15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice

Garlic Butter Chicken with Parmesan Cauliflower Rice – Crispy, soft and SO delish! These thin chicken cutlets served with rich and fragrant cauliflower rice are just perfect for those busy weeknights when you want to come home to a delicious gluten-free, low carb dinner.

INGREDIENTS LIST FOR THE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE

The chicken

2 large boneless and skinless chicken breasts halved horizontally to make 4

1/2 cup fresh Parmesan, finely grated

Salt and fresh cracked pepper

2 large cloves garlic, grated

1 teaspoon paprika

1 teaspoon Italian seasoning

4 tablespoons unsalted butter divided

For the cauliflower rice

3 cups riced cauliflower (about 1 medium head)

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

DIRECTIONS

The Chicken

1. 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.

2. 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.

The cauliflower rice

1. In the same pan, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.

2. 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.

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