Garlic Herb Chicken with Cauliflower-Potato Purée and Charred Asparagus

Riverbender Staff

January 26, 2025 5:04 PM January 26, 2025 5:15 PM

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There’s something magical about a simple, home-cooked meal that brings everyone together. This garlic herb chicken, paired with creamy cauliflower-potato purée and crisp charred asparagus, is one of those dishes. Its comforting flavors and hearty balance make it perfect for unwinding after a long day or sharing stories with loved ones. Easy to prepare yet elegant on the plate, it’s a reminder that the best meals are often the simplest, made with love and shared with joy.

Ingredients:

For the Chicken:

5 boneless, skinless chicken breasts
3 tbsp olive oil
4 garlic cloves, minced
2 tsp smoked paprika
2 tsp dried thyme (or 2 tbsp fresh thyme, chopped)
Salt and pepper to taste

For the Cauliflower-Potato Purée:

1 head cauliflower, cut into florets
4 medium Yukon Gold or Russet potatoes, peeled and cubed
1/3 cup heavy cream (or milk for a lighter option)
4 tbsp unsalted butter
2 garlic cloves, minced
Salt and pepper to taste

For the Asparagus:

2 bunches asparagus, trimmed
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
2 tbsp grated Parmesan cheese (optional)

Instructions:

Prepare the Chicken:

Preheat oven to 375°F.
Rub the chicken breasts with olive oil, minced garlic, smoked paprika, thyme, salt, and pepper.
Heat a large oven-safe skillet (or two skillets) over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet(s) to the oven and bake for 15-20 minutes or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

Make the Cauliflower-Potato Purée:

Boil the cauliflower florets and cubed potatoes together in a large pot of salted water until both are very tender, about 15 minutes.
Drain well and transfer to a blender or food processor. Add the heavy cream, butter, and garlic, and blend until smooth and creamy. (For a chunkier texture, mash with a potato masher.)
Season with salt and pepper to taste. Keep warm until serving.

Cook the Asparagus:

Heat olive oil in a large skillet over medium-high heat. Add the asparagus and sauté in batches for 2-3 minutes.
Add the minced garlic, crushed red pepper flakes (if using), and a pinch of salt and pepper. Cook for another 2-3 minutes until the asparagus is tender but still crisp.
Sprinkle with Parmesan cheese (optional) before serving.