Golden garlic butter chicken, cheesy cauliflower rice, fresh herbs, lemon, and a skillet—this one-pan wonder is low-carb and full of comfort.

this recipe

Let me be real with you for a sec. This Garlic Butter Chicken with Parmesan Cauliflower Rice wasn’t born out of some meticulously planned meal prep. Nope. It happened during one of those nights—you know the ones. It’s 6:47 p.m., I’m hungry, tired, and debating whether cereal counts as dinner. Again.

I had some sad-looking chicken breasts and a bag of cauliflower rice (which I wasn’t super excited about, if I’m honest), and somehow… garlic butter came to the rescue. I mean, it always does, right? It’s like the culinary version of a tight hug and a glass of wine after a rough day.

Anyway, I threw together this random combo—pan-seared chicken with a parmesan crust and cauliflower rice soaked in buttery, lemony goodness. My husband looked at me halfway through eating and said, “Wait, this is cauliflower?” That was my “we nailed it” moment.

Why You’ll Love This Garlic Butter Chicken with Parmesan Cauliflower Rice Recipe?

You know how some low-carb dinners try to be exciting but still taste like punishment? Not this one. This Garlic Butter Chicken with Parmesan Cauliflower Rice is surprisingly indulgent. It’s got crispy, golden-brown chicken with that savory parmesan bite, and the cauliflower rice? It soaks up all the garlicky butter like it was born for it.

You get something hearty without the food coma. It cooks in one skillet, makes your kitchen smell like you’ve been cooking for hours (in a good way), and reheats like a dream—so yeah, next-day lunch wins too. And hey, even if cauliflower isn’t usually your jam, this version might just surprise you. I didn’t expect to fall for it either.

Ingredient Notes:

Let’s break it down a little, shall we?

• Chicken breasts: I slice mine lengthwise so they cook faster and get more of that golden crust we all love. Bonus: they look fancy.

• Parmesan: Grated, not shredded. You want it to stick. This is where that crispy coating magic happens.

• Garlic (grated and minced): We’re going heavy on garlic, and unapologetically so. It’s garlic butter chicken—what did you expect?

• Butter: Salted or unsalted, just don’t skip it. This is what gives the dish that rich, velvety flavor.

• Cauliflower rice: Either fresh or frozen is fine. Just make sure to squeeze out extra moisture if it’s the frozen kind, or it’ll steam instead of sauté.

• Lemon juice: Brightens things up and cuts the richness. It’s that little pop you didn’t know you needed.

• Onion and parsley: These just layer in some freshness and depth. Trust me, it’s better with them.

• Red pepper flakes: Optional, but a little heat never hurt anyone. Unless you’re five. Then maybe leave it out.

How To Make Garlic Butter Chicken with Parmesan Cauliflower Rice?

1. First, coat that chicken.
   In a shallow bowl or plate, mix the parmesan, Italian seasoning, paprika, and grated garlic. Season your chicken with salt and pepper and press each piece into the cheesy mixture. Don’t just sprinkle it—really press. You want that crust to cling like your favorite pair of jeans after Thanksgiving.
2. Sear it like you mean it.
   Melt butter in a hot skillet (medium-high heat is the sweet spot). Add the chicken and let it sizzle. Give it about 4-5 minutes on each side—no flipping back and forth. You want that caramelized edge. Once it’s done, pull it off and set it aside. Maybe sneak a bite. You earned it.
3. Now for the rice (aka veggie sorcery).
   In the same pan (don’t you dare wash it), melt the rest of your butter and toss in the chopped onion and minced garlic. Let it cook for a minute or two until it smells like magic. Add the cauliflower rice and stir it all together—this is where the flavor starts to build.
4. Add the fun stuff.
   Pour in your stock and lemon juice. Stir in a little parsley and let it cook for another 2-ish minutes. It should still have a bit of bite—nobody wants mushy rice, even if it’s faux. Sprinkle in a bit more parmesan if you’re feeling bold. I usually am.
5. Final move: bring it all back.
   Nestle the chicken into the rice, spoon a little of that buttery mixture over the top, and give everything a quick taste. Need salt? More lemon? You do you. Then garnish with the rest of the parsley and a pinch of red pepper if you want to impress your tastebuds.

Storage Options:

Got leftovers? Score. Just store the chicken and rice separately so they don’t get too cozy. They’ll last in the fridge for about 3–4 days. When you reheat, use a skillet with a splash of stock or water to keep things juicy. Or microwave it if that’s your vibe—just don’t forget to cover it.

