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Garlic Butter Chicken With Parmesan Cauliflower Rice Recipe

Garlic Butter Chicken With Parmesan Cauliflower Rice

Golden chicken cutlets simmered with garlic, butter, lemon, and parsley are served over tender Parmesan cauliflower rice. This flavorful skillet dinner makes about four servings in approximately 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/2 lemon lemon juice
  • 1/4 cup fresh parsley, chopped
For the Parmesan Cauliflower Rice
  • 1 large head or 4 cups cauliflower, riced, or prepared cauliflower rice
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup finely grated Parmesan cheese
  • to taste salt and freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Cut the chicken breasts horizontally into four thin cutlets. Mix the paprika, Italian seasoning, salt, and pepper, then coat both sides of the chicken.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 4–6 minutes per side, depending on thickness, until golden brown and cooked to an internal temperature of 165°F/74°C; transfer it to a plate.
  3. Reduce the skillet heat to medium and add 2 tablespoons of the butter with the minced garlic. Cook for 30–60 seconds, just until fragrant, taking care not to heavily brown the garlic.
  4. Pour in the chicken broth and lemon juice, scraping the browned bits from the bottom of the skillet. Simmer for 2–3 minutes, until the sauce is slightly reduced.
  5. In the same skillet or a second skillet, melt the remaining 2 tablespoons of butter. Add the cauliflower rice and garlic, then cook for 3–5 minutes, stirring often, until tender but not mushy.
  6. Stir the Parmesan into the cauliflower rice and season with salt and pepper. Return the chicken to the skillet, spoon the garlic-butter sauce over the cutlets, garnish with parsley, and serve.

Notes

Slice or pound the chicken evenly so the cutlets cook at the same rate. Sear in batches if needed to prevent overcrowding. Cook cauliflower rice only until just tender, and add Parmesan after excess moisture has cooked off. Refrigerate leftovers in a covered container and reheat gently.