Ree Drummond’s Chicken Cauliflower Skillet | The Pioneer Woman | Food Network

We all have times when we want to eat a little healthier and spend less time in the kitchen. This recipe ticks all the boxes: It’s fresh, fast and fantastically flavorful, plus it’s packed with veggies.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Chicken Cauliflower Skillet
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 20 min
Yield: 4 servings

Ingredients

Chicken and Cauliflower:
2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves (or 2 whole bone-in, skin-on chicken breasts, split)
Kosher salt and freshly ground black pepper
3 cups cauliflower florets
2 cups baby carrots
1 red onion, quartered
1 tablespoon chopped fresh rosemary
4 to 5 fresh sage leaves, chopped
3 cloves garlic, chopped
1 1/2 cups chicken stock
1 lemon, halved
1/4 cup fresh parsley leaves

Smoky Yogurt:
2/3 cup Greek yogurt
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 lemon, zested and juiced
Chipotle hot sauce, to taste
Kosher salt

Directions

For the chicken and cauliflower: Preheat the oven to 400 degrees F.

Heat 1 tablespoon of the oil in a large heavy-bottomed ovenproof skillet over medium heat. Pat the chicken dry and season with 2 teaspoons salt and 1 teaspoon pepper. Add the chicken to the skillet skin-side down and cook until the skin is golden and beginning to crisp, 3 to 4 minutes. Flip and cook for an additional 1 to 2 minutes, then remove to a plate. Set aside.

Add the remaining 1 tablespoon oil to the skillet. Add the cauliflower, carrots and red onion and cook until the vegetables start to char, 1 to 2 minutes. Add the rosemary, sage and garlic, season with a good pinch of salt and pepper and stir to combine. Add the stock to the skillet, nestle the chicken breasts on top of the vegetables and transfer to the oven. Bake until the chicken is cooked through (registering 165 degrees F) and the skin is dark golden brown, about 25 minutes. Squeeze over the juice of the lemon halves and let rest for 5 to 6 minutes.

For the smoky yogurt: Meanwhile, mix the yogurt, olive oil, smoked paprika, cumin, lemon zest and juice, some chipotle hot sauce and salt to taste in a small bowl.

Drizzle the smoky yogurt over the chicken. Garnish with the parsley.

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Ree Drummond’s Chicken Cauliflower Skillet | The Pioneer Woman | Food Network

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