Pan Seared Chicken with Sauce

Pan Seared Chicken with Sauce

September 1, 2018

Succulent browned chicken gets a healthy, delicious boost of flavor from cauliflower cream sauce. It’s rich, delicious, and comforting and the perfect meal after a long day.

Category Dinner Main
Cuisine Mexican
Skill Level Moderate
Cooking Method Blending Cooking
Yields 4 Servings
Prep 5 mins
Cook 15 mins
Ready-in 20 mins


Cauliflower Cream Sauce
2 tablespoons olive oil
3 cloves garlic minced
2 cups finely chopped cauliflower
1 cup chicken broth more or less depending on consistency
1/2 teaspoon sea salt
1/4 cup unsweetened almond milk
1 tablespoon lemon juice
Pan Seared Chicken
4 chicken breasts pounded to an even thickness
2 tablespoons olive oil
Sea salt and black pepper to taste


  1. To make the sauce, heat the oil and add the garlic and cauliflower.
  2. Stir and cook until cauliflower is lightly browned and very soft.
  3. Transfer to a blender and add the salt.
  4. Puree, adding the broth a little bit at a time until you get a good consistency.
  5. Stir in the milk and lemon juice.
  6. To cook the chicken, season liberally with salt and pepper.
  7. Heat the oil in a heavy skillet and add the chicken breasts, making sure not to crowd the pan.
  8. Cook the chicken until browned on both sides, and cooked through.
  9. Serve the chicken topped with the sauce, alongside your favorite veggies or Paleo sides.

Nutrition Facts

Serving Size

Amount Per Serving

Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Total Carbohydrate
Dietary Fiber

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g80g
Saturated FatLess than20g25g
CholesterolLess than300mg300 mg
SodiumLess than2,400mg2,400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Recipe Ratings

Rated 0/5 based on 0 customer reviews

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