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Nutrition unverified

Garlic Butter Chicken with Cauliflower Rice

Garlic Butter Chicken with Cauliflower Rice, adapted from Christina Cherrier.

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Appliances needed
StovetopPans
10 min prep time (publisher) 4 servings 30 min total time
Illustration of garlic-butter chicken with lemon-seasoned cauliflower rice.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • Source mentions leftover coating Parmesan added to cauliflower. This adaptation allocates listed Parmesan fully to coating and omits this optional unquantified addition; loose coating has contacted raw chicken and should not be used as a finishing garnish.
  • The publisher does not give a numerical chicken doneness temperature.
  • The publisher gives no measured amount for: Salt and fresh cracked black pepper.
  • The publisher gives no measured amount for: Red chili pepper flakes, optional.
  • Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Halve each chicken breast horizontally; Parmesan-coat cutlets and cook 3–4 min per side over medium-highFinish cauliflower with lemon/parsley; return cooked chicken and reheat
Cook garlic/onion 1 min; add cauliflower 1 min; stock/parsley/zest 1 min
Learn more about Tabular Recipe Notation

Method

  1. Step 1. Halve each chicken breast horizontally to make thinner cutlets. Mix Parmesan, grated garlic, paprika and Italian herbs. Season chicken with salt and pepper, coat with the Parmesan mixture and shake off loose excess.
  2. Step 2. Melt half the butter in a nonstick skillet over medium-high. Cook cutlets 3–4 minutes per side, depending on thickness, until cooked through; set aside.
  3. Step 3. Melt remaining butter; cook onion and minced garlic 1 minute. Add cauliflower rice and stir 1 minute to coat.
  4. Step 4. Add stock, half the parsley and optional lemon zest; cook 1 minute, then add lemon juice. Stir in remaining parsley and optional chili flakes. Return chicken and warm through.

Nutrition per serving

Calories
Not provided
Protein
Not provided
Total carbs
Not provided
Fiber
Not provided
Net carbs
Not provided
Vitamins & minerals

Garlic Butter Chicken with Cauliflower Rice

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 30 min

Garlic Butter Chicken with Cauliflower Rice, adapted from Christina Cherrier.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Halve each chicken breast horizontally; Parmesan-coat cutlets and cook 3–4 min per side over medium-highFinish cauliflower with lemon/parsley; return cooked chicken and reheat
Cook garlic/onion 1 min; add cauliflower 1 min; stock/parsley/zest 1 min
Learn more about Tabular Recipe Notation

Ingredients

  • 2 count Boneless and skinless chicken breastslarge, halved horizontally to make 4
  • ½ cup Fresh Parmesanfinely grated
  • Not specified Salt and fresh cracked black pepperSource gives no numeric quantity; use to taste/as garnish as written.
  • 2 clove Garlicgrated · large cloves
  • 1 tsp Paprika
  • 1 tsp Italian seasoning
  • 4 tbsp Unsalted butterdivided
  • 1 head Cauliflowerriced
  • ½ cup White onionchopped
  • 2 clove Garlicminced · large cloves
  • 2 tbsp Vegetable stock
  • 1 count Lemonjuice · + zest, if you like
  • Not specified Red chili pepper flakesoptional · Source gives no numeric quantity; use to taste/as garnish as written.
  • ¼ cup Fresh parsleychopped

Before you start

  • Stovetop
  • Pans

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

  1. Step 1

    Halve each chicken breast horizontally to make thinner cutlets. Mix Parmesan, grated garlic, paprika and Italian herbs. Season chicken with salt and pepper, coat with the Parmesan mixture and shake off loose excess.

  2. Step 2

    Melt half the butter in a nonstick skillet over medium-high. Cook cutlets 3–4 minutes per side, depending on thickness, until cooked through; set aside.

  3. Step 3

    Melt remaining butter; cook onion and minced garlic 1 minute. Add cauliflower rice and stir 1 minute to coat.

  4. Step 4

    Add stock, half the parsley and optional lemon zest; cook 1 minute, then add lemon juice. Stir in remaining parsley and optional chili flakes. Return chicken and warm through.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

  • Use a nonstick pan to keep the Parmesan coating from sticking.

Nutrition per serving

Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

  • Source mentions leftover coating Parmesan added to cauliflower. This adaptation allocates listed Parmesan fully to coating and omits this optional unquantified addition; loose coating has contacted raw chicken and should not be used as a finishing garnish.
  • The publisher does not give a numerical chicken doneness temperature.
  • The publisher gives no measured amount for: Salt and fresh cracked black pepper.
  • The publisher gives no measured amount for: Red chili pepper flakes, optional.
  • Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.