Creamy Chicken Cauliflower Rice Recipe
This one-pan Chicken and Cauliflower Rice is rich, creamy, and comforting. With plenty of garlic and parmesan, it's a delectable low carb meal the whole family will love.
Servings 4 servings
Calories 392kcal
Equipment
- 1 large skillet
Ingredients
- 2 tbsp butter or olive oil
- 1/3 cup chopped onion
- 4 cloves garlic, minced
- 1 1/2 lb boneless skinless chicken thighs cut into bite-sized pieces
- 1 1/2 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp pepper
- 12 ounces cauliflower rice fresh or frozen
- 1/3 cup heavy cream
- 1/2 cup grated parmesan
Instructions
- In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until tender, about 2 minutes.
- Add the chicken and sprinkle with the Italian seasoning, salt, and pepper. Continue to cook, stirring often, until the chicken is nicely browned and mostly cooked through, about 7 minutes.
- Add the cauliflower rice and toss to combine well. Reduce the heat to medium-low and cover the pan with a lid. Let cook, stirring occasionally, until the cauliflower is tender, another 5 to 7 minutes.
- Stir in the cream and the parmesan until well combined and melted.
- Garnish with additional grated parmesan and chopped parsley.
Notes
Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days. It can also be frozen for up to 2 months.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 7.5g | Protein: 40g | Fat: 20.8g | Saturated Fat: 12.2g | Fiber: 2g