PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 4 servings
This chicken dish is the best dinner option for an easy meal that you can make in a breeze. Soft, crispy, and scrumptious. The best part is this garlic butter chicken with Parmesan cauliflower rice is gluten-free/low carb!
INGREDIENTS
2 large cloves of garlic, minced
1/2 c. white onion, chopped
2 large boneless and skinless chicken breasts, halved horizontally to make 4
4 tbsp unsalted butter, divided
1/2 c. fresh Parmesan, finely grated
2 large cloves of garlic, grated
1 tsp Italian seasoning
1 tsp paprika
1 head cauliflower, riced
Juice of one lemon (plus zest, if you like)
2 tbsp vegetable stock
1/4 c. fresh parsley, chopped
Red chili pepper flakes, optional
Salt and fresh cracked black pepper
HOW TO MAKE 15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE
Chicken:
Step 1: Place the Parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate. Mix well until combined. Season the chicken breasts with salt and pepper, then coat in the Parmesan mixture. Shake the excess off and set it aside.
Step 2: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Add the chicken cutlets to the skillet once the butter has melted and cook for about 3 to 4 minutes per side until golden and completely cooked. To a plate, transfer the chicken cutlets when done.
Cauliflower rice:
Step 3: Melt 2 tbsp butter in the now-empty pan. Add the garlic and onion and cook for about a minute until aromatic. Then, add the riced cauliflower and mix well. Continue to cook for another minute, stirring regularly.
Step 4: To the skillet, pour in 2 tbsp vegetable stock, about half the parsley, and lemon zest (optional). Stir well and cook for an additional minute to decrease the juices. Next, add the lemon juice and a couple of sprinkles of Parmesan cheese.
Step 5: As needed, adjust the seasonings. Add the rest of the parsley and stir. Add the chicken breasts on top of the cauliflower rice and quickly reheat.
Step 6:Take off the heat when done and serve the garlic butter chicken with Parmesan cauliflower rice right away. Sprinkle with fresh cracked black pepper, red chili pepper flakes, and extra 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
- 2 large cloves of garlic, minced
- 1/2 c. white onion, chopped
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 4 tbsp unsalted butter, divided
- 1/2 c. fresh Parmesan, finely grated
- 2 large cloves of garlic, grated
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 head cauliflower, riced
- Juice of one lemon (plus zest, if you like)
- 2 tbsp vegetable stock
- 1/4 c. fresh parsley, chopped
- Red chili pepper flakes, optional
- Salt and fresh cracked black pepper
Instructions
Chicken:
Step 1: Place the Parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate. Mix well until combined. Season the chicken breasts with salt and pepper, then coat in the Parmesan mixture. Shake the excess off and set it aside.
Step 2: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Add the chicken cutlets to the skillet once the butter has melted and cook for about 3 to 4 minutes per side until golden and completely cooked. To a plate, transfer the chicken cutlets when done.
Cauliflower rice:
Step 3: Melt 2 tbsp butter in the now-empty pan. Add the garlic and onion and cook for about a minute until aromatic. Then, add the riced cauliflower and mix well. Continue to cook for another minute, stirring regularly.
Step 4: To the skillet, pour in 2 tbsp vegetable stock, about half the parsley, and lemon zest (optional). Stir well and cook for an additional minute to decrease the juices. Next, add the lemon juice and a couple of sprinkles of Parmesan cheese.
Step 5: As needed, adjust the seasonings. Add the rest of the parsley and stir. Add the chicken breasts on top of the cauliflower rice and quickly reheat.
Step 6:Take off the heat when done and serve the garlic butter chicken with Parmesan cauliflower rice right away. Sprinkle with fresh cracked black pepper, red chili pepper flakes, and extra Parmesan. Enjoy!
