Pat chicken thighs dry with paper towels. In a small bowl combine 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Rub the spice mixture evenly over both sides of the chicken thighs.

Sear and finish

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken thighs skinless-side down and sear 4–5 minutes without moving until a deep golden crust forms. Flip and reduce heat to medium. Cook another 5–7 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to rest 5 minutes.

Vegetables

Prep vegetables

While chicken cooks, trim broccoli into bite-size florets, slice zucchini into 1/4-inch half-moons, and halve cherry tomatoes.

Sauté vegetables

In a separate large skillet, heat 1 tablespoon olive oil over medium heat. Add broccoli and sauté 3 minutes, then add zucchini and continue 4–5 minutes until vegetables are tender-crisp. Add cherry tomatoes, 1/2 tsp salt and 1/4 tsp black pepper; sauté 1–2 more minutes just to warm tomatoes. Remove from heat and keep warm.

Cauliflower Mash

Cook cauliflower

Bring a medium pot of salted water to a boil. Add 4 cups cauliflower florets and cook 8–10 minutes until very tender (or steam for 8–10 minutes). Drain thoroughly and let steam-dry in the colander 1–2 minutes to remove excess moisture.

Mash

Transfer hot cauliflower to a food processor or bowl. Add 2 tbsp cream cheese, 2 tbsp heavy cream, 2 tbsp grated parmesan, 1 tbsp butter, 1/2 tsp salt and 1/4 tsp black pepper. Pulse or mash until smooth and creamy, scraping sides as needed. Taste and adjust seasoning. Keep warm until plating.

Assembly & Garnish

Divide cauliflower mash onto two plates (or as many servings as specified). Slice or place rested chicken thighs alongside. Spoon sautéed vegetables next to the chicken and mash.

Garnish with chopped parsley, a squeeze of lemon over the chicken and vegetables, and a pinch of red pepper flakes if using. Serve immediately.