Variations and Substitutions:

You know I love a good kitchen remix, so here are a few:

• Swap the chicken for shrimp or thin pork chops. Both work beautifully.

• Add veggies—spinach, cherry tomatoes, or even zucchini blend in well.

• No parmesan? Asiago or gruyere will give you that cheesy, melty moment too.

• Going dairy-free? Use olive oil and a dairy-free parm sub.

• Want it creamier? Stir in a splash of heavy cream or coconut milk. Totally different vibe, still a win.

What to Serve with Garlic Butter Chicken with Parmesan Cauliflower Rice?

While it’s a meal in itself, I sometimes like to add a little something extra:

• A simple arugula salad with lemon vinaigrette

• Roasted asparagus or green beans for crunch

• And honestly? A glass of chilled white wine never hurts.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely. Make the chicken and rice, cool them separately, and reheat just before serving. The flavors get even better the next day.

How do I keep the chicken from drying out?
Sear it over medium-high heat and don’t overcook. And definitely let it rest before slicing—that’s non-negotiable.

Is it really filling without any carbs?
Yes! Between the butter, cheese, and protein, it’s super satisfying. But hey, if you wanna sneak in some roasted potatoes or bread on the side, I won’t tell.

And there you have it—my cozy, garlicky, buttery weeknight savior: Garlic Butter Chicken with Parmesan Cauliflower Rice. It’s easy, it’s flavorful, and it just feels good to eat.

Give it a try next time you’re teetering between cooking and giving up. You might surprise yourself. And hey—drop me a comment if you do. I’d love to know how it turns out, or what fun twists you added. Let’s keep it real, tasty, and just a little bit messy.

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Garlic Butter Chicken with Parmesan Cauliflower Rice

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Juicy garlic butter chicken breasts served over savory parmesan cauliflower rice with lemon, garlic, and parsley. A one-pan, low-carb meal that's rich, flavorful, and family-friendly.

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Servings

Ingredients

1x2x3x

For the Chicken:

• 2 boneless skinless chicken breasts (sliced lengthwise to create 4 thin portions)
• Salt and freshly ground black pepper to taste
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 2 cloves garlic grated
• 4 tablespoons unsalted butter

For the Cauliflower Rice:

• 3 cups riced cauliflower fresh or thawed from frozen
• ½ medium onion finely chopped
• 2 cloves garlic minced
• Juice of 1 lemon
• 2 tablespoons vegetable or chicken broth
• ¼ cup fresh parsley finely chopped
• Red pepper flakes optional
• Additional Parmesan cheese for garnish

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Instructions

 

Prepare the Parmesan Coating:

1. In a shallow dish, combine the grated Parmesan, Italian seasoning, paprika, and grated garlic. Stir to ensure the mixture is well blended.

Season and Coat the Chicken:

1. Season the four thinly sliced chicken pieces on both sides with salt and pepper. Press each piece firmly into the Parmesan mixture, coating both sides evenly.

Cook the Chicken:

1. In a large skillet set over medium-high heat, melt 2 tablespoons of butter. Add the chicken and cook for approximately 4 to 5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside. Cover loosely to keep warm.

Sauté the Aromatics:

1. In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and minced garlic. Sauté for 1 to 2 minutes, stirring frequently, until the onions are softened and fragrant.

Cook the Cauliflower Rice:

1. Add the riced cauliflower to the skillet. Stir well to combine and allow it to cook for 1 to 2 minutes.

Add Flavor and Finish:

1. Pour in the vegetable or chicken broth, lemon juice, and half of the chopped parsley. Stir to incorporate. Cook for an additional 2 minutes, allowing the flavors to meld. If desired, sprinkle in some additional Parmesan cheese at this stage for richness.

Reassemble and Serve:

1. Return the cooked chicken to the skillet, nestling it into the cauliflower rice. Garnish with the remaining chopped parsley and a pinch of red pepper flakes, if using. Taste and adjust seasoning with salt and pepper as needed before serving.

Notes

This recipe is naturally gluten-free when made as directed. To ensure complete gluten safety:

• Use certified gluten-free chicken broth or stock.
• Double-check that your Parmesan cheese and seasonings are labeled gluten-free.
• Always verify spices and butter for cross-contamination, especially if cooking for someone with Celiac disease.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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