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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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