Garlic Butter Chicken with Parmesan Cauliflower Rice
Ingredients
for the chicken
- 2 large boneless, skinless chicken breasts filleted into 4
- 1/2 c fresh Parmesan finely grated
- Salt and fresh cracked pepper
- 2 cloves garlic grated
- 1 tsp paprika
- 1 tsp Italian seasoning
- 4 Tbsp unsalted butter divided
for the cauliflower rice:
- 3 cups riced cauliflower about 1 medium head
- 1/2 cup white onion chopped
- 2 cloves garlic minced
- 2 Tbsp vegetable stock
- juice of one lemon (+ zest if you like)
- crushed red pepper flakes optional
- 1/4 cup fresh parsley chopped
Instructions
for the chicken
- In a shallow plate, combine Parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken with salt and pepper; dredge in the Parmesan mixture; shake off excess and set aside.
- In a large skillet melt 2 tablespoons of butter over medium-high heat. Cook chicken until golden on each side and cooked through – about 3-4 minutes for each side, depending on the thickness of your chicken. Transfer to a plate.
for 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 mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
- Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook for one minute to reduce juices then add the lemon juice and a few sprinkles of leftover Parmesan cheese, if you like.
- Adjust seasoning as needed. Stir in the remaining parsley. Return chicken over cauliflower rice and reheat quickly. Serve with fresh cracked black pepper, red chili pepper flakes, and more Parmesan.