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recipe image Buttery Buffalo Chicken and Cauliflower Skillet

Buttery Buffalo Chicken and Cauliflower Skillet

Buttery Buffalo Chicken and Cauliflower Skillet

Tia Mowry’s super-fast skillet dinner is everything her family loves about buffalo wings, transformed into a lighter one-pot meal. Her biggest tip is to be sure to thaw the cauliflower before cooking, because frozen cauliflower has too much water to caramelize. The easiest way to do this is to transfer the bag of frozen cauliflower to the fridge in the morning and cook it in the evening. Or quick-thaw the cauliflower in the microwave and then drain off any water before proceeding with the recipe.

Tia Mowry’s super-fast skillet dinner is everything her family loves about buffalo wings, transformed into a lighter one-pot meal. Her biggest tip is to be sure to thaw the cauliflower before cooking, because frozen cauliflower has too much water to caramelize. The easiest way to do this is to transfer the bag of frozen cauliflower to the fridge in the morning and cook it in the evening. Or quick-thaw the cauliflower in the microwave and then drain off any water before proceeding with the recipe.

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  • Preparation timePrep time10 min
  • Ready inReady in25 min
  • ServingsPortions4
  • DifficultyDifficultyEasy

Ingredients

  • 1/4 cup Country Crock® Original Spread Country fresh taste Country crock original
  • 4 large cloves garlic, chopped
  • 1 to 1 1/4 pounds boneless skinless chicken breast. cut into 2-inch chunks
  • 1 10-ounce bag frozen cauliflower. thawed or 2 cups fresh cauliflower florets
  • 1/2 cup buffalo-style hot sauce
  • 1/2 cup panko bread crumbs
  • 1/2 cup (4 ounces) crumbled blue cheese
  • Carrot and celery sticks, for serving
  • Chopped scallions, optional

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat the oven to 450 degrees F. In a 10-inch (or larger) oven-safe skillet, melt the Country Crock over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the chicken and the cauliflower, and then the hot sauce. Stir to combine. Top with breadcrumbs and put the skillet in the oven to cook for 12-15 minutes, until the chicken is cooked through and the cauliflower is golden brown in spots. If you are using fresh cauliflower, the florets will be crisp-tender.
  2. Sprinkle the blue cheese and scallions (if using) over the breadcrumbs. Serve with carrots and celery on the side.
Tia’s Tip: Buttery Country Crock plus buffalo-style hot sauce make a tangy, rich sauce for the chicken and cauliflower.

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