Creamy Chicken and Cauliflower Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 lb (907 g) boneless, skinless chicken thighs, trimmed
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp (15 ml) olive oil
• 3 tbsp (42 g) unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 garlic cloves, minced
• 1/4 cup (32 g) all-purpose flour
• 4 cups (946 ml) low-sodium chicken broth
• 1 medium cauliflower, cut into bite-size florets (about 6 cups / 600 g)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 cup (240 ml) heavy cream
• 2 tbsp (30 ml) lemon juice (optional, for brightness)
• 2 tbsp chopped fresh parsley (optional, to finish)

Do This

• 1) Season chicken with salt and pepper; sear in oil 3–4 minutes per side. Remove.
• 2) Sauté onion in butter 6–8 minutes; add garlic 30 seconds.
• 3) Sprinkle in flour; cook 1 minute to form a paste.
• 4) Whisk in broth; add thyme, rosemary, bay leaf; return chicken and simmer 15 minutes.
• 5) Add cauliflower; simmer 12–15 minutes until tender and chicken is 165°F (74°C).
• 6) Stir in cream; warm 3–5 minutes (don’t boil). Finish with lemon/parsley and serve.

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Why You’ll Love This Recipe

• Comforting, creamy stew vibes without a lot of complicated steps.
• Cauliflower turns tender and soaks up the herby broth beautifully.
• One pot, weeknight-friendly, and the leftovers reheat like a dream.
• Gently thickened broth feels rich and cozy without being heavy-handed.

Grocery List

• Produce: 1 medium cauliflower, 1 large yellow onion, 4 garlic cloves, 1 lemon (optional), fresh parsley (optional)
• Dairy: unsalted butter, heavy cream
• Meat: boneless, skinless chicken thighs (about 2 lb / 907 g)
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, dried thyme, dried rosemary, bay leaf, kosher salt, black pepper

Full Ingredients

Chicken

• 2 lb (907 g) boneless, skinless chicken thighs, trimmed of excess fat
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp (15 ml) olive oil

Aromatics

• 3 tbsp (42 g) unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 garlic cloves, minced

Broth, Herbs, and Thickener

• 1/4 cup (32 g) all-purpose flour
• 4 cups (946 ml) low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf

Vegetable and Creamy Finish

• 1 medium cauliflower, cut into bite-size florets (about 6 cups / 600 g)
• 1 cup (240 ml) heavy cream
• 2 tbsp (30 ml) lemon juice (optional, added at the end for brightness)
• 2 tbsp chopped fresh parsley (optional, for serving)

Step-by-Step Instructions

Step 1: Season the chicken and prep the cauliflower

Pat the chicken thighs dry with paper towels (this helps them brown instead of steaming). Season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Cut the cauliflower into bite-size florets (aim for pieces that will cook in about 12–15 minutes). Dice the onion and mince the garlic so everything is ready to go.

Step 2: Sear the chicken for flavor

Place a large Dutch oven or heavy soup pot over medium-high heat. Add 1 tbsp olive oil. When the oil shimmers, add the chicken in a single layer (work in batches if needed so you don’t crowd the pot).

Sear for 3–4 minutes per side, until nicely browned. The chicken does not need to be cooked through yet. Transfer chicken to a plate and set aside.

Step 3: Sauté onion until sweet and soft

Reduce heat to medium. Add 3 tbsp butter to the pot. Once melted, stir in the diced onion and cook for 6–8 minutes, stirring occasionally, until softened and turning golden at the edges.

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Step 4: Make a quick roux to gently thicken the stew

Sprinkle 1/4 cup flour over the onion mixture. Stir continuously for 1 minute. You’re cooking off the raw flour taste and forming a thin paste that will thicken the broth smoothly.

Step 5: Build the herby broth and simmer the chicken

Slowly pour in 4 cups chicken broth while whisking (or stirring firmly) to prevent lumps. Scrape the bottom of the pot to loosen all the browned bits from searing the chicken (that’s big flavor).

Stir in 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf. Bring to a gentle boil, then reduce to a low simmer.

Return the chicken (and any juices on the plate) to the pot. Cover partially and simmer for 15 minutes.

Step 6: Add cauliflower and simmer until tender

Stir in the cauliflower florets. Keep the stew at a low simmer (small bubbles, not a rolling boil). Simmer uncovered for 12–15 minutes, stirring once or twice, until the cauliflower is fork-tender and the chicken is fully cooked.

For doneness, the chicken should reach an internal temperature of 165°F (74°C).

Step 7: Finish with cream, adjust seasoning, and serve

Reduce heat to low. Stir in 1 cup heavy cream and warm for 3–5 minutes. Keep it gentle (avoid boiling) so the stew stays silky and the chicken stays tender.

Remove and discard the bay leaf. Taste and adjust with additional salt and pepper as needed. If using, stir in 2 tbsp lemon juice for a brighter finish. Serve hot, topped with chopped parsley if you like.

Pro Tips

• Don’t rush the onion. Letting it soften and turn lightly golden adds sweetness and depth to the creamy broth.
• Whisk the broth in gradually. Adding it slowly after the flour helps you avoid lumps and gives you a smoother stew.
• Keep the simmer gentle after adding cream. Low heat protects the texture of the sauce and keeps the chicken juicy.
• Control cauliflower texture. For firmer florets, stop at 12 minutes; for very tender cauliflower, go the full 15 minutes.
• Want it thicker? Simmer uncovered for an extra 3–5 minutes before adding the cream, or add 1–2 extra minutes after adding cream (still on low).

Variations

• Extra cozy (but still simple): Add 1/2 tsp smoked paprika with the herbs for a subtle smoky warmth.
• Greens at the end: Stir in 3 cups (90 g) baby spinach during the final 2 minutes of cooking, just until wilted.
• Different protein: Use 2 lb (907 g) boneless, skinless chicken breast; sear the same way, but keep the simmer gentle to avoid drying out.

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low to medium-low heat until hot (about 165°F / 74°C), stirring occasionally; avoid boiling to keep the creamy broth smooth.

Freezing: Creamy stews can separate after freezing, but it’s still workable. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring well to bring it back together.

Make-ahead tip: Dice the onion, mince the garlic, and cut the cauliflower up to 24 hours in advance; store separately in airtight containers in the refrigerator.

Nutrition (per serving)

Approximate (based on 6 servings): 420 calories, 32 g protein, 24 g fat, 18 g carbohydrates, 4 g fiber, 6 g sugar, 750 mg sodium.