Pat the chicken dry and season all over with salt and pepper.

In a wide sauté pan, heat the neutral oil over medium heat. Add the chicken and cook without moving for 4-5 minutes until well-browned. Flip and cook an additional 2-3 minutes. Transfer to a plate.

If the pan seems dry, add another drizzle of oil. Once hot, add the onions to the pan and cook until golden brown, about 7-8 minutes. Stir the onions regularly to ensure they aren’t sticking.

Add the cauliflower florets to the pan and cook for 5 minutes or until they just begin to turn golden brown in spots. Add the tomatoes and cook another minute or two.

Pour the chicken stock into the pan and scrape up any browned bits. Bring to a boil and season with salt, pepper, crushed red pepper, paprika, and garlic powder. Add the butter, if desired, and then reduce heat to low and add the thyme sprigs. Once the butter has melted, nestle the chicken into the broth.

Cut the ends off the lemon and squeeze the juice from the ends over the chicken. Cut the middle of the lemon into four rounds and place a round on each chicken breast. Sprinkle the chopped dill on top.

Cover and simmer over low heat for 15-20 minutes or until the chicken reaches 160ºF. If you prefer not to broil the chicken, simply cook until the chicken reaches 165ºF and proceed with serving and skip the next step.

Turn the broiler on to high. Remove the lid from the pan and drizzle the chicken with extra virgin olive oil. Transfer to the broiler for 5 minutes or until the lemon rounds char and the tops of the chicken breasts turn golden brown and the internal temperature of the chicken reaches 165ºF. Remove from the broiler.

Spoon the cauliflower and tomatoes into shallow bowls and spoon the broth over top. Serve the chicken on top and garnish with more fresh dill. Drizzle each dish with a touch of extra virgin olive oil, if desired. Enjoy!