Why You’ll Love This Recipe
This recipe is perfect for anyone looking for a delicious, guilt-free dinner. The garlic butter sauce adds a luxurious richness to the chicken, while the Parmesan cauliflower rice brings depth and texture without relying on heavy carbs. It’s a complete meal made in under 30 minutes, using simple ingredients—all in one pan for easy cleanup. Whether you’re following a keto lifestyle or just looking for a healthier dinner option, this dish will become a go-to favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- Paprika
- Olive oil
- Butter
- Garlic cloves, minced
- Cauliflower rice (fresh or frozen)
- Grated Parmesan cheese
- Chicken broth or water (optional, for moisture)
- Fresh parsley (optional, for garnish)
Directions
- Season chicken breasts with salt, pepper, and paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 5–6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and sauté for 30 seconds.
- Return the chicken to the skillet and spoon the garlic butter sauce over it. Let it simmer for 2–3 minutes. Remove chicken and keep warm.
- Add cauliflower rice to the same skillet. Stir to coat in the remaining butter and garlic. If needed, add a splash of chicken broth or water to prevent sticking.
- Cook the cauliflower rice for 5–7 minutes, stirring occasionally, until tender.
- Stir in grated Parmesan cheese and cook for another 1–2 minutes until well combined.
- Plate the cauliflower rice, top with chicken, and drizzle with extra garlic butter. Garnish with chopped parsley if desired.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Use chicken thighs instead of breasts for a juicier texture.
- Add red pepper flakes for a spicy kick.
- Stir in spinach or kale to the cauliflower rice for extra greens.
- Swap Parmesan for pecorino or a dairy-free cheese alternative.
- Add lemon zest to the garlic butter for a fresh, bright flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium-low heat with a splash of water or broth to keep the cauliflower rice moist.
Alternatively, microwave in 30-second intervals until heated through.
This dish can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Is this recipe keto-friendly?
Yes, it’s low in carbs and high in fat and protein, making it ideal for a keto diet.
Can I use frozen cauliflower rice?
Absolutely. Just thaw and drain any excess moisture before cooking to avoid sogginess.
What’s the best way to know when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I make this dairy-free?
You can substitute the butter with plant-based butter and use a dairy-free Parmesan alternative.
How do I keep the cauliflower rice from getting mushy?
Cook it just until tender, and avoid overcrowding the pan. Use high heat to help evaporate excess moisture.
Can I add vegetables to the cauliflower rice?
Yes, diced bell peppers, zucchini, or spinach are great additions.
What kind of Parmesan should I use?
Freshly grated Parmesan provides the best flavor and texture.
Can I bake the chicken instead of searing?
Yes, you can bake it at 400°F (200°C) for 20–25 minutes, then add it to the skillet for finishing in the sauce.
What sides go well with this dish?
A simple side salad, roasted vegetables, or steamed green beans pair nicely.
Can I meal prep this recipe?
Yes, it stores and reheats well, making it a great option for lunches or dinner throughout the week.
Conclusion
Garlic Butter Chicken with Parmesan Cauliflower Rice is a satisfying, flavorful dish that’s easy enough for weeknights but elegant enough to serve guests. With tender chicken, rich garlic butter, and cheesy cauliflower rice, this low-carb recipe delivers comfort and nutrition in every bite. It’s a great way to enjoy a hearty, home-cooked meal without the extra carbs.
PrintGarlic Butter Chicken with Parmesan Cauliflower Rice
Garlic Butter Chicken with Parmesan Cauliflower Rice is a low-carb, high-flavor meal featuring seared chicken in a rich garlic butter sauce, served over cheesy cauliflower rice. It’s a quick, satisfying, and keto-friendly dinner option made in just one skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 4 cups cauliflower rice (fresh or frozen, thawed)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chicken broth or water (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Season chicken breasts with salt, pepper, and paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and sear for 5–6 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
- Reduce heat to medium, add butter to the skillet, and stir in minced garlic. Sauté for 30 seconds.
- Return chicken to the skillet and spoon garlic butter over it. Simmer for 2–3 minutes. Remove chicken and keep warm.
- Add cauliflower rice to the skillet, stirring to coat in remaining butter and garlic. Add chicken broth or water if needed.
- Cook cauliflower rice for 5–7 minutes, stirring occasionally, until tender.
- Stir in grated Parmesan cheese and cook for another 1–2 minutes until well combined.
- Plate cauliflower rice, top with chicken, drizzle with remaining garlic butter, and garnish with chopped parsley if desired.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- For a spicier version, add red pepper flakes to the garlic butter.
- Don’t overcook the cauliflower rice to prevent sogginess.
- Frozen cauliflower rice works great—just thaw and drain before use.
- This dish is ideal for meal prep and reheats well.
Nutrition
- Serving Size: 1 chicken breast with cauliflower rice
- Calories: 360
- Sugar: 2g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
