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One-Dish Italian Chicken and Cauliflower Dinner

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Italian

DESCRIPTION

Chicken breasts and cauliflower all on one-pan, ready in under 30 minutes, and best of all, coated in delicious Italian flavors. It doesn’t get better than that!


Ingredients

Scale
  • 5 tsp. tomato paste
  • 5 Tbsp. olive oil, divided
  • 1 tsp. dijon mustard
  • 1/4 to 1/2 cup grated parmesan cheese, divided
  • 1 tsp. dried oregano leaves
  • 1/2 tsp. garlic powder
  • Salt
  • Black pepper
  • One medium head of cauliflower
  • 4 large boneless skinless chicken breasts (about 1 lb. total)
  • 2 tsp. Italian seasoning

Instructions

  1. Preheat oven to 425ºF.
  2. In a large bowl whisk together the tomato paste, 3 tablespoons of the olive oil, and Dijon mustard. Note that the olive oil will not fully incorporate. That’s ok. Add 1/4 cup of the Parmesan cheese, the oregano, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon coarse black pepper.
  3. Break a head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Use the spatula to transfer all the cauliflower and sauce to a large baking sheet, spreading the cauliflower around the outside of the pan.
  4. Cut the chicken breasts in half width-wise (to make more square plump pieces rather than long rectangles). Put them in the middle of the pan in a single layer. Brush them with the remaining 2 tablespoons of olive oil and sprinkled with the Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of coarse black pepper.
  5. Roast until cauliflower is darkened in spots and is tender-crisp when stuck with a fork and the chicken is cooked through to 165ºF, about 25 minutes. Sprinkle everything with remaining Parmesan cheese to serve.