Creamy Chicken and Cauliflower Bake

This Creamy Chicken and Cauliflower Bake combines tender boneless chicken thighs with a creamy sauce made from sour cream, milk, and parmesan cheese, all baked to perfection with fresh vegetables like broccolini and red onion. The addition of herbs and a hint of chili gives it a warm flavor profile, creating a comforting dish that is both hearty and satisfying. It's a perfect balance of traditional flavors with a modern twist, making it a delightful main course for any dinner.

Ingredients:

• 4 boneless and skinless chicken thighs
• 1 cup sour cream
• 1/2 cup milk
• 1 head cauliflower, cut into florets
• 1 bunch broccolini, trimmed
• 1 red onion, sliced
• 2 cloves garlic, minced
• 2 spring onions, chopped
• 1 tablespoon fresh basil, chopped
• 1 birds eye chili, finely chopped
• 2 stalks celery, diced
• 1 large potato, diced
• 1 cup mushrooms, sliced
• Salt and pepper to taste
• 1 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian herbs
• 1 teaspoon paprika

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sour cream, milk, garlic, basil, birds eye chili, Italian herbs, paprika, salt, and pepper. Mix well.
3. In a large baking dish, layer the diced potato, cauliflower florets, broccolini, red onion, celery, and mushrooms.
4. Place the chicken thighs on top of the vegetables and pour the creamy mixture over everything.
5. Sprinkle the grated parmesan cheese evenly on top.
6. Drizzle with olive oil and season with additional salt and pepper if desired.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the top is golden and bubbly.
9. Garnish with chopped spring onions before serving.