Garlic Butter Chicken with Parmesan Cauliflower Rice
Crispy parmesan-crusted chicken cutlets served over buttery garlic cauliflower rice with fresh lemon and herbs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
2 large boneless and skinless chicken breasts, halved horizontally to make 4 cutlets
1/2 cup fresh Parmesan, finely grated
Salt and fresh cracked black pepper, to taste
4 large cloves garlic, grated (divided)
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 plus zest
Red chili pepper flakes, optional
1/4 cup fresh parsley, chopped
Instructions
1.Combine parmesan, grated garlic, paprika, and Italian seasoning on a plate, then dredge seasoned chicken cutlets in the mixture.
2.Melt 2 tablespoons of butter in a large skillet over medium-high heat and cook chicken cutlets for 3 to 4 minutes per side until golden and cooked through, then transfer to a plate.
3.Melt remaining 2 tablespoons of butter in the same pan, fry chopped onion and minced garlic for 1 minute until fragrant.
4.Add riced cauliflower and cook, stirring regularly, for 1 minute.
5.Stir in vegetable stock, half of the parsley, and lemon zest, cooking for 1 minute to reduce juices.
6.Stir in lemon juice, leftover parmesan, and remaining parsley, then return chicken over the cauliflower rice and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently in a skillet over low heat with a splash of broth.
Serve alongside a fresh green salad or roasted vegetables.