PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 4 servings
Soft, crispy, and delicious – this garlic butter chicken with the Parmesan cauliflower rice is the ultimate dinner dish that you can whip up in fifteen minutes! The best part is this scrumptious dish is gluten-free and low carb. A complete meal in a pan that your family will surely approve of!
INGREDIENTS
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4 tbsp unsalted butter, divided
2 large boneless and skinless chicken breasts, halved horizontally to make 4
1/2 c. fresh Parmesan, finely grated
2 large cloves of garlic, grated
1 tsp Italian seasoning
2 tbsp vegetable stock
1 head cauliflower, priced
1 tsp paprika
2 large cloves of garlic, minced
1/2 cup white onion, chopped
Juice (one lemon plus zest, if you like)
1/4 c. fresh parsley, chopped
Salt and fresh cracked black pepper
Red chili pepper flakes, optional
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. Sprinkle the chicken breasts with salt and pepper, then dredge in the Parmesan mixture. Shake the excess off and set the 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 cook for about 3 to 4 minutes per side until completely cooked. Note that the cooking time varies depending on the thickness of the chicken cutlets. To a plate, transfer the cooked chicken cutlets.
Cauliflower rice:
Step 3: Melt another 2 tbsp butter in the same pan. Then, add the garlic and onion. Fry for about a minute or until the garlic is aromatic.
Step 4: To the skillet, add the riced cauliflower and stir well until fully coated. Continue to cook for a minute more, stirring.
Step 5: Then, whisk in 2 tbsp vegetable stock, half of the parsley, and lemon zest if using. Cook for a minute more until the juices have reduced before adding in the lemon juice and a couple of sprinkles of the remaining Parmesan cheese. As needed, adjust the seasoning.
Step 6: To the skillet, stir in the rest of the parsley. Place the chicken breasts on top of the cauliflower rice and quickly reheat.
Step 7: Remove from the heat and enjoy the Parmesan chicken right away with fresh cracked black pepper, red chili pepper flakes, and more Parmesan.
Note:
To prevent the Parmesan from sticking, make sure to use a nonstick pan.
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
- 1/2 c. fresh Parmesan, finely grated
- 2 large cloves of garlic, grated
- 1 tsp Italian seasoning
- 2 tbsp vegetable stock
- 1 head cauliflower, priced
- 1 tsp paprika
- 2 large cloves of garlic, minced
- 1/2 cup white onion, chopped
- Juice (one lemon plus zest, if you like)
- 1/4 c. fresh parsley, chopped
- Salt and fresh cracked black pepper
- Red chili pepper flakes, optional
Instructions
Chicken:
Step 1: Place the Parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate. Mix well. Sprinkle the chicken breasts with salt and pepper, then dredge in the Parmesan mixture. Shake the excess off and set the 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 cook for about 3 to 4 minutes per side until completely cooked. Note that the cooking time varies depending on the thickness of the chicken cutlets. To a plate, transfer the cooked chicken cutlets.
Cauliflower rice:
Step 3: Melt another 2 tbsp butter in the same pan. Then, add the garlic and onion. Fry for about a minute or until the garlic is aromatic.
Step 4: To the skillet, add the riced cauliflower and stir well until fully coated. Continue to cook for a minute more, stirring.
Step 5: Then, whisk in 2 tbsp vegetable stock, half of the parsley, and lemon zest if using. Cook for a minute more until the juices have reduced before adding in the lemon juice and a couple of sprinkles of the remaining Parmesan cheese. As needed, adjust the seasoning.
Step 6: To the skillet, stir in the rest of the parsley. Place the chicken breasts on top of the cauliflower rice and quickly reheat.
Step 7: Remove from the heat and enjoy the Parmesan chicken right away with fresh cracked black pepper, red chili pepper flakes, and more Parmesan.
Notes
To prevent the Parmesan from sticking, make sure to use a nonstick pan.
