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Garlic Butter Chicken with Parmesan Cauliflower Rice

Garlic Butter Chicken with Parmesan Cauliflower Rice

Juicy seared chicken in a zesty garlic butter sauce over creamy Parmesan cauliflower rice. A quick, cozy, low-carb dinner that tastes like comfort.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.25 lb boneless, skinless chicken breasts pounded to even thickness
  • 1.5 tsp kosher salt divided
  • 0.75 tsp black pepper divided
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil for searing
  • 4 tbsp unsalted butter divided
  • 2.5 tsp minced garlic
  • 0.25 tsp crushed red pepper flakes optional
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp lemon juice fresh
  • 2 tbsp chopped fresh parsley divided
  • 4 cup riced cauliflower fresh or frozen
  • 1 tbsp olive oil for rice
  • 1 tbsp unsalted butter for rice
  • 1 tsp minced garlic for rice
  • 0.5 tsp kosher salt for rice
  • 0.25 tsp black pepper for rice
  • 0.33 cup grated Parmesan cheese plus more to taste
  • 2 tbsp heavy cream optional, for creamier rice

Instructions

Preparation Steps

  • Pat chicken dry and lightly pound. Season with 1 tsp salt, 0.5 tsp pepper, paprika, and Italian seasoning.
  • Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until browned and cooked through. Transfer to a plate.
  • Reduce heat to medium. Melt 2 tbsp butter in the skillet. Stir in 2 tsp minced garlic and red pepper flakes; cook 30 seconds until fragrant.
  • Add broth and lemon juice, scraping up browned bits. Simmer 2–3 minutes to reduce slightly. Whisk in remaining 2 tbsp butter, then return chicken and any juices. Spoon sauce over and sprinkle with 1 tbsp parsley. Keep warm on low.
  • Meanwhile, warm a second skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter.
  • Sauté 1 tsp minced garlic for 20 seconds. Add riced cauliflower; season with remaining 0.5 tsp salt and 0.25 tsp pepper. Cook, stirring, 5–7 minutes until tender.
  • Stir in heavy cream and Parmesan until melted and creamy. Fold in remaining 1 tbsp parsley and adjust seasoning.
  • Spoon Parmesan cauliflower rice into bowls. Top with chicken and drizzle with the garlic butter pan sauce.

Notes

Variation: Use boneless chicken thighs for extra juiciness, or add a handful of baby spinach to the cauliflower rice during the last minute to wilt. For dairy-free, swap ghee for butter and skip the cream and Parmesan.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of broth to loosen the sauce.
This recipe is an original creation inspired by classic Garlic Butter Chicken with Parmesan Cauliflower Rice flavors. All ingredient ratios and instructions are independently developed.