PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: 4
This 15-minute dish is super delicious and so easy to make! It’s an amazing gluten-free/low carb dinner with Parmesan cauliflower rice and juicy-tender chicken with crispy Parmesan crust. A one-pot healthy meal loaded with rich, buttery herb flavours that are to die for!
INGREDIENTS
4 tbsp unsalted butter, divided
2 large boneless and skinless chicken breasts, halved horizontally to make 4
1 tsp Italian seasoning
2 large cloves garlic, grated
1 tsp paprika
1/2 c. fresh Parmesan, finely grated
1 head cauliflower, riced
2 large cloves garlic, minced
1/2 c. white onion, chopped
2 tbsp vegetable stock
Juice of one lemon (plus the zest, if desired)
1/4 c. fresh parsley, chopped
Red chilli pepper flakes, optional
Salt and fresh cracked black pepper
HOW TO MAKE 15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE
Chicken:
Step 1: Mix the Parmesan cheese with grated garlic, paprika, and Italian seasoning on a shallow plate. Sprinkle both sides of the chicken breasts with salt and pepper. Into the Parmesan mixture, dredge the chicken, shaking the excess off. Set the coated chicken breasts aside.
Step 2: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once the butter has melted, add the chicken cutlets to the skillet and sear for about 3 to 4 minutes per side until golden. The cooking time of the chicken cutlets varies depending on the thickness of the meat. Set the cutlets aside when done.
Cauliflower rice:
Step 3: Melt 2 tbsp butter in the same pan. Add the garlic and onion and fry for about 1 minute until aromatic.
Step 4: To the skillet, add the riced cauliflower. Stir until everything is coated in melted butter. Cook for about a minute, stirring constantly.
Step 5: Now, stir in 2 tbsp vegetable stock along with half of the parsley, and lemon zest (if using). Cook the cauliflower rice for about 1 minute until the juices have reduced. Then, add the lemon juice along with a couple of sprinkles of the rest of the Parmesan cheese.
Step 6: Adjust the seasoning to your preference and stir in the rest of the parsley. Over the cauliflower rice lay the chicken breasts and quickly reheat.
Step 7: To serve, enjoy the Parmesan chicken garnished with some fresh cracked black pepper, red chilli pepper flakes, and more Parmesan. Enjoy!
Nutrition Facts:
Energy 348.11 cal, Fat 23.69 g, Protein 22.51 g, Carbs 13.04 g, Saturated Fat 11.97 g, Polyunsat Fat 2.32 g, Monounsat Fat 7.44 g, Sugar 4.27 g, Cholesterol 91.55 mg, Sodium 408.69 mg, Potassium 630.2 mg, Fiber 2.93 g
Ingredients
- 4 tbsp unsalted butter, divided
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 1 tsp Italian seasoning
- 2 large cloves garlic, grated
- 1 tsp paprika
- 1/2 c. fresh Parmesan, finely grated
- 1 head cauliflower, riced
- 2 large cloves garlic, minced
- 1/2 c. white onion, chopped
- 2 tbsp vegetable stock
- Juice of one lemon (plus the zest, if desired)
- 1/4 c. fresh parsley, chopped
- Red chilli pepper flakes, optional
- Salt and fresh cracked black pepper
Instructions
Chicken:
Step 1: Mix the Parmesan cheese with grated garlic, paprika, and Italian seasoning on a shallow plate. Sprinkle both sides of the chicken breasts with salt and pepper. Into the Parmesan mixture, dredge the chicken, shaking the excess off. Set the coated chicken breasts aside.
Step 2: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once the butter has melted, add the chicken cutlets to the skillet and sear for about 3 to 4 minutes per side until golden. The cooking time of the chicken cutlets varies depending on the thickness of the meat. Set the cutlets aside when done.
Cauliflower rice:
Step 3: Melt 2 tbsp butter in the same pan. Add the garlic and onion and fry for about 1 minute until aromatic.
Step 4: To the skillet, add the riced cauliflower. Stir until everything is coated in melted butter. Cook for about a minute, stirring constantly.
Step 5: Now, stir in 2 tbsp vegetable stock along with half of the parsley, and lemon zest (if using). Cook the cauliflower rice for about 1 minute until the juices have reduced. Then, add the lemon juice along with a couple of sprinkles of the rest of the Parmesan cheese.
Step 6: Adjust the seasoning to your preference and stir in the rest of the parsley. Over the cauliflower rice lay the chicken breasts and quickly reheat.
Step 7: To serve, enjoy the Parmesan chicken garnished with some fresh cracked black pepper, red chilli pepper flakes, and more Parmesan. Enjoy!
