Baked Cauliflower Chicken Casserole

Baked Cauliflower Chicken Casserole is a delightful dish that will satisfy the taste buds of the whole family.

This simple yet flavorful recipe is perfect for anyone looking to create a delicious dinner! An you just need some everyday ingredients.

The key to this amazing recipe lies in the aromatic spices and their precise proportions. As well as the perfect combination of mushrooms and yogurt.

Baked Cauliflower Chicken Casserole

To start, marinate boneless chicken thighs in a mixture of spices, vegetable oil, and lemon juice.

This step ensures that the chicken becomes incredibly flavorful and tender.

In this way, It will practically melt in your mouth!

The addition of vegetables, such as cauliflower, complements the chicken beautifully.

While some natural yogurt takes the dish to a whole new level of deliciousness.

Baked Cauliflower Chicken Casserole

If you’re wondering what to prepare for an oven-baked chicken dinner, look no further than this mouthwatering recipe.

The combination of tender chicken, aromatic mushrooms in yogurt, and juicy cauliflower is simply irresistible.

The lemon juice acts as a natural tenderizer for the meat.

While the cauliflower adds a light and satisfying element to the dish.

An easy and tasty dinner for the whole family is ready to be enjoyed.

Baked Cauliflower Chicken Casserole

The tantalizing aroma of Baked Cauliflower Chicken Casserole will surely bring everyone together in the kitchen!

Surely, your loved ones will eagerly await their share of this tasty feast.

So, why not give this recipe a try?

With its simple steps and incredible flavors, it’s bound to become a family favorite in no time.

Baked Cauliflower Chicken Casserole – VIDEO RECIPE

Baked Cauliflower Chicken Casserole

how to cook Baked Cauliflower Chicken Casserole?


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To start, preheat your oven to 200°C (400°F). Next, remove the bones from the chicken thighs.


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Place the prepared thighs in a medium bowl and season them with salt, pepper, dried garlic, curry, and paprika.

TIPS: Instead of using a ready-made chicken spice mixture, you can just add to the dish dried garlic, curry, and ground paprika.

TIPS: Instead of using dried garlic, you can opt for a small clove of fresh garlic as a substitute. To prepare it, finely chop or use a garlic press to extract its flavor.


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Give them a good sprinkle of lemon juice and vegetable oil, making sure everything is well mixed. Let the thighs marinate for 10-15 minutes.

TIPS: When it comes to lemon juice, you have the choice between using fresh lemons or bottled lemon juice. Both options work just fine, so go with whatever you have on hand or prefer. The tangy flavor of lemon will add a refreshing twist to your dish.


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While the chicken is marinating, wash the mushrooms and slice them thinly.


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Peel the onions and cut them into quarter rings.

TIPS: Ever wondered what it means to cut an onion into quarter rings? Start by cutting a whole onion in half lengthwise. Then, cut one of the halves in half lengthwise again. Finally, slice the resulting quarter of the onion across, and voila! You’ve got yourself a quarter ring.


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Divide the cauliflower into florets.


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Grease a baking sheet with vegetable oil and place the chicken thighs on it, skin side up.


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Pop the baking sheet into the preheated to 200°C (400°F) oven and let the chicken bake for 15 minutes until it turns a beautiful golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


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In the meantime, heat a frying pan over high heat and add a little vegetable oil. Toss in the chopped onions and mushrooms and fry them for 5 minutes. Season with salt and black pepper.


Baked Cauliflower Chicken Casserole

Then, add yogurt and water to the pan, mixing everything well. Let it simmer for another 5 minutes.


Baked Cauliflower Chicken Casserole

Once the chicken thighs are done baking, take the baking sheet out of the oven. Fill the space between the chicken with the cauliflower florets.


Baked Cauliflower Chicken Casserole

Spread the yogurt and mushroom mixture evenly over the thighs and cauliflower. Give the thighs a nice coating of sour cream.

TIPS: Before baking, try coating your vegetables or meat with regular mayonnaise instead of sour cream. They both not only add moisture but also enhances the taste.


Baked Cauliflower Chicken Casserole

Put the baking sheet with the chicken and vegetables back into the oven, which should now be preheated to 180°C (350°F). Bake for another 25-30 minutes until the chicken is cooked through.


Baked Cauliflower Chicken Casserole

When everything is ready, sprinkle some chopped parsley leaves over the finished dish.


Baked Cauliflower Chicken Casserole

Serve Baked Cauliflower Chicken Casserole while it’s still hot. Enjoy your meal!

Baked Cauliflower Chicken Casserole


for the chicken

  • Chicken thighs – 6 pcs. (700 g)
  • Dried garlic – 2/3 tsp. (2 g)
  • Curry – 1/2 tsp. (1 g)
  • Ground paprika – 1/2 tsp. (1 g)
  • Salt – 1/2 tsp. (3 g)
  • Ground black pepper – 2/3 tsp. (2 g)
  • Lemon juice – 1 tsp. (5 g)
  • Vegetable oil – 2 tbsp. (28 g)

for the vegetables

  • Cauliflower – 1/2 pcs. (450 g)
  • Champignons – 4 pcs. (100 g)
  • Onions – 1 pc. (120 g)
  • Salt – 1/6 tsp. (1 g)
  • Ground black pepper – 1/3 tsp. (1 g)
  • Natural yogurt – 1/2 cup (125 g)
  • Water – 1/2 cup (125 g)


  • Parsley
  • Sour cream

Cooking steps:


  1. Remove bones from chicken thighs.
  2. Place the prepared thighs in a medium bowl, salt and pepper, sprinkle with dried garlic, curry, and paprika. Pour over lemon juice and vegetable oil. Mix everything thoroughly and leave to marinate for 10-15 minutes.


  1. Cut the mushrooms into thin slices. Cut the onion into quarter rings. Divide the cauliflower into florets.
  2. Pour a little vegetable oil into a frying pan heated over high heat. Place chopped onions and mushrooms in it and fry for 5 minutes. Season with salt and black pepper. Add yogurt, pour in water, mix everything well. Simmer for 5 minutes.


  1. Place chicken thighs on a greased baking sheet, skin side up. Bake in an oven preheated to 200°C (400°F) for 15 minutes.
  2. Remove from oven. Place the cauliflower in the space between the chicken. Spread the yogurt and mushroom mixture evenly over the thighs and cauliflower. Grease the thighs with sour cream. Bake in an oven preheated to 180°C (350°F) for another 25-30 minutes.
  3. Sprinkle the finished dish with chopped parsley leaves.

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