Creamy mushroom chicken cooked in a rich skillet sauce and served over smooth cauliflower mash for a comforting low-carb dinner.

1 tablespoon cooking oil

6 boneless, skinless chicken thighs

Salt and black pepper, to taste

1 tablespoon butter

4 cups sliced mushrooms

1 garlic clove, finely minced

1 teaspoon fresh thyme leaves

½ cup heavy cream

1 medium head cauliflower, cut into florets

2 tablespoons butter

2 tablespoons heavy cream

Salt and black pepper, to taste

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1. Heat oil in a large skillet and brown seasoned chicken thighs on both sides. Remove and set aside.

2. Add butter and mushrooms to the skillet and cook until browned.

3. Stir in garlic and thyme, then add cream and return chicken to simmer until cooked through.

4. Steam cauliflower until tender, then mash with butter and cream.

5. Serve chicken over cauliflower mash with sauce.

Store leftovers in the refrigerator for up to three days. Reheat gently for best texture.