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Garlic Butter Chicken with Parmesan Cauliflower Rice

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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.

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

  1. Season chicken breasts with salt, pepper, and paprika on both sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken and sear for 5–6 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
  4. Reduce heat to medium, add butter to the skillet, and stir in minced garlic. Sauté for 30 seconds.
  5. Return chicken to the skillet and spoon garlic butter over it. Simmer for 2–3 minutes. Remove chicken and keep warm.
  6. Add cauliflower rice to the skillet, stirring to coat in remaining butter and garlic. Add chicken broth or water if needed.
  7. Cook cauliflower rice for 5–7 minutes, stirring occasionally, until tender.
  8. Stir in grated Parmesan cheese and cook for another 1–2 minutes until well combined.
  9. 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.

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