Buttery Buffalo Chicken and Cauliflower Skillet

This super-fast skillet dinner is everything my family loves about buffalo wings, transformed into a lighter one-pot meal. My biggest tip is to be sure to thaw the cauliflower before cooking, because frozen cauliflower has too much water to caramelize. The easiest way to do this is to transfer the bag of frozen cauliflower to the fridge in the morning and cook it in the evening. Or quick-thaw the cauliflower in the microwave and then drain off any water before proceeding with the recipe.

Cooking Time20 Min Portions4 Servings

Buttery Country Crock plus buffalo-style hot sauce make a tangy, rich sauce for the chicken and cauliflower.

INGREDIENTS

¼ cup Country Crock Original
4 large garlic cloves, chopped
1 to 1¼ pounds boneless, skinless chicken breast, cut into 2-inch chunks
1 (10 ounce) bag frozen cauliflower, thawed, or 2 cups fresh cauliflower florets
⅓ cup buffalo-style hot sauce, such as Frank’s Red Hot
½ cup panko-style breadcrumbs
½ cup (4 ounces) crumbled blue cheese
Carrot and celery sticks, for serving
Chopped scallions, optional

INSTRUCTIONS

Preheat the oven to 450 degrees F. In a 10-inch (or larger) oven-safe skillet, melt the Country Crock over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the chicken and the cauliflower, and then the hot sauce. Stir to combine. Top with breadcrumbs. Put the skillet in the oven and cook for 12 minutes, until the chicken is cooked through and the cauliflower is golden brown in spots. If you are using fresh cauliflower, the florets will be crisp-tender.
Sprinkle the blue cheese and scallions (if using) over the breadcrumbs. Serve with carrots and celery on the side.