Buttery Garlic Herb Chicken with Lemon Cauliflower Rice – An easy 25-minute dinner that has tender and juicy chicken cooked in a buttery garlic herb sauce with lemon parmesan riced cauliflower. This chicken and cauliflower “rice” skillet is a delicious low-carb, gluten-free and keto-friendly main dish for dinner. Don’t skimp on the fresh herbs, the flavor is incredible!
Photo credit: © Eatwell101.com
Ingredients list for the Buttery Garlic Herb Chicken with Lemon Cauliflower Rice
- 1 1/2 pound (650g) boneless skinless chicken thighs, or breasts
- 2 tablespoons butter
- 1 teaspoon chopped fresh thyme, 1 teaspoon fresh chopped oregano, 1 teaspoon fresh chopped rosemary
- 14 oz (400g) cauliflower, riced (1 medium head)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/4 cup (60ml) chicken broth
- 1/2 cup grated parmesan
- 1/2 cup fresh chopped parsley
- 1 tablespoon hot sauce (we used Sriracha)
- Juice of 1/2 lemon, plus zest, and lemon slices for garnish
- 1 teaspoon Italian seasoning (for the marinade)
- 2 tablespoons olive oil (for the marinade)
- 1/2 teaspoon paprika (for the marinade)
- 1/2 teaspoon fresh cracked pepper, to taste (for the marinade)
- Juice of 1/2 lemon (for the marinade)
- 1 teaspoon fresh thyme, chopped (for the marinade)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. In a large bowl, arrange chicken thighs and sprinkle with Italian seasoning, paprika, black pepper, olive oil and lemon juice. Mix well and marinate for 10 – 15 minutes.
2. In the meantime, pulse the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
3. Melt 2 tablespoons butter in a medium-sized skillet over medium-low heat. Add oregano, rosemary, and thyme. Lay the chicken skin side down, and cook for 4 – 5 minutes on each side or until chicken is no longer pink and reaches 165°F (75°C). Cooking time will depend on the size of your chicken thighs. Remove chicken from the skillet and set aside on a plate. Keep the cooking juices and fat in the pan.
4. In the same pan, fry garlic and onion for 1 minute until fragrant — be careful not to burn. Stir in the hot sauce and mix well. Add the riced cauliflower and mix everything together. Stir in chicken stock, parsley, the lemon juice, and lemon zest (if using). Cook for 2 or 3 minutes to reduce juices then add parmesan cheese.
5. Adjust seasoning as needed. Return chicken thighs over cauliflower rice and reheat quickly. Serve with fresh cracked black pepper, red chili pepper flakes, fresh herbs and more parmesan if you want. Enjoy!
Photo credit: © Eatwell101.com
Leave a Reply
Patrick
2023-12-10 14:45:24
Very good recipe if you read it twice and look at tge pictures. UT calls for boundless, skinless chicken but in the pictures its bone-in skin-on and in the recipe it says xook skin side down. There's also a couple of ingredients in the list that are not mentioned in the recipe. Good recipe but not laid out very well.
Nili
2023-07-09 17:27:58
Labor intensive and time consuming. I modified the recipe the reflect my personal taste. I cut back on the parmesan so it doesn't overpower the other flavors. I also got rid of half the fat generated by the chicken thighs and added more chicken stock to the cauliflower. I find the recipe to be somewhat confusing and short on detail but the outcome was pleasing.
Tara
2023-04-03 21:07:56
This is one delicious recipe! Thank you.
