One Skillet Lemon Butter Chicken with Chickpeas and Cauliflower
A complete one-pan dinner featuring golden-seared chicken thighs nestled in a creamy lemon butter sauce with tender cauliflower, protein-rich chickpeas, and wilted arugula. The paprika-seasoned chicken stays juicy while the vegetables absorb the rich, garlicky sauce infused with fresh thyme and Parmesan. Perfect for busy weeknights when you want restaurant-quality flavors with minimal cleanup, this hearty skillet meal delivers comfort and nutrition in every bite.
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 tablespoon paprika
- salt
- pepper, to taste
- 3 tablespoons butter, divided
- 3 cloves garlic, pressed
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup Parmesan cheese, shredded
- 1 lemon, juiced
- 5 sprigs fresh thyme
- 1 cup arugula(optional)
- 1 cup chickpeas, drained and rinsed
- ½ cauliflower, cut in small florets
Instructions
- 1
Preheat oven to 400F
- 2
Season chicken liberally with paprika, salt and pepper
- 3
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat
- 4
Add chicken, top side down, and sear both sides until golden brown, about 2-3 minutes per side
- 5
Remove the chicken and set aside on a separate plate
- 6
In the same pan, with the chicken juices, melt the remaining tablespoon butter in the skillet
- 7
Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes
- 8
Stir in chicken broth, heavy cream, Parmesan, lemon juice, and thyme sprigs
- 9
Bring to a boil and then reduce heat
- 10
Stir in arugula and simmer until the arugula has wilted and the sauce has slightly thickened, about 3-5 minutes
- 11
Add the chickpeas and cauliflower and cook for an additional 5 minutes
- 12
Return chicken to the skillet and nestle into the vegetables so the bottom touches the pan
- 13
Place the pan in oven and roast until completely cooked through, about 30 minutes
Tips
Use tongs to nestle the seared chicken into the vegetables so it makes contact with the pan bottom for better browning during roasting.
Don't skip the searing step - it creates fond that adds depth to the sauce and keeps the chicken juicy throughout the oven cooking.
Substitute spinach or chopped kale for arugula if preferred, adding them at the same time for similar wilting results.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat gently in microwave or low oven to prevent cream sauce from breaking.
Can sear chicken and prep vegetables up to 4 hours ahead. Store separately and combine when ready to finish cooking.
Serve immediately while hot. Garnish with extra Parmesan and fresh thyme leaves if desired.
Common Mistakes
Don't overcrowd the pan when searing to avoid steaming the chicken instead of browning it.
Keep heat at medium-high during searing to prevent butter from burning while achieving golden color.
Let sauce come to a boil before reducing heat to ensure proper thickening.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen cauliflower instead of fresh?
Yes, but thaw and drain well first. Add it during the last 3 minutes of stovetop cooking since frozen cauliflower cooks faster than fresh.
What if I don't have an oven-proof skillet?
Transfer everything to a baking dish after step 11, then roast as directed. You'll lose some of the fond but the dish will still be delicious.
How long will leftovers keep in the refrigerator?
Store properly covered for up to 3 days. The cream sauce may separate slightly when reheated, so warm gently and stir to recombine.