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15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice

15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice

Tender garlic-butter chicken cutlets are served with quick Parmesan cauliflower rice for a flavorful low-carb dinner. A lemony pan sauce and fresh parsley bring brightness to every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 large breasts Large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Paprika
  • 1 tablespoon Olive oil
  • 3 tablespoons Unsalted butter, divided
  • 4 cloves Garlic, minced
  • 1/4 cup Chicken broth
  • 1 tablespoon Fresh lemon juice
  • 1/4 cup Fresh parsley, chopped
For the cauliflower rice
  • 1 large head or 4 cups Cauliflower, riced, or packaged cauliflower rice
  • 1 tablespoon Olive oil
  • 1 tablespoon Unsalted butter
  • 1/2 cup Finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • To taste Salt and black pepper

Method
 

Step-by-Step
  1. Slice the chicken breasts horizontally into 4 evenly sized thin cutlets. Pat dry and season both sides with the salt, black pepper, and paprika.
  2. Heat the olive oil and about 1 tablespoon of the butter in a large skillet over medium-high heat. Sear the chicken for about 4–5 minutes per side, depending on thickness, until golden and cooked through; the internal temperature should reach 165°F (74°C). Transfer to a plate.
  3. Lower the skillet heat to medium and add the remaining butter and minced garlic. Cook for about 30 seconds, just until fragrant, without heavily browning the garlic.
  4. Pour in the chicken broth and lemon juice, scraping up the browned bits from the skillet. Simmer for 1–2 minutes until slightly reduced, then stir in the parsley.
  5. In a second skillet, heat the olive oil and butter for the cauliflower rice. Add the cauliflower rice and Italian seasoning, then cook for about 5–7 minutes, stirring occasionally, until tender but not mushy.
  6. Stir the Parmesan into the cauliflower rice and season with salt and black pepper. Return the chicken to the garlic-butter sauce, spoon the sauce over the cutlets, and serve with the Parmesan cauliflower rice.

Notes

Slice the chicken evenly and lightly pound thicker portions if necessary. Cook cauliflower rice only until just tender because overcooking releases moisture and can make the Parmesan rice watery.