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Garlic Butter Chicken And Cauliflower Rice Recipe

Garlic Butter Chicken and Cauliflower Rice

A delicious and healthy chicken dish served over savory cauliflower rice, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • Non-stick skillet Prevents sticking and burning of Parmesan.

Ingredients
  

Main Ingredients

  • 2 large boneless and skinless chicken breasts halved horizontally to make 4 pieces
  • 0.5 cup fresh Parmesan finely grated
  • 2 cloves garlic grated
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 4 tablespoons unsalted butter divided
  • 1 head cauliflower riced
  • 0.5 cup white onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons vegetable stock
  • 1 large lemon juiced (plus zest, if desired)
  • teaspoon red chili pepper flakes optional
  • 0.25 cup fresh parsley chopped

Instructions
 

  • In a shallow plate, mix together the Parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken breasts with salt and pepper, then dredge them in the Parmesan mixture. Shake off any excess and set aside.
  • In a large non-stick skillet, melt 2 tablespoons of butter over medium-high heat. Cook the chicken cutlets for about 3-4 minutes on each side, or until they are golden and cooked through. Transfer the cooked chicken to a plate.
  • In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and chopped onion, frying for about 1 minute until fragrant—be careful not to let it burn.
  • Stir in the riced cauliflower, mixing well to coat it in the melted butter. Cook for about 1 minute, stirring regularly.
  • Add the vegetable stock, half of the chopped parsley, and lemon zest (if using) to the skillet. Cook the cauliflower rice for another minute to reduce the juices, then stir in the lemon juice and a sprinkle of leftover Parmesan cheese, if desired.
  • Taste and adjust the seasoning as needed. Stir in the remaining parsley. Return the chicken breasts to the skillet over the cauliflower rice to reheat quickly. Serve your garlic butter chicken with fresh cracked black pepper, red chili pepper flakes, and additional Parmesan if you like. Enjoy!

Notes

Make sure to use a non-stick pan to prevent the Parmesan from sticking. No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Keyword Garlic Butter Chicken and Cauliflower Rice Recipe