My Recipes: Everything on moderation is ok!

Chicken Thighs & Cauliflower Skillet

A one skillet meal that can be prepared for less than $5 dollars.

I’ve eyed a cast iron skillet for a long time. I’ve been apprehensive to get one because I had this notion that those skillets were good only for great cooks and my skills were not there yet. Plus, this is not a staple in a Puerto Rican kitchen (at least not on my family’s!) Well, that was until I bought one on Amazon: Lodge L14SK3 Pre-Seasoned Cast-Iron Skillet, 15-inch (that’s my affiliate link, when you order through my link, I get a few cents to buy more kitchen toys)

Once it got here, the best idea to break it in was to prepare a Chicken Thighs & Cauliflower Skillet recipe. In my quest to a bit healthier my husband recommended to have cauliflower. At first, I was skeptical but if there’s one thing I know is that my honey does know my taste and he knew this was a “safe” bet for us. And anyways, if I didn’t like it, he would have a lot of it for himself.

I also took advantage that chicken thighs were on sale at my stock up price of 99¢ a pound. That makes this a budget conscious very flavorful recipe! It was the perfect compromise for us. The hubs got his roasted cauliflower and I got my beloved fried-ish chicken 😉


How to make Chicken Thighs & Cauliflower Skillet:

Chicken Thighs & Cauliflower Skillet
Author: Yoly
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 2
  • 1 tablespoon olive oil
  • 4 chicken thighs, bone in, skin on (that’s about 1 1/2 pounds)
  • 2 tablespoons Lawry’s Fire Roasted Chile and Garlic
  • 1 head cauliflower (about 11/2 pounds), cut into florets
  • 2 garlic cloves, minced
  • salt and black pepper
  • 1/2 cup fresh cilantro leaves
  1. Heat oven to 450° F.
  2. Heat the oil in a large cast iron skillet (or ovenproof skillet) over medium heat.
  3. Season the chicken with the fire roasted chile and garlic spice blend.
  4. Place the chicken skin-side down and cook until crisp and golden (it will take about 7-8 minutes.)
  5. Remove the chicken from the skillet.
  6. Keep about 2 tablespoons of the drippings from the skillet and discard the rest.
  7. Add the cauliflower and season with salt and black pepper to taste.
  8. Add the garlic.
  9. Toss to coat.
  10. Add the chicken skin-side up on to of the cauliflower.
  11. Transfer the skillet to oven and roast until the cauliflower is tender and the chicken is cooked through (about 25 minutes.)
  12. Add cilantro to the skillet and toss to combine.




  1. Veronica Cervera

    October 15, 2013 at 9:55 pm

    Have to use my cast iron on this one. Delicious.
    Thanks for the recipe.

    1. Yolanda

      October 16, 2013 at 7:28 am

      It was so good, the hubby is asking for it again already!

Leave a Reply