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Crispy Chicken Thighs, Cauliflower Mash, & Sautéed Spinach and Mushrooms

Serves 4 | Total Cook Time: 30 minutes

Crispy Chicken Thighs, Cauliflower Mash, & Sautéed Spinach and Mushrooms


Cauliflower Mash:

1 head cauliflower, florets removed

1/2 cup non-fat Greet yogurt

1/2 cup non-fat sour cream

1/2 cup milk of choice

1/4 cup parmesan cheese

1/2 teaspoon ground nutmeg

Salt and pepper to taste

Chicken Thighs:

4 skin-on boneless chicken thighs (bone-in will take longer to cook)

Kosher salt

Ground black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon ground thyme

Optional: 2 tablespoons butter, to baste chicken with

Sautéed Spinach and Mushrooms:

2 tablespoons extra virgin olive oil

6 cups fresh spinach

1 pound cremini mushrooms

2 cloves garlic, sliced very thin

1 tablespoon balsamic vinegar

Salt and pepper, to taste

Garnish with green onions*


  1. Bring a large pot of water to a boil, then add your cauliflower florets. Cook under tender. Drain and add the cauliflower back to the pot. Add the yogurt, sour cream, milk, parmesan cheese, nutmeg, and 1/2 teaspoon of salt and pepper (to start). Mash until it's the consistency you like, adding more milk or yogurt/sour cream until it's the thickness you like. Taste for seasoning and adjust. Keep warm on the stove.
  2. Next, make your chicken thighs. Liberally season each piece with salt and pepper. Add the remaining spices to the chicken and then add the chicken skin-side down to a COLD cast iron skillet or non-stick pan. Bring the pan up to a medium and render the fat until the skin is crispy and golden brown, roughly 10 minutes. Flip the chicken once it's golden, and cook on the other side for another 10 minutes or so. The chicken should be cooked until it's 165-170 degrees in the center. This next step is optional, but add butter to one side of the pan, then gently tilt the pan and baste your chicken with butter. Remove from the pan and let rest for 5-10 minutes.
  3. While the chicken is resting, take out a sauté pan and add in 2 tablespoons of extra virgin olive oil. Bring the pan up to a medium heat and add the spinach, mushrooms, garlic and a pinch of salt and pepper. Cook until the spinach has wilted and the mushrooms are tender. Right before serving add in the balsamic vinegar and combine.
  4. To serve, add a big dollop of your cauliflower mash to a plate, then put the chicken and vegetables on top and enjoy! Garnish with green onions

Notes from the Chef