This creamy one-pot chicken and cauliflower is the kind of recipe you make once and immediately add to your weeknight rotation. It’s cozy, flavorful, packed with protein, and made with simple staples – roasted red peppers, cauliflower, chicken broth, cream cheese, and tender chicken breast. Everything simmers together in one pot for the easiest cleanup, and you can serve it with warm naan, pita, or spoon it over rice for a full meal.
If you love a saucy, comforting dinner that still feels light and nutrient-dense, this one checks every box.
Why You’ll Love This Recipe
- One pot = minimal cleanup
- High-protein + veggie-loaded
- Ready in about 30 minutes
- Flexible – serve with naan, pita, or rice
- Creamy without feeling heavy
- Family-friendly, simple ingredients
Creamy One-Pot Chicken & Cauliflower (30-Minute Dinner)
4
servings10
minutes20
minutes300
kcalIngredients
2 chicken breasts, diced
1 head cauliflower, chopped
1 jar roasted red peppers (drained)
2 cups chicken broth
1 tsp paprika
½ tsp turmeric
Salt & pepper to taste
4 oz cream cheese
Optional: fresh parsley for topping
Serve with: naan, pita, or rice
Directions
- Sear the chicken. Heat oil in a large pot over medium, season the chicken with salt, pepper, paprika, and turmeric, and cook until lightly golden.
- Add the veggies. Stir in cauliflower and roasted red peppers.
- Pour in the broth. Bring to a simmer and cook until the cauliflower is fork-tender.
- Make it creamy. Reduce heat, stir in cream cheese, and let it melt into the broth until smooth and thickened.
- Serve. Ladle into bowls and serve with warm naan, pita, or over fluffy rice. Garnish with parsley.
Make it extra creamy: Add splash of heavy cream or coconut milk.
More protein: Add a can of chickpeas or swap chicken breasts for thighs.
Spicy version: Add chili flakes, Calabrian chili paste, or a teaspoon of harissa.
Veggie add-ins: Spinach, peas, zucchini, or mushrooms work beautifully.
Want it thicker? Simmer uncovered for a few extra minutes after adding cream cheese.
FAQ
Can I use frozen cauliflower?
Yes — toss it in frozen and add 3–4 extra minutes of cook time.
What can I replace the cream cheese with?
Mascarpone, ricotta, Boursin, or even Greek yogurt (add at the end, off heat) will work.
How do I store leftovers?
Refrigerate up to 3 days. The sauce thickens as it chills, so add a splash of broth when reheating.
Is this recipe gluten-free?
Yes — but be sure your broth is labeled gluten-free.
Can I make this dairy-free?
Use dairy-free cream cheese or coconut cream.
Try This Next
If you loved this cozy soup, check out my Quick & Easy Ricotta and Rosé Lasagna – the perfect comfort meal to pair with it.
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