Garlic Butter Chicken with Parmesan Cauliflower Rice
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.
Servings
Ingredients
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
Instructions
Prepare the Parmesan Coating:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.