Rosemary Garlic Chicken with Smoky Cauliflower Cream and Sautéed Zucchini

Instructions

1. 1

   Preheat the oven to 200°C / 400°F.

2. 2

   Season the chicken breasts with 1 tablespoon olive oil, the chopped rosemary, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 4 minced garlic cloves. Rub well on both sides and let rest for 10 minutes while you prepare the rest.

3. 3

   Place the cauliflower in a medium pot with the chicken broth, heavy cream, and 2 whole garlic cloves. Add 1/2 teaspoon salt and bring to a gentle boil. Cook covered over medium heat for 12 to 15 minutes, until the cauliflower is very tender.

4. 4

   While the cauliflower cooks, heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 to 3 minutes per side until golden.

5. 5

   Transfer the skillet with the chicken to the oven and bake at 200°C / 400°F for 8 to 12 minutes, or until the thickest part reaches 74°C / 165°F. Remove from the oven, add 1 tablespoon butter and the lemon juice over the chicken, baste with the pan juices, and let rest for 5 minutes.

6. 6

   In another skillet, heat the remaining 1 tablespoon olive oil with the remaining 1 tablespoon butter over medium heat. Add the zucchini, the remaining 1 teaspoon smoked paprika, lemon zest, 1/4 teaspoon salt, and the remaining 1/2 teaspoon black pepper. Sauté for 5 to 7 minutes until tender but still slightly firm.

7. 7

   When the cauliflower is ready, remove the cooked garlic cloves if you prefer a milder flavor, or leave them in for more flavor. Add the grated Parmesan and blend until smooth and thick. Adjust salt and pepper if needed.

8. 8

   Spoon a layer of smoky cauliflower cream onto each plate. Top with one chicken breast, arrange the sautéed zucchini on the side, and finish with chopped fresh parsley and a little of the pan juices.