Are you on the hunt for a quick, delicious, and healthy dinner option that doesn’t skimp on flavor? Look no further! This 15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice is here to save your weeknight dinners.
Not only is it packed with flavor, but it’s also gluten-free and low-carb, making it perfect for anyone looking to eat healthier without sacrificing taste.
Let’s dive into why this dish is about to become your new favorite go-to meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, this recipe is perfect for busy weeknights or when you’re short on time.
- Low-Carb & Gluten-Free: With cauliflower rice taking the place of traditional grains, you can enjoy all the satisfaction of a hearty meal without the carbs.
- Bursting with Flavor: From the garlic butter chicken to the parmesan-infused cauliflower rice, every bite is a flavor explosion.
- Minimal Ingredients: You don’t need a long list of fancy ingredients to make this dish—just a few pantry staples and fresh produce.
Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious dish:
For the Chicken:
- 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
- ½ cup fresh Parmesan, finely grated
- 2 large cloves garlic, grated
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and freshly cracked black pepper (to taste)
- 2 tablespoons unsalted butter
For the Cauliflower Rice:
- 1 head of cauliflower, riced
- ½ cup white onion, chopped
- 2 large cloves garlic, minced
- 2 tablespoons vegetable stock
- Juice of 1 lemon (plus zest, if desired)
- 2 tablespoons unsalted butter
- ¼ cup fresh parsley, chopped
- Red chili pepper flakes (optional)
- Extra Parmesan for garnish (optional)
How to Make Garlic Butter Chicken with Parmesan Cauliflower Rice
This recipe is broken down into two simple parts: cooking the chicken and preparing the cauliflower rice. Let’s get started!
Step 1: Cook the Parmesan-Crusted Chicken
- Prepare the Parmesan Mixture: In a shallow plate, mix together the grated Parmesan, garlic, paprika, and Italian seasoning. Season your chicken cutlets generously with salt and pepper, then dredge them in the Parmesan mixture. Shake off any excess and set aside.
- Cook the Chicken: Heat 2 tablespoons of butter in a large non-stick skillet over medium-high heat. Add the chicken cutlets and cook for about 3–4 minutes per side, or until golden and cooked through. Cooking time may vary depending on the thickness of your chicken. Once done, transfer the chicken to a plate and set aside.
Step 2: Make the Parmesan Cauliflower Rice
- Sauté Aromatics: In the same skillet, melt another 2 tablespoons of butter. Add the minced garlic and chopped onion, cooking for about 1 minute until fragrant. Be careful not to let them burn.
- Cook the Cauliflower Rice: Stir in the riced cauliflower and mix well to coat it in the melted butter. Cook for about 1 minute, stirring regularly.
- Add Flavor: Pour in the vegetable stock, half of the chopped parsley, and lemon zest (if using). Stir everything together and let it cook for another minute to reduce any excess liquid.
- Finish with Lemon and Parmesan: Add the lemon juice and sprinkle in some extra Parmesan cheese if desired. Adjust seasoning with salt and pepper as needed, and stir in the remaining parsley.
Step 3: Bring It All Together
Return the cooked chicken cutlets to the skillet, placing them on top of the cauliflower rice. Let everything heat through for about a minute. Garnish with freshly cracked black pepper, red chili pepper flakes (if you like a little heat), and more Parmesan cheese for an extra flavor boost.
Tips for Success
- Use a Non-Stick Skillet: Parmesan has a tendency to stick when cooking, so make sure you’re using a good-quality non-stick pan for this recipe.
- Don’t Overcook the Cauliflower Rice: Cauliflower can become mushy if overcooked. Keep an eye on it and cook just until tender.
- Prep Ahead: Save time by ricing your cauliflower and preparing your ingredients ahead of time.
Serving Suggestions
This dish is hearty enough to stand on its own, but if you’d like to add a little something extra, consider pairing it with:
- A crisp green salad with a light vinaigrette.
- Roasted vegetables like asparagus or Brussels sprouts.
- A refreshing cucumber and tomato salad.
Why Cauliflower Rice?
Cauliflower rice is an amazing low-carb alternative to traditional grains like rice or quinoa. It’s light, fluffy, and takes on flavors beautifully—plus, it’s packed with nutrients like vitamin C, fiber, and antioxidants.
If you’ve never tried cauliflower rice before, this recipe is a great introduction!
Final Thoughts
This 15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice is proof that healthy eating doesn’t have to be boring or time-consuming. With its crispy parmesan-crusted chicken and buttery cauliflower rice infused with garlic and lemon, this dish is a showstopper that’s ready in no time.
Whether you’re cooking for yourself or feeding your family, this recipe is sure to impress. Give it a try tonight—you won’t regret it!
Did You Try This Recipe?
If you gave this recipe a go, let me know how it turned out! Share your thoughts in the comments below or tag me on social media with your delicious creations. Happy cooking! 🍴
Print15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice
This chicken parmesan with cauliflower rice is crispy, soft, and SO delish – The ultimate gluten-free / low carb dinner.
- Prep Time: 10minutes
- Cook Time: 5minutes
- Total Time: 15minutes
- Yield: 4servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 large boneless and skinless chicken breasts, halved horizontally to make 4
1/2 cup fresh Parmesan, finely grated
Salt and fresh cracked black pepper
2 large cloves garlic, grated
1 teaspoon paprika
1 teaspoon Italian seasoning
4 tablespoons unsalted butter, divided
1 head cauliflower, riced
1/2 cup white onion, chopped
2 large cloves garlic, minced
2 tablespoons vegetable stock
Juice of one lemon (+ zest, if you like)
Red chili pepper flakes, optional
1/4 cup fresh parsley, chopped
Instructions
Prepare the Chicken
In a shallow plate, combine Parmesan cheese, grated garlic, paprika, and Italian seasoning.
Season the chicken breasts with salt and pepper; dredge in the Parmesan mixture; shake off excess and set aside.
Cook the Chicken
In a large non-stick skillet, melt 2 tablespoons of butter over medium-high heat.
Cook chicken cutlets until golden on each side and cooked through—about 3-4 minutes per side, depending on the thickness of your chicken cutlets.
Transfer the chicken to a plate.
Prepare the Cauliflower Rice
In the same pan, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant—be careful not to burn.
Add the riced cauliflower to the skillet and stir to coat in melted butter. Cook, stirring regularly, for 1 minute.
Stir in the 2 tablespoons of vegetable stock, about half the parsley, and lemon zest (if using).
Cook the cauliflower rice for 1 minute to reduce juices, then add the lemon juice and a few sprinkles of leftover Parmesan cheese, if desired.
Adjust seasoning as needed and stir in the remaining parsley.
Finish and Serve
Return chicken breasts over the cauliflower rice and reheat quickly.
Serve with fresh cracked black pepper, red chili pepper flakes, and more Parmesan. Enjoy!
Notes
Make sure to use a non-stick pan to prevent the Parmesan from sticking.
Nutrition
- Serving Size: 1 chicken breast with cauliflower rice
- Calories: 350kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
