PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: SERVES 4
My go-to gluten-free and low-carb meal for when I need something easy, quick, and satisfying. Crispy, soft, and extra delicious!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
The Chicken:
2 large boneless and skinless chicken breasts, halved horizontally to make 4
1/2 c. fresh Parmesan, finely grated
Salt and fresh cracked black pepper
2 large cloves garlic, grated
1 tsp paprika
1 tsp Italian seasoning
4 tbsp unsalted butter, divided
1 head cauliflower, riced
1/2 c. white onion, chopped
2 large cloves garlic, minced
2 tbsp vegetable stock
Juice of one lemon (plus the zest, if you like)
Red chilli pepper flakes, optional
1/4 c. fresh parsley, chopped
HOW TO MAKE 15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE
Chicken:
Step 1: Combine the parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate.
Step 2: With salt and pepper, season the chicken breasts, then dredge in the parmesan mixture, shaking the excess off. Set aside.
Step 3: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once the butter has melted, add the chicken cutlets into the skillet and cook for about 3 to 4 minutes per side until golden and cooked through. Remember that the cooking time varies depending on the thickness of the chicken cutlets. Remove the cooked cutlets to a plate.
Cauliflower rice:
Step 1: Melt 2 tbsp butter in the same skillet. Once melted, add the garlic and onion. Fry for about a minute until aromatic.
Step 2: Add in the riced cauliflower, stir to mix, and coat in the melted butter. Continue to cook, stirring regularly for about a minute.
Step 3: Add in 2 tbsp vegetable stock, half of the parsley, and if using, lemon zest. Stir well.
Step 4: Remain cooking the cauliflower rice for another minute until the juices are reduced. At this point, add in the lemon juice and a couple of sprinkles of parmesan.
Step 5: Adjust the seasoning according to taste, then stir in the rest of the parsley. Add the chicken breasts back to the skillet and quickly reheat.
Step 6: Enjoy Parmesan chicken with some fresh cracked black pepper, red chilli pepper flakes, and extra parmesan.
Note:
To make sure the parmesan doesn’t stick you should only use a non-stick pan.
Nutrition Facts:
Energy 842.61 cal | Fat 58.33 g | Protein 65.29 g | Carbs 13.04 g | Saturated Fat 21.88 g | Polyunsat Fat 9.75 g | Monounsat Fat 21.79 g | Sugar 4.27 g | Cholesterol 264.05 mg | Sodium 569.69 mg | Potassium 1064.9 mg | Fiber 2.93 g
Ingredients
- The Chicken:
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 1/2 c. fresh Parmesan, finely grated
- Salt and fresh cracked black pepper
- 2 large cloves garlic, grated
- 1 tsp paprika
- 1 tsp Italian seasoning
- 4 tbsp unsalted butter, divided
- 1 head cauliflower, riced
- 1/2 c. white onion, chopped
- 2 large cloves garlic, minced
- 2 tbsp vegetable stock
- Juice of one lemon (plus the zest, if you like)
- Red chilli pepper flakes, optional
- 1/4 c. fresh parsley, chopped
Instructions
Chicken:
Step 1: Combine the parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate.
Step 2: With salt and pepper, season the chicken breasts, then dredge in the parmesan mixture, shaking the excess off. Set aside.
Step 3: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once the butter has melted, add the chicken cutlets into the skillet and cook for about 3 to 4 minutes per side until golden and cooked through. Remember that the cooking time varies depending on the thickness of the chicken cutlets. Remove the cooked cutlets to a plate.
Cauliflower rice:
Step 1: Melt 2 tbsp butter in the same skillet. Once melted, add the garlic and onion. Fry for about a minute until aromatic.
Step 2: Add in the riced cauliflower, stir to mix, and coat in the melted butter. Continue to cook, stirring regularly for about a minute.
Step 3: Add in 2 tbsp vegetable stock, half of the parsley, and if using, lemon zest. Stir well.
Step 4: Remain cooking the cauliflower rice for another minute until the juices are reduced. At this point, add in the lemon juice and a couple of sprinkles of parmesan.
Step 5: Adjust the seasoning according to taste, then stir in the rest of the parsley. Add the chicken breasts back to the skillet and quickly reheat.
Step 6: Enjoy Parmesan chicken with some fresh cracked black pepper, red chilli pepper flakes, and extra parmesan.
Notes
To make sure the parmesan doesn’t stick you should only use a non-stick pan.
