Chicken breast, cauliflower, mushrooms, onion and garlic are simmered in a creamy sauce and served over rice. This chicken dinner recipe is a healthy and delicious meal that comes together quickly for an easy weeknight dinner!

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You know those days when you’re having your morning coffee just waking up, then you blink and it’s 3pm? Oh no…you haven’t even thought about dinner! Whether you’re at work, chasing the kids, tidying up the house, working on that endless list of projects (or all of the above) – we’re all busy. And sometimes, that question, “what’s for dinner?” draws an absolute blank in your mind.

That’s when this recipe comes in and saves the day! Thin-sliced chicken breasts are my go-to protein for when I’m approaching dinner completely unprepared. They can be cooked straight from frozen and they’re so versatile.

Creamy Cauliflower Mushroom Chicken is an easy and healthy meal…and did I mention delicious? It’s hearty, so it’s a great cool-weather meal. But I actually love to make it in the summer because it doesn’t require the oven. Late afternoons are the hottest time of day where we live, so if I can skip using the oven and avoid heating up the house, it’s a win!

What You Will Need to Make This Recipe

Besides the rice, this entire recipe is made in the Dutch oven. It’s almost a one-pot meal (aka minimal dishes!)

Dutch oven

Wooden spatula

Cutting board and knife

Saucepan (for cooking rice)

Measuring cups and spoons

Creamy Cauliflower Mushroom Chicken Dinner is an easy, healthy and delicious dinner recipe!

Ingredients

Chicken breasts – I like to use thin-sliced frozen chicken breasts from Costco for the convenience, but you can also use chicken thighs or leftovers from a whole chicken.

Butter or olive oil

Salt and pepper, garlic and onion powder – this combo is my go-to seasoning for basically everything

Cauliflower

Mushrooms – I used white button mushrooms for this recipe, but you can use any mild-flavored variety you like.

Onion – I used yellow onion, but use whatever you have.

Garlic

All purpose flour – I always use organic if possible.

Half & half – Milk, half and half, and cream all work for this recipe, so use whatever you have. I like either half & half or cream

Green onion – for garnish

Rice – any kind, cooked according to package instructions.

How to Make Cauliflower Mushroom Chicken Dinner

Melt butter in Dutch oven over medium heat. Season chicken and cook until done. Remove from Dutch oven and chop into chunks. Start a pot of rice and cook according to package instructions.

Season chicken and cook over medium heat until done. Remove from Dutch oven and chop into chunks.

Meanwhile, add a bit more butter to the Dutch oven, if needed, and add the onion and cauliflower. Cook, stirring occasionally, about 5-10 minutes or until onion is translucent and cauliflower is softening. Add in the mushrooms and garlic, cook another few minutes until mushrooms are done.

Sprinkle the flour over the top of the veggies. Cook and stir another minute or two, then slowly add in the half and half a little bit at a time. Stir well as you add in the half and half, making a smooth sauce.

Add the chicken back into the Dutch oven and simmer the mixture, stirring occasionally, until chicken is heated through.

Serve over a bed of rice, garnished with green onion.