Crispy, soft, and SO delish! These garlic butter chicken with parmesan cauliflower rice are just perfect for those busy weeknights when you want to come home to a delicious gluten-free, low carb, or Keto dinner. Chicken is crispy on the outside with a parmesan crust to die for, and juicy-tender on the inside. If you’re not familiar with cauliflower rice, try this recipe and you’ll love it. Cauliflower soaks up the cooking juices of the garlic butter chicken for a dish with maximum flavor. Enjoy!
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Ingredients list for the Chicken and Cauliflower Rice Recipe
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 1/2 cup fresh Parmesan, finely grated
- Salt and fresh cracked black pepper
- 2 large cloves garlic, grated
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 4 tablespoons unsalted butter, divided
- 1 head cauliflower, riced
- 1/2 cup white onion, chopped
- 2 large cloves garlic, minced
- 2 tablespoons vegetable stock
- Juice of one lemon (+ zest, if you like)
- Red chili pepper flakes, optional
- 1/4 cup fresh parsley, chopped
Photo credit: © Eatwell101.com
Tips for the Garlic Butter Chicken Recipe
This chicken and cauliflower recipe is full of rich, buttery herb flavors with both chicken and cauliflower rice all cooked in one pan for quick, easy prep and final cleanup. This healthy chicken breast recipe is low in carbs, gluten-free, and Keto diet-friendly. Here are a few tips so you can make the most of this delicious chicken and cauliflower dinner recipe:
- Make sure to use a good quality non-stick pan. Otherwise, the parmesan might end up sticking to the pan and not on the chicken. If this occurs, deglaze the pan with a little chicken broth before adding the cauliflower rice.
- Cooking time will depend on the thickness of your chicken cutlets. If using whole chicken breasts, the chicken and cauliflower rice recipe will take about 10 to 15 minutes more.
- Don’t skimp on spices and lemon; they really help to cut through the bland flavor of cauliflower and bring life to the whole dish.
- You can enrich the sauce by adding some white wine when you deglaze the pan.
Can we use other veggies than cauliflower?
If you’re not a fan of cauliflower, replace it with green beans, broccoli, zucchini noodles, or even asparagus!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
The Garlic Butter Chicken
1. In a shallow plate, combine parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken breasts with salt and pepper; dredge in the parmesan mixture; shake off excess and set aside.
2. In a large non-stick skillet melt 2 tablespoons of butter over medium-high heat. Cook chicken cutlets until golden on each side and cooked through – about 3-4 minutes for each side, depending on the thickness of your chicken cutlets. Transfer to a plate.
The Parmesan Cauliflower Rice
1. In the same pan, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.
2. Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
3. Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook the cauliflower rice for one minute to reduce juices then add the lemon juice and a few sprinkles of leftover parmesan cheese, if you like.
4. Adjust seasoning as needed. Stir in the remaining parsley. Return chicken breasts over cauliflower rice and reheat quickly. Serve your parmesan chicken with fresh cracked black pepper, red chili pepper flakes, and more parmesan. Enjoy!
Note: Make sure to use a non-stick pan, otherwise the parmesan might stick.
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I really like this recipe! It was the first time I had used frozen riced cauliflower so I didn’t know what to expect. The lemon, garlic and flavor from the chicken being cooked in the same pan were good. The cauliflower stays slightly crunchy and leftovers are good the next day.
This was way better than we expected ! We only made it because we had all the ingredients on hand and now we’re saving this one to make in the future because it was genuinely good
Added some spinach and mushrooms in with the onions and garlic. Very tasty. Used frozen riced cauliflower to save time. My husband really liked it. Will definitely make again.
The hardest part was grating the parm. It was very good and KETO friendly. My husband gave it two thumbs up. Thanks for the tasty recipe.
Very easy and very good. I left out the lemon and added mushrooms and sun dried tomatoes.
