browned on both sides, and cooked through.
  5. Serve the chicken topped with the sauce, alongside your favorite veggies or Paleo sides